Acrylamide Contents of Commonly Consumed Bread Types in Turkey-Reference-Cited by-同舟云学术

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Acrylamide Contents of Commonly Consumed Bread Types in Turkey

Published:2015-01-21 Issue:4 Volume:18 Page:833-841
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Boyacı Gündüz Cennet Pelin,Cengiz Mehmet Fatih

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2013.877028

Reference42 articles.

1. WHO-IARC. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Some Industrial Chemicals, Vol. 60; WHO-IARC: Lyon, France, 1994; 389.

2. Genotoxicity of Acrylamide and Glycidamide

3. A Review of the Toxicology of Acrylamide

4. Acrylamide is formed in the Maillard reaction

Cited by 33 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. White and wholewheat bread consumption and the risk of exposure to acrylamide and 5-hydroxymethylfurfural;Food Chemistry;2024-12

2. Reducing the acrylamide concentration in homemade bread processed with L-asparaginase;LWT;2024-09

3. Acrylamide in heat-treated carbohydrate-rich foods in Turkey;Food Additives & Contaminants: Part B;2024-02-29

4. Research progress on generation, detection and inhibition of multiple hazards - acrylamide, 5-hydroxymethylfurfural, advanced glycation end products, methylimidazole - in baked goods;Food Chemistry;2024-01

5. Acrylamide in bakery products;Acrylamide in Food;2024

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