Processing strategies to decrease acrylamide formation, reducing sugars and free asparagine content in potato chips from three commercial cultivars

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

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

Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes:  A Comparison of Cultivars and Farming Systems

Thomas M. Amrein, Sandra Bachmann, Anja Noti et al. · Journal of Agricultural and Food Chemistry · 2003 · 386 citations

Agriculture, Crop Sciences, Plant Sciences +6