Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents-Reference-Cited by-同舟云学术

Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents

Published:2009 Issue:1 Volume:42 Page:207-211
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Arisseto Adriana Pavesi,Toledo Maria Cecília de Figueiredo,Govaert Yasmine,van Loco Joris,Fraselle Stéphanie,Degroodt Jean-Marie,Caroba Daniela Cristina Rosseto

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Determination of acrylamide levels in selected foods in Brazil;Arisseto;Food Additives and Contaminants,2007

2. Acrylamide in foods: occurrence, sources, and modelling;Becalski;Journal of Agricultural and Food Chemistry,2003

3. Calculations of dietary exposure to acrylamide;Boon;Mutation Research,2005

4. Caffeine daily intake from dietary sources in Brazil;Camargo;Food Additives and Contaminants,1999

5. Caroba, D. C. R. (2002). A escola e o consumo alimentar de adolescentes matriculados na rede pública de ensino (162 pp.). Dissertation, Escola Superior de Agricultura Luiz de Queiroz da Universidade de São Paulo, Piracicaba.

Cited by 37 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. Acrylamide, hydroxymethylfurfural and furfural in ready-to-eat foods consumed by child population: Presence, risk assessment and future perspectives;Food Chemistry;2024-11

2. A pilot study of the contribution of energy-dense Caribbean diets to acrylamide exposure with associated health risks for a population of university students in Trinidad and Tobago;Food Additives & Contaminants: Part A;2024-05-09

3. Acrylamide content of industrial and traditional popcorn collected from Tehran’s market, Iran: A risk assessment study;Journal of Food Protection;2023-01

4. Sustainable Development of Cassava Value Chain through the Promotion of Locally Sourced Chips;Sustainability;2022-11-04

5. The role of additives on acrylamide formation in food products: a systematic review;Critical Reviews in Food Science and Nutrition;2022-10-04