1. Approved methods of analysis,2010
2. Reversed-phase high-performance liquid chromatography analysis of changes in free amino acids during wheat bread dough fermentation;Benedito De Barber;Cereal Chemistry,1989
3. Fungal L-asparaginase: Strategies for production and food applications;da Cunha;Food Research International,2019
4. Acrylamide and hydroxymethylfurfural in cakes: An approach to reduce the formation of processing contaminants in sweet bakery products;de Borba;Food Research International,2023
5. Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection;De Paola;Food Chemistry,2017