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Thomas M. Amrein

École Polytechnique Fédérale de Lausanne

21

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1299

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Ways to reduce the acrylamide formation in cracker products

2018 Czech Journal of Food Sciences
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A Metallic, Solvent-like Off-Flavor in Hazelnuts

2014
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Prenyl Ethers: Novel Fungal Volatiles Formed by Penicillium digitatum.

2014 Chimia
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Influence of roasting conditions on the acrylamide content and the color of roasted almonds.

2007 Journal of Food Science
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Influence of thermal processing conditions on acrylamide generation and browning in a potato model system.

2006 Journal of Agricultural and Food Chemistry
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19 – Controlling acrylamide formation during baking

2006
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Investigations on the promoting effect of ammonium hydrogencarbonate on the formation of acrylamide in model systems

2006 Journal of Agricultural and Food Chemistry
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Reducing the acrylamide content of a semi-finished biscuit on industrial scale

2006 Lwt - Food Science and Technology
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Factors Influencing Acrylamide Formation in Gingerbread

2005 Advances in Experimental Medicine and Biology
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Acrylamide in roasted almonds and hazelnuts.

2005 Journal of Agricultural and Food Chemistry
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Citations (61)