ACRYLAMIDE LEVELS IN HEAT-TREATED EGYPTIAN FOODS

Toxic Effects of Acrylamide on Human Health: A Review Article

Evolution of Acrylamide Detection Methods in Cooked Foods since its firstly Discovered in 2002 (Review Article)

Mitigation of acrylamide formation in fried potato

Acrylamide levels in some food products in Egyptian market and protective effect of extra virgin olive oil.

Effect of Some Additions on Acrylamide Formation

Acrylamide Formation In Cake Baked In Different Utensils And Novel Intervention Strategies

Preventive Action of Acrylamide Formation as A Chemical Hazard During Deep Fat Frying of Potato Strips

Pilot Screening of Acrylamide Level in Some Egyptian Brands of Potato and Corn Products

STUDIES ON SOME CHEMICAL POLLUTANTS IN SOME FOOD ‎PRODUCTS ACRYLAMIDE CONTENT AND HEAVY METALS IN SOME ‎BAKERY AND DRIED FRUITS PRODUCTS .‎