alpha-chlorohydrin has been researched along with acrylamide in 5 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 4 (80.00) | 24.3611 |
| 2020's | 1 (20.00) | 2.80 |
| Authors | Studies |
|---|---|
| Feng, L; Han, JL; He, HL; Huang, BF; Ren, YP; Shen, HT; Xu, XM; Ying, Y; Zhu, Y | 1 |
| Abraham, K; Andres, S; Bakhiya, N; Buhrke, T; Frenzel, F; Lampen, A; Monien, B; Schäfer, B; Schultrich, K | 1 |
| Belkova, B; Forstova, V; Hajslova, J; Hradecky, J; Hurkova, K; Vaclavik, L | 1 |
| Dussort, P; Eisenbrand, G; Günther, H; Hanlon, P; Honda, H; Mally, A; O'Hagan, S; Rietjens, IMCM; Scholz, G; Seidel, A; Swenberg, J; Teeguarden, J | 1 |
| Belkova, B; Chytilova, L; Hajslova, J; Kocourek, V; Kyselka, J; Mastovska, K; Slukova, M | 1 |
2 review(s) available for alpha-chlorohydrin and acrylamide
| Article | Year |
|---|---|
[Heat-induced contaminants in foodstuffs : Acrylamide, furan, and fatty acid esters of monochloropropanediols and glycidol].
Topics: Acrylamide; alpha-Chlorohydrin; Carcinogens; Computer Simulation; Cooking; Epoxy Compounds; Food Contamination; Furans; Heating; Propanols; Risk Assessment | 2017 |
Exposure assessment of process-related contaminants in food by biomarker monitoring.
Topics: Acrolein; Acrylamide; alpha-Chlorohydrin; Animals; Biomarkers; Dietary Exposure; Food Contamination; Food Handling; Furans; Humans; Models, Biological; Risk Assessment | 2018 |
3 other study(ies) available for alpha-chlorohydrin and acrylamide
| Article | Year |
|---|---|
Simultaneous determination of 3-monochloropropane-1,2-diol and acrylamide in food by gas chromatography-triple quadrupole mass spectrometry with coupled column separation.
Topics: Acrylamide; alpha-Chlorohydrin; Animals; Cattle; Dairy Products; Fast Foods; Flavoring Agents; Food Contamination; Gas Chromatography-Mass Spectrometry; Glycerol; Milk; Soy Foods | 2013 |
Impact of vacuum frying on quality of potato crisps and frying oil.
Topics: Acrylamide; alpha-Chlorohydrin; Cooking; Food Handling; Hot Temperature; Solanum tuberosum; Vacuum | 2018 |
Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread.
Topics: Acrylamide; alpha-Chlorohydrin; Bread; Cooking; Esters; Gas Chromatography-Mass Spectrometry; Glutathione; Lecithins; Maillard Reaction; Saccharomyces cerevisiae; Solid Phase Microextraction; Triticum; Volatile Organic Compounds | 2021 |