Acrylamide Research

Acrylamide Research:

Acrylamide An Update on Current Knowledge in Analysis, Levels in Food, Mechanisms of Formation, and Potential Strategies of Control [PDF]

Quotes

Acrylamide formation during the frying of hamburger

Quotes

Acrylamide in food mechanisms of formation and influencing factors during heating of foods [PDF]

Quotes

Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs [PDF]

Quotes

An estimate of dietary exposure of acrylamide in Saudi infants

Quotes

Chemical formation pathways of toxic contaminants from heat-treatment of food

Quotes

Determination of acrylamide concentration in processed food products using normal phase high-performance liquid chromatography (HPLC) [PDF]

Quotes

Effects of acrylamide on rat neurobehavior, the contents of dopamine and its metabolites in nigrostriatal dopaminergic pathways

Quotes

Evaluation of Acrylamide in Food from China by a LC MS MS Method [PDF]

Quotes

Neurobehavioral and transcriptional effects of acrylamide in juvenile rats

Quotes

Risk-Benefit Considerations of Mitigation Measures on Acrylamide Content of Foods – A Case Study on Potatoes, Cereals and Coffee [PDF]

Quotes

The change in albumin concentration after Acrylamide exposure in mice brain structures [PDF]

Quotes

[albumin is plasma in the blood formed by the liver which maintains pressure]

Quotes

Toxicity of acrylamide and evaluation of its exposure in baby foods [PDF]

Quotes

« Back