ACRYLAMIDE IN FOOD : AN OVERVIEW

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

ACRYLAMIDE LEVELS IN HEAT-TREATED EGYPTIAN FOODS

Mitigation of acrylamide formation in fried potato

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

Effect of some pre-treatments on acrylamide concentration in potato chips

Reduction of Acrylamide Formation In Potato Chips By Gamma Irradiation and Some Pretreatments Processing

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

Toxic Effects of Acrylamide on Human Health: A Review Article

Acrylamide Assessment in meat products sold in Al-Qalubyia, Egypt, and the impacts of different cooking methods on their levels