Journal of Food Engineering · 2006 · 92 citations · 29 references
AgricultureFood ScienceFood AnalysisFood ChemistryFood ProcessingColor AnalysisColor ChemistryColor PreservationColor QualityColor Changes During DryingColor DevelopmentDrying Effects On ColorNatural Food ColorantsStorage-induced Color Changes
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Acrylamide is formed in the Maillard reaction
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Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
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Acrylamide from Maillard reaction products
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Color measurement in L∗a∗b∗ units from RGB digital images
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