1. Ahn J.S., Castle L., Clarke D.B., Lloyd A.S., Philo M.R., and Speck D.R., 2002, Verification of the findings of acrylamide in heated foods, Food Addit. Contam. 19:1116–1124.
2. Andrawes, F., Greenhouse, S., and Draney, D., 1987, Chemistry of acrylamide bromination for trace analysis by gas chromatography and gas chromatography-mass spectrometry, J. Chrom. 399:269–275.
3. Becalski, A., Lau, B.P-Y., Lewis, D., and Seaman, S., 2003, Acrylamide in foods: occurrence, sources and modeling, J. Agric. Food Chem. 51:802–808.
4. Biedermann, M., Biedermann-Brem, S., Noti, A., Grob, K., Egli, P., and Maendli, H., 2002, Two GC-MS methods for the analysis of acrylamide in foods, Mitt. Lebensm. Hyg. 93:638–652.
5. Cavalli, S., Maurer R., and Hoefler F., 2003, Fast determination of acrylamide in food samples using accelerated solvent extraction followed by ion chromatography with UV or MS detection, LC-GC, application notebook 35.