Concepedia

Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction

Lucía González-Mulero, Marta Mesías, Francisco J. Morales, Beatriz Navajas-Porras, José Ángel Rufián‐Henares, Cristina Delgado‐Andrade

Food Research International · 2022 · 20 citations · 36 references

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36

A standardised static<i>in vitro</i>digestion method suitable for food – an international consensus

Mans Minekus, Marie Alminger, Paula Alvito et al. · Food & Function · 2014 · 5.5K citations · Full text

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Acrylamide is formed in the Maillard reaction

Donald S. Mottram, B.L. Wedzicha, Andrew T. Dodson · Nature · 2002 · 2.2K citations

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Scientific Opinion on acrylamide in food

EFSA Journal · 2015 · 817 citations · Full text

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‘All foods affect health’: Understandings of functional foods and healthy eating among health-oriented Finns

Mari Niva · Appetite · 2006 · 303 citations

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An in vitro batch fermentation protocol for studying the contribution of food to gut microbiota composition and functionality

Sergio Pérez-Burillo, Silvia Molino, Beatriz Navajas-Porras et al. · Nature Protocols · 2021 · 289 citations · Full text

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