acrylamide has been researched along with cetylpyridinium chloride anhydrous in 2 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (50.00) | 29.6817 |
| 2010's | 0 (0.00) | 24.3611 |
| 2020's | 1 (50.00) | 2.80 |
| Authors | Studies |
|---|---|
| Ames, JM; Crabbe, MJ; Davies, SJ; Gibson, GR; Hinton, DJ; Tuohy, KM | 1 |
| Dawczynski, C; Glei, M; Greiling, A; Haase, NU; Lorkowski, S; Schlörmann, W; Wiege, B; Zetzmann, S | 1 |
1 review(s) available for acrylamide and cetylpyridinium chloride anhydrous
| Article | Year |
|---|---|
Metabolism of Maillard reaction products by the human gut microbiota--implications for health.
Topics: Acrylamide; Bacteria; Colon; Dietary Carbohydrates; Dietary Proteins; Fermentation; Food Handling; Health; Hot Temperature; Humans; Maillard Reaction; Nutritive Value | 2006 |
1 other study(ies) available for acrylamide and cetylpyridinium chloride anhydrous
| Article | Year |
|---|---|
Impact of different roasting conditions on sensory properties and health-related compounds of oat products.
Topics: Acrylamide; Avena; beta-Glucans; Dietary Fiber; Health; Hot Temperature; Starch; Viscosity | 2020 |