Acrylamide in Coffee and Coffee Substitutes-Reference-Cited by-同舟云学术

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Acrylamide in Coffee and Coffee Substitutes

Published:2016 Issue: Volume: Page:181-195
ISSN:
Container-title:Acrylamide in Food
language:
Short-container-title:

Author:

Anese Monica

Publisher

Elsevier

Reference61 articles.

1. Physiological effects of coffee and human health. A review;Nehlig;Cah Agric,2011

2. Effects of habitual coffee consumption on cardiometabolic disease, cardiovascular health, and all-cause mortality;O’Keefe;J Am Coll Cardiol,2013

3. Coffee flavor: an overview;Buffo;Flavor Fragr J,2004

4. Roasting and grinding;Clarke,1987

5. Technology I: roasting;Eggers,2001

Cited by 10 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 in coffee: Strategies, research and future perspectives;Food Control;2024-09

2. COMPARISON OF THE NUTRITIONAL PROPERTIES OF ROASTED NIXTAMALIZED AND NON-NIXTAMALIZED IPB VAR 6 CORN AS COFFEE SUBSTITUTE;Carpathian Journal of Food Science and Technology;2024-04-30

3. Effect of Acrylamide and Mycotoxins in SH-SY5Y Cells: A Review;Toxins;2024-02-06

4. Effective mitigation in the amount of acrylamide through enzymatic approaches;Food Research International;2023-10

5. Acrylamide in coffee: What is known and what still needs to be explored. A review;Food Chemistry;2022-11

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