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1
Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation.
Yu, Shujuan;Chen, Zhaojie;Meng, Hecheng;Chen, Mingshun;
2019 Journal of the science of food and agriculture DOI: 10.1002/jsfa.10132 203 views
2
Acrylamide in coffee: formation and possible mitigation strategies - a review.
Schouten, Maria Alessia;Tappi, Silvia;Romani, Santina;
2020 critical reviews in food science and nutrition DOI: 10.1080/10408398.201... 233 views
3
Synthesis of starch graft-copolymers via reactive extrusion: Process development and structural analysis.
Siyamak, Samira;Laycock, Bronwyn;Luckman, Paul;
2020 Carbohydrate polymers DOI: S0144-8617(19)30733-... 259 views
4
Magnetic graphene sol-gel hybrid as clean-up adsorbent for acrylamide analysis in food samples prior to GC-MS.
Rashidi Nodeh, Hamid;Wan Ibrahim, Wan Aini;Kamboh, Muhammad Afzal;Sanagi, Mohd Marsin;
2018 Food chemistry DOI: S0308-8146(17)31076-... 240 views

Related Journals

Food chemistry
ISSN: 1873-7072 1,015 views
Carbohydrate polymers
ISSN: 1879-1344 810 views

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