White and wholewheat bread consumption and the risk of exposure to acrylamide and 5-hydroxymethylfurfural-Reference-Cited by-同舟云学术

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White and wholewheat bread consumption and the risk of exposure to acrylamide and 5-hydroxymethylfurfural

Published:2024-12 Issue: Volume:460 Page:140662
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lemos Andressa Cunha,Borba Verônica Simões de,Cerqueira Maristela Barnes Rodrigues,Pereira Aline Massia,Scaglioni Priscila Tessmer,Badiale-Furlong Eliana

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Cientifico e Tecnologico

Publisher

Elsevier BV

Reference54 articles.

1. Fast and easy multiresidue method employing acetonitrile extraction/partitioning and “dispersive solid-phase extraction” for the determination of pesticide residues in produce;Anastassiades;Journal of AOAC International,2003

2. Guia para validação de métodos analíticos e bioanalíticos;ANVISA,2003

3. Trichothecenes in wheat: Methodology, occurrence and human exposure risk;Arraché;Journal of Cereal Science,2018

4. Consumer liking of refined and whole wheat breads;Bakke;Journal of Food Science,2007

5. Risk assessment of acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) exposure from bread consumption: Turkey;Basaran;Journal of Food Composition and Analysis,2022

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