Daniel Imhof

French fries with less than 100�?g/kg acrylamide. A collaboration between cooks and analysts

Koni Grob, Maurus Biedermann, Sandra Biedermann‐Brem et al. · European Food Research and Technology · 2003 · 135 citations

Agriculture, Food Science, Food Analysis +4

How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking?

Sandra Biedermann‐Brem, Anja Noti, Koni Grob et al. · European Food Research and Technology · 2003 · 117 citations

Agriculture, Food Science, Food Preservation +9

European legal limits for migration from food packaging materials: 1. Food should prevail over simulants; 2. More realistic conversion from concentrations to limits per surface area. PVC cling films in contact with cheese as an example

Koni Grob, Susanne Pfenninger, Wolfgang Pohl et al. · Food Control · 2005 · 47 citations

Agriculture, Food Science, Food Law +16