Determination of acrylamide in roasted chestnuts and chestnut-based foods by isotope dilution HPLC-MS/MS

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

Johan Rosén, Karl‐Erik Hellenäs · The Analyst · 2002 · 490 citations

Food Chemistry, Food Forensics, Food Authentication +11

Investigations of Factors That Influence the Acrylamide Content of Heated Foodstuffs

Per Rydberg, Sune Eriksson, Eden Tareke et al. · Journal of Agricultural and Food Chemistry · 2003 · 343 citations

Food Chemistry, Heated Foodstuffs, Biochemistry +10

WHO‐IARC Monographs on the evaluation of the carcinogenic risk of chemicals to humans. Voi. 29: Some Industrial Chemicals and Dyestuffs. 416 Seiten. International Agency for Research on Cancer, Lyon 1982. Preis: 60,‐ sfrs; 30,– US$

W. Fritz · Food / Nahrung · 1983 · 256 citations

Occupational Toxicology, Oncology, Cancer Epidemiology +13

Verification of the findings of acrylamide in heated foods

Jongsung Ahn, Laurence Castle, Don Clarke et al. · Food Additives & Contaminants · 2002 · 210 citations

Influence of Processing Parameters on Acrylamide Formation during Frying of Potatoes

Dirk Taubert, Steffi Harlfinger, Liliane Henkes et al. · Journal of Agricultural and Food Chemistry · 2004 · 188 citations

Food Chemistry, Engineering, Food Analysis +15