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Chemistry and Safety of Acrylamide in Food

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Cover of 'Chemistry and Safety of Acrylamide in Food'

Table of Contents

  1. Altmetric Badge
    Book Overview
  2. Altmetric Badge
    Chapter 1 Acrylamide in Food: The Discovery and Its Implications
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    Chapter 2 Acrylamide Neurotoxicity: Neurological, Morhological and Molecular Endpoints in Animal Models
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    Chapter 3 The Role of Epidemiology in Understanding the Relationship between Dietary Acrylamide and Cancer Risk in Humans
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    Chapter 4 Mechanisms of Acrylamide Induced Rodent Carcinogenesis
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    Chapter 5 Exposure to Acrylamide
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    Chapter 6 Acrylamide and Glycidamide: Approach towards Risk Assessment Based on Biomarker Guided Dosimetry of Genotoxic/Mutagenic Effects in Human Blood
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    Chapter 7 Pilot Study on the Impact of Potato Chips Consumption on Biomarkers of Acrylamide Exposure
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    Chapter 8 LC/MS/MS Method for the Analysis of Acrylamide and Glycidamide Hemoglobin Adducts
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    Chapter 9 Comparison of Acrylamide Metabolism in Humans and Rodents
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    Chapter 10 Kinetic and Mechanistic Data Needs for a Human Phsiologically Based Pharmacokinetic (PBPK) Model for Acrylamide
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    Chapter 11 In Vitro Studies of the Influence of Certain Enzymes on the Detoxification of Acrylamide and Glycidamide in Blood
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    Chapter 12 Biological Effects of Maillard Browning Products That May Affect Acrylamide Safety in Food
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    Chapter 13 Acrylamide Formation in Different Foods and Potential Strategies for Reduction
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    Chapter 14 Mechanisms of Acrylamide Formation
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    Chapter 15 Mechanistic Pathways of Formation of Acrylamide from Different Amino Acids
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    Chapter 16 New Aspects on the Formation and Analysis of Acrylamide
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    Chapter 17 Formation of Acrylamide from Lipids
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    Chapter 18 Kinetic Models as a Route to Control Acrylamide Formation in Food
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    Chapter 19 The Effect of Cooking on Acrylamide and Its Precursors in Potato, Wheat and Rye
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    Chapter 20 Determination of Acrylamide in Various Food Matrices
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    Chapter 21 Some Analytical Factors Affecting Measured Levels of Acrylamide in Food Products
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    Chapter 22 Analysis of Acrylamide in Food
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    Chapter 23 On Line Monitoring of Acrylamide Formation
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    Chapter 24 Factors That Influence the Acrylamide Content of Heated Foods
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    Chapter 25 Model Systems for Evaluating Factors Affecting Acrylamide Formation in Deep Fried Foods
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    Chapter 26 Controlling Acrylamide in French Fry and Potato Chip Models and a Mathematical Model of Acrylamide Formation
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    Chapter 27 Quality Related Minimization of Acrylamide Formation - An Integrated Approach
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    Chapter 28 Genetic, Physiological, and Environmental Factors Affecting Acrylamide Concentration in Fried Potato Products
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    Chapter 29 Acrylamide Reduction in Processed Foods
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    Chapter 30 Chemical Intervention Strategies for Substantial Suppression of Acrylamide Formation in Fried Potato Products
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    Chapter 31 Acrylamide in Japanese Processed Foods and Factors Affecting Acrylamide Level in Potato Chips and Tea
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    Chapter 32 The Formation of Acrylamide in UK Cereal Products
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    Chapter 33 Factors Influencing Acrylamide Formation in Gingerbread
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    Chapter 34 Effects of consumer food preparation on acrylamide formation.
Attention for Chapter 1: Acrylamide in Food: The Discovery and Its Implications
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Chapter title
Acrylamide in Food: The Discovery and Its Implications
Chapter number 1
Book title
Chemistry and Safety of Acrylamide in Food
Published in
Advances in experimental medicine and biology, January 2005
DOI 10.1007/0-387-24980-x_1
Pubmed ID
Book ISBNs
978-0-387-23920-0, 978-0-387-24980-3
Authors

Törnqvist, Margareta, Margareta Törnqvist

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 48 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Poland 2 4%
Unknown 46 96%

Demographic breakdown

Readers by professional status Count As %
Student > Master 8 17%
Professor > Associate Professor 5 10%
Researcher 4 8%
Student > Ph. D. Student 4 8%
Student > Doctoral Student 3 6%
Other 11 23%
Unknown 13 27%
Readers by discipline Count As %
Agricultural and Biological Sciences 16 33%
Chemistry 5 10%
Medicine and Dentistry 4 8%
Biochemistry, Genetics and Molecular Biology 3 6%
Engineering 3 6%
Other 3 6%
Unknown 14 29%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 27 February 2017.
All research outputs
#20,407,586
of 22,957,478 outputs
Outputs from Advances in experimental medicine and biology
#3,981
of 4,957 outputs
Outputs of similar age
#136,973
of 140,185 outputs
Outputs of similar age from Advances in experimental medicine and biology
#9
of 10 outputs
Altmetric has tracked 22,957,478 research outputs across all sources so far. This one is in the 1st percentile – i.e., 1% of other outputs scored the same or lower than it.
So far Altmetric has tracked 4,957 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 6.1. This one is in the 1st percentile – i.e., 1% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 140,185 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 1st percentile – i.e., 1% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 10 others from the same source and published within six weeks on either side of this one.