Acrylamide Mitigation in Potato Chips by Using NaCl

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 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

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

Johan Rosén, Karl‐Erik Hellenäs · The Analyst · 2002 · 492 citations

Agriculture, Food Science, Food Analysis +15

Color changes and acrylamide formation in fried potato slices

Franco Pedreschi, Pedro Moyano, K. Kaack et al. · Food Research International · 2004 · 333 citations

Agriculture, Biochemistry, Food Science +13