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- 2012
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Mark
Application of the BRAFO tiered approach for benefit-risk assessment to case studies on heat processing contaminants
(
- Contribution to journal › Article
- 2010
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Mark
Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones
(
- Contribution to journal › Article
- 2008
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Mark
A study on the use of empirical models to predict the formation of acrylamide in potato crisps
(
- Contribution to journal › Article
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Mark
Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisp
(
- Contribution to journal › Article
- 2006
-
Mark
Analysis of 3-aminopropionamide: A potential precursor of acrylamide
2006) 8th International Symposium on Instrumental Analysis, 8th International Symposium on Instrumental Analysis 69(1-2). p.215-221(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 2005
-
Mark
Genotoxicity of heat-processed foods
2005) In Mutation Research - Fundamental and Molecular Mechanisms of Mutagenesis 574(1-2). p.156-172(
- Contribution to journal › Article
- 2002
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Mark
Acrylamide in food: mechanism of formation and influencing factors during heating of foods
(
- Contribution to journal › Article