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EU acrylamide workshop.

作者信息

Lineback David

出版信息

Food Addit Contam. 2007;24 Suppl 1:3-4. doi: 10.1080/02652030701413860.

DOI:10.1080/02652030701413860

PMID:17687694

Abstract

摘要

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相似文献

EU acrylamide workshop.

Food Addit Contam. 2007;24 Suppl 1:3-4. doi: 10.1080/02652030701413860.

Acrylamide in fried and roasted potato products: a review on progress in mitigation.

Food Addit Contam. 2007;24 Suppl 1:37-46. doi: 10.1080/02652030701439543.

Acrylamide in coffee: review of progress in analysis, formation and level reduction.

Food Addit Contam. 2007;24 Suppl 1:60-70. doi: 10.1080/02652030701243119.

Risk-benefit considerations of mitigation measures on acrylamide content of foods--a case study on potatoes, cereals and coffee.

Br J Nutr. 2008 Apr;99 Suppl 2:S1-S46. doi: 10.1017/S0007114508965314.

Determination of acrylamide in food using a UPLC-MS/MS method: results of the official control and dietary exposure assessment in Cyprus.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018 Oct;35(10):1928-1939. doi: 10.1080/19440049.2018.1508893. Epub 2018 Aug 27.

Acrylamide in cereal and cereal products: a review on progress in level reduction.

Food Addit Contam. 2007;24 Suppl 1:47-59. doi: 10.1080/02652030701242566.

Occurrence of acrylamide in selected foods and mitigation options.

Food Addit Contam. 2007;24 Suppl 1:13-25. doi: 10.1080/02652030701242558.

Options for legal measures to reduce acrylamide contents in the most relevant foods.

Food Addit Contam. 2007;24 Suppl 1:71-81. doi: 10.1080/02652030701398509.

Acrylamide food risk.

Lancet. 2003 Feb 1;361(9355):434. doi: 10.1016/S0140-6736(03)12413-0.

Determination of acrylamide levels in selected foods in Brazil.

Food Addit Contam. 2007 Mar;24(3):236-41. doi: 10.1080/02652030601053170.