Thermal process contaminants including acrylamide and hydroxymethylfurfural have been
an intensive area of research in recent years. The main pathway of acrylamide formation is …

In collaboration with cooking experts, the preparation of French fries in oil and in ovens was
optimized, aiming at optimum culinary quality combined with a minimum acrylamide content …

Since many years, acrylamide (AA) is a well-known toxicologically relevant processing
contaminant (“food-borne toxicant”). However, only during the recent years, high levels of …

In 2019, the European Commission recommended monitoring the presence of acrylamide in
certain foods not included in Regulation 2158/2017, to consider other sources of exposure …

The reaction between acrylamide and mercaptans (benzyl mercaptan and N-acetylcysteine)
was studied in an attempt to clarify some of the reaction pathways by which amino acids …

An easy‐to‐use and simplified liquid chromatography‐tandem mass spectrometry (LC‐ESI
(+)‐MS/MS) method was adopted to determine the amount of acrylamide in thirty‐two …

Background: This study aimed to compare the effects of three different frying methods,
namely air frying (AF), microwave frying (MF), and deep frying (DF) in corn oil, on the …

An observational cross-sectional pilot study in 73 Spanish households was conducted to
evaluate the impact of consumer practices on the formation of acrylamide during the …

Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-
cooked foods has raised considerable health concern world-wide. Dietary intake studies …

Acrylamide level of “Izmir gevregi” samples were detected by liquid chromatography–
tandem mass spectrometry. Thirty samples of “Izmir gevregi” supplied from bakeries were …