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Journal of Agricultural and Food Chemistry
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June 24, 2004
Acrylamide in gingerbread: critical factors for formation and possible ways for reduction
Thomas M Amrein, Barbara Schönbächler, Felix Escher, et al.
Advances in Experimental Medicine and Biology
|
January 28, 2006
Factors influencing acrylamide formation in gingerbread
Thomas M Amrein, Barbara Schönbächler, Felix Escher, et al.
Food Additives and Contaminants
|
September 22, 2007
Occurrence of acrylamide in selected foods and mitigation options
Thomas M Amrein, Luca Andres, Felix Escher, et al.
Journal of Agricultural and Food Chemistry
|
December 21, 2006
Investigations on the promoting effect of ammonium hydrogencarbonate on the formation of acrylamide in model systems
Thomas M Amrein, Luca Andres, Giuseppe G G Manzardo, et al.
Journal of Agricultural and Food Chemistry
|
October 9, 2010
Identification of prenyl ethyl ether as a source of metallic, solvent-like off-flavor in hazelnut
Thomas M Amrein, Hugo Schwager, Roberto Meier, et al.
Journal of Agricultural and Food Chemistry
|
August 3, 2006
Influence of thermal processing conditions on acrylamide generation and browning in a potato model system
Thomas M Amrein, Anita Limacher, Béatrice Conde-Petit, et al.
Journal of Agricultural and Food Chemistry
|
September 30, 2005
Acrylamide in roasted almonds and hazelnuts
Thomas M Amrein, Helen Lukac, Luca Andres, et al.
Journal of Food Science
|
November 13, 2007
Influence of roasting conditions on the acrylamide content and the color of roasted almonds
Helen Lukac, Thomas M Amrein, Rainer Perren, et al.
Chimia
|
December 2, 2014
Prenyl Ethers: Novel Fungal Volatiles Formed by Penicillium digitatum
Thomas M Amrein, Peter Frey, Roberto Meier, et al.
Food Chemistry
|
October 9, 2025
Mitigation or promotion: The role of phenols and plant extracts in acrylamide formation
Laura Becker, Eva Hölzle, Panagiotis Steliopoulos, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 12) with videos related to
Sort By:
Page
of 2
Journal of Agricultural and Food Chemistry
|
June 24, 2004
Acrylamide in gingerbread: critical factors for formation and possible ways for reduction
Thomas M Amrein, Barbara Schönbächler, Felix Escher, et al.
Advances in Experimental Medicine and Biology
|
January 28, 2006
Factors influencing acrylamide formation in gingerbread
Thomas M Amrein, Barbara Schönbächler, Felix Escher, et al.
Food Additives and Contaminants
|
September 22, 2007
Occurrence of acrylamide in selected foods and mitigation options
Thomas M Amrein, Luca Andres, Felix Escher, et al.
Journal of Agricultural and Food Chemistry
|
December 21, 2006
Investigations on the promoting effect of ammonium hydrogencarbonate on the formation of acrylamide in model systems
Thomas M Amrein, Luca Andres, Giuseppe G G Manzardo, et al.
Journal of Agricultural and Food Chemistry
|
October 9, 2010
Identification of prenyl ethyl ether as a source of metallic, solvent-like off-flavor in hazelnut
Thomas M Amrein, Hugo Schwager, Roberto Meier, et al.
Journal of Agricultural and Food Chemistry
|
August 3, 2006
Influence of thermal processing conditions on acrylamide generation and browning in a potato model system
Thomas M Amrein, Anita Limacher, Béatrice Conde-Petit, et al.
Journal of Agricultural and Food Chemistry
|
September 30, 2005
Acrylamide in roasted almonds and hazelnuts
Thomas M Amrein, Helen Lukac, Luca Andres, et al.
Journal of Food Science
|
November 13, 2007
Influence of roasting conditions on the acrylamide content and the color of roasted almonds
Helen Lukac, Thomas M Amrein, Rainer Perren, et al.
Chimia
|
December 2, 2014
Prenyl Ethers: Novel Fungal Volatiles Formed by Penicillium digitatum
Thomas M Amrein, Peter Frey, Roberto Meier, et al.
Food Chemistry
|
October 9, 2025
Mitigation or promotion: The role of phenols and plant extracts in acrylamide formation
Laura Becker, Eva Hölzle, Panagiotis Steliopoulos, et al.
Page
of 2