A turn-on upconversion fluorescence sensor for acrylamide in potato chips based on fluorescence resonance energy transfer and thiol-ene Michael addition

Author:

Rong Yawen,Ali Shujat,Ouyang Qin,Wang Li,Wang Bing,Chen Quansheng

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Exposure of the Croatian adult population to acrylamide through bread and bakery products;Andacic;Food Chemistry,2020

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3. Rapid and sensitive detection of acrylamide in fried food using dispersive solid-phase extraction combined with surface-enhanced Raman spectroscopy;Cheng;Food Chemistry,2019

4. COMMISSION REGULATION (EU) (2017). 2017/2158 of 20 November 2017 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food. Official Journal of the European Union ,304,24—44.

5. Scientific opinion on acrylamide in food;EFSA CONTAM Panel;EFSA Journal,2015

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