Publications

Formation and Reduction of Acrylamide

Citations are in alphabetical order by author within each year's listing.

Click any of the links below to jump to a particular year.

2007

• Influence of Oil Degradation on the Amounts of Acrylamide Generated in a Model System and in French Fries
  http://dx.doi.org/10.1016/j.foodchem.2005.11.025
  Source: Food Chemistry, Vol. 100, No. 3, 2007, p. 1153-1159./ScienceDirect
  Author: Mestdagh, F.; De Meulenaer, B.; Van Peteghem, C.
  
  

2006

• Acrylamide Content and Color Development in Fried Potato Strips
  http://dx.doi.org/10.1016/j.foodres.2005.06.001
  Source: Food Research International, Vol. 39, Issue 1, Jan. 2006, p. 40-46./ScienceDirect
  Author: Pedreschi, F.; Kaack, K.; Granby, K.
  
  
• Analysis of Acrylamide in Coffee and Cocoa by Isotope Dilution Liquid Chromatography-tandem Mass Spectrometry
  http://dx.doi.org/10.1007/s00216-006-0560-9
  Source: Analytical and Bioanalytical Chemistry, Vol. 385, No. 8, Aug. 2008, p. 1526-1531./SpringerLink
  Author: Aguas, P.C.; Fitzhenry, M.J.; Giannikopoulos, G.; Varelis, P.
  
  
• Critical Factors and Pitfalls Affecting the Extraction of Acrylamide from Foods: An Optimisation Study
  http://dx.doi.org/10.1016/j.aca.2005.10.014
  Source: Analytica Chimica Acta, Vol. 557, Issues 1-2, Jan. 31, 2006, p. 287-295./ScienceDirect
  Author: Peterssona, E.V.; Rosen, J.; Turner, C.; Danielsson, R.; Hellenas, K.E.
  
  
• Determination of Acrylamide in Foods by Pressurized Fluid Extraction and Liquid Chromatography-tandem Mass Spectrometry Used for a Survey of Spanish Cereal-based Foods
  http://dx.doi.org/10.1080/02652030500415678
  Source: Food Additives and Contaminants, Vol. 23, No. 3, Mar. 2006, p. 237-244./Taylor and Francis Group
  Author: Yusa, V.; Quintas, G.; Pardo, O.; Marti, P.; Pastor, A.
  
  
• Effect of Citric Acid and Glycine Addition on Acrylamide and Flavor in a Potato Model System
  http://dx.doi.org/10.1021/jf060328x
  Source: Journal of Agricultural and Food Chemistry, Vol. 54, No. 16, 2006, p. 5976-5983./American Chemical Society
  Author: Low, M.Y., et al.
  
  
• Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips
  http://dx.doi.org/10.1271/bbb.70.1173
  Source: Bioscience, Biotechnology, and Biochemistry, Vol. 70, No. 5, 2006, p. 1173-1180./Japan Science and Technology Information Aggregator, Electronic
  Author: Matsuura-Endo, C., et al.
  
  
• Examination of Conditions Inhibiting the Formation of Acrylamide in the Model System of Fried Potato
  http://dx.doi.org/10.1271/bbb.50680
  Source: Bioscience, Biotechnology, and Biochemistry, Vol. 70, No. 7, 2006, p. 1616-1621./Japan Science and Technology Information Aggregator, Electronic
  Author: Ishihara, K.; Matsunaga, A.; Nakamura, K.; Sakuma, K.; Koga, H.
  
  
• Impact of Extraction Conditions on the Content of Acrylamide in Model Systems and Food
  http://dx.doi.org/10.1080/02652030600632164
  Source: Food Additives and Contaminants, Vol. 23, No. 5, May 2006, p. 437-445./Taylor and Francis Group
  Author: Goldmann, T., et al.
  
  
• Influence of Fertilization on Acrylamide Formation during Frying of Potatoes Harvested in 2003
  http://dx.doi.org/10.1021/jf0521810
  Source: Journal of Agricultural and Food Chemistry, Vol. 54, No. 2, 2006, p. 404-408./Americal Chemical Society
  Author: Wilde, T., et al.
  
  
• Influence of the Frying Temperature on Acrylamide Formation in French Fries
  http://dx.doi.org/10.1007/s00217-005-0046-6
  Source: European Food Research and Technology, Vol. 222, No. 3-4, Feb. 2006, p. 414-419./Springer
  Author: Fiselier, K.; Bazzocco, D.; Gama-Baumgartner, F.; Grob, K.
  
  
• Influence of Thermal Processing Conditions on Acrylamide Generation and Browning in a Potato Model System
  http://dx.doi.org/10.1021/jf060815c
  Source: Journal of Agricultural and Food Chemistry, Vol. 54, No. 16, 2006, p. 5910-5916./American Chemical Society
  Author: Amrein, T.M.; Limacher, A.; Conde-Petit, B.; Amado, R.; Escher, F.
  
  
• Investigation of the Correlation of the Acrylamide Content and the Antioxidant Activity of Model Cookies
  http://dx.doi.org/10.1021/jf051660w
  Source: Journal of Agricultural and Food Chemistry, Vol. 54, No. 3, 2006, p. 853-859./American Chemical Society
  Author: Summa, C.; Wenzl, T.; Brohee, M.; De la Calle, B.; Anklam, E.
  
  
• Lactic Acid Fermentation Reduces Acrylamide Formation and Other Maillard Reactions in French Fries
  http://bookstore.ift.org/store/iftsto...nt=1272&page=1&loginid=5203514
  Source: Journal of Food Science, Vol. 71, No. 1, Jan-Feb. 2006./Institute of Food Technologists
  Author: Baardseth, P., et al.
  
  
• Linear and Non-Linear Kinetics in the Synthesis and Degradation of Acrylamide in Foods and Model Systems
  http://dx.doi.org/10.1080/10408390600758280
  Source: Critical Reviews in Food Science and Nutrition, Vol. 46, No. 6, Sep. 2006, p. 489-517./Taylor and Francis Group
  Author: Corradini, M.G.; Peleg, M.
  
  
• A Liquid Chromatography-tandem Mass Spectrometry Method for Simultaneous Analysis of Acrylamide and the Precursors, Asparagine and Reducing Sugars in Bread
  http://dx.doi.org/10.1016/j.aca.2005.09.077
  Source: Analytica Chimica Acta, Vol. 557, Issues 1-2, Jan. 31, 2006, p. 211-220./ScienceDirect
  Author: Nielsen, N.J.; Granby, K.; Hedegaard, R.V.; Skibsted, L.H.
  
  
• Rapid Determination of Acrylamide Contaminant in Conventional Fried Foods by Gas Chromatography with Electron Capture Detector
  http://dx.doi.org/10.1016/j.chroma.2006.03.042
  Source: Journal of Chromatography A, Vol. 1116, No. 1-2, May 26, 2006, p. 209-216./ScienceDirect
  Author: Zhanga, Y.; Donga, Y.; Renb, Y.; Zhang, Y.
  
  
• Relationship Between Acrylamide and Thermal-Processing Indexes in Commercial Breakfast Cereals: A Survey of Spanish Breakfast Cereals
  http://dx.doi.org/10.1002/mnfr.200600039
  Source: Molecular Nutrition and Food Research, Vol. 50, Issue 8, 2006, p. 756-762./Wiley InterScience
  Author: Rufian-Henares, J.A.; Delgado-Andrade, C.; Morales, F.J.
  
  
• Selection Criteria for Potato Tubers To Minimize Acrylamide Formation during Frying
  http://dx.doi.org/10.1021/jf0525030
  Source: Journal of Agricultural and Food Chemistry, Vol. 54, No. 6, 2006, p. 2199-2205./American Chemical Society
  Author: De Wilde, T., et al.
  
  
• Sensitive Isotope Dilution Liquid Chromatography/Electrospray Ionization Tandem Mass Spectrometry Method for the Determination of Acrylamide in Chocolate
  http://dx.doi.org/10.1080/02652030500415645
  Source: Food Additives and Contaminants, Vol. 23, No. 3, Mar. 2006, p. 228-236./Taylor and Francis Group
  Author: Ren, Y.; Zhang, Y.; Jiao, J.; Cai, Z.; Zhang, Y.
  
  

2005

• Acrylamide Formation from Asparagine under Low Moisture Maillard Reaction Conditions. 2. Crystalline vs Amorphous Model Systems
  http://dx.doi.org/10.1021/jf050079x
  Source: Journal of Agricultural and Food Chemistry, Vol. 53, No. 11, 2005, p. 4628-4632./American Chemical Society
  Author: Robert, F., et al.
  
  
• Acrylamide in Almond Products
  http://www.springerlink.com/openurl.a...e&id=doi:10.1007/s00217-005-1156-x
  Source: European Food Research and Technology, Vol. 221, No. 1-2, Jul. 2005, p. 14-18./Springer-Verlag GmbH
  Author: Amrein, T.M., et al.
  
  
• Acrylamide in Food Products: Identification, Formation and Analytical Methodology
  http://www.diva-portal.org/su/theses/abstract.xsql?dbid=700
  Source: Stockholm University
  Author: Eriksson, S.
  
  
• Acrylamide in Potato Crisp—The Effect of Raw Material and Processing
  http://dx.doi.org/10.1016/j.lwt.2005.03.005
  Source: LWT - Food Science and Technology, Vol. 39, No. 5, Jun. 2006, p. 571-575./ScienceDirect
  Author: Wicklund, T., et al.
  
  
• Acrylamide in Roasted Almonds and Hazelnuts
  http://dx.doi.org/10.1021/jf051132k
  Source: Journal of Agricultural and Food Chemistry, Vol. 53, No. 20, 2005, p. 7819-7825./American Chemical Society
  Author: Amrein, T.M., et al.
  
  
• Addition of Glycine Reduces the Content of Acrylamide in Cereal and Potato Products
  http://dx.doi.org/10.1021/jf048082o
  Source: Journal of Agricultural and Food Chemistry, Vol. 53, No. 8, 2005, p. 3259-3264./American Chemical Society
  Author: Bråthen, E.; Kita, A.; Knutsen, S.H.; Wicklund, T.
  
  
• Adequate Varieties Diminish Acrylamide Formation
  http://www.agrarforschung.ch/en/inh_det.php?id=930
  Source: Agrarforschung, Vol. 12, No. 2, 2005, p. 58-63.
  Author: Hebeisen, Th.; Gutapfel, N.; Ballmer, Th.; Reust, W.; Torche, J.M.
  
  
• Asparaginase-mediated Reduction of Acrylamide Formation in Baked, Fried, and Roasted Products
  http://dx.doi.org/10.1016/j.jbiotec.2005.06.005
  Source: Journal of Biotechnology, Vol. 118, No. 1, Suppl. 1, Aug. 2005, p. S135./ScienceDirect
  Author: Hendriksen, H.V., et al.
  
  
• Balance Between Nutrients and Anti-nutrients in Nine Italian Potato Cultivars
  http://dx.doi.org/10.1016/j.foodchem.2005.08.046
  Source: Food Chemistry, Vol. 99, No. 4, 2006, p. 698-701./ScienceDirect
  Author: Finotti, E.; Bertone, A.; Vivant, V.
  
  
• Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying
  http://dx.doi.org/10.1271/bbb.69.1232
  Source: Bioscience, Biotechnology, and Biochemistry, Vol. 69, No. 7, 2005, p. 1232-1238./Japan Science and Technology Information Aggregator, Electronic
  Author: Ohara-Takada, A., et al.
  
  
• Color Changes and Acrylamide Formation in Fried Potato Slices
  http://dx.doi.org/10.1016/j.foodres.2004.07.002
  Source: Food Research International, Vol. 38, Issue 1, Jan. 2005, p. 1-9./ScienceDirect
  Author: Pedreschi, F.; Moyano, P.; Kaack, K.; Granby, K.
  
  
• Correlation of Acrylamide Generation in Thermally Processed Model Systems of Asparagine and Glucose with Color Formation, Amounts of Pyrazines Formed, and Antioxidative Properties of Extracts
  http://dx.doi.org/10.1021/jf0502606
  Source: Journal of Agricultural and Food Chemistry, Vol. 53, No. 12, 2005, p. 4813-4819./American Chemical Society
  Author: Ehling, S.; Shibamoto, T.
  
  
• Current Status of Acrylamide Research in Food: Measurement, Safety Assessment, and Formation
  http://dx.doi.org/10.1196/annals.1333.004
  Source: Annals of the New York Academy of Sciences, Vol. 1043, 2005, p. 30-40.
  Author: Blank, I.
  
  
• Effect of Amino Acids on Acrylamide Formation and Elimination Kinetics
  http://dx.doi.org/10.1021/bp050194s
  Source: Biotechnology Progress, Vol. 21, No. 5, 2005, p. 1525-1530./American Chemical Society
  Author: Claeys, W.L.; Vleeschouwer, K.; Hendrickx, M.E.
  
  
• Effect of Raw Potato Composition on Acrylamide Formation in Potato Chips
  http://bookstore.ift.org/store/iftsto...nt=1149&page=1&loginid=3063343
  Source: Journal of Food Science, Vol. 70, No. 9, Nov./Dec. 2005, p. E519-535./Institute of Food Technologists
  Author: Granda, C.; Moreira, R.G.; Castell-Perez, E.
  
  
• Effect of Temperature and Time on the Formation of Acrylamide in Starch-based and Cereal Model Systems, Flat Breads and Bread
  http://dx.doi.org/10.1016/j.foodchem.2004.08.030
  Source: Food Chemistry, Vol. 92, Issue 4, Oct. 2005, p. 693-700./ScienceDirect
  Author: Bråthen, E.; Knutsen, S.H.
  
  
• Factors Influencing Acrylamide Content and Color in Rye Crisp Bread
  http://dx.doi.org/10.1021/jf050020q
  Source: Journal of Agricultural and Food Chemistry, Vol. 53, No. 15, 2005, p. 5985-5989./American Chemical Society
  Author: Mustafa, A.; Andersson, R.; Rosén, J.; Kamal-Eldin, A.; Åman, P.
  
  
• Formation of Acrylamide in a Processed Food Model System, and Examination of Inhibitory Conditions
  http://www.ncbi.nlm.nih.gov/entrez/qu...&list_uids=16018588&query_hl=5
  Source: Shokuhin Eiseigaku Zasshi, Vol. 46, No. 2, Apr. 2005, p. 33-39./PubMed, National Center for Biotechnology Information, National Library of Medicine, National Institutes of Health
  Author: Ishihara, K., et al.
  
  
• Genotoxicity of Heat-Processed Foods
  http://dx.doi.org/10.1016/j.mrfmmm.2005.01.030
  Source: Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis, Vol. 574, Issues 1-2, Jul. 1, 2005, p. 156-172./ScienceDirect
  Author: Jägerstad, M.; Skog, K.
  
  
• Higher Acrylamide Contents in French Fries Prepared from "Fresh" Prefabricates
  http://dx.doi.org/10.1007/s00217-005-1183-7
  Source: European Food Research and Technology, Vol. 221, No. 3-4, Aug. 2005, p. 376-381./Springer
  Author: Fiselier, K.; Hartmann, A.; Fiscalini, A.; Grob, K.
  
  
• In Vitro Studies of the Influence of Glutathione Transferases and Epoxide Hydrolase on the Detoxification of Acrylamide and Glycidamide in Blood
  http://dx.doi.org/10.1016/j.mrgentox.2004.11.006
  Source: Mutation Research/Genetic Toxicology and Environmental Mutagenesis, Vol. 580, No. 1-2, Feb. 7, 2005, p. 53-59./ScienceDirect
  Author: Paulsson, B., et al.
  
  
• Influence of Oil Type on the Amounts of Acrylamide Generated in a Model System and in French Fries
  http://dx.doi.org/10.1021/jf0506683
  Source: Journal of Agricultural and Food Chemistry, Vol. 53, No. 15, 2005, p. 6170-6174./American Chemical Society
  Author: Mestdagh, F.J., et al.
  
  
• Influence of Storage Practices on Acrylamide Formation during Potato Frying
  http://dx.doi.org/10.1021/jf050650s
  Source: Journal of Agricultural and Food Chemistry, Vol. 53, No. 16, 2005, p. 6550-6557./Americal Chemical Society
  Author: Wilde, T., et al.
  
  
• Kinetics of Acrylamide Formation and Elimination during Heating of an Asparagine-Sugar Model System
  http://dx.doi.org/10.1021/jf051197n
  Source: Journal of Agricultural and Food Chemistry, Vol. 53, No. 26, 2005, p. 9999-10005./Americal Chemical Society
  Author: Claeys, W.L.; Vleeschouwer, K.; Hendrickx, M.E.
  
  
• Kinetics of Acrylamide Formation During Traditional and Vacuum Frying of Potato Chips
  http://dx.doi.org/10.1111/j.1745-4530.2005.034.x
  Source: Journal of Food Process Engineering, Vol. 28, No. 5, Oct. 2005, p. 478-493./Blackwell Synergy, Blackwell Publishing
  Author: Granda, C.; Moreira, R.G.
  
  
• Legal Limit for Reducing Sugars in Prefabricates Targeting 50 µg/kg Acrylamide in French Fries
  http://www.springerlink.com/openurl.a...e&id=doi:10.1007/s00217-004-1081-4
  Source: European Food Research and Technology, Vol. 220, No. 5-6, May 2005, p. 451-458./Springer-Verlag GmbH
  Author: Fiselier, K.; Grob, K.
  
  
• Measurement of Acrylamide and Its Precursors in Potato, Wheat, and Rye Model Systems
  http://dx.doi.org/10.1021/jf048557b
  Source: Journal of Agricultural and Food Chemistry, Vol. 53, No. 4, Jan. 20, 2005, p. 1286 -1293./American Chemical Society
  Author: Elmore, J.S.; Koutsidis, G.; Dodson, A.T.; Mottram, D.S.; Wedzicha, B.L.
  
  
• On-Line MS/MS Monitoring of Acrylamide Generation in Potato- and Cereal-Based Systems
  http://dx.doi.org/10.1021/jf051585p
  Source: Journal of Agricultural and Food Chemistry, Vol. 53, No. 23, 2005, p. 8926-8933./Americal Chemical Society
  Author: Cook, D.J.; Taylor, A.J.
  
  
• Pyrolytic Acrylamide Formation from Purified Wheat Gluten and Gluten-supplemented Wheat Bread Rolls
  http://dx.doi.org/10.1002/mnfr.200500152
  Source: Molecular Nutrition and Food Research, Vol. 50, Issue 1, 2006, p. 87-93./Wiley InterScience
  Author: Claus, A.; Weisz, G.M.; Schieber, A.; Carle, R.
  
  
• Quantifying the Formation of Carcinogens During Food Processing: Acrylamide
  http://dx.doi.org/10.1016/j.tifs.2005.01.005
  Source: Trends in Food Science and Technology, Vol. 16, Issue 5, May 2005, p. 181-193./ScienceDirect
  Author: Claeys, Wendie L.; Vleeschouwer, Kristel de; Hendrickx, Marc E.
  
  
• Reducing Acrylamide in Fried Snack Products by Adding Amino Acids
  http://bookstore.ift.org/store/iftsto...nt=1072&page=1&loginid=3063343
  Source: Journal of Food Science, Vol. 70, No. 5, Jun./Jul. 2005, p. C354-358./Institute of Food Technologists
  Author: Kim, C.T.; Hwang, E.; Lee, H.J.
  
  
• Reducing the Acrylamide Content of a Semi-finished Biscuit on Industrial Scale
  http://dx.doi.org/10.1016/j.lwt.2005.05.010
  Source: LWT - Food Science and Technology, Vol. 39, No. 7, Sept. 2006, p. 724-728./ScienceDirect
  Author: Graf, M., et al.
  
  
• Relation Between the Acrylamide Formation and Time-temperature History of Surface and Core Regions of French Fries
  http://dx.doi.org/10.1016/j.jfoodeng.2005.08.030
  Source: Journal of Food Engineering, Vol. 77, No. 4, Dec. 2006, p. 972-976./ScienceDirect
  Author: Gokmen, V.; Palazoglu, T.K.; Senyuva, H.Z.
  
  
• Sources of Variability of Acrylamide Levels in a Cracker Model
  http://dx.doi.org/10.1021/jf047887t
  Source: Journal of Agricultural and Food Chemistry, Vol. 53, No. 11, 2005, p. 4410-4416./American Chemical Society
  Author: Levine, R.A.; Smith, R.E.
  
  
• Study of Acrylamide in Coffee Using an Improved Liquid Chromatography Mass Spectrometry Method: Investigation of Colour Changes and Acrylamide Formation in Coffee During Roasting
  http://journalsonline.tandf.co.uk/ope...e&id=doi:10.1080/02652030500109834
  Source: Food Additives and Contaminants, Vol. 22, No. 3, Mar. 2005, p. 214-220./Taylor and Francis Group
  Author: Senyuva, H.Z.; Gökmen, V.
  
  
• Study of Colour and Acrylamide Formation in Coffee, Wheat Flour and Potato Chips During Heating
  http://dx.doi.org/10.1016/j.foodchem.2005.06.054
  Source: Food Chemistry, Vol. 99, No. 2, 2006, p. 238-243./ScienceDirect
  Author: Gokmen, V.; Senyuva, H.Z.
  
  
• Suitable Potato Varieties, a Way to Reduce Acrylamide Formation
  http://cat.inist.fr/?aModele=afficheN&cpsidt=16652343
  Source: Revue Suisse d'Agriculture, Vol. 37, No. 2, 2005, p. 73-79.
  Author: Reust, W.; Hebeisen, T.; Ballmer, T.
  
  
• Suppressive Effect of Trehalose on Acrylamide Formation from Asparagine and Reducing Saccharides
  http://dx.doi.org/10.1271/bbb.69.1520
  Source: Bioscience, Biotechnology, and Biochemistry, Vol. 69, No. 8, 2005, p. 1520-1526./Japan Science and Technology Information Aggregator, Electronic
  Author: Oku, K., et al.
  
  
• Toward a Kinetic Model for Acrylamide Formation in a Glucose-Asparagine Reaction System
  http://dx.doi.org/10.1021/jf050504m
  Source: Journal of Agricultural and Food Chemistry, Vol. 53, No. 15, 2005, p. 6133-6139./American Chemical Society
  Author: Knol, J.J., et al.
  
  
• Variation in Chemical Composition of Potato Tubers and Discolouration of Crisps Between and Within Years
  http://www.actahort.org/books/684/684_15.htm
  Source: Acta Horticulturae, Vol. 684, Jun. 30, 2005, p. 109-118.
  Author: Loerke, P.E.; Christiansen, J.
  
  
• Variation in Tuber Components Affecting Acrylamide Formation and Colour in Fried Potato
  http://www.actahort.org/books/684/684_21.htm
  Source: Acta Horticulturae, Vol. 684, Jun. 30, 2005, p. 159-164.
  Author: Olsson, K.; Svensson, R.; Roslund, C.
  
  

2004

• Acrylamide Formation during Frying of Potatoes: Thorough Investigation on the Influence of Crop and Process Variables
  http://www.cazv.cz/attachments/Oral_presenatation.pdf
  Source: Czech Journal of Food Sciences, Vol. 22, Special Issue, 2004, p. 15-18./Czech Academy of Agricultural Sciences
  Author: Wilde, T. de, et al.
  
  
• Acrylamide in French Fries: Influence of Free Amino Acids and Sugars
  http://dx.doi.org/10.1021/jf0349376
  Source: Journal of Agricultural and Food Chemistry, Vol. 52, No. 12, 2004, p. 3801-3806./American Chemical Society
  Author: Becalski, A., et al.
  
  
• Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction
  http://dx.doi.org/10.1021/jf049648b
  Source: Journal of Agricultural and Food Chemistry, Vol. 52, No. 13, 2004, p. 4282-4288./American Chemical Society
  Author: Amrein, T.M.; Schönbächler, B.; Escher, F.; Amadò, R.
  
  
• Acrylamide in Heated Potato Products - Analytics and Formation Routes
  http://dx.doi.org/10.1002/ejlt.200400988
  Source: European Journal of Lipid Science and Technology, Vol. 106, Issue 11, 2004, p. 786-792./Wiley InterScience
  Author: Weisshaar, R.
  
  
• Acrylamide: An Update on Current Knowledge in Analysis, Levels in Food, Mechanisms of Formation, and Potential Strategies of Control
  http://miranda.ingentaselect.com/vl=1...1/rpsv/cw/ilsi/00296643/v62n12/s1/p449
  Source: Nutrition Reviews, Vol. 62, No. 12, Dec. 2004, p. 449-467./Ingenta
  Author: Stadler, R.H.; Scholz, G.
  
  
• Brown Potato Croquettes Low in Acrylamide by Coating with Egg/Breadcrumbs
  http://dx.doi.org/10.1007/s00217-004-0925-2
  Source: European Food Research and Technology, Vol. 219, No. 2, Jul. 2004, p. 111-115./Springer-Verlag Heidelberg
  Author: Fiselier, K.; Grob, K.; Pfefferle, A.
  
  
• Changes of Acrylamide Levels in Food Products during Technological Processing
  http://www.cazv.cz/attachments/Poster...D_-_Food_Aditives_and_Contaminants.pdf
  Source: Czech Journal of Food Sciences, Vol. 22, Special Issue, 2004, p. 283-286./Czech Academy of Agricultural Sciences
  Author: Dunovska, L.; Hajslova, J.; Cajka, T.; Holadova, K.; Hajkova, K.
  
  
• Citric Acid to Reduce Acrylamide Formation in French Fries and Roasted Potatoes?
  http://cat.inist.fr/?aModele=afficheN&cpsidt=15563066
  Source: Mitteilungen aus Lebensmitteluntersuchung und Hygiene, Vol. 95, No. 1, 2004, p. 110-117.
  Author: Gama-Baumgartner, F.; Grob, K.; Biedermann, M.
  
  
• Effects of Asparagine, Fructose, and Baking Conditions on Acrylamide Content in Yeast-Leavened Wheat Bread
  http://dx.doi.org/10.1021/jf034999w
  Source: Journal of Agricultural and Food Chemistry, Vol. 52, No. 7, 2004, p. 2047-2051./American Chemical Society
  Author: Surdyk, N.; Rosén, J.; Andersson, R.; Åman, P.
  
  
• Effects of Flour Sources on Acrylamide Formation and Oil Uptake in Fried Batters
  http://www.aocs.org/archives/am2004/...P-P%3A++Protein+and+Co-Products+Posters
  Source: Journal of the American Oil Chemists' Society, Vol. 81, Mar. 2004, p. 265-268./AOCS Press, American Oil Chemists' Society
  Author: Shih, F.F.; Boue, S.M.; Daigle, K.W.; Shih, B.Y.
  
  
• Factors Affecting the Concentration of Acrylamide during Deep-fat Frying of Potatoes
  http://dx.doi.org/10.1002/ejlt.200400992
  Source: European Journal of Lipid Science and Technology, Vol. 106, Issue 11, 2004, p. 793-801./Wiley InterScience
  Author: Matthäus, B.; Haase, N.U.; Vosmann, K.
  
  
• Factors Affecting the Formation of Acrylamide in Coffee
  http://www.cazv.cz/attachments/Oral_presenatation.pdf
  Source: Czech Journal of Food Sciences, Vol. 22, Special Issue, 2004, p. 22-24./Czech Academy of Agricultural Sciences
  Author: Bagdonaite, K.; Murkovic, M.
  
  
• Flavour and Vinylogous Compounds Generated by Maillard-Type Reactions
  http://www.cazv.cz/attachments/Oral_presenatation.pdf
  Source: Czech Journal of Food Sciences, Vol. 22, Special Issue, 2004, p. 50-53./Czech Academy of Agricultural Sciences
  Author: Blank, I.; Davidek, T.; Pollien, Ph.; Devaud, S.
  
  
• Good Manufacturing Practice (GMP) for French Fries Low in Acrylamide: Results of a Pilot Project
  http://cat.inist.fr/?aModele=afficheN&cpsidt=15776201
  Source: Mitteilungen aus Lebensmitteluntersuchung und Hygiene, Vol. 95, No. 2, 2004, p. 127-134.
  Author: Fiselier, K., et al.
  
  
• Improved Sample Preparation to Determine Acrylamide in Difficult Matrixes Such as Chocolate Powder, Cocoa, and Coffee by Liquid Chromatography Tandem Mass Spectroscopy
  http://dx.doi.org/10.1021/jf0498362
  Source: Journal of Agricultural and Food Chemistry, Vol. 52, No. 15, 2004, p. 4625-2631./American Chemical Society
  Author: Delatour, T.; Périsset, Adrienne; Goldmann, Till; Riediker, Sonja; Stadler, Richard H.
  
  
• In-Depth Mechanistic Study on the Formation of Acrylamide and Other Vinylogous Compounds by the Maillard Reaction
  http://pubs.acs.org/cgi-bin/abstract..../jafcau/2004/52/i17/abs/jf0495486.html
  Source: Journal of Agricultural and Food Chemistry, Vol. 52, No. 17, 2004, p. 5550-5558./American Chemical Society
  Author: Stadler, R.H., et al.
  
  
• Influence of Processing Parameters on Acrylamide Formation during Frying of Potatoes
  http://dx.doi.org/10.1021/jf035417d
  Source: Journal of Agricultural and Food Chemistry, Vol. 52, No. 9, 2004, p. 2735-2739./American Chemical Society
  Author: Taubert, D.; Harlfinger, S.; Henkes, L.; Berkels, R.; Schömig, E.
  
  
• Investigation of Acrylamide Levels in Selected Fried and Baked Foods in Jordan
  http://world-food.net/scientficjournal/2004/issue2/abstracts/abstract29.php
  Source: Journal of Food, Agriculture and Environment, Vol. 2, Issue 2, 2004./WFL Publisher, World Food RD Ltd.
  Author: Al-Dmoor; Humeid; Alawi
  
  
• Potential for Acrylamide Formation in Potatoes: Data from the 2003 Harvest
  http://dx.doi.org/10.1007/s00217-004-1025-z
  Source: European Food Research and Technology, Vol. 219, No. 6, Nov. 2004, p. 572-578./Springer-Verlag Heidelberg
  Author: Amrein, T.M., et al.
  
  
• [Production of Acrylamide in Agricultural Products by Cooking]
  http://www.ncbi.nlm.nih.gov/entrez/q...mp;dopt=Abstract&list_uids=15168561
  Source: Shokuhin Eiseigaku Zasshi, Vol. 45, No. 1, Feb. 2004, p. 44-48./PubMed, National Center for Biotechnology Information, National Library of Medicine, National Institutes of Health
  Author: Takatsuki, S.; Nemoto, S.; Sasaki, K.; Maitani, T.
  
  
• Quantitation of 3-Aminopropionamide in Potatoes-A Minor but Potent Precursor in Acrylamide Formation
  http://dx.doi.org/10.1021/jf049581s
  Source: Journal of Agricultural and Food Chemistry, Vol. 52, No. 15, 2004, p. 4751-4757./American Chemical Society
  Author: Granvogl, M.; Jezussek, M.; Koehler, P.; Schieberle, P.
  
  
• Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying
  http://bookstore.ift.org/store/iftsto...ent=905&page=1&loginid=3063343
  Source: Journal of Food Science, Vol. 69, No. 8, Oct. 2004, E405-411./Institute of Food Technologists
  Author: Granda, C.; Moreira, R.G.; Tichy, S.E.
  
  
• Reduction of Acrylamide Formation in Potato Slices During Frying
  http://dx.doi.org/10.1016/j.lwt.2004.03.001
  Source: Lebensmittel-Wissenschaft und-Technologie, Vol. 37, Issue 6, Sep. 2004, p. 679-685./ScienceDirect
  Author: Pedreschi, F.; Kaack, K.; Granby, K.
  
  
• The Role of Creatine in the Generation of N-Methylacrylamide: A New Toxicant in Cooked Meat
  http://pubs.acs.org/cgi-bin/abstract..../jafcau/2004/52/i17/abs/jf049421g.html
  Source: Journal of Agricultural and Food Chemistry, Vol. 52, No. 17, 2004, p. 5559-5565./American Chemical Society
  Author: Yaylayan, V.A.; Locas, Carolina P.; Wnorowski, A.; O'Brien, J.
  
  
• Stability of Acrylamide in Food during Storage
  http://www.cazv.cz/attachments/Last_minute.pdf
  Source: Czech Journal of Food Sciences, Vol. 22, Special Issue, 2004, p. 355-356./Czech Academy of Agricultural Sciences
  Author: Hoenicke, K.; Gatermann, R.
  
  
• Thermal Processing Contaminants in Foodstuffs and Potential Strategies of Control
  http://www.cazv.cz/attachments/Oral_presenatation.pdf
  Source: Czech Journal of Food Sciences, Vol. 22, Special Issue, 2004, p. 1-10./Czech Academy of Agricultural Sciences
  Author: Studer, A.; Blank, I.; Stadler, R.H.
  
  
• Towards a Better Understanding in Acrylamide Formation, Degradation and Reduction in Model Systems (and Foodstuffs)
  http://www.cazv.cz/attachments/Oral_presenatation.pdf
  Source: Czech Journal of Food Sciences, Vol. 22, Special Issue, 2004, p. 11-14./Czech Academy of Agricultural Sciences
  Author: Mestdagh, F.; Meulenaer, B. de; Peteghem, C. van; Cromphout, C.; Thas, O.
  
  
• Tuber Components Affecting Acrylamide Formation and Colour in Fried Potato: Variation by Variety, Year, Storage Temperature and Storage Time
  http://dx.doi.org/10.1002/jsfa.1681
  Source: Journal of the Science of Food and Agriculture, Vol. 84, Issue 5, p. 447-458./Wiley InterScience
  Author: Olsson, K.; Svensson, R.; Roslund, C.
  
  
• Ways to Reduce the Acrylamide Formation in Cracker Products
  http://www.cazv.cz/attachments/Oral_presenatation.pdf
  Source: Czech Journal of Food Sciences, Vol. 22, Special Issue, 2004, p. 19-21./Czech Academy of Agricultural Sciences
  Author: Vass, M.; Amrein, T.M.; Schonbachler, B.; Escher, F.; Amado, R.
  
  

2003

• Acrylamide Formation Mechanism in Heated Foods
  http://dx.doi.org/10.1021/jf034180i
  Source: Journal of Agricultural and Food Chemistry, Vol. 51, No. 16, 2003, p. 4782-4787./American Chemical Society
  Author: Zyzak, D.V., et al.
  
  
• Acrylamide in Asian Foods in Hong Kong
  http://taylorandfrancis.metapress.com/link.asp?id=71etpn1dv91fhehd
  Source: Food Additives and Contaminants, Vol. 20, No. 12, Dec. 2003, p. 1105-1113./Taylor and Francis Group
  Author: Leung, K.S.; Lin, A.; Tsang, C.K.; Yeung, S.T.K.
  
  
• Acrylamide in Food: a Model for Mechanism of Formation and Its Reduction
  http://dx.doi.org/10.1016/S1466-8564(03)00033-X
  Source: Innovative Food Science and Emerging Technologies, Vol. 4, Issue 3, Sep. 2003, p. 331-338./ScienceDirect
  Author: Vattem, D.A.; Shetty, K.
  
  
• Acrylamide in Foods: Occurrence, Sources, and Modeling
  http://pubs3.acs.org/acs/journals/toc...decade=0&involume=51&inissue=3
  Source: Journal of Agricultural and Food Chemistry, Vol. 51, No. 3, Jan. 2003, p. 802-808./American Chemical Society
  Author: Becalski, A.; Benjamin P.L., David L.; Seaman S.W.
  
  
• Content of Acrylamide Decreased in Potato Chips with the Addition of a Proprietary Flavonoid Spice Mix (Flavomare®) in Frying
  http://www.innovfoodtech.com
  Source: Innovations in Food Technology, Feb. 2003
  Author: Fernández, S.; Kurppa, L.; Hyvönen, Lee
  
  
• Effects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips
  http://dx.doi.org/10.1271/bbb.67.1188
  Source: Bioscience, Biotechnology, and Biochemistry, Vol. 67, No. 5, 2003, p. 1188-1190./Japan Science and Technology Information Aggregator, Electronic, Japan Science and Technology Agency
  Author: Chuda, Y., et al.
  
  
• Formation of Vinylogous Compounds in Model Maillard Reaction Systems
  http://dx.doi.org/10.1021/tx034088g
  Source: Chemical Research in Toxicology, Vol. 16, No. 10, 2003, p. 1242-1250./American Chemical Society
  Author: Stadler, R.H., et al.
  
  
• French Fries With Less Than 100 µg/kg Acrylamide. A Collaboration Between Cooks and Analysts
  http://dx.doi.org/10.1007/s00217-003-0753-9
  Source: European Food Research and Technology, Vol. 17, No. 3, Sep. 2003, p. 185-194./Springer-Verlag Heidelberg
  Author: Grob, K., et al.
  
  
• Gas Chromatographic Investigation of Acrylamide Formation in Browning Model Systems
  http://dx.doi.org/10.1021/jf0300947
  Source: Journal of Agricultural and Food Chemistry, Vol. 51, No. 14, 2003, p. 3999-4003/American Chemical Society
  Author: Yasuhara, A.; Tanaka, Y.; Hengel, M.; Shibamoto, T.
  
  
• How Much Reducing Sugar May Potatoes Contain to Avoid Excessive Acrylamide Formation During Roasting and Baking?
  http://www.springerlink.com/link.asp?id=k637b2py1ffk9e41
  Source: European Food Research and Technology, Vol. 217, No. 5, Nov. 2003, p. 369-373./Springer-Verlag Heidelberg
  Author: Biedermann-Brem, S., et al.
  
  
• Investigations of Factors That Influence the Acrylamide Content of Heated Foodstuffs
  http://dx.doi.org/10.1021/jf034649+
  Source: Journal of Agricultural and Food Chemistry, Vol. 51, No. 24, 2003, p. 7012-7018./American Chemical Society
  Author: Rydberg, P., et al.
  
  
• Model Studies on Acrylamide Formation in Potato, Wheat Flour and Corn Starch; Ways to Reduce Acrylamide Contents in Bakery Ware
  http://cat.inist.fr/?aModele=afficheN&cpsidt=15291194
  Source: Mitteilungen aus Lebensmitteluntersuchung und Hygiene, Vol. 94, No. 5, 2003, p. 406-422.
  Author: Biedermann, M.; Grob, K.
  
  
• A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries
  http://bookstore.ift.org/store/iftsto...ent=624&page=1&loginid=2395433
  Source: Journal of Food Science, Vol. 68, No. 4, May 2003, p. 1287-1290./Institute of Food Technologists
  Author: Jung, M.Y.; Choi, D.S.; Ju, J.W.
  
  
• Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems
  http://pubs.acs.org/cgi-bin/abstract..../jafcau/2003/51/i18/abs/jf034344v.html
  Source: Journal of Agricultural and Food Chemistry, Vol. 51, No. 18, 2003, p. 5556-5560./American Chemical Society
  Author: Amrein, T.M., et al.
  
  
• Proton Transfer Reaction Mass Spectrometry, a Tool for On-Line Monitoring of Acrylamide Formation in the Headspace of Maillard Reaction Systems and Processed Food
  http://dx.doi.org/10.1021/ac0344586
  Source: Analytical Chemistry, Vol. 75, No. 20, 2003, p. 5488-5494./American Chemical Society
  Author: Pollien, Philippe; Lindinger, Christian; Yeretzian, Chahan; Blank, Imre
  
  
• Tests for the Depolymerization of Polyacrylamides as a Potential Source of Acrylamide in Heated Foods
  http://dx.doi.org/10.1021/jf0302308
  Source: Journal of Agricultural and Food Chemistry, Vol. 51, No. 23, 2003, p. 6715-6718./American Chemical Society
  Author: Ahn, J.S.; Castle, L.
  
  
• Understanding the Formation of Acrylamide and Other Maillard-derived Vinylogous Compounds in Foods
  http://dx.doi.org/10.1002/ejlt.200390051
  Source: European Journal of Lipid Science and Technology, Vol. 105, Issue 5, May 2003, p. 199-200./Wiley InterScience
  Author: Stadler, R.H.
  
  
• Why Asparagine Needs Carbohydrates to Generate Acrylamide
  http://pubs.acs.org/doi/pdf/10.1021/jf0261506
  Source: Journal of Agricultural and Food Chemistry, Vol. 51, No. 6, 2003, p. 1753-1757./American Chemical Society
  Author: Yaylayan, V.A.; Wnorowski, A.; Perez Locas, C.
  
  

2002

• Acrylamide in Food: Mechanisms of Formation and Influencing Factors During Heating of Foods
  http://taylorandfrancis.metapress.com/link.asp?id=kv0ly4kk51gxqt16
  Source: Scandinavian Journal of Nutrition, Vol. 46, No. 4, Dec. 1, 2002, p. 159-172./Taylor and Francis Group
  Author: Lingnert, H., et al.
  
  
• Analysis of Acrylamide and Mechanisms of Its Formation in Deep-Fried Products
  http://www3.interscience.wiley.com/journal/100019622/abstract
  Source: European Journal of Lipid Science and Technology, Vol. 104, Issue 11, Nov. 2002, p. 762-771./Wiley InterScience
  Author: Gertz, C.; Klostermann, S.
  
  
• Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
  http://pubs3.acs.org/acs/journals/to...decade=0&involume=50&inissue=17
  Source: Journal of Agricultural and Food Chemistry, Vol. 50, No. 17, Aug. 2002, p. 4998-5006.
  Author: Tareke, E.; Rydberg, P.; Karlsson, P.; Eriksson, S.; Törnqvist, M.
  
  
• Formation of Acrylamide in Heated Potato Products - Model Experiments Pointing to Asparagine as Precursor
  http://cat.inist.fr/?aModele=afficheN&cpsidt=14011451
  Source: Deutsche Lebensmittel-Rundschau, Vol. 98, No. 11, 2002, p. 397-399.
  Author: Weisshaar, R.; Gutsche, B.
  
  

1997

• Aspects of Amino Acid Metabolism in Stored Potato Tubers (cv. Pentland Dell)
  http://dx.doi.org/10.1016/S0168-9452(97)00109-X
  Source: Plant Science, Vol. 127, Issue 1, Aug. 27, 1997, p. 17-24./ScienceDirect
  Author: Brierley, E.R.; Bonner, P.L.R.; Cobb, A.H.
  
  

1996

• Free and Total Amino Acid Composition of Edible Parts of Beans, Kale, Spinach, Cauliflower and Potatoes as Influenced by Nitrogen Fertilisation and Phosphorus and Potassium Deficiency
  http://www3.interscience.wiley.com/cgi-bin/abstract/16260/ABSTRACT
  Source: Journal of the Science of Food and Agriculture, Vol. 71, Issue 4, Aug. 1996, p. 449-458./Wiley InterScience
  Author: Eppendorfer, Wilfried H.; Bille, Søren W.
  
  
• Release of Free Amino-Acids During Ageing in Bovine Meat
  http://dx.doi.org/10.1016/S0309-1740(96)00088-5
  Source: Meat Science, Vol. 44, Issues 1-2, Sep.-Oct. 1996, p. 19-25./ScienceDirect
  Author: Feidt, C.; Petit, A.; Bruas-Reignier, F.; Brun-Bellut, J.
  
  

1966

• Bräunungsreaktionen und fragmentierungen von kohlenhydraten : Teil I. Die flüchtigen abbauprodukte der pyrolyse von d-glucose
  http://dx.doi.org/10.1016/S0008-6215(00)81477-9
  Source: Carbohydrate Research, Vol. 2, Issue 2, Jun. 1966, p. 132-149./ScienceDirect
  Author: Heyns, K.; Stute, R.; Paulsen, H.