Anja Noti

Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes:  A Comparison of Cultivars and Farming Systems

Thomas M. Amrein, Sandra Bachmann, Anja Noti et al. · Journal of Agricultural and Food Chemistry · 2003 · 386 citations

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

French Fries, G/kg Acrylamide, Food Quality

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

Food Chemistry, Much Reducing Sugar, Excessive Acrylamide Formation

Methods for determining the potential of acrylamide formation and its elimination in raw materials for food preparation, such as potatoes

Maurus Biedermann, Sandra Biedermann‐Brem, Anja Noti · E-Periodica · 2002 · 84 citations · Full text

Engineering, Une Methode, Food Analysis +17

Two GC-MS methods for the analysis of acrylamide in foods

Maurus Biedermann, Sandra Biedermann‐Brem, Anja Noti · E-Periodica · 2002 · 83 citations · Full text

L'acrylamide Est Repris, Food Analysis, Food Chemistry +18