NACE for the analysis of acrylamide in food-Reference-Cited by-同舟云学术

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NACE for the analysis of acrylamide in food

Published:2007-11 Issue:22 Volume:28 Page:4108-4113
ISSN:0173-0835
Container-title:ELECTROPHORESIS
language:en
Short-container-title:Electrophoresis

Author:

Başkan Selda,Erim F. Bedia

Publisher

Wiley

Subject

Clinical Biochemistry,Biochemistry,Analytical Chemistry

Reference32 articles.

1. Chemistry, Biochemistry, and Safety of Acrylamide. A Review

2. International Agency for Research on Cancer, Some Industrial Chemicals. Monographs on the Evaluation of the Carcinogenic Risk of Chemicals to Humans, IARC, Lyon 1994, Vol. 60, pp. 389–433.

3. Acrylamide: A Cooking Carcinogen?

4. Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs

5. Acrylamide is formed in the Maillard reaction

Cited by 23 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. Capillary Electrophoresis: Basic Principles;Current and Future Developments in Food Science;2022-06-19

2. Review of Research into the Determination of Acrylamide in Foods;Foods;2020-04-22

3. Interaction of acrylamide with micelles in French fry aqueous extracts;Food Control;2020-04

4. Production of a polyclonal antibody against acrylamide for immunochromatographic detection of acrylamide using strip tests;Journal of Advanced Veterinary and Animal Research;2019

5. Capillary Electrophoresis in Organic Solvents;Capillary Electromigration Separation Methods;2018

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