Raquel Catarino Medeiros Vinci
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Acrylamide in potato products
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Occurrence of volatile organic compounds in foods from the Belgian market and dietary exposure assessment
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Acrylamide formation in fried potato products: present and future, a critical review on mitigation strategies
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A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries
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- Journal Article
- A1
- open access
Assessment of human exposure to benzene through foods from the Belgian market
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Factors influencing benzene formation from the decarboxylation of benzoate in liquid model systems
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A contribution to the risk assessment of genotoxic carcinogens in food: case studies on benzene and acrylamide
(2011) -
Industry's approaches to reduce acrylamide formation in French fries
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Can acrylamide be mitigated throughout the industrial production process of French fries?
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The occurrence and formation of benzene in foodstuffs