Wenzl T - Search Results

1

European Union database of acrylamide levels in food: update and critical review of data collection.

Wenzl T, Anklam E. Wenzl T, et al. Food Addit Contam. 2007;24 Suppl 1:5-12. doi: 10.1080/02652030701216479. Food Addit Contam. 2007. PMID: 17687695

2

Evaluation of results of an interlaboratory comparison test on determination of acrylamide in crispbread samples.

Wenzl T, Anklam E. Wenzl T, et al. J AOAC Int. 2005 Sep-Oct;88(5):1413-8. J AOAC Int. 2005. PMID: 16385991

3

Investigation of the correlation of the acrylamide content and the antioxidant activity of model cookies.

Summa C, Wenzl T, Brohee M, De La Calle B, Anklam E. Summa C, et al. Among authors: wenzl t. J Agric Food Chem. 2006 Feb 8;54(3):853-9. doi: 10.1021/jf051660w. J Agric Food Chem. 2006. PMID: 16448194

4

Acrylamide in coffee: review of progress in analysis, formation and level reduction.

Guenther H, Anklam E, Wenzl T, Stadler RH. Guenther H, et al. Among authors: wenzl t. Food Addit Contam. 2007;24 Suppl 1:60-70. doi: 10.1080/02652030701243119. Food Addit Contam. 2007. PMID: 17687700 Review.

5

Analytical methods for the determination of acrylamide in food products: a review.

Wenzl T, De La Calle MB, Anklam E. Wenzl T, et al. Food Addit Contam. 2003 Oct;20(10):885-902. doi: 10.1080/02652030310001605051. Food Addit Contam. 2003. PMID: 14594673 Review.

6

Evaluation of the results from an inter-laboratory comparison study of the determination of acrylamide in crispbread and butter cookies.

Wenzl T, de la Calle B, Gatermann R, Hoenicke K, Ulberth F, Anklam E. Wenzl T, et al. Anal Bioanal Chem. 2004 Jun;379(3):449-57. doi: 10.1007/s00216-004-2591-4. Epub 2004 Apr 8. Anal Bioanal Chem. 2004. PMID: 15071715

7

Overview of acrylamide monitoring databases.

Lineback D, Wenzl T, Ostermann OP, de la Calle B, Anklam E, Taeymans D. Lineback D, et al. Among authors: wenzl t. J AOAC Int. 2005 Jan-Feb;88(1):246-52. J AOAC Int. 2005. PMID: 15759748

8

Results from two interlaboratory comparison tests organized in Germany and at the EU level for analysis of acrylamide in food.

Klaffke H, Fauhl C, Mathar W, Palavinskas R, Wittkowski R, Wenzl T, Anklam E. Klaffke H, et al. Among authors: wenzl t. J AOAC Int. 2005 Jan-Feb;88(1):292-8. J AOAC Int. 2005. PMID: 15759754

9

Collaborative trial validation study of two methods, one based on high performance liquid chromatography-tandem mass spectrometry and on gas chromatography-mass spectrometry for the determination of acrylamide in bakery and potato products.

Wenzl T, Karasek L, Rosen J, Hellenaes KE, Crews C, Castle L, Anklam E. Wenzl T, et al. J Chromatogr A. 2006 Nov 3;1132(1-2):211-8. doi: 10.1016/j.chroma.2006.07.007. Epub 2006 Aug 8. J Chromatogr A. 2006. PMID: 16899249

10

Results of a European inter-laboratory comparison study on the determination of EU priority polycyclic aromatic hydrocarbons (PAHs) in edible vegetable oils.

Simon R, Gomez Ruiz JA, von Holst C, Wenzl T, Anklam E. Simon R, et al. Among authors: wenzl t. Anal Bioanal Chem. 2008 Jun;391(4):1397-408. doi: 10.1007/s00216-007-1771-4. Epub 2007 Dec 23. Anal Bioanal Chem. 2008. PMID: 18157523

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