11 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: 23662Downloads: 22772
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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: 26060Downloads: 20298
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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: 27366Downloads: 22474Citations: 2
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Acrylamide Formation: The Effect of Thawing and Frying Methods in Chicken and Fish Meat
Journal of Food and Nutrition Research. 2024, 12(7), 349-354. DOI: 10.12691/jfnr-12-7-1
Pub. Date: July 04, 2024Views: 147Downloads: 274
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Simultaneous Mitigation of Acrylamide, 5-HMF, and Browning Formation by Combining Three Additives in Commercial Crackers
Journal of Food and Nutrition Research. 2022, 10(8), 536-545. DOI: 10.12691/jfnr-10-8-2
Pub. Date: August 01, 2022Views: 2394Downloads: 2523
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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: 10818Downloads: 8855
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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: 14738Downloads: 12607
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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: 15784Downloads: 13333Citations: 2
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Acrylamide in Bread; Exposures and Public Health Concerns
American Journal of Food and Nutrition. 2022, 10(1), 28-33. DOI: 10.12691/ajfn-10-1-4
Pub. Date: May 13, 2022Views: 2478Downloads: 2392
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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: 24574Downloads: 19843Citations: 2
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