Richard H. Stadler

Acrylamide from Maillard reaction products

Richard H. Stadler, Imre Blank, Natalia Varga et al. · Nature · 2002 · 1.6K citations

Engineering, Natural Polymer, Edible Packaging +3

In-Depth Mechanistic Study on the Formation of Acrylamide and Other Vinylogous Compounds by the Maillard Reaction

Richard H. Stadler, Fabien Robert, Sonja Riediker et al. · Journal of Agricultural and Food Chemistry · 2004 · 291 citations

Determination of 8-Oxoguanine in DNA by Gas Chromatography-Mass Spectrometry and HPLC-Electrochemical Detection: Overestimation of the Background Level of the Oxidized Base by the Gas Chromatography-Mass Spectrometry Assay

Jean‐Luc Ravanat, Robert J. Turesky, Eric Gremaud et al. · Chemical Research in Toxicology · 1995 · 204 citations

Acrylamide Formation in Food: A Mechanistic Perspective

Varoujan A. Yaylayan, Richard H. Stadler · Journal of AOAC International · 2005 · 179 citations

Esters of 3-chloro-1,2-propanediol (3-MCPD) in vegetable oils: Significance in the formation of 3-MCPD

Walburga Seefelder, Natalia Varga, A. Studer et al. · Food Additives & Contaminants Part A · 2008 · 167 citations

Lipid Analysis, Engineering, Organic Chemistry +16