Supplemental material
Food Additives & Contaminants: Part A
Volume 34, 2017 - Issue 12
Original Articles
Acrylamide levels in potato crisps in Europe from 2002 to 2016
, , & 
Nigel G. HalfordPlant Science Department, Rothamsted Research, Harpenden, UKCorrespondence[email protected]
http://orcid.org/0000-0001-6488-2530
http://orcid.org/0000-0001-6488-2530Related Research Data
Acrylamide is formed in the Maillard reaction
Source:
Springer Science and Business Media LLC
Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
Source:
American Chemical Society (ACS)
Acrylamide levels in potato crisps in Europe from 2002 to 2016
Source:
Taylor & Francis
The acrylamide problem: a plant and agronomic science issue
Source:
Oxford University Press (OUP)
Acrylamide concentrations in potato crisps in Europe from 2002 to 2011.
Source:
Taylor & Francis
Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide‐forming potential in potato
Source:
Blackwell Publishing Ltd
Low-acrylamide French fries and potato chips
Source:
Wiley
The Maillard Reaction
Source:
The Royal Society of Chemistry
Effects of Nitrogen and Sulfur Fertilization on Free Amino Acids, Sugars, and Acrylamide-Forming Potential in Potato
Source:
American Chemical Society
Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation.
Source:
Elsevier Sci Ltd
Linking provided by
