Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models

Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

John E. Hodge · Journal of Agricultural and Food Chemistry · 1953 · 1.9K citations

Agriculture, Chemistry, Food Science +6

Caramelisation in food and beverages

Lothar W. Kroh · Food Chemistry · 1994 · 556 citations

Agriculture, Food Science, Nutritional Sciences +5

5-Hydroxymethylfurfural: assessment of mutagenicity, DNA-damaging potential and reactivity towards cellular glutathione

C. Janzowski, V. Glaab, Ehsan Samimi et al. · Food and Chemical Toxicology · 2000 · 332 citations

Pharmacy, Molecular Biology, Toxicology +14

Acrylamide in Gingerbread:  Critical Factors for Formation and Possible Ways for Reduction

Thomas M. Amrein, Barbara Schönbächler, Felix Escher et al. · Journal of Agricultural and Food Chemistry · 2004 · 280 citations

Agriculture, Biochemistry, Food Science +16

Effects of conditioning on HMF content in unifloral honeys

Biagio Fallico, M. Zappalà, Elena Arena et al. · Food Chemistry · 2003 · 275 citations

Agriculture, Food Science, Food Analysis +3