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The formation of acrylamide in UK cereal products.
Adv Exp Med Biol. 2005;561:415-29. doi: 10.1007/0-387-24980-X_32.
Adv Exp Med Biol. 2005.
PMID: 16438316
Correlations between the amounts of free asparagine and saccharides present in commercial cereal flours in the United Kingdom and the generation of acrylamide during cooking.
Hamlet CG, Sadd PA, Liang L.
Hamlet CG, et al. Among authors: sadd pa.
J Agric Food Chem. 2008 Aug 13;56(15):6145-53. doi: 10.1021/jf703743g. Epub 2008 Jul 15.
J Agric Food Chem. 2008.
PMID: 18624440
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Effectiveness of methods for reducing acrylamide in bakery products.
Sadd PA, Hamlet CG, Liang L.
Sadd PA, et al.
J Agric Food Chem. 2008 Aug 13;56(15):6154-61. doi: 10.1021/jf7037482. Epub 2008 Jul 15.
J Agric Food Chem. 2008.
PMID: 18624450
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Effects of yeast stress and pH on 3-monochloropropanediol (3-MCPD)-producing reactions in model dough systems.
Hamlet CG, Sadd PA.
Hamlet CG, et al. Among authors: sadd pa.
Food Addit Contam. 2005 Jul;22(7):616-23. doi: 10.1080/02652030500150093.
Food Addit Contam. 2005.
PMID: 16019837
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Generation of monochloropropanediols (MCPDs) in model dough systems. 1. Leavened doughs.
Hamlet CG, Sadd PA, Gray DA.
Hamlet CG, et al. Among authors: sadd pa.
J Agric Food Chem. 2004 Apr 7;52(7):2059-66. doi: 10.1021/jf035077w.
J Agric Food Chem. 2004.
PMID: 15053552
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Generation of monochloropropanediols (MCPDs) in model dough systems. 2. Unleavened doughs.
Hamlet CG, Sadd PA, Gray DA.
Hamlet CG, et al. Among authors: sadd pa.
J Agric Food Chem. 2004 Apr 7;52(7):2067-72. doi: 10.1021/jf035078o.
J Agric Food Chem. 2004.
PMID: 15053553
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Occurrence of 3-chloro-propane-1,2-diol (3-MCPD) and related compounds in foods: a review.
Hamlet CG, Sadd PA, Crews C, Velísek J, Baxter DE.
Hamlet CG, et al. Among authors: sadd pa.
Food Addit Contam. 2002 Jul;19(7):619-31. doi: 10.1080/02652030210132391.
Food Addit Contam. 2002.
PMID: 12113657
Review.
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