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...10&md5=163dddb3c5f741903e69187088141f75
  Source: LWT - Food Science and Technology/ScienceDirect
  Author: Arisseto, Adriana Pavesi., et al.
  
  
• 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...10&md5=85229dc3a56f004301341242912bf9f0
  Source: Food and Chemical Toxicology/ScienceDirect
  Author: Brantsæter, Anne Lise., et al.
  
  
• Acrylamide in Cereal Products: A Review
  http://www.sciencedirect.com/science...10&md5=2b871f0e7af2f1eebdd3db8d688a771d
  Source: Journal of Cereal Science, Volume 47, Issue 2, March 2008, Pages 118-133/ScienceDirect
  Author: Claus, Achim; Carle, Reinhold; Schieber, Andreas
  
  
• Impact of Formulation and Technological Factors on the Acrylamide Content of Wheat Bread and Bread Rolls
  http://www.sciencedirect.com/science...10&md5=b7fcc4c5155d20fb30ff8d4f63962f68
  Source: Journal of Cereal Science, Volume 47, Issue 3, May 2008, Pages 546-554/ScienceDirect
  Author: Claus, Achim; Mongili, Melanie; Weisz, Georg; Schieber, Andreas; Carle, Reinhold
  
  
• A Methodology for Evaluating the Formation and Human Exposure to Acrylamide through Fried Potato Crisps
  http://www.sciencedirect.com/science...10&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.
  
  
• Production of a Certified Reference Material for the Acrylamide Content in Toasted Bread
  http://www.sciencedirect.com/science...05&md5=56bed9910471f57f39bab880e35faa0a
  Source: Food Chemistry/ScienceDirect
  Author: Dabrio, M., et al.
  
  
• Determination of Acrylamide in Starch-based Foods by Ion-exclusion Liquid Chromatography
  http://www.sciencedirect.com/science...10&md5=c6216f3076226f59b070f59b5989d1ca
  Source: Journal of Food Composition and Analysis, Volume 21, Issue 2, March 2008, Pages 178-182/ScienceDirect
  Author: Geng, Zhiming; Jiang, Rong; Chen, Ming.
  
  
• Investigating the Correlation between Acrylamide Content and Browning Ratio of Model Cookies
  http://www.sciencedirect.com/science...05&md5=6ef630a60d0dd438ee465801844b37cc
  Source: Journal of Food Engineering/ScienceDirect
  Author: Gökmena, Vural; Açara, Özge Ç.; Arribas-Lorenzob, Gema; Morales, Francisco J.
  
  
• Investigation of Acrylamide in Curries Made from Coconut Milk
  http://www.sciencedirect.com/science...10&md5=c68adba9d4e6eb39602ef5deb5de0f59
  Source: Food and Chemical Toxicology, Volume 46, Issue 1, January 2008, Pages 119-124/ScienceDirect
  Author: Jom, Kriskamol Na; Jamnong, Pimon; Lertsiri, Sittiwat
  
  
• 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...10&md5=1f65af3eea51d7e17d2a7ac3fa1c3c57
  Source: Food Chemistry, Volume 107, Issue 1, 1 March 2008, Pages 26-31/ScienceDirect
  Author: Mestdagh, Frédéric., et al.
  
  
• Impact of Chemical Pre-treatments on the Acrylamide Formation and Sensorial Quality of Potato Crisps
  http://www.sciencedirect.com/science...10&md5=3be80994ba848673873a8474416911a6
  Source: Food Chemistry, Volume 106, Issue 3, 1 February 2008, Pages 914-922/ScienceDirect
  Author: Mestdagh, Frédéric; Wilde, Tineke De; Delporte, Karel; Peteghem, Carlos Van; Meulenaer, Bruno De
  
  
• Effect of Extraction pH on Acrylamide Content in Fresh and Stored Rye Crisp Bread
  http://www.sciencedirect.com/science...10&md5=077e260b7a220c69db45ef59ce37c187
  Source: Journal of Food Composition and Analysis /ScienceDirect
  Author: Mustafa, Arwa., et al.
  
  
• Interaction Effects of Fermentation Time and Added Asparagine and Gglycine on Acrylamide Content in Yeast-leavened Bread
  http://www.sciencedirect.com/science...10&md5=1172988b6f59cc44bd2dfaa2e40fd51c
  Source: Food Chemistry/ScienceDirect
  Author: Mustafaa, Arwa., et al.
  
  
• A Survey for Acrylamide Levels in Foods from the Turkish Market
  http://www.sciencedirect.com/science...10&md5=00b626e144f1c46c080c0aeb7c387755
  Source: Journal of Food Composition and Analysis/ScienceDirect
  Author: Ölmez, Hülya; Tuncay, Fatih; Özcana, Nihat; Demirel,Songün.
  
  
• Reduction of Acrylamide Formation by Selected Agents in Fried Potato Crisps on Industrial Scale
  http://www.sciencedirect.com/science...10&md5=dc94dca973a4fba828533d879cc0ba46
  Source: Innovative Food Science & Emerging Technologies, Volume 9, Issue 1, January 2008, Pages 116-121/ScienceDirect
  Author: Ou, Shiyi.,et al.
  
  
• Minireview on the Toxicity of Dietary Acrylamide
  http://www.sciencedirect.com/science...10&md5=fbebe73ecb1ef909dc6b69836d60d458
  Source: Food and Chemical Toxicology, Volume 46, Issue 4, April 2008, Pages 1360-1364/ScienceDirect
  Author: Parzefall, Wolfram
  
  
• Regulation of ß-1,3-glucanase by Carbon Starvation in the Mycoparasite Trichoderma Harzianum
  http://www.sciencedirect.com/science...05&md5=9643329732848bf5ca56a4ba4bb0bb0b
  Source: Mycological Research, Vol. 104, No. 4, 2007, p. 401-409/ScienceDirect
  Author: Ramot, Ofir; Cohen-Kupieca, Rachel; Cheta, Ilan
  
  
• Toxic Effects of Acrylamide on Survival, Development and Haemocytes of Musca Domestica
  http://www.sciencedirect.com/science...05&md5=aab6ed440d6c978abc4d47cf374b2aac
  Source: Food and Chemical Toxicology/ScienceDirect
  Author: Szczerbinaa, T.; Banacha, Z.; Tylko, G.; Pyzaa, E.
  
  
• Superabsorbent Conducting Hydrogel from Poly(acrylamide-aniline) with Thermo-sensitivity and Release Properties
  http://www.sciencedirect.com/science...10&md5=c81dec7df55e229e438d8cc62f4fadbd
  Source: Carbohydrate Polymers/ScienceDirect
  Author: Tang, Qunwei., et al.
  
  
• The Kinetics of Acrylamide Formation/Elimination in Asparagine-glucose Systems at Different Initial Reactant Concentrations and Ratios
  http://www.sciencedirect.com/science...05&md5=3c94ad8a37e3757b9afc027e8a60ed99
  Source: Food Chemistry/ScienceDirect
  Author: Vleeschouwera, Kristel De; Planckena, Iesel Van der; Loey, Ann Van; Hendrickx, Marc E.
  
  
• Book Review: Acrylamide and other Hazardous Compounds in Heat-treated Foods
  http://www.sciencedirect.com/science...10&md5=8cc1f657f3cd43318fbb84bf977bbdb5
  Source: Trends in Food Science & Technology, Volume 19, Issue 1, January 2008, Pages 47-48/ScienceDirect
  Author: Walton, Nick
  
  
• 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...10&md5=bafa18706faaba2965103e6157dc8f51
  Source: Food Chemistry, Volume 109, Issue 1, 1 July 2008, Pages 1-3/ScienceDirect
  Author: Wanga, Yu; Ho, Chi-Tang.
  
  
• Impact of Nitrogen Amount and Timing on the Potential of Acrylamide Formation in Winter Wheat
  http://www.sciencedirect.com/science...05&md5=951757baeee0a9052403f822578d2861
  Source: Field Crops Research, Vol. 106, No. 1, 2008, p. 44-52/ScienceDirect
  Author: Weber, E.A., et al.
  
  
• 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...10&md5=4c822424af8cc9dce800bf235c24ac3c
  Source: Food Chemistry, Volume 109, Issue 4, 15 August 2008, Pages 899-908/ScienceDirect
  Author: Zhu, Yonghong; Li, Genrong; Duan, Yunpeng; Chen, Shiqi; Zhang, Chun; Li, Yanfei.
  
  

2007

• Acrylamide Cleared of Causing Breast Cancer
  http://www.sciencedirect.com/science...10&md5=3ca977313c09448feff6786634a09eb5
  Source: The New Scientist, Volume 195, Issue 2618, 25 August 2007, Pages 4-5/ScienceDirect
  
  
• 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...10&md5=263bc04802fc9ff2bb783b8f46c43460
  Source: LWT - Food Science and Technology, Volume 40, Issue 10, December 2007, Pages 1708-1715/ScienceDirect
  Author: Ahrné, Lilia; Andersson, Claes-Göran; Floberg, Per; Rosénb, Johan; Lingnert, Hans.
  
  
• An Absorption Study of Dietary Administered Acrylamide in Swine
  http://www.sciencedirect.com/science...10&md5=e9d6beeeee0fae88039696129daedf46
  Source: Food and Chemical Toxicology, Volume 45, Issue 7, July 2007, Pages 1202-1209/ScienceDirect
  Author: Aureli, Federica; Pasquale, Mauro Di; Lucchetti, Dario; Aureli, Paolo; Coni, Ettore.
  
  
• A Survey of Acrylamide Precursors in Irish Ware Potatoes and Acrylamide Levels in French Fries
  http://www.sciencedirect.com/science...10&md5=ac41fddc6f8b2982b7edc07808e99fa2
  Source: LWT - Food Science and Technology, Volume 40, Issue 9, November 2007, Pages 1601-1609/ScienceDirect
  Author: Brunton, Nigel P., et al.
  
  
• Computer Vision-based Image Analysis for the Estimation of Acrylamide Concentrations of Potato Chips and French Fries
  http://www.sciencedirect.com/science...10&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...10&md5=bde391e4bbab36d9a6efa2ee9c58b8ee
  Source: Food Chemistry, Volume 104, Issue 3, 2007, Pages 1136-1142/ScienceDirect
  Author: Gökmen, Vural; Açar, Özge Çetinkaya; Köksel, Hamit; Acar, Jale.
  
  
• Kinetics of Formation of Acrylamide and Schiff Base Intermediates from Asparagine and Glucose
  http://www.sciencedirect.com/science...10&md5=9a50387538e357ed1b7217bca44a838e
  Source: Food Chemistry/ScienceDirect
  Author: Hedegaarda,Rikke V.;Frandsenb,Henrik; Skibsted, Leif H.
  
  
• Genotoxic Effects of Acrylamide and Glycidamide in Mouse Lymphoma Cells
  http://www.sciencedirect.com/science...10&md5=cbeb54bde956403c58bd328659cba67b
  Source: Food and Chemical Toxicology, Volume 46, Issue 2, February 2008, Pages 628-636/ScienceDirect
  Author: Mei, Nan., et al.
  
  
• Optimization of the Blanching Process to Reduce Acrylamide in Fried Potatoes
  http://www.sciencedirect.com/science...10&md5=0cd72ea9751d57c7c71421b1b53a4357
  Source: LWT - Food Science and Technology/ScienceDirect
  Author: Mestdagh, Frédéric; et al.
  
  
• Acrylamide Reduction under Different Pre-treatments in French Fries
  http://www.sciencedirect.com/science...10&md5=511706f341c7cf47f9129a9a5ca4331b
  Source: Journal of Food Engineering, Volume 79, Issue 4, April 2007, Pages 1287-1294/ScienceDirect
  Author: Pedreschi, Franco; Kaack, Karl; Granby, Kit; Troncoso, Elizabeth
  
  
• Non-enzymatic Browning and Estimated Acrylamide in Roots, Tubers and Plantain Products
  http://www.sciencedirect.com/science...10&md5=2884060b1b9df3eba8bb0b3def75fe5c
  Source: Food Chemistry, Volume 105, Issue 4, 2007, Pages 1525-1529/ScienceDirect
  Author: Quayson, E.T.; Ayernor, G.S.
  
  
• Impact of the Roasting Degree of Coffee on the in Vitro Radical Scavenging Capacity and Content of Acrylamide
  http://www.sciencedirect.com/science...10&md5=6cc9ab339d423c2136e18147bc0bb8c4
  Source: LWT - Food Science and Technology, Volume 40, Issue 10, December 2007, Pages 1849-1854/ScienceDirect
  Author: Summa, Carmelina A.; Calle, Beatriz de la; Brohee, Marcel; Stadler, Richard H.; Anklam, Elke
  
  
• Acrylamide Levels in Cooked Rice, Tomato Sauces and Some Fast Food on the Italian Market
  http://www.sciencedirect.com/science...10&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.
  
  
• Lack of Preventive Effects of Dietary Fibers or Chlorophyllin Against Acrylamide Toxicity in Rats
  http://www.sciencedirect.com/science...10&md5=9208897073951ca8993138784334780c
  Source: Food and Chemical Toxicology, Volume 45, Issue 8, August 2007, Pages 1507-1515/ScienceDirect
  Author: Woo, Gye-Hyeong., et al.
  
  
• Study on Formation of Acrylamide under Low-moisture Asparagine-sugar Reaction System
  http://www.sciencedirect.com/science?...5&md5=6b9d91eeed688a4a9b3dc34b28502403
  Source: Food Chemistry, Vol. 104, No. 3, 2007, p. 1127-1135/ScienceDirect
  Author: Zhang, Yu; Fang, Haoran; Zhang, Ying
  
  

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...goryparent=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
  
  
• 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, Volker; Blaurock, Steffen; Edelmann, Frank 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.
  
  
• [Scientific Research Related to Food Additives and Acrylamide]
  http://www.ncbi.nlm.nih.gov/entrez/qu...Abstract&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.
  
  
• 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, Martin A.; Lineback, David R.
  
  

2004

• Finding Acrylamide
  http://www.ncbi.nlm.nih.gov/entrez/q...pubmed&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.
  
  
• [Focus on Acrylamide]
  http://www.ncbi.nlm.nih.gov/entrez/qu...Abstract&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.
  
  
• [Acrylamide, Antiparasitic Agents, Dioxins and More: How Dangerous are Contaminants and Residues in Food?]
  http://www.ncbi.nlm.nih.gov/entrez/q...pubmed&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.
  
  
• 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, Niels
  
  
• 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, Angelika M.
  
  
• 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, Evanthia; Giannou, Virginia; Tzia, Constantina
  
  

2003

• 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.
  
  
• 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
  
  
• 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
  
  
• Science Communication and the Swedish Acrylamide "Alarm"
  http://taylorandfrancis.metapress.com...n=1087-0415&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, Ragnar E.
  
  
• Acrylamide: Lessons for Risk Management and Communication
  http://taylorandfrancis.metapress.com...n=1087-0415&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, Ortwin
  
  
• Going Public on Acrylamide
  http://taylorandfrancis.metapress.com...n=1087-0415&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, David
  
  
• 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, David
  
  
• 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, Ian; Thomson, Barbara
  
  
• 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, Karl Ernst; Otto, Matthias
  
  

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, Mike
  
  
• 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, Tom
  
  
• 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, Giselle
  
  
• 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
  
  
• Recent Research on Acrylamide Found in Fried Potato Foods
  http://www.ingenta.com
  Source: Food and Fermentation Industries, Vol. 28, Issue 7, 2002, p. 71-75/Ingenta
  Author: Yinglong, W.; Guoqing, H.; Tiejin, Y.
  
  

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, p. 817-819, May 2001, Oxford University Press
  Author: Paulsson, B., F. Granath, J. Grawé, L. Ehrenberg, and M. Törnqvist
  
  

2000

• Acrylamide: A Cooking Carcinogen?
  http://www.ncbi.nlm.nih.gov/entrez/q...pubmed&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; Tornqvist, 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.
  
  

• Quantitative Analysis of Acrylamide in Tea by Liquid Chromatography Coupled with Electrospray Ionization Tandem Mass Spectrometry
  http://www.sciencedirect.com/science...10&md5=fba524cc7f0c84fc48b39d8176fed424
  Source: Food Chemistry, Vol. 108, No. 2, 2008, p. 760-767/ScienceDirect
  Author: Liu, Jie; Zhao, Ganghua; Yuan, Yuan; Chen, Fang; Hu, Xiaosong
  
  
• Helle Pommes frites - weniger Acrylamid [in German]
  http://www.klzh.ch/aktuelles/detail.cfm?id=30
  Source: Kantonales Labor Zürich
  Author: Kantonales Labor Zürich
  
  
• 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/Food and Agriculture Organization of the United Nations/Joint Institute for Food Safety and Applied Nutrition