Concepedia
Food Control · 2013 · 44 citations · 11 references
Wheat RollsAcrylamide FormationTraditional Czech
11
IARC Monographs on the Evaluation of the Carcinogenic Risk of Chemicals to Humans
R. L. Carter · Journal of Clinical Pathology · 1980 · 3.5K citations · Full text
Occupational Toxicology, Oncology, Medicine +13
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
Addition of Glycine Reduces the Content of Acrylamide in Cereal and Potato Products
E. Bråthen, Agnieszka Kita, Svein Halvor Knutsen et al. · Journal of Agricultural and Food Chemistry · 2005 · 137 citations