Page last updated: 2024-08-17

acrylamide and glyceraldehyde

acrylamide has been researched along with glyceraldehyde in 1 studies

Research

Studies (1)

Timeframe	Studies, this research(%)	All Research%
pre-1990	0 (0.00)	18.7374
1990's	0 (0.00)	18.2507
2000's	1 (100.00)	29.6817
2010's	0 (0.00)	24.3611
2020's	0 (0.00)	2.80

Authors

Authors	Studies
Ehrenberg, L; Eriksson, S; Karlsson, P; Rydberg, P; Tareke, E; Törnqvist, M	1

Other Studies

1 other study(ies) available for acrylamide and glyceraldehyde

Article	Year
Factors that influence the acrylamide content of heated foods. Advances in experimental medicine and biology, 2005, Volume: 561 Topics: Acrylamide; Amino Acids; Antioxidants; Asparagine; Carbohydrates; Chromatography, Liquid; Cooking; Food; Food Analysis; Food Handling; Free Radicals; Fructose; Glucose; Glyceraldehyde; Heating; Hot Temperature; Hydrogen-Ion Concentration; Maillard Reaction; Mass Spectrometry; Monosaccharides; Oxidants; Solanum tuberosum; Temperature	2005

Article

Year

Factors that influence the acrylamide content of heated foods.

Advances in experimental medicine and biology, 2005, Volume: 561

Topics: Acrylamide; Amino Acids; Antioxidants; Asparagine; Carbohydrates; Chromatography, Liquid; Cooking; Food; Food Analysis; Food Handling; Free Radicals; Fructose; Glucose; Glyceraldehyde; Heating; Hot Temperature; Hydrogen-Ion Concentration; Maillard Reaction; Mass Spectrometry; Monosaccharides; Oxidants; Solanum tuberosum; Temperature

2005