Acrylamide: perspectives from international, national, and regional exposure assessments

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

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

Principles and Methods for the Risk Assessment of Chemicals in Food

Jolocam Mbabazi · International Journal of Environmental Studies · 2011 · 466 citations

Pharmacy, Food Science, Toxicology +13

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 · 347 citations

Agriculture, Biochemistry, Food Science +17

Estimation of the dietary acrylamide exposure of the Polish population

Hanna Mojska, Iwona Gielecińska, L Szponar · Food and Chemical Toxicology · 2010 · 150 citations

Agriculture, Nutrition, Nutritional Sciences +8