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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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Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls
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Benzene formation in model systems containing benzoate
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The occurrence and formation of benzene in foodstuffs
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Can acrylamide be mitigated throughout the industrial production process of French fries?
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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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Determination of benzene in different food matrices by distillation and isotope
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Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry
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Evaluation of mitigation strategies for acrylamide formation in French fries on industrial scale
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Van grond tot mond : verlaging van het acrylamidegehalte in aardappelen
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Evaluation of acrylamide mitigation recipes on industrial production of French fries
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Benzene formation in foods
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Benzene frequently found in foods: do we underestimate the exposure to benzene from the food chain?
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Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry: a two year study
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Evaluation of mitigation strategies for acrylamide formation in French fries on an industrial scale
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Industrially applicable mitigation strategies for acrylamide formation in French fries
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Determination of benzene in different food matrixes by distillation and isotope dilution HS-GC/MS
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Best entrance control for French fry industry regarding acrylamide prediction.
(2008)