RSC Publishing


Publishing

 

Cover image for The Analyst, select for current issue

The Analyst

The home of high impact research in analytical, bioanalytical and detection science.



Article b204938d is cited by the following journal articles

Non-RSC journal articles

Determination of Acrylamide in Foods by GC/MS Using 13C-labeled Acrylamide as an Internal Standard.
Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi), 2002, 43(6), 371 Satoru NEMOTO, Satoshi TAKATSUKI, Kumiko SASAKI, Tamio MAITANI
DOI: 10.3358/shokueishi.43.371

Lung Cancer Risk in Relation to Dietary Acrylamide Intake
JNCI Journal of the National Cancer Institute, 2009, 101(9), 651 J. G. F. Hogervorst, L. J. Schouten, E. J. M. Konings, R. A. Goldbohm, P. A. van den Brandt
DOI: 10.1093/jnci/djp077

A Monte Carlo Risk Assessment Model for Acrylamide Formation in French Fries
Risk Analysis, 2009, 29(10), 1410 Enda Cummins, Francis Butler, Ronan Gormley, Nigel Brunton
DOI: 10.1111/j.1539-6924.2009.01272.x

Genotoxicity of acrylamide and its metabolite glycidamide administered in drinking water to male and female Big Blue mice
Environmental and Molecular Mutagenesis, 2006, 47(1), 6 Mugimane G. Manjanatha, Anane Aidoo, Sharon D. Shelton, Michelle E. Bishop, Lea P. McDaniel, Lascelles E. Lyn-Cook, Daniel R. Doerge
DOI: 10.1002/em.20157

Analysis of acrylamide in coffee and cocoa by isotope dilution liquid chromatography-tandem mass spectrometry
Analytical and Bioanalytical Chemistry, 2006, 385(8), 1526 Patricia C. Aguas, Matthew J. Fitzhenry, Georgina Giannikopoulos, Peter Varelis
DOI: 10.1007/s00216-006-0560-9

A Comparative Study of Acrylamide Formation Induced by Microwave and Conventional Heating Methods
Journal of Food Science, 2007, 72(4), C212 Y. Yuan, F. Chen, G.-H. Zhao, J. Liu, H.-X. Zhang, X.-S. Hu
DOI: 10.1111/j.1750-3841.2007.00332.x

MSPD Method to Determine Acrylamide in Food
Food Analytical Methods, 2009, 2(3), 197 Cristina Maria Dias Soares, Jose Oliveira Fernandes
DOI: 10.1007/s12161-008-9060-1

Increased H-ras mutation frequency in mammary tumors of rats initiated with N-methyl-N-nitrosourea (MNU) and treated with acrylamide
The Journal of Toxicological Sciences, 2009, 34(4), 407 Young-Man Cho, Toshio Imai, Mai Hasumura, Naoko Watanabe, Toshikazu Ushijima, Masao Hirose, Akiyoshi Nishikawa
DOI: 10.2131/jts.34.407

Analysis of acrylamide and mechanisms of its formation in deep-fried products
European Journal of Lipid Science and Technology, 2002, 104(11), 762 Christian Gertz, Sabine Klostermann
DOI: 10.1002/1438-9312(200211)104:11%3C762::AID-EJLT762%3E3.0.CO;2-R

Effect of Freezing on Textural Kinetics in Snacks During Frying
Food and Bioprocess Technology, 2009 Tanushree Maity, P. S. Raju, A. S. Bawa
DOI: 10.1007/s11947-009-0236-5

Fermentation Reduces Free Asparagine in Dough and Acrylamide Content in Bread
Cereal Chemistry, 2004, 81(5), 650 H. Fredriksson, J. Tallving, J. Rosen, P. Aman
DOI: 10.1094/CCHEM.2004.81.5.650

Analysis of heat-induced contaminants (acrylamide, chloropropanols and furan) in carbohydrate-rich food
Analytical and Bioanalytical Chemistry, 2007, 389(1), 119 Thomas Wenzl, Dirk W. Lachenmeier, Vural Gokmen
DOI: 10.1007/s00216-007-1459-9

Associations between estimated acrylamide intakes, and hemoglobin AA adducts in a sample from the Malmo Diet and Cancer cohort
European Journal of Clinical Nutrition, 2008, 62(3), 314 E Wirfalt, B Paulsson, M Tornqvist, A Axmon, L Hagmar
DOI: 10.1038/sj.ejcn.1602704

DNA adduct formation and induction of micronuclei and mutations in B6C3F<sub>1</sub>/<i>Tk</i> mice treated neonatally with acrylamide or glycidamide
International Journal of Cancer, 2009, 124(9), 2006 Linda S. Von Tungeln, Mona I. Churchwell, Daniel R. Doerge, Joseph G. Shaddock, Lynda J. McGarrity, Robert H. Heflich, Goncalo Gamboa da Costa, M. Matilde Marques, Frederick A. Beland
DOI: 10.1002/ijc.24165

Sensitive isotope dilution liquid chromatography/electrospray ionization tandem mass spectrometry method for the determination of acrylamide in chocolate
Food Additives & Contaminants, 2006, 23(3), 228 Yiping Ren*, Yu Zhang*, Jingjing Jiao, Zengxuan Cai, Ying Zhang
DOI: 10.1080/02652030500415645

Food chemistry: Acrylamide is formed in the Maillard reaction
Nature, 2002, 419(6906), 448 Donald S. Mottram, Bronislaw L. Wedzicha, Andrew T. Dodson
DOI: 10.1038/419448a

Food chemistry: Acrylamide from Maillard reaction products
Nature, 2002, 419(6906), 449 Richard H. Stadler, Imre Blank, Natalia Varga, Fabien Robert, Jorg Hau, Philippe A. Guy, Marie-Claude Robert, Sonja Riediker
DOI: 10.1038/419449a

Fried potatoes and human cancer
International Journal of Cancer, 2003, 105(4), 558 Claudio Pelucchi, Silvia Franceschi, Fabio Levi, Dimitrios Trichopoulos, Cristina Bosetti, Eva Negri, Carlo La Vecchia
DOI: 10.1002/ijc.11118

Potential for acrylamide formation in potatoes: data from the 2003 harvest
European Food Research and Technology, 2004, 219(6), 572 Thomas M. Amrein, Barbara Schonbachler, Fabian Rohner, Helen Lukac, Hanna Schneider, Andreas Keiser, Felix Escher, Renato Amado
DOI: 10.1007/s00217-004-1025-z

Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips
Bioscience Biotechnology and Biochemistry, 2006, 70(5), 1173 Chie MATSUURA-ENDO, Akiko OHARA-TAKADA, Yoshihiro CHUDA, Hiroshi ONO, Hiroshi YADA, Mitsuru YOSHIDA, Akira KOBAYASHI, Shogo TSUDA, Shigenobu TAKIGAWA, Takahiro NODA
DOI: 10.1271/bbb.70.1173

Effects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips
Bioscience Biotechnology and Biochemistry, 2003, 67(5), 1188
DOI: 10.1271/bbb.67.1188

Current literature in Journal of Mass Spectrometry
Journal of Mass Spectrometry, 2002, 37(11), 1176
DOI: 10.1002/jms.258

Toxic neuropathy
Current Opinion in Neurology, 2005, 18(5), 574 Thirugnanam Umapathi, Vinay Chaudhry
DOI: 10.1097/01.wco.0000180158.34713.aa

Thermodynamic stability of polyacrylamide and poly(N,N-dimethyl acrylamide)
Polymers for Advanced Technologies, 2007, 18(12), 978 Arthur C. Reber, Shiv N. Khanna, Raphael Ottenbrite
DOI: 10.1002/pat.949

Fried potatoes and human cancer
International Journal of Cancer, 2004, 108(4), 634 Michael U. Beer, Josef Schlatter, Vincent Dudler, Otmar Zoller
DOI: 10.1002/ijc.11605

Acrylamide in heated potato products - analytics and formation routes
European Journal of Lipid Science and Technology, 2004, 106(11), 786 Rudiger Weisshaar
DOI: 10.1002/ejlt.200400988

Contribution of mass spectrometry to the study of the Maillard reaction in food
Mass Spectrometry Reviews, 2005, 24(4), 487 Laurent B. Fay, Hugues Brevard
DOI: 10.1002/mas.20028

Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying
Bioscience Biotechnology and Biochemistry, 2005, 69(7), 1232 Akiko OHARA-TAKADA, Chie MATSUURA-ENDO, Yoshihiro CHUDA, Hiroshi ONO, Hiroshi YADA, Mitsuru YOSHIDA, Akira KOBAYASHI, Shogo TSUDA, Shigenobu TAKIGAWA, Takahiro NODA
DOI: 10.1271/bbb.69.1232

Relationship between acrylamide and thermal-processing indexes in commercial breakfast cereals: A survey of Spanish breakfast cereals
Molecular Nutrition & Food Research, 2006, 50(8), 756 Jose A. Rufian-Henares, Cristina Delgado-Andrade, Francisco J. Morales
DOI: 10.1002/mnfr.200600039

Computer vision based analysis of potato chips - A tool for rapid detection of acrylamide level
Molecular Nutrition & Food Research, 2006, 50(9), 805 Vural Gokmen, Hamide Z. Senyuva, Berkan Dulek, Enis Cetin
DOI: 10.1002/mnfr.200500257

Quantification of 3-aminopropionamide in cocoa, coffee and cereal products
European Food Research and Technology, 2007, 225(5-6), 857 Michael Granvogl, Peter Schieberle
DOI: 10.1007/s00217-006-0492-9

Effects of flour sources on acrylamide formation and oil uptake in fried batters
Journal of the American Oil Chemists Society, 2004, 81(3), 265 F. F. Shih, S. M. Boue, K. W. Daigle, B. Y. Shih
DOI: 10.1007/s11746-004-0893-8

Acrylamide levels in Finnish foodstuffs analysed with liquid chromatography tandem mass spectrometry
Molecular Nutrition & Food Research, 2007, 51(2), 239 Susanna Eerola, Koen Hollebekkers, Anja Hallikainen, Kimmo Peltonen
DOI: 10.1002/mnfr.200600167

High correlation of methylglyoxal with acrylamide formation in glucose/asparagine Maillard reaction model
European Food Research and Technology, 2008, 226(6), 1301 Yuan Yuan, Guang-hua Zhao, Xiao-song Hu, Ji-hong Wu, Jie Liu, Fang Chen
DOI: 10.1007/s00217-007-0658-0

A Modified Sample Preparation for Acrylamide Determination in Cocoa and Coffee Products
Food Analytical Methods, 2008, 1(1), 49 Adriana Pavesi Arisseto, Maria Cecilia Figueiredo Toledo, Yasmine Govaert, Joris Loco, Stephanie Fraselle, Jean-Marie Degroodt
DOI: 10.1007/s12161-007-9001-4

Internal doses of acrylamide and glycidamide in mice fed diets with low acrylamide contents
Molecular Nutrition & Food Research, 2008, 52(8), 974 Anna C. Vikstrom, Sune Eriksson, Birgit Paulsson, Patrik Karlsson, Ioannis Athanassiadis, Margareta Tornqvist
DOI: 10.1002/mnfr.200700341

Determination of Acrylamide in Processed Foods by LC/MS Using Column Switching.
Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi), 2003, 44(2), 89 Satoshi TAKATSUKI, Satoru NEMOTO, Kumiko SASAKI, Tamio MAITANI
DOI: 10.3358/shokueishi.44.89

Acrylamide: An Update on Current Knowledge in Analysis, Levels in Food, Mechanisms of Formation, and Potential Strategies of Control
Nutrition Reviews, 2004, 62(12), 449 Richard H. Stadler, Gabriele Scholz
DOI: 10.1111/j.1753-4887.2004.tb00018.x

Chromosomal Mosaicism in Mouse Two-Cell Embryos after Paternal Exposure to Acrylamide
Toxicological Sciences, 2008, 107(1), 194 F. Marchetti, J. Bishop, X. Lowe, A. J. Wyrobek
DOI: 10.1093/toxsci/kfn209

Determination of Acrylamide in Processed Foods by Column-switching HPLC with UV Detection
Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi), 2003, 44(6), 303 Hisaya TERADA, Yukio TAMURA
DOI: 10.3358/shokueishi.44.303

Application of Ion-trap LC/MS/MS for Determination of Acrylamide in Processed Foods
Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi), 2004, 45(2), 95 Kaname TSUTSUMIUCHI, Mariko HIBINO, Mariko KAMBE, Kaori OISHI, Masahiko OKADA, Johji MIWA, Hajime TANIGUCHI
DOI: 10.3358/shokueishi.45.95