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Revisiting the role of sulfur in crop production: A narrative review

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The variability of acrylamide content in potato French fries depending on the oil used and deep-frying conditions

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Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries

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Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review

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Acrylamide content in French fries prepared in households: A pilot study in Spanish homes

Marta Mesias, Cristina Delgado-Andrade, Francisca Holgado and Francisco J. Morales

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Novel Detection of Acrylamide by Electrochemiluminescence Sensor and Optical Imaging Analysis

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Acrylamide in Thermally Processed Potato Products

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A pilot study of the contribution of energy-dense Caribbean diets to acrylamide exposure with associated health risks for a population of university students in Trinidad and Tobago

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Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix

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Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes

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The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract

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Acrylamide content in French fries prepared in food service establishments

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The Effect of Different Orders of Vegetables in Frying on Acrylamide Levels

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A highly sensitive determination method for acrylamide in beverages, grains, and confectioneries by supercritical fluid chromatography tandem mass spectrometry

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Declining Soil Sulphur: A Hidden Threat to Cereal Yield and Protein Quality

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Food Design To Feed the Human Gut Microbiota

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Low‐Acrylamide French Fry Acceptance: A Pilot Study

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Bioprospecting of microbial L-asparaginase: Sustainable production from waste and its application for acrylamide reduction in food industry

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Two decades of research in dietary acrylamide: What do we know today

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Effect of ultrasound and additives treatment as mitigation strategies to reduce acrylamide formation in potato crisps on industrial scale

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Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads

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Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips

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What do we know about acrylamide levels in rice and rice products? A general overview

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