Frontiers | Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review
Full article: Mechanistic evidence for the effect of sulphur-based additive: methionine, on acrylamide reduction
Acrylamide in Food and Baby Food, a Global Risk: A Review | Free Essay Examples
Occurrence, synthesis, toxicity and detection methods for acrylamide determination in processed foods with special reference to biosensors: A review - ScienceDirect
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![PDF] Acrylamide in food products : Identification, formation and analytical methodology | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/46682dab9aec1bd0c6aefce20bc0db1f7f482eae/51-Figure8.1-1.png "PDF] Acrylamide in food products : Identification, formation and analytical methodology | Semantic Scholar")
PDF] Acrylamide in food products : Identification, formation and analytical methodology | Semantic Scholar
Mechanism of Formation of Acrylamide in Heated Foods. | Download Scientific Diagram
Acrylamide | Baking Processes | BAKERpedia
Frontiers | Dietary Acrylamide and the Risks of Developing Cancer: Facts to Ponder
Method Development and Validation for the Quantification of Acrylamide in Potato Chips and Other Locally Available Food by LC-MS/MS in Bangladesh
Molecules | Free Full-Text | Effect of Microwave Heating on the Acrylamide Formation in Foods
Proposed mechanism for the formation of acrylamide in heat-treated... | Download Scientific Diagram
Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies - ScienceDirect
Reducing Acrylamide Exposure: A Review of the Application of Sulfur-Containing Compounds - A Caribbean Outlook | Semantic Scholar
Expected mechanism for acrylamide formation during heating of food | Download Scientific Diagram
Acrylamide: A Review of Its Formation and Health Effects - Issuu
Expected mechanism for acrylamide formation during heating of food | Download Scientific Diagram
Microorganisms | Free Full-Text | Microbial L-asparaginase for Application in Acrylamide Mitigation from Food: Current Research Status and Future Perspectives
Efficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after par-frying in a two-step procedure
Full article: The role of additives on acrylamide formation in food products: a systematic review
Formation of Acrylamide in Food - ppt download
Molecules | Free Full-Text | Effect of Microwave Heating on the Acrylamide Formation in Foods
Suppressed Acrylamide Formation during Baking in Yeast-Leavened Bread Based on added Asparaginase, Baking Time and Temperature Using Response Surface Methodology | Applied Food Biotechnology
Mechanism of acrylamide formation-The pyrolysis of asparagine with... | Download Scientific Diagram
Mitigation of Acrylamide in Foods: An African Perspective | IntechOpen
