Frontiers | Dietary Acrylamide and the Risks of Developing Cancer: Facts to Ponder
Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying | SpringerLink
Strategies for Reduction of Acrylamide in Fried Potatoes and Potato Chips: A Review | Middle East Journal of Rehabilitation and Health Studies | Full Text
Mitigation of Acrylamide in Foods: An African Perspective | IntechOpen
Acrylamide: Mechanism of Formation in Heated Foods - ppt download
Comprehensive Study on the Acrylamide Content of High Thermally Processed Foods
Is Acrylamide really a food safety issue? | Emerald Insight
Frontiers | Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review
Acrylamide | Baking Processes | BAKERpedia
Acrylamide Formation Mechanism in Heated Foods | Journal of Agricultural and Food Chemistry
Full article: Mechanistic evidence for the effect of sulphur-based additive: methionine, on acrylamide reduction
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
Proposed mechanism for the formation of the acrylamide in heat-treated... | Download Scientific Diagram
Direct Trapping of Acrylamide as a Key Mechanism for Niacin's Inhibitory Activity in Carcinogenic Acrylamide Formation | Chemical Research in Toxicology
Efficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after par-frying in a two-step procedure
Occurrence, synthesis, toxicity and detection methods for acrylamide determination in processed foods with special reference to biosensors: A review - ScienceDirect
A Review on Acrylamide in Food: Occurrence, Toxicity, and Mitigation Strategies - Lubna Rifai, Fatima A. Saleh, 2020
Mechanism of acrylamide formation-The pyrolysis of asparagine with... | Download Scientific Diagram
Proposed mechanism for the formation of acrylamide in heat-treated... | Download Scientific Diagram
Microorganisms | Free Full-Text | Microbial L-asparaginase for Application in Acrylamide Mitigation from Food: Current Research Status and Future Perspectives
Expected mechanism for acrylamide formation during heating of food | Download Scientific Diagram
Efficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after par-frying in a two-step procedure
![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
