1.
Project Summary -Development of new technologies to avoid ...
Development of new technologies to avoid acrylamide in food - ZUTECH-Cooperation Project. Hypothesis tested: Study area: Analytical Methodology,Mechanisms ...
2.
Project Summary -ACRYLAMIDE AND ITS METABOLITE, GLYCIDAMIDE ...
Synthesis and analysis of glycidamide DNA adducts. Synthesis and analysis of acrylamide and glycidamide hemoglobin adducts. 2. ...
3.
Project Summary -Proficiency test for acrylamide in food -first round
In order to make acrylamide assessments more valid a proficiency testing round was undertaken with 6 different food samples analysed by 34 labs mainly from ...
4.
Acrylamide Infonet
This FAO/WHO Acrylamide in Food Network was established as a result of the June 2002 FAO/WHO Consultation on the health Risks of Acrylamide in Food. ...
5.
Acrylamide Publications - Polyacrylamide
Food Safety Risk Analysis Clearinghouse: Acrylamide Links ... Determination of Acrylamide Monomer in Polyacrylamide Degradation Studies by High-Performance ...
6.
Project Summary -Potential of acrylamide formation in Swiss ...
Potential of acrylamide formation in Swiss potatoes, Harvest 2003. Hypothesis tested: Find interrelations between chemical composition of the potato tuber ...
7.
Acrylamide Infonet
Food Safety Risk Analysis Clearinghouse: Acrylamide Links ... This FAO/WHO Acrylamide in Food Network was established as a result of the June 2002 FAO/WHO ...
8.
Project Summary -Influence of thermal processing conditions on ...
Investigations on the influence of temperature, time, and moisture content on the formation of acrylamide and the development of browning in a potato matrix ...
9.
Project Summary -LC-MS/MS method for determination of acrylamide ...
In-house development and validation of a LC-MS/MS method for determination of acrylamide in food based on existing procedures. Study area: ...
10.
Project Summary -Exploiting process factors to reduce acrylamide ...
Exploiting process factors to reduce acrylamide in cereal-based foods. Hypothesis tested: Study area: Mechanisms of Formation in Food. Study details: ...