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1. Godin, A.C., Bengtsson, B., Niskanen, R., Tareke, E., Tornqvist, M., Forslund, K. (2002). Acrylamide and N-methylolacrylamide poisoning in a herd of Charolais crossbreed cattle. Veterinary Record, 151, 724 728. 2. Reynolds, T. (2002). Acrylamide and cancer: tunnel leak in Sweden prompted studies. Journal of the National Cancer Institute, 94, 876 878. 3. Tornqvist, M. (2005). Acrylamide in food: the discovery and its implications, in Chemistry and Safety of Acrylamide in Food (eds M. Friedman, D.S. Mottram), Springer, New York, pp. 1 19. 4. Hagmar, L., Tornqvist, M., Nordander, C., Rosen, I., Bruze, M., Kautiainen, A., Magnusson, A.L., Malmberg, B., Aprea, P., Granath, F., Axmon, A. (2001). Health
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effects of occupational exposure to acrylamide using hemoglobin adducts as biomarkers of internal dose. Scandinavian Journal of Work Environment & Health, 27, 219 226. Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., T rnqvist, M. (2002). Analysis of acrylamide, a carcinogen formed in heated foodstuffs. Journal of Agricultural and Food Chemistry, 50, 4998 5006. Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., Tornqvist, M. (2000). Acrylamide: a cooking carcinogen Chemical Research in Toxicology, 13, 517 522. Swedish National Food Administration (2002). Analysis of Acrylamide in Food, http://www.slv.se/acrylamide (accessed 11 January 2008). Ahn, J.S., Castle, L., Clarke, D.B., Lloyd, A.S., Philo, M.R., Speck, D.R. (2002). Veri cation of the ndings of acrylamide in heated foods. Food Additives and Contaminants, 19, 1116 1124. Food Standards Agency (2002). Study Con rms Acrylamide in Food, http://www. food.gov.uk/news/newsarchive/2002/may/65268 (accessed 11 January 2008). United States Food and Drug Administration (2002). Survey Data on Acrylamide in Food: Individual Food Products, http://www.cfsan.fda.gov/ dms/acrydata.html (accessed 11 January 2008). European Commission (2006). European Union Acrylamide Monitoring Database, http://irmm.jrc.be/html/activities/acrylamide/database.htm (accessed 11 January 2008). United States Food and Drug Administration (2002). FDA Draft Action Plan for Acrylamide in Food, http://www.cfsan.fda.gov/ dms/acryplan.html (accessed 11 January 2008). World Health Organization (2007). Summary Information and World Health Trends. Mottram, D.S., Wedzicha, B.L., Dodson, A.T. (2002). Acrylamide is formed in the Maillard reaction. Nature, 419, 448 449. Stadler, R.H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P.A., Robert, M.-C., Riediker, S. (2002). Acrylamide from Maillard reaction products. Nature, 419, 449 450. Zyzak, D.V., Sanders, R.A., Stojanovic, M., Tallmadge, D.H., Eberhart, B.L., Ewald, D.K., Gruber, D.C., Morsch, T.R., Strothers, M.A., Rizzi, G.P., Villagran, M.D. (2003). Acrylamide formation mechanism in heated foods. Journal of Agricultural and Food Chemistry, 51, 4782 4787. Nursten, H.E. (2005). The Maillard Reaction, Royal Society of Chemistry, Cambridge, p. 214. Mottram, D.S., Low, M.Y., Elmore, J.S. (2006). The Maillard reaction and its role in the formation of acrylamide and other potentially hazardous compounds in foods, in Acrylamide and Other Hazardous Compounds in Heat-Treated Foods (eds K. Skog, J. Alexander), Woodhead Publishing, Cambridge, pp. 3 22. Mottram, D.S. (2007). The Maillard reaction: source of avour in thermally processed foods, in Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability (ed. R.G. Berger), Springer-Verlag, Berlin, pp. 269 284. Mottram, D.S., Mottram, H.R. (2002). An overview of the contribution of sulfur-containing compounds to aroma in cooked foods, in Heteroatomic Aroma
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Compounds (eds G.A. Reineccius, T.A. Reineccius), American Chemical Society, Washington, DC, pp. 73 92. Stadler, R.H., Robert, F., Riediker, S., Varga, N., Davidek, T., Devaud, S., Goldmann, T., Hau, J., Blank, I. (2004). In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the Maillard reaction. Journal of Agricultural and Food Chemistry, 52, 5550 5558. Yaylayan, V.A., Stadler, R.H. (2005). Acrylamide formation in food: a mechanistic perspective. Journal of AOAC International, 88, 262 267. Wedzicha, B.L., Mottram, D.S., Elmore, J.S., Koutsidis, G., Dodson, A.T. (2005). Kinetic models as a route to control acrylamide formation in food, in Chemistry and Safety of Acrylamide in Food (eds M. Friedman, D.S. Mottram), Springer, New York, pp. 235 253. Granvogl, M., Jezussek, M., Koehler, P., Schieberle, P. (2004). Quantitation of 3aminopropionamide in potatoes a minor but potent precursor in acrylamide formation. Journal of Agricultural and Food Chemistry, 52, 4751 4757. Granvogl, M., Schieberle, P. (2007). Quanti cation of 3-aminopropionamide in cocoa, coffee and cereal products. European Food Research and Technology, 225, 857 863. Granvogl, M., Wieser, H., Koehler, P., Von Tucher, S., Schieberle, P. (2007). In uence of sulfur fertilization on the amounts of free amino acids in wheat. Correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking. Journal of Agricultural and Food Chemistry, 55, 4271 4277. Schieberle, P., K hler, P., Granvogl, M. (2005). New aspects on the formation and analysis of acrylamide, in Chemistry and Safety of Acrylamide in Food (eds M. Friedman, D.S. Mottram), Springer, New York, pp. 205 222. Yaylayan, V.A., Wnorowski, A., Locas, C.P. (2003). Why asparagine needs carbohydrates to generate acrylamide. Journal of Agricultural and Food Chemistry, 51, 1753 1757.
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29. Blank, I., Robert, F., Goldmann, T., Pollien, P., Varga, N., Devaud, S., Saucy, F., Hyunh-Ba, T., Stadler, R.H. (2005). Mechanisms of acrylamide formation: Maillardinduced transformations of asparagine, in Chemistry and Safety of Acrylamide in Food (eds M. Friedman, D.S. Mottram), Springer, New York, pp. 171 189. 30. Amrein, T.M., Andres, L., Manzardo, G.G.G., Amado, R. (2006). Investigations on the promoting effect of ammonium hydrogencarbonate on the formation of acrylamide in model systems. Journal of Agricultural and Food Chemistry, 54, 10253 10261. 31. Koutsidis, G., De la Fuente, A., Dimitriou, C., Kakoulli, A., Wedzicha, B.L., Mottram, D.S. (2008). Acrylamide and pyrazine formation in model systems containing asparagine. Journal of Agricultural and Food Chemistry, (in press). 32. Bologna, L.S., Andrawes, F.F., Barvenik, F.W., Lentz, R.D., Sojka, R.E. (1999). Analysis of residual acrylamide in eld crops. Journal of Chromatographic Science, 37, 240 244. 33. Castle, L. (1993). Determination of acrylamide monomer in mushrooms grown on polyacrylamide gel. Journal of Agricultural and Food Chemistry, 41, 1261 1263.
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