Sandra Biedermann‐Brem

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

Migration of mineral oil from printed paperboard into dry foods: survey of the German market

Antje Vollmer, Maurus Biedermann, Florian Grundböck et al. · European Food Research and Technology · 2010 · 107 citations

Edible Packaging, German Market, Dry Foods +7

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