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Journal of AOAC International|March 12, 2005
Overview of acrylamide monitoring databasesDavid Lineback, Thomas Wenzl, Ole P Ostermann, et al.Journal of AOAC International|March 12, 2005
Reduction of exposure to acrylamide: achievements, potential of optimization, and problems encountered from the perspectives of a Swiss enforcement laboratoryKoni GrobJournal of AOAC International|March 12, 2005
Acrylamide formation in food: a mechanistic perspectiveVaroujan A Yaylayan, Richard H StadlerJournal of AOAC International|March 12, 2005
Studies on the stability of acrylamide in food during storageKatrin Hoenicke, Robert GatermannJournal of AOAC International|March 12, 2005
Analytical methods used to measure acrylamide concentrations in foodsLaurence Castle, Sune ErikssonJournal of AOAC International|March 12, 2005
Acrylamide analysis: assessment of results from six rounds of Food Analysis Performance Assessment Scheme (FAPAS) proficiency testingLinda M Owen, Laurence Castle, Janet Kelly, et al.Journal of AOAC International|August 4, 2004
Determination of diazepam in cream biscuits by liquid chromatographyPriyankar Ghosh, Mudiam Mohanakrishna Reddy, Beedu Sashidhar Rao, et al.Journal of AOAC International|August 4, 2004
Colorimetric assay of propranolol tablets by derivatization: novel application of diazotized 4-amino-3,5-dinitrobenzoic acid (ADBA)Olakunle S Idowu, Olajire A Adegoke, Ajibola A OlaniyiJournal of AOAC International|August 4, 2004
Suitability of real-time quantitative polymerase chain reaction and enzyme-linked immunosorbent assay for cry9C detection in Mexican corn tortillas: fate of DNA and protein after alkaline cookingMaricarmen Quirasco, Bernd Schoel, Javier Plasencia, et al.Journal of AOAC International|August 4, 2004
A novel method for the determination of synthetic colors in ice cream samplesMeenakshi Tripathi, Subhash K Khanna, Mukul DasPageof 594