Add to ORKGConference paper.The aim of this study was the determination of acrylamide in food with high consumed in Portugal. Samples were bought randomly from local supermarkets and from Escola Superior de Hotelaria e Turismo do Estoril. Sample preparation involved SPE (Solid Phase Extraction). Two chromatographic methods were developed, UPLC-PDA and UPLC-MS/MS which was more suitable and quantify unequivocally acrylamide. The acrylamide content in bread and pastries samples analyzed were above the indicative values published by EFSA.Projeto ELEMENTARIA - 2013DAN85
Abstract not availableJRC.D-Institute for Reference Materials and Measurements (Geel
After the publication of high levels of acrylamide (AA) in food, many research activities started al...
A simplified analytical method to determine the amount of acrylamide in food is described. Routine a...
Acrylamide (AA) is known for its potential health hazards and it is present in processed potatoes, c...
The aim of this study was the determination of acrylamide in Portuguese food matrices thought the de...
A rapid and reliable liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) method was...
WOS: 000354437000007A rapid and reliable liquid chromatography coupled to tandem mass spectrometry (...
The European Commission's Directorate general joint research centre organized so far several profici...
A European inter-laboratory study was conducted to validate two analytical procedures for the determ...
Selected carbohydrate-rich foods available on the Brazilian market (111 samples representing 19 prod...
This review aims at summarizing the most recent updates in the field of acrylamide (AA) formation (m...
Acrylamide is a compound detrimental to health, therefore, pursuant to the EU Commission Recommendat...
A robust and fitted routine method resulting from an analytical optimisation has been applied for th...
The aim of this study was the determination of acrylamide in Portuguese bakery and its reduction in ...
Acrylamide detection still represents one of the hottest topics in food chemistry. Solid phase clean...
Abstract not availableJRC.D-Institute for Reference Materials and Measurements (Geel
After the publication of high levels of acrylamide (AA) in food, many research activities started al...
A simplified analytical method to determine the amount of acrylamide in food is described. Routine a...
Acrylamide (AA) is known for its potential health hazards and it is present in processed potatoes, c...
The aim of this study was the determination of acrylamide in Portuguese food matrices thought the de...
A rapid and reliable liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) method was...
WOS: 000354437000007A rapid and reliable liquid chromatography coupled to tandem mass spectrometry (...
The European Commission's Directorate general joint research centre organized so far several profici...
A European inter-laboratory study was conducted to validate two analytical procedures for the determ...
Selected carbohydrate-rich foods available on the Brazilian market (111 samples representing 19 prod...
This review aims at summarizing the most recent updates in the field of acrylamide (AA) formation (m...
Acrylamide is a compound detrimental to health, therefore, pursuant to the EU Commission Recommendat...
A robust and fitted routine method resulting from an analytical optimisation has been applied for th...
The aim of this study was the determination of acrylamide in Portuguese bakery and its reduction in ...
Acrylamide detection still represents one of the hottest topics in food chemistry. Solid phase clean...
Abstract not availableJRC.D-Institute for Reference Materials and Measurements (Geel
After the publication of high levels of acrylamide (AA) in food, many research activities started al...
A simplified analytical method to determine the amount of acrylamide in food is described. Routine a...