Effect of extraction pH on acrylamide content in fresh and stored rye crisp bread

Acrylamide is formed in the Maillard reaction

Donald S. Mottram, B.L. Wedzicha, Andrew T. Dodson · Nature · 2002 · 2.2K citations

Natural Sciences, Chemistry, Polymer Chemistry +1

Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs

Eden Tareke, Per Rydberg, Patrik Karlsson et al. · Journal of Agricultural and Food Chemistry · 2002 · 2.2K citations

Agriculture, Food Science, Toxicology +17

Acrylamide from Maillard reaction products

Richard H. Stadler, Imre Blank, Natalia Varga et al. · Nature · 2002 · 1.7K citations

Natural Sciences, Chemistry, Organic Chemistry +2

Acrylamide Formation Mechanism in Heated Foods

David V. Zyzak, Robert A. Sanders, Marko Stojanović et al. · Journal of Agricultural and Food Chemistry · 2003 · 868 citations

Agriculture, Biochemistry, Food Science +13

Acrylamide in Foods:  Occurrence, Sources, and Modeling

Adam Becalski, Benjamin P.‐Y. Lau, David Lewis et al. · Journal of Agricultural and Food Chemistry · 2002 · 658 citations

Agriculture, Biochemistry, Food Science +17