Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods-Reference-Cited by-同舟云学术

Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods

Published:2003-03 Issue:3 Volume:20 Page:215-220
ISSN:0265-203X
Container-title:Food Additives and Contaminants
language:en
Short-container-title:Food Additives and Contaminants

Author:

Ono H.,Chuda Y.,Ohnishi-Kameyama M.,Yada H.,Ishizaka M.,Kobayashi H.,Yoshida M.

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,Chemistry (miscellaneous),Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/0265203021000060887

Reference7 articles.

1. Determination of acrylamide monomer in hydroponically grown tomato fruits by capillary gas chromatography—mass spectrometry

2. FAO/WHO. 2002.Health Implications of Acrylamide in Food, 8–9. Geneva: WHO. Report of a Joint FAO/WHO Consultation

3. INTERNATIONAL AGENCY FOR RESEARCH ON CANCER. 1994.Some Industrial Chemicals, IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, vol. 60 389–433. Lyon: IARC.

4. Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry

5. Acrylamide: A Cooking Carcinogen?

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