12 results for acrylamide.

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Acrylamide Exposure and Risks in Most Frequently Consumed Foods in a Total Diet Study
American Journal of Food Science and Technology. 2018, 6(4), 123-137. DOI: 10.12691/ajfst-6-4-1
Pub. Date: April 21, 2018Views: 6296Downloads: 5106
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Thermochemistry of Acrylamide Polymerization: An Illustration of Auto-acceleration and Gel Effect
World Journal of Chemical Education. 2017, 5(3), 94-101. DOI: 10.12691/wjce-5-3-3
Pub. Date: April 21, 2017Views: 9329Downloads: 7048
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The Purification of Free Radical Scavenging Peptides from Naked Oats
Journal of Food and Nutrition Research. 2014, 2(10), 675-680. DOI: 10.12691/jfnr-2-10-4
Pub. Date: September 29, 2014Views: 13208Downloads: 8844Citations: 1
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Influence Factors on the Formation of Acrylamide in the Amino Acid/Sugar Chemical Model System
Journal of Food and Nutrition Research. 2014, 2(7), 344-348. DOI: 10.12691/jfnr-2-7-3
Pub. Date: July 08, 2014Views: 15399Downloads: 10224Citations: 2
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Assessment of the Dietary Intake of Acrylamide by Young Adults in Mexico
Journal of Food and Nutrition Research. 2017, 5(12), 894-899. DOI: 10.12691/jfnr-5-12-3
Pub. Date: November 28, 2017Views: 3283Downloads: 2133
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Influence of Cookies Formulation on the Formation of Acrylamide
Journal of Food and Nutrition Research. 2017, 5(6), 370-378. DOI: 10.12691/jfnr-5-6-3
Pub. Date: May 17, 2017Views: 5701Downloads: 4005
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Study of Haptoglobin Phenotypes in Sudanese Diabetic Patients
American Journal of Microbiological Research. 2016, 4(2), 61-63. DOI: 10.12691/ajmr-4-2-3
Pub. Date: April 21, 2016Views: 5981Downloads: 4581
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Levels of Acrylamide in Commercial Potato Crisps Sold in Nairobi County, Kenya
Journal of Food and Nutrition Research. 2015, 3(8), 495-501. DOI: 10.12691/jfnr-3-8-4
Pub. Date: October 16, 2015Views: 7278Downloads: 5302Citations: 2
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Quantification of Functional Actinidin in Whole Kiwifruit Extract Using the Selective Cysteine Proteinase Inhibitor E-64
Journal of Food and Nutrition Research. 2016, 4(4), 243-250. DOI: 10.12691/jfnr-4-4-8
Pub. Date: May 26, 2016Views: 9194Downloads: 6658
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Calcium Salts Reduce Acrylamide Formation and Improve Qualities of Cookies
Journal of Food and Nutrition Research. 2014, 2(11), 857-866. DOI: 10.12691/jfnr-2-11-16
Pub. Date: November 07, 2014Views: 13645Downloads: 9582Citations: 2
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