Research Progress of Programmed Cell Death Induced by Acrylamide
Author:
Affiliation:
1. School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China
2. Nanyuan Hospital, Fengtai District, Beijing, China
Abstract
Funder
National Natural Science Foundation of China
Publisher
Hindawi Limited
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://downloads.hindawi.com/journals/jfq/2023/3130174.pdf
Reference116 articles.
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2. Occurrence, synthesis, toxicity and detection methods for acrylamide determination in processed foods with special reference to biosensors: A review
3. Acrylamide contents of commonly consumed bread types in Turkey;C. P. B. Gunduz;International Journal of Food Properties,2015
4. Investigation and determination of acrylamide in the main group of cereal products using advanced microextraction method coupled with gas chromatography-mass spectrometry;A. Nematollahi;Journal of Cereal Science,2019
5. Rapid and sensitive detection of acrylamide in fried food using dispersive solid-phase extraction combined with surface-enhanced Raman spectroscopy
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