Formation of Acrylamide in a Processed Food Model System, and Examination of Inhibitory Conditions-Reference-Cited by-同舟云学术

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Formation of Acrylamide in a Processed Food Model System, and Examination of Inhibitory Conditions

Published:2005 Issue:2 Volume:46 Page:33-39
ISSN:0015-6426
Container-title:Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi)
language:
Short-container-title:J. Food Hyg. Soc. Jpn

Author:

ISHIHARA Katsuyuki,MATSUNAGA Atsushi,MIYOSHI Takayuki,NAKAMURA Kazuya,NAKAYAMA Takashi,ITO Shuji,KOGA Hidenori

Publisher

Japanese Society for Food Hygiene and Safety

Subject

General Medicine

Reference14 articles.

1. Determination of Acrylamide in Foods by GC/MS Using 13C-labeled Acrylamide as an Internal Standard.

2. Determination of Acrylamide in Processed Foods by LC/MS Using Column Switching.

3. Determination of Acrylamide in Processed Foodstuffs in Japan.

4. Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods

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

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. Inhibition of Acrylamide Generation by Hydrostatic Pressure and Cysteine Addition;Japan Journal of Food Engineering;2021-12-15

2. A Review of Dietary Intake of Acrylamide in Humans;Toxics;2021-06-30

3. Nrf2 Activation Attenuates Acrylamide-Induced Neuropathy in Mice;International Journal of Molecular Sciences;2021-06-01

4. Acrylamide-induced peripheral neuropathy: manifestations, mechanisms, and potential treatment modalities;Environmental Science and Pollution Research;2021-01-23

5. Effects on Acrylamide Generation under Heating Conditions by Addition of Lysine and Cysteine to Non-centrifugal Cane Sugar;Food Science and Technology Research;2020

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