2005
DOI: 10.1016/j.chroma.2005.03.123
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Occurrence and analytical methods of acrylamide in heat-treated foods

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Cited by 161 publications
(114 citation statements)
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“…Most of published studies used 13 C 3 -acrylamide produced by Cambridge Isotope Laboratories (Andover, MA, USA) as the internal standard (Lagalante and Felter 2004;Pittet et al 2004). Beside this, 13 C 1 -acrylamide, D 3 -acrylamide, N,N-dimethylacrylamide, methacrylamide and propionamide also have been published to be used as acrylamide internal standard (Zhang et al 2005). In the present work, 13 C 3 -labelled acrylamide was also used as the internal standard.…”
Section: Sample Size and The Use Of An Internal Standardmentioning
confidence: 99%
See 1 more Smart Citation
“…Most of published studies used 13 C 3 -acrylamide produced by Cambridge Isotope Laboratories (Andover, MA, USA) as the internal standard (Lagalante and Felter 2004;Pittet et al 2004). Beside this, 13 C 1 -acrylamide, D 3 -acrylamide, N,N-dimethylacrylamide, methacrylamide and propionamide also have been published to be used as acrylamide internal standard (Zhang et al 2005). In the present work, 13 C 3 -labelled acrylamide was also used as the internal standard.…”
Section: Sample Size and The Use Of An Internal Standardmentioning
confidence: 99%
“…As for corresponding research in our laboratory, a detailed review paper of different analytical methods employed to understand the occurrence and determination of acrylamide in foods has recently been published (Zhang et al 2005). Incorporated in the review by Zhang et al, detailed information is collated on the sample pretreatment steps (extraction conditions, derivatization, cleanup, etc.…”
Section: Introductionmentioning
confidence: 99%
“…Gas chromatography (GC), high performance liquid chromatography (HPLC) and capillary electrophoresis (CE) have been used for determination of acrylamide in food being predisposed to acrylamide formation. The technique of HPLC equipped with mass spectrometry (MS) detector is most often used (Keramat 2001;Zhang et al 2005;Tekkeli et al 2012). Electrochemical methods are widely used in environmental and/or nutritional assessments.…”
mentioning
confidence: 99%
“…For the development and application of acrylamide analysis in food, see: Rosé n & Hellenä s (2002); Hashimoto (1976); Nemoto et al (2002); Cheng et al (2006); Mizukami et al (2006), Zhang et al (2005Zhang et al ( , 2006. For halogen interactions, see : Pedireddim et al (1994).…”
Section: Related Literaturementioning
confidence: 99%