Johan Rosén

Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry

Johan Rosén, Karl‐Erik Hellenäs · The Analyst · 2002 · 490 citations

Food Chemistry, Food Forensics, Food Authentication +11

Dietary intake of acrylamide in Sweden

Kettil Svensson, Lilianne Abramsson, Wulf Becker et al. · Food and Chemical Toxicology · 2003 · 354 citations

Nutrition, Dietary Exposure, Public Health Nutrition +6

Effects of Asparagine, Fructose, and Baking Conditions on Acrylamide Content in Yeast-Leavened Wheat Bread

Nicolas Surdyk, Johan Rosén, Roger Andersson et al. · Journal of Agricultural and Food Chemistry · 2004 · 255 citations

Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

Lı́lia Ahrné, Claes-Göran Andersson, Per Floberg et al. · LWT · 2007 · 188 citations

Temperature Baking, Acrylamide Formation, Crust Temperature

Fermentation Reduces Free Asparagine in Dough and Acrylamide Content in Bread

Helena Fredriksson, J. Tallving, Johan Rosén et al. · Cereal Chemistry · 2004 · 160 citations

Food Chemistry, Biomanufacturing, Engineering +12