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Food Additives and Contaminants|September 22, 2007
Acrylamide in coffee: review of progress in analysis, formation and level reductionHelmut Guenther, Elke Anklam, Thomas Wenzl, et al.Journal of AOAC International|January 3, 2006
Evaluation of results of an interlaboratory comparison test on determination of acrylamide in crispbread samplesThomas Wenzl, Elke AnklamJournal of AOAC International|January 29, 2005
Effects of chemical, physical, and technological processes on the nature of food allergensRoland E Poms, Elke AnklamJournal of AOAC International|June 27, 2002
Method development in relation to regulatory requirements for detection of GMOs in the food chainElke Anklam, David A NeumannJournal of Agricultural and Food Chemistry|June 10, 2004
Cluster analysis for the systematic grouping of genuine cocoa butter and cocoa butter equivalent samples based on triglyceride patternsManuela Buchgraber, Franz Ulberth, Elke AnklamJournal of AOAC International|June 24, 2006
Method validation for determination of the 15 European-priority polycyclic aromatic hydrocarbons in primary smoke condensates by gas chromatography/mass spectrometry: interlaboratory studyRupert Simon, Sonja Palme, Elke AnklamJournal of Agricultural and Food Chemistry|March 31, 2007
Quantification of milk fat in chocolate fats by triacylglycerol analysis using gas-liquid chromatographyManuela Buchgraber, Simona Androni, Elke AnklamJournal of Agricultural and Food Chemistry|March 31, 2007
Determination of cocoa butter equivalents in milk chocolate by triacylglycerol profilingManuela Buchgraber, Simona Androni, Elke AnklamJournal of AOAC International|October 21, 2004
Method validation for detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolateManuela Buchgraber, Franz Ulberth, Elke AnklamJournal of Chromatography. A|May 19, 2004
Interlaboratory evaluation of injection techniques for triglyceride analysis of cocoa butter by capillary gas chromatographyManuela Buchgraber, Franz Ulberth, Elke AnklamPageof 9