Publications

General Information/Reviews

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

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

2008

• Contribution of Selected Foods to Acrylamide Intake by a Population of Brazilian Adolescents
  http://www.sciencedirect.com/science...mp;md5=163dddb3c5f741903e69187088141f75
  Source: LWT - Food Science and Technology, Vol. 42, No. 1, 2009, p. 207-211.
  Author: Arisseto, A.P., et al.
  
  
• Interaction Effects of Fermentation Time and Added Asparagine and Gglycine on Acrylamide Content in Yeast-leavened Bread
  http://www.sciencedirect.com/science...mp;md5=1172988b6f59cc44bd2dfaa2e40fd51c
  Source: Food Chemistry/ScienceDirect
  Author: Mustafaa, A., et al.
  
  
• A Methodology for Evaluating the Formation and Human Exposure to Acrylamide through Fried Potato Crisps
  http://www.sciencedirect.com/science...mp;md5=71ba4b9e5b0c49cf7308c1b16f27263c
  Source: LWT - Food Science and Technology, Volume 41, Issue 5, June 2008, Pages 854-867./ScienceDirect
  Author: Cummins, E.; Butler, F.;Gormleyb, R.; Brunton, N.
  
  
• Exploration of Different Methods to Assess Dietary Acrylamide Exposure in Pregnant Women Participating in the Norwegian Mother and Child Cohort Study (MoBa)
  http://www.sciencedirect.com/science...mp;md5=85229dc3a56f004301341242912bf9f0
  Source: Food and Chemical Toxicology/ScienceDirect
  Author: Brantsæter, A.L.., et al.
  
  
• A Survey for Acrylamide Levels in Foods from the Turkish Market
  http://www.sciencedirect.com/science...mp;md5=00b626e144f1c46c080c0aeb7c387755
  Source: Journal of Food Composition and Analysis/ScienceDirect
  Author: Ölmez, H.; Tuncay, F.; Özcana, N.; Demirel, S.
  
  
• Impact of Formulation and Technological Factors on the Acrylamide Content of Wheat Bread and Bread Rolls
  http://www.sciencedirect.com/science...mp;md5=b7fcc4c5155d20fb30ff8d4f63962f68
  Source: Journal of Cereal Science, Volume 47, Issue 3, May 2008, Pages 546-554./ScienceDirect
  Author: Claus, A.; Mongili, M.; Weisz, G.; Schieber, A.; Carle, R.
  
  
• The Kinetics of Acrylamide Formation/Elimination in Asparagine-glucose Systems at Different Initial Reactant Concentrations and Ratios
  http://www.sciencedirect.com/science...mp;md5=3c94ad8a37e3757b9afc027e8a60ed99
  Source: Food Chemistry/ScienceDirect
  Author: Vleeschouwera, K.D.; Planckena, I.V. der; Loey, A.V.; Hendrickx, M.E.
  
  
• Minireview on the Toxicity of Dietary Acrylamide
  http://www.sciencedirect.com/science...mp;md5=fbebe73ecb1ef909dc6b69836d60d458
  Source: Food and Chemical Toxicology, Volume 46, Issue 4, April 2008, Pages 1360-1364./ScienceDirect
  Author: Parzefall, W.
  
  
• Toxic Effects of Acrylamide on Survival, Development and Haemocytes of Musca Domestica
  http://www.sciencedirect.com/science...mp;md5=aab6ed440d6c978abc4d47cf374b2aac
  Source: Food and Chemical Toxicology/ScienceDirect
  Author: Szczerbinaa, T.; Banacha, Z.; Tylko, G.; Pyzaa, E.
  
  
• Impact of Additives to Lower the Formation of Acrylamide in a Potato Model System through pH Reduction and other Mechanisms
  http://www.sciencedirect.com/science...mp;md5=1f65af3eea51d7e17d2a7ac3fa1c3c57
  Source: Food Chemistry, Volume 107, Issue 1, 1 March 2008, Pages 26-31./ScienceDirect
  Author: Mestdagh, F., et al.
  
  
• Acrylamide in Cereal Products: A Review
  http://www.sciencedirect.com/science...mp;md5=2b871f0e7af2f1eebdd3db8d688a771d
  Source: Journal of Cereal Science, Volume 47, Issue 2, March 2008, Pages 118-133./ScienceDirect
  Author: Claus, A.; Carle, R.; Schieber, A.
  
  
• Determination of Acrylamide in Starch-based Foods by Ion-exclusion Liquid Chromatography
  http://www.sciencedirect.com/science...mp;md5=c6216f3076226f59b070f59b5989d1ca
  Source: Journal of Food Composition and Analysis, Volume 21, Issue 2, March 2008, Pages 178-182./ScienceDirect
  Author: Geng, Z.; Jiang, R.; Chen, M.
  
  
• Impact of Nitrogen Amount and Timing on the Potential of Acrylamide Formation in Winter Wheat
  http://www.sciencedirect.com/science...mp;md5=951757baeee0a9052403f822578d2861
  Source: Field Crops Research, Vol. 106, No. 1, 2008, p. 44-52./ScienceDirect
  Author: Weber, E.A., et al.
  
  
• Effect of Extraction pH on Acrylamide Content in Fresh and Stored Rye Crisp Bread
  http://www.sciencedirect.com/science...mp;md5=077e260b7a220c69db45ef59ce37c187
  Source: Journal of Food Composition and Analysis /ScienceDirect
  Author: Mustafa, A., et al.
  
  
• Production of a Certified Reference Material for the Acrylamide Content in Toasted Bread
  http://www.sciencedirect.com/science...mp;md5=56bed9910471f57f39bab880e35faa0a
  Source: Food Chemistry/ScienceDirect
  Author: Dabrio, M., et al.
  
  
• Impact of Chemical Pre-treatments on the Acrylamide Formation and Sensorial Quality of Potato Crisps
  http://www.sciencedirect.com/science...mp;md5=3be80994ba848673873a8474416911a6
  Source: Food Chemistry, Volume 106, Issue 3, 1 February 2008, Pages 914-922./ScienceDirect
  Author: Mestdagh, F.; Wilde, T.D.; Delporte, K.; Peteghem, C.V.; Meulenaer, B.D.
  
  
• Regulation of ß-1,3-glucanase by Carbon Starvation in the Mycoparasite Trichoderma Harzianum
  http://www.sciencedirect.com/science...mp;md5=9643329732848bf5ca56a4ba4bb0bb0b
  Source: Mycological Research, Vol. 104, No. 4, 2007, p. 401-409./ScienceDirect
  Author: Ramot, O.; Cohen-Kupieca, R.; Cheta, I.
  
  
• Application of the Standard Addition Method for the Determination of Acrylamide in Heat-processed Starchy Foods by Gas Chromatography with Electron Capture Detector
  http://www.sciencedirect.com/science...mp;md5=4c822424af8cc9dce800bf235c24ac3c
  Source: Food Chemistry, Volume 109, Issue 4, 15 August 2008, Pages 899-908./ScienceDirect
  Author: Zhu, Y.; Li, G.; Duan, Y.; Chen, S.; Zhang, C.; Li, Y.
  
  
• Effects of O-phenylenediamine on Methylglyoxal Generation from Monosaccharide: Comment on “Correlation of Methylglyoxal with Acrylamide Formation in Fructose/Asparagine Maillard Reaction Model System”
  http://www.sciencedirect.com/science...mp;md5=bafa18706faaba2965103e6157dc8f51
  Source: Food Chemistry, Volume 109, Issue 1, 1 July 2008, Pages 1-3./ScienceDirect
  Author: Wanga, Y.; Ho, C.
  
  
• Investigating the Correlation between Acrylamide Content and Browning Ratio of Model Cookies
  http://www.sciencedirect.com/science...mp;md5=6ef630a60d0dd438ee465801844b37cc
  Source: Journal of Food Engineering/ScienceDirect
  Author: Gökmena, V.; Açara, Ö.Ç.; Arribas-Lorenzob, G.; Morales, F.J.
  
  
• Superabsorbent Conducting Hydrogel from Poly(acrylamide-aniline) with Thermo-sensitivity and Release Properties
  http://www.sciencedirect.com/science...mp;md5=c81dec7df55e229e438d8cc62f4fadbd
  Source: Carbohydrate Polymers/ScienceDirect
  Author: Tang, Q., et al.
  
  
• Book Review: Acrylamide and other Hazardous Compounds in Heat-treated Foods
  http://www.sciencedirect.com/science...mp;md5=8cc1f657f3cd43318fbb84bf977bbdb5
  Source: Trends in Food Science & Technology, Volume 19, Issue 1, January 2008, Pages 47-48./ScienceDirect
  Author: Walton, N.
  
  
• Investigation of Acrylamide in Curries Made from Coconut Milk
  http://www.sciencedirect.com/science...mp;md5=c68adba9d4e6eb39602ef5deb5de0f59
  Source: Food and Chemical Toxicology, Volume 46, Issue 1, January 2008, Pages 119-124./ScienceDirect
  Author: Jom, K.N.; Jamnong, P.; Lertsiri, S.
  
  
• Reduction of Acrylamide Formation by Selected Agents in Fried Potato Crisps on Industrial Scale
  http://www.sciencedirect.com/science...mp;md5=dc94dca973a4fba828533d879cc0ba46
  Source: Innovative Food Science & Emerging Technologies, Volume 9, Issue 1, January 2008, Pages 116-121./ScienceDirect
  Author: Ou, S..,et al.
  
  

2007

• Optimization of the Blanching Process to Reduce Acrylamide in Fried Potatoes
  http://www.sciencedirect.com/science...mp;md5=0cd72ea9751d57c7c71421b1b53a4357
  Source: LWT - Food Science and Technology/ScienceDirect
  Author: Mestdagh, F.; et al.
  
  
• Kinetics of Formation of Acrylamide and Schiff Base Intermediates from Asparagine and Glucose
  http://www.sciencedirect.com/science...mp;md5=9a50387538e357ed1b7217bca44a838e
  Source: Food Chemistry/ScienceDirect
  Author: Hedegaarda,R.V.;Frandsenb,H.; Skibsted, L.H.
  
  
• Effect of Crust Temperature and Water Content on Acrylamide Formation during Baking of White Bread: Steam and Falling Temperature Baking
  http://www.sciencedirect.com/science...mp;md5=263bc04802fc9ff2bb783b8f46c43460
  Source: LWT - Food Science and Technology, Volume 40, Issue 10, December 2007, Pages 1708-1715./ScienceDirect
  Author: Ahrné, L.; Andersson, C.; Floberg, P.; Rosénb, J.; Lingnert, H.
  
  
• Impact of the Roasting Degree of Coffee on the in Vitro Radical Scavenging Capacity and Content of Acrylamide
  http://www.sciencedirect.com/science...mp;md5=6cc9ab339d423c2136e18147bc0bb8c4
  Source: LWT - Food Science and Technology, Volume 40, Issue 10, December 2007, Pages 1849-1854./ScienceDirect
  Author: Summa, C.A.; Calle, B.de la; Brohee, M.; Stadler, R.H.; Anklam, E.
  
  
• Study on Formation of Acrylamide under Low-moisture Asparagine-sugar Reaction System
  http://www.sciencedirect.com/science...mp;md5=fd0c53bc904cb93941a11ba5fa65b209
  Source: Food Chemistry, Vol. 104, No. 3, 2007, p. 1127-1135./ScienceDirect
  Author: Zhang, Y.; Fang, H.; Zhang, Y.
  
  
• A Survey of Acrylamide Precursors in Irish Ware Potatoes and Acrylamide Levels in French Fries
  http://www.sciencedirect.com/science...mp;md5=ac41fddc6f8b2982b7edc07808e99fa2
  Source: LWT - Food Science and Technology, Volume 40, Issue 9, November 2007, Pages 1601-1609./ScienceDirect
  Author: Brunton, N.P., et al.
  
  
• Genotoxic Effects of Acrylamide and Glycidamide in Mouse Lymphoma Cells
  http://www.sciencedirect.com/science...mp;md5=cbeb54bde956403c58bd328659cba67b
  Source: Food and Chemical Toxicology, Volume 46, Issue 2, February 2008, Pages 628-636./ScienceDirect
  Author: Mei, N., et al.
  
  
• Acrylamide Cleared of Causing Breast Cancer
  http://www.sciencedirect.com/science...mp;md5=3ca977313c09448feff6786634a09eb5
  Source: The New Scientist, Volume 195, Issue 2618, 25 August 2007, Pages 4-5./ScienceDirect
  
  
• Lack of Preventive Effects of Dietary Fibers or Chlorophyllin Against Acrylamide Toxicity in Rats
  http://www.sciencedirect.com/science...mp;md5=9208897073951ca8993138784334780c
  Source: Food and Chemical Toxicology, Volume 45, Issue 8, August 2007, Pages 1507-1515./ScienceDirect
  Author: Woo, G., et al.
  
  
• An Absorption Study of Dietary Administered Acrylamide in Swine
  http://www.sciencedirect.com/science...mp;md5=e9d6beeeee0fae88039696129daedf46
  Source: Food and Chemical Toxicology, Volume 45, Issue 7, July 2007, Pages 1202-1209./ScienceDirect
  Author: Aureli, F.; Pasquale, M.D.; Lucchetti, D.; Aureli, P.; Coni, E.
  
  
• Non-enzymatic Browning and Estimated Acrylamide in Roots, Tubers and Plantain Products
  http://www.sciencedirect.com/science...mp;md5=2884060b1b9df3eba8bb0b3def75fe5c
  Source: Food Chemistry, Volume 105, Issue 4, 2007, Pages 1525-1529./ScienceDirect
  Author: Quayson, E.T.; Ayernor, G.S.
  
  
• Acrylamide Levels in Cooked Rice, Tomato Sauces and Some Fast Food on the Italian Market
  http://www.sciencedirect.com/science...mp;md5=101c78d16af9cc397f1647fd5b9e5427
  Source: Journal of Food Composition and Analysis, Volume 20, Issues 3-4, May 2007, Pages 232-235./ScienceDirect
  Author: Tateo, F.; Bononi, M.; Andreoli, G.
  
  
• Acrylamide Reduction under Different Pre-treatments in French Fries
  http://www.sciencedirect.com/science...mp;md5=511706f341c7cf47f9129a9a5ca4331b
  Source: Journal of Food Engineering, Volume 79, Issue 4, April 2007, Pages 1287-1294./ScienceDirect
  Author: Pedreschi, F.; Kaack, K.; Granby, K.; Troncoso, E.
  
  
• Computer Vision-based Image Analysis for the Estimation of Acrylamide Concentrations of Potato Chips and French Fries
  http://www.sciencedirect.com/science...mp;md5=35d7c8d705539334447eb0a4ff63e035
  Source: Food Chemistry, Volume 101, Issue 2, 2007, Pages 791-798./ScienceDirect
  Author: Gökmen, V.; Senyuva, H.Z.; Dülek, B.; Çetin, A.E.
  
  
• Effects of Dough Formula and Baking Conditions on Acrylamide and Hydroxymethylfurfural Formation in Cookies
  http://www.sciencedirect.com/science...mp;md5=bde391e4bbab36d9a6efa2ee9c58b8ee
  Source: Food Chemistry, Volume 104, Issue 3, 2007, Pages 1136-1142./ScienceDirect
  Author: Gökmen, V.; Açar, Ö.Ç.; Köksel, H.; Acar, J.
  
  

2006

• Level of Acrylamide Precursors Asparagine, Fructose, Glucose, and Sucrose in Potatoes Sold at Retail in Italy and in the United States
  http://bookstore.ift.org/store/iftsto...nt=1288&page=1&loginid=6756734
  Source: Journal of Food Science, Vol. 71, No. 2, Mar. 2006, p. C81-85./Institute of Food Technologists
  Author: Vivanti, V.; Finotti, E.; Friedman, M.
  
  

2005

• Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast-Leavened Bread
  http://dx.doi.org/10.1094/CC-83-0218
  Source: Cereal Chemistry, Vol. 83, No. 2, 2006, p. 218-222./American Association of Cereal Chemists
  Author: Fink, Martin; Andersson, Roger; Rosen, Johan; Aman, Per
  
  
• [Scientific Research Related to Food Additives and Acrylamide]
  http://www.ncbi.nlm.nih.gov/entrez/qu...&list_uids=16180694&query_hl=1
  Source: Shokuhin Eiseigaku Zasshi, Vol. 46, No. 4, Aug. 2005, p. J243-245./PubMed, National Center for Biotechnology Information, National Library of Medicine, National Institutes of Health
  Author: Maitani, T.
  
  
• Carry Over (Transfer) of Feed-Borne Acrylamide into Eggs, Muscle, Serum, and Faeces - a Pilot Study with Japanese Quails (Coturnix coturnix japonica)
  http://dx.doi.org/10.1111/j.1439-0396.2005.00550.x
  Source: Journal of Animal Physiology and Animal Nutrition, Vol. 89, Issue 3-6, Apr./Jun. 2005, p. 79./Blackwell Publishing
  Author: Kienzle, E.; Ranz, D.; Thielen, C.; Jezussek, M.; Schieberle, P.
  
  
• Acrylamide: Considerations for Risk Management
  http://cat.inist.fr/?aModele=afficheN&cpsidt=16477845
  Source: Journal of AOAC International, Vol. 88, No. 1, Jan./Feb. 2005, p. 227-233./AOAC International
  Author: Slayne, M.A.; Lineback, D.R.
  
  
• Coordination Chemistry of Acrylamide
  http://dx.doi.org/10.1016/j.ccr.2005.01.028
  Source: Coordination Chemistry Reviews/ScienceDirect
  Author: Girma, K.B.; Lorenz, V.; Blaurock, S.; Edelmann, F.T.
  
  

2004

• Hazard Analysis and Critical Control Point of Frying - Safety Assurance of Fried Foods
  http://dx.doi.org/10.1002/ejlt.200401033
  Source: European Journal of Lipid Science and Technology, Vol. 106, Issue 11, 2004, p. 759-765./Wiley InterScience
  Author: Vorria, E.; Giannou, V.; Tzia, C.
  
  
• Finding Acrylamide
  http://www.ncbi.nlm.nih.gov/entrez/q...mp;dopt=Abstract&list_uids=15243978
  Source: Analytical Chemistry, Vol. 76, No. 13, Jul. 1, 2004, p. 247A-248A./PubMed, National Center for Biotechnology Information, National Library of Medicine, National Institutes of Health
  Author: Erickson, B.E.
  
  
• [Acrylamide, Antiparasitic Agents, Dioxins and More: How Dangerous are Contaminants and Residues in Food?]
  http://www.ncbi.nlm.nih.gov/entrez/q...mp;dopt=Abstract&list_uids=15366289
  Source: DTW. Deutsche tierarztliche Wochenschrift, Vol. 111, No. 7, Jul. 2004, p. 288-291./PubMed, National Center for Biotechnology Information, National Library of Medicine, National Institutes of Health
  Author: Hamscher, G.
  
  
• [Focus on Acrylamide]
  http://www.ncbi.nlm.nih.gov/entrez/qu...&list_uids=16130921&query_hl=1
  Source: Kinderkrankenschwester, Vol. 23, No. 6, Jun. 2004, p. 241-242./PubMed, National Center for Biotechnology Information, National Library of Medicine, National Institutes of Health
  Author: Groeneveld, M.; Muller, C.
  
  
• Human Health Risk Assessment of Processing-related Compounds in Food
  http://dx.doi.org/10.1016/j.toxlet.2003.12.059
  Source: Toxicology Letters, Vol. 149, Issues 1-3, Apr. 1, 2004, p. 177-186./ScienceDirect
  Author: Tritscher, A.M.
  
  
• Two Years Acrylamide - A Stocktaking from the Risk Assessment Angle
  http://www.bfr.bund.de/cm/245/two_ye...king_from_the_risk_assessment_angle.pdf
  Source: German Federal Institute for Risk Assessment
  Author: German Federal Institute for Risk Assessment
  
  
• Proposition 65 - State's Qualified Experts: Acrylamide Workplan
  http://www.oehha.ca.gov/prop65/docs_state/arcyl2.html
  Source: Office of Environmental Health Hazard Assessment, California Environmental Protection Agency
  Author: Office of Environmental Health Hazard Assessment, California Environmental Protection Agency (EPA)
  
  
• Book Review: Health Implications of Acrylamide in Food Food Safety Consultation. Report of a Joint FAO/WHO Consultation WHO Headquarters, Geneva, Switzerland, 25-27 June 2002
  http://dx.doi.org/10.1016/j.ijfoodmicro.2003.08.001
  Source: International Journal of Food Microbiology, Vol. 90, Issue 1, Jan. 1, 2004, p. 116-117./ScienceDirect
  Author: Skovgaard, N.;
  
  

2003

• Acrylamide: Lessons for Risk Management and Communication
  http://taylorandfrancis.metapress.com...amp;volume=8&issue=5&spage=435
  Source: Journal of Health Communication, Vol. 8, No. 5, Sep.-Oct. 2003, p. 435-441./Taylor and Francis Group
  Author: Renn, O.
  
  
• Going Public on Acrylamide
  http://taylorandfrancis.metapress.com...amp;volume=8&issue=5&spage=433
  Source: Journal of Health Communication, Vol. 8, No. 5, Sep.-Oct. 2003, p. 433-434./Taylor and Francis Group
  Author: Sharp, D.
  
  
• Science Communication and the Swedish Acrylamide "Alarm"
  http://taylorandfrancis.metapress.com...amp;volume=8&issue=5&spage=407
  Source: Journal of Health Communication, Vol. 8, No. 5, Sep.-Oct. 2003, p. 407-432./Taylor and Francis Health Sciences, Taylor and Francis Group
  Author: Lofstedt, R.E.
  
  
• Chemistry, Biochemistry, and Safety of Acrylamide. A Review
  http://dx.doi.org/10.1021/jf030204
  Source: Journal of Agricultural and Food Chemistry, Vol. 51, No. 16, 2003, p. 4504-4526./American Chemical Society
  Author: Friedman, Mendel
  
  
• Acrylamide: More Than Just Another Food Toxicant?
  http://dx.doi.org/10.1007/s00431-003-1206-y
  Source: European Journal of Pediatrics, Vol. 162, No. 7-8, Jul. 2003, p. 447-448./Springer-Verlag Heidelberg
  Author: von Mühlendahl, K.E.; Otto, M.
  
  
• Chemistry, Biochemistry, and Safety of Acrylamide. A Review
  http://dx.doi.org/10.1021/jf030204+
  Source: Journal of Agricultural and Food Chemistry, Vol. 51, No. 16, 2003, p. 4504-4526./American Chemical Society
  Author: Friedman, M.
  
  
• Acrylamide Food Risk
  http://dx.doi.org/10.1016/S0140-6736(03)12413-0
  Source: The Lancet, Vol. 361, Issue 9355, Feb. 1, 2003, p. 434./ScienceDirect
  Author: Shaw, I.; Thomson, B.
  
  
• Acrylamide in Food
  http://dx.doi.org/10.1016/S0140-6736(03)12442-7
  Source: The Lancet, Vol. 361, Issue 9355, Feb. 1, 2003, p. 361-362./ScienceDirect
  Author: Sharp, D.
  
  
• Heated Foods: the Component Eluted Next to Acrylamide is 2-Pyrrolidinone, not 3-Buteneamide!
  http://cat.inist.fr/?aModele=afficheN&cpsidt=14763219
  Source: Deutsche Lebensmittel-Rundschau, Vol. 99, 2003, p. 171-175.
  Author: Biedermann, M.; Grob, K.; Gutsche, B.; Weisshaar, R.
  
  

2002

• Fear of Frying: Is Acrylamide in Foods a Cancer Risk?
  http://jama.ama-assn.org/content/vol288/issue17/index.dtl
  Source: Journal of the American Medical Association, Vol. 288, No. 17, Nov. 6, 2002, p. 2105-2106./American Medical Association
  Author: Mitka, M.
  
  
• Acrylamide in Food (Update)
  http://www.who.int/docstore/wer/pdf/2002/wer7730.pdf
  Source: Weekly Epidemiological Record, Vol. 77, No. 30, July 26, 2002, p. 253-254./World Health Organization
  Author: World Health Organization (WHO)
  
  
• Acrylamide in Food: Uncharted Territory
  http://www.sciencemag.org/content/vol297/issue5578/index.shtml
  Source: Science, Vol. 297, No. 5578, Jul. 5, 2002, p. 27.
  Author: Weiss, G.
  
  
• Acrylamide and Cancer: Tunnel Leak in Sweden Prompted Studies
  http://jncicancerspectrum.oupjournals.org/cgi/content/full/jnci;94/12/876
  Source: Journal of the National Cancer Institute, Vol. 94, No. 12, Jun. 19, 2002, p. 876-878./JNCI Cancer Spectrum
  Author: Reynolds, T.
  
  

2001

• Cancer Risk From Exposure to Occupational Acrylamide
  http://oem.bmjjournals.com/cgi/content/full/58/9/608
  Source: Occupational and Environmental Medicine, Vol. 58, No. 9, Sep. 2001, p. 608-609./BMJ Publishing Group
  Author: Granath, F., et al.
  
  
• Multiplicative Model for Cancer Risk Assessment: Applicability to Acrylamide
  http://carcin.oupjournals.org/cgi/content/full/22/5/817
  Source: Carcinogenesis, Vol. 22, No. 5, May 2001, p. 817-819, Oxford University Press
  Author: Paulsson, B.; Granath,F.; Grawé, J.; Ehrenberg, L.; Törnqvist, M.
  
  
• Estimation of Cancer Risk Caused by Environmental Chemicals Based on In Vivo Dose Measurement
  http://www.begellhouse.com/journals/...,2702b9a25a52a498,452c74cd4b682e60.html
  Source: Journal of Environmental Pathology, Toxicology and Oncology, Vol. 20, Issue 4, 2001./Begell House Inc.
  Author: Tornqvist, M.; Ehrenberg, L.
  
  

2000

• Acrylamide: A Cooking Carcinogen?
  http://www.ncbi.nlm.nih.gov/entrez/q...mp;dopt=Abstract&list_uids=10858325
  Source: Chemical Research in Toxicology, Vol. 13, No. 6, Jun. 2000, p. 517-522./PubMed, National Center for Biotechnology Information, National Library of Medicine, National Institutes of Health
  Author: Tareke, E.; Rydberg, P.; Karlsson, P.; Eriksson, S.; Törnqvist, M.
  
  

1983

• The Effects of Sulphur Starvation on the Amino Acid and Protein Compositions of Barley Grain
  http://cat.inist.fr/?aModele=afficheN&cpsidt=9604602
  Source: Journal of Cereal Science, Vol. 1, 1983, p. 21-31.
  Author: Shewry, et al.
  
  

• Acrylamide Infonet
  http://www.acrylamide-food.org
  Source: World Health Organization/Food and Agriculture Organization of the United Nations/Joint Institute for Food Safety and Applied Nutrition
  Author: World Health Organization (WHO)/Food and Agriculture Organization of the United Nations (FAO)/Joint Institute for Food Safety and Applied Nutrition (JIFSAN)
  
  
• Helle Pommes frites - weniger Acrylamid [in German]
  http://www.klzh.ch/aktuelles/detail.cfm?id=30
  Source: Kantonales Labor Zürich
  Author: Kantonales Labor Zürich
  
  
• Quantitative Analysis of Acrylamide in Tea by Liquid Chromatography Coupled with Electrospray Ionization Tandem Mass Spectrometry
  http://www.sciencedirect.com/science...mp;md5=fba524cc7f0c84fc48b39d8176fed424
  Source: Food Chemistry, Vol. 108, No. 2, 2008, p. 760-767./ScienceDirect
  Author: Liu, J.; Zhao, G.; Yuan, Y.; Chen, F.; Hu, X.