Acrylamide (AA) was firstly detected in food in 2002, and since then, studies on AA analysis,
occurrence, formation, toxicity, risk assessment and mitigation have been extensively carried …

Acrylamide found in thermal-treated foods has led to an intensive and persistent research
effort, since it is a neurotoxic, genotoxic and probable carcinogenic compound to humans …

Frying is one of the most common methods of preparing foods. However, it may lead to the
formation of potentially hazardous substances, such as acrylamide, heterocyclic amines …

The detection of high level of the neurotoxic and carcinogenic acrylamide in heat-treated
foodstuffs in 2002 led to an intensive research effort. Among the parameters affecting the …

Significance: Epidemiological studies indicate that metabolic disorders are associated with
an increased risk for Alzheimer's disease (AD). Metabolic remodeling occurs in the central …

The formation of toxic and potentially carcinogenic acrylamide, alongside volatile aroma
compounds, was studied after polyphenols ((+)-catechin, quercetin, gallic, ferulic, caffeic …

Acrylamide is classified as a toxic and a prospective carcinogen to humans, and it is formed
during thermal process via Maillard reaction. In order to find innovative ways to diminish …

Deep-fried foods are popular for their aroma, color, texture, and flavor but can form
potentially toxic compounds like 5-hydroxymethylfurfural, polycyclic aromatic hydrocarbons …

Nowadays, the presence of acrylamide in lots of fried and baked foods raises concerns due
to its potential to cause toxicity and cancer in animals and human. Consequently, a number …

Herein, a simple and effective electrochemical biosensor for sensitive detection of
acrylamide (AA) was developed by differential pulse voltammetry (DPV) approach. This …