A method for the determination of acrylamide in bakery products using ion trap LC-ESI-MS/MS
- 1 October 2005
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 49 (10), 918-925
- https://doi.org/10.1002/mnfr.200500029
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- Reduction of acrylamide formation in potato slices during fryingLWT, 2004
- In-Depth Mechanistic Study on the Formation of Acrylamide and Other Vinylogous Compounds by the Maillard ReactionJournal of Agricultural and Food Chemistry, 2004
- Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for ReductionJournal of Agricultural and Food Chemistry, 2004
- Influence of Processing Parameters on Acrylamide Formation during Frying of PotatoesJournal of Agricultural and Food Chemistry, 2004
- Formation of Vinylogous Compounds in Model Maillard Reaction SystemsChemical Research in Toxicology, 2003
- Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risksFood and Chemical Toxicology, 2003
- Dietary intake of acrylamide in SwedenFood and Chemical Toxicology, 2003
- Chemistry, Biochemistry, and Safety of Acrylamide. A ReviewJournal of Agricultural and Food Chemistry, 2003
- Analysis of Acrylamide, a Carcinogen Formed in Heated FoodstuffsJournal of Agricultural and Food Chemistry, 2002
- Acrylamide in food: mechanisms of formation and influencing factors during heating of foodsScandinavian Journal of Nutrition, 2002