Adams, A., Hamdani, S., Lancker, F. Van, Méjri, S., De Kimpe, N.: Stability of acrylamide in model systems and its reactivity with selected nucleophiles. Food Res. Int., 43, 1517–1522 (2010)
Ahrné, L., Andersson, C.-G., Floberg, P., Rosén, J., Lingnert, H.: Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking. LWT - Food Sci. Technol., 40, 1708–1715 (2007)
Aiswarya, R., Baskar, G.: Enzymatic mitigation of acrylamide in fried potato chips using asparaginase from Aspergillus terreus. Int. J. Food Sci. Technol., 53, 491–498 (2018)
Andrawes, F., Greenhouse, S., Draney, D.: Chemistry of acrylamide brominationfor trace analysis by gas chromatography and gas chromatography-mass spectrometry. J. Chromatogr., 399, 269–275 (1987)
AOAC International: Appendix F: Guidelines for Standard Method Performance Requirements, in: AOAC Official Methods of Analysis. pp. 1–17 (2016)
Bailey, E., Farmer, P.B., Bird, I., Lamb, J.H., Peal, J.A.: Monitoring exposure to acrylamide by the determination of S-(2-carboxyethyl)cysteine in hydrolyzed hemoglobin by gas chromatography-mass spectrometry. Anal. Biochem., 157, 241– 248 (1986)
Barber, D.S., LoPachin, R.M.: Proteomic analysis of acrylamide-protein adduct formation in rat brain synaptosomes. Toxicol. Appl. Pharmacol., 201, 120–136 (2004)
Barber, D.S., Stevens, S., LoPachin, R.M.: Proteomic analysis of rat striatal synaptosomes during acrylamide intoxication at a low dose rate. Toxicol. Sci., 100, 156–167 (2007)
Baskar, G., Aiswarya, R.: Overview on mitigation of acrylamide in starchy fried and baked foods. J. Sci. Food Agric., 98, 4385–4394 (2018)
Baum, M., Böhm, N., Görlitz, J., Lantz, I., Merz, K.H., Ternité, R., Eisenbrand, G.: Fate of 14C-acrylamide in roasted and ground coffee during storage. Mol. Nutr. Food Res., 52, 600–608 (2008)
Bertuzzi, T., Rastelli, S., Mulazzi, A., Pietri, A.: Survey on acrylamide in roasted coffee and barley and in potato crisps sold in Italy by a LC–MS/MS method. Food Addit. Contam. Part B, 10, 292–299 (2017)
Casado, F.J., Sánchez, A.H., Montaño, A.: Reduction of acrylamide content of ripe olives by selected additives. Food Chem., 119, 161–166 (2010)
Chevolleau, S., Jacques, C., Canlet, C., Tulliez, J., Debrauwer, L.: Analysis of hemoglobin adducts of acrylamide and glycidamide by liquid chromatography- electrospray ionization tandem mass spectrometry, as exposure biomarkers in French population. J. Chromatogr. A, 1167, 125–134 (2007)
Clasen, B.M., Stoddard, T.J., Luo, S., Demorest, Z.L., Li, J., Cedrone, F., Tibebu, R., Davison, S., Ray, E.E., Daulhac, A., Coffman, A., Yabandith, A., Retterath, A., Haun, W., Baltes, N.J., Mathis, L., Voytas, D.F., Zhang, F.: Improving cold storage and processing traits in potato through targeted gene knockout. Plant Biotechnol. J., 14, 169–176 (2016)
Curcuruto, O., Bordini, E., Rovatti, L., Hamdan, M.: Liquid chromatography/tandem mass spectrometry to monitor acrylamide adducts with bovine β-lactoglobulin B. Rapid Commun. Mass Spectrom., 12, 1494–1500 (1998)
De Paola, E.L., Montevecchi, G., Masino, F., Garbini, D., Barbanera, M., Antonelli, A.: Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection. Food Chem., 217, 191–195 (2017)
Duale, N., Bjellaas, T., Alexander, J., Becher, G., Haugen, M., Paulsen, J.E., Frandsen, H., Olesen, P.T., Brunborg, G.: Biomarkers of human exposure to acrylamide and relation to polymorphisms in metabolizing genes. Toxicol. Sci., 108, 90–99 (2009)
Duda-Chodak, A., Wajda, Ł., Tarko, T., Sroka, P., Satora, P.: A review of the interactions between acrylamide, microorganisms and food components. Food Funct., 7, 1282–1295 (2016)
Dunovská, L., Čajka, T., Hajšlová, J., Holadová, K.: Direct determination of acrylamide in food by gas chromatography-high-resolution time-of-flight mass spectrometry. Anal. Chim. Acta, 578, 234–240 (2006)
Erkekoglu, P., Baydar, T.: Acrylamide neurotoxicity. Nurtitional Neurosci., 17, 49–57 (2014)
European Union: COMMISSION REGULATION (EU) 2017/2158 of 20 November 2017 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food. Off. J. Eur. Union, 304, 24–44 (2017)
Evrim kepekci tekkeli, S., Önal, C., Önal, A.: A Review of Current Methods for the Determination of Acrylamide in Food Products. Food Anal. Methods, 5, 29–39 (2012) Exon, J.H.: A review of the toxicology of acrylamide. J. Toxicol. Environ. Heal. Part B, 9, 397–412 (2006)
FAO/WHO: Code of practice for the reduction of acrylamide in foods (CAC/RCP 67- 2009) (2009). URL http://www.fao.org/fao-who-codexalimentarius/sh- proxy/es/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B67-2009%252FCXP_067e.pdf accessed: 09 October 2019
Feng, C.-H., Lu, C.-Y.: Modification of major plasma proteins by acrylamide and glycidamide: preliminary screening by nano liquid chromatoraphy with tandem mass spectrometry. Anal. Chim. Acta, 684, 89–95 (2011)
Food Safety Commission of Japan: Acrylamide formed on heating (2016a). URL http://www.fsc.go.jp/osirase/acrylamide1.data/acrylamide_hyokasyo1.pdf accessed: 09 October 2019
Food Safety Commission of Japan: Acrylamide in Foods Generated through Heating. Food Saf., 4, 74–88 (2016b)
Foot, R.J., Haase, N.U., Grob, K., Gondé, P.: Acrylamide in fried and roasted potato products: A review on progress in mitigation. Food Addit. Contam., 24, 37–46 (2007) Friedman, M.: Chemistry, biochemistry, and safety of acrylamide. A review. J. Agric. Food Chem., 51, 4504–4526 (2003)
Friedman, M., Levin, C.E.: Review of methods for the reduction of dietary content and toxicity of acrylamide. J. Agric. Food Chem., 56, 6113–6140 (2008)
Fujito, Y., Hayakawa, Y., Izumi, Y., Bamba, T.: Importance of optimizing chromatographic conditions and mass spectrometric parameters for supercritical fluid chromatography/mass spectrometry. J. Chromatogr. A, 1508, 138–147 (2017)
Gehrke, C.W., Rexroad, P.R., Schisla, R.M., Absheer, J.S., Zumwalt, R.W.: Quantitative analysis of cystine, methionine, lysine, and nine other amino acids by a single oxidation-4 hour hydrolysis method. J. Assoc. Off. Anal. Chem., 70, 171–174 (1987)
Gerendas, J., Heuser, F., Sattelmacher, B.: Influence of Nitrogen and Potassium Supply on Contents of Acrylamide Precursors in Potato Tubers and on Acrylamide Accumulation in French Fries. J. Plant Nutr., 30, 1499–1516 (2007)
Gökmen, V., Palazoǧlu, T.K.: Acrylamide formation in foods during thermal processing with a focus on frying. Food Bioprocess Technol., 1, 35–42 (2008)
Gökmen, V., Şenyuva, H.Z.: A generic method for the determination of acrylamide in thermally processed foods. J. Chromatogr. A, 1120, 194–198 (2006)
Gökmen, V., Şenyuva, H.Z.: Effects of some cations on the formation of acrylamide and furfurals in glucose-asparagine model system. Eur. Food Res. Technol., 225, 815–820 (2007)
Grand-Guillaume Perrenoud, A., Veuthey, J.-L., Guillarme, D.: Coupling state-of- the-art supercritical fluid chromatography and mass spectrometry: From hyphenation interface optimization to high-sensitivity analysis of pharmaceutical compounds. J. Chromatogr. A, 1339, 174–184 (2014)
Granda, C., Moreira, R.G., Tichy, S.E.: E : Food Engineering and Physical Properties Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying. J. Food Sci., 69, E405–E411 (2004)
Guenther, H., Anklam, E., Wenzl, T., Stadler, R.H.: Acrylamide in coffee: Review of progress in analysis, formation and level reduction. Food Addit. Contam., 24, 60–70 (2007)
Hameed, A., Zaidi, SS., Shakir, S., Mansoor, S.: Applications of new breeding technologies for potato improvement. Front. Plant Sci., 9, 1–15 (2018)
Hoenicke, K., Gatermann, R.: Studies on the stability of acrylamide in food during storage. J. AOAC Int., 88, 268–273 (2005)
Huang, Y., Li, C., Hu, H., Wang, Y., Shen, M., Nie, S., Chen, J., Zeng, M., Xie, M.: Simultaneous Determination of Acrylamide and 5-Hydroxymethylfurfural in Heat- Processed Foods Employing Enhanced Matrix Removal - Lipid as a New Dispersive Solid-Phase Extraction Sorbent Followed by Liquid Chromatography-Tandem Mass Spectrometry. J. Agric. Food Chem., 67, 5017–5025 (2019)
IARC: Acrylamide, in: IARC Monographs on the Evaluation of Carcinogenic Rsiks to Humans. International Agency for Research on Cancer, Lyon, France, pp. 389–433 (1994)
JECFA: Summary and conclusions, in: Proceedings of the Joint FAO/WHO Expert Committee on Food Additives Seventy-Second Meeting. JECFA, Rome, Italy, pp. 1– 16 (2010)
Jezussek, M., Schieberle, P.: A New LC/MS-Method for the Quantitation of Acrylamide Based on a Stable Isotope Dilution Assay and Derivatization with 2- Mercaptobenzoic Acid. Comparison with Two GC/MS Methods. J. Agric. Food Chem., 51, 7866–7871 (2003)
Jung, M.Y., Choi, D.S., Ju, J.W.: A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries. J. Food Sci., 68, 1287–1290 (2003)
Kazuya, I., Taiji, F., Yusaku, N., Osamu, N., Takayuki, B., Hirokazu, T., Motoaki, S., Kenji, O.: Development of acrylamide-free ready-to-drink coffee by Aspergillus oryzae (2012). URL https://www.ucc.co.jp/company/research/components/acrylamide01.html accessed: 09 October 2019
Keramat, J., LeBail, A., Prost, C., Jafari, M.: Acrylamide in Baking Products: A Review Article. Food Bioprocess Technol., 4, 530–543 (2011a)
Keramat, J., LeBail, A., Prost, C., Soltanizadeh, N.: Acrylamide in Foods: Chemistry and Analysis. A Review. Food Bioprocess Technol., 4, 340–363 (2011b)
Kim, C.T., Hwang, E.-S., Lee, H.J.: Reducing Acrylamide in Fried Snack Products by Adding Amino Acids. J. Food Sci., 70, C354–C358 (2005)
Kita, A., Bråthen, E., Knutsen, S.H., Wicklund, T.: Effective ways of decreasing acrylamide content in potato crisps during processing. J. Agric. Food Chem., 52, 7011–7016 (2004)
Kocadağlı, T., Göncüoğlu, N., Hamzalıoğlu, A., Gökmen, V.: In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation. Food Funct., 3, 970–975 (2012)
Koutsidis, G., Simons, S.P.J., Thong, Y.H., Haldoupis, Y., Mojica-Lazaro, J., Wedzicha, B.L., Mottram, D.S.: Investigations on the effect of amino acids on acrylamide, pyrazines, and Michael addition products in model systems. J. Agric. Food Chem., 57, 9011–9015 (2009)
Kumagai, Y., Abiko, Y.: Environmental electrophiles: Protein adducts, modulation of redox signaling, and interaction with persulfides/polysulfides. Chem. Res. Toxicol., 30, 203–219 (2017)
Kuwata, K., Hoshino, M., Forge, V., Era, S., Batt, C. A., Goto, Y.: Solution structure and dynamics of bovine β-lactoglobulin A. Protein Sci., 8, 2541–2545 (1999)
Lagalante, A.F., Felter, M.A.: Silylation of acrylamide for analysis by solid-phase microextraction/gas chromatography/ion-trap mass spectrometry. J. Agric. Food Chem., 52, 3744–3748 (2004)
Lambert, M., Inthavong, C., Hommet, F., Leblanc, J.-C., Hulin, M., Guérin, T.: Levels of acrylamide in foods included in ‘the first French total diet study on infants and toddlers.’ Food Chem., 240, 997–1004 (2018)
Lamp, A., Kaltschmitt, M., Lüdtke, O.: Improved HPLC-method for estimation and correction of amino acid losses during hydrolysis of unknown samples. Anal. Biochem., 543, 140–145 (2018)
Lesellier, E., West, C.: The many faces of packed column supercritical fluid chromatography - A critical review. J. Chromatogr. A, 1382, 2–46 (2015)
Li, D., Wang, P., Liu, Y., Hu, X., Chen, F.: Metabolism of Acrylamide: Interindividual and Interspecies Differences as Well as the Application as Biomarkers. Curr. Drug Metab., 17, 317–326 (2016)
Lim, H.-H., Shin, H.: Ultra trace level determinations of acrylamide in surface and drinking water by GC-MS after derivatization with xanthydrol. J. Sep. Sci., 36, 3059– 3066 (2013)
LoPachin, R.M., DeCaprio, A.P.: Protein adduct formation as a molecular mechanism in neurotoxicity. Toxicol. Sci., 86, 214–225 (2005)
LoPachin, R.M., Gavin, T.: Molecular mechanism of acrylamide neurotoxicity: Lessons learned from organic chemistry. Environ. Health Perspect., 120, 1650–1657 (2012a)
LoPachin, R.M., Gavin, T., DeCaprio, A., Barber, D.S.: Application of the Hard and Soft, Acids and Bases (HSAB) theory to toxicant-Target interactions. Chem. Res. Toxicol., 25, 239–251 (2012b)
Martyniuk, C.J., Fang, B., Koomen, J.M., Gavin, T., Zhang, L., Barber, D.S., LoPachin, R.M.: Molecular mechanism of glyceraldehyde-3-phosphate dehydrogenase inactivation by α, β-unsaturated carbonyl derivatives. Chem. Res. Toxicol., 24, 2302–2311 (2011)
Martyniuk, C.J., Feswick, A., Fang, B., Koomen, J.M., Barber, D.S., Gavin, T., LoPachin, R.M.: Protein targets of acrylamide adduct formation in cultured rat dopaminergic cells. Toxicol. Lett., 219, 279–287 (2013)
Mastovska, K., Lehotay, S.J.: Rapid Sample Preparation Method for LC−MS/MS or GC−MS analysis of Acrylamides in Various food matrices. J. Agric. Food Chem., 54, 7001–7008 (2006)
Matsumoto, M., Matsuzaki, F., Oshikawa, K., Goshima, N., Mori, M., Kawamura, Y., Ogawa, K., Fukuda, E., Nakatsumi, H., Natsume, T., Fukui, K., Horimoto, K., Nagashima, T., Funayama, R., Nakayama, K., Nakayama, K.I.: A large-scale targeted proteomics assay resource based on an in vitro human proteome. Nat. Methods, 14, 251–258 (2017)
Mestdagh, F., De Wilde, T., Fraselle, S., Govaert, Y., Ooghe, W., Degroodt, J.-M., Verhé, R., Van Peteghem, C., De Meulenaer, B.: Optimization of the blanching process to reduce acrylamide in fried potatoes. LWT - Food Sci. Technol., 41, 1648– 1654 (2008)
Mizukami, Y., Yoshida, M., Isagawa, S., Yamazaki, K., Ono, H.: Acrylamide in roasted barley grains: presence, correlation with colour and decrease during storage. Food Addit. Contam. Part A, 31, 995–1000 (2014)
Moon, J.-K., Shibamoto, T.: Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans. J. Agric. Food Chem., 57, 5823–5831 (2009)
Nakajima, O., Kondo, K.: Study on status of development of animals and plants generated for food purposes using genome editing techniques. Bull. Natl Inst. Health Sci., 136, 52–69 (2018)
Narita, Y., Inouye, K.: Decrease in the acrylamide content in canned coffee by heat treatment with the addition of cysteine. J. Agric. Food Chem., 62, 12218–12222 (2014)
Nordin-Andersson, M., Walum, E., Kjellstrand, P., Forsby, A.: Acrylamide-induced effects on general and neurospecific cellular functions during exposure and recovery. Cell Biol. Toxicol., 19, 43–51 (2003)
Notardonato, I., Avino, P., Centola, A., Cinelli, G., Russo, M.V.: Validation of a novel derivatization method for GC-ECD determination of acrylamide in food. Anal. Bioanal. Chem., 405, 6137–6141 (2013)
Olsson, K., Svensson, R., Roslund, C.-A.: Tuber components affecting acrylamide formation and colour in fried potato: Variation by variety, year, storage temperature and storage time. J. Sci. Food Agric., 84, 447–458 (2004)
Omar, M.M.A., Wan Ibrahim, W.A., Elbashir, A.A.: Sol-gel hybrid methyltrimethoxysilane-tetraethoxysilane as a new dispersive solid-phase extraction material for acrylamide determination in food with direct gas chromatography-mass spectrometry analysis. Food Chem., 158, 302–309 (2014)
Palazog̀ lu, T.K., Savran, D., Gökmen, V.: Effect of cooking method (baking compared with frying) on acrylamide level of potato chips. J. Food Sci., 75, E25–E29 (2010)
Pedreschi, F., Kaack, K., Granby, K.: The effect of asparaginase on acrylamide formation in French fries. Food Chem., 109, 386–392 (2008)
Petrarca, M.H., Rosa, M.A., Queiroz, S.C.N., Godoy, H.T.: Simultaneous determination of acrylamide and 4-hydroxy-2,5-dimethyl-3(2H)-furanone in baby food by liquid chromatography–tandem mass spectrometry. J. Chromatogr. A, 1522, 62– 69 (2017)
Pittet, A., Périsset, A., Oberson, J.-M.: Trace level determination of acrylamide in cereal-based foods by gas chromatography-mass spectrometry. J. Chromatogr. A, 1035, 123–130 (2004)
Prats, E., Gómez-Canela, C., Ben-Lulu, S., Ziv, T., Padrós, F., Tornero, D., Garcia-Reyero, N., Tauler, R., Admon, A., Raldúa, D.: Modelling acrylamide acute neurotoxicity in zebrafish larvae. Sci. Rep., 7, 1–12 (2017)
Pundir, C.S., Yadav, N., Chhillar, A.K.: Occurrence, synthesis, toxicity and detection methods for acrylamide determination in processed foods with special reference to biosensors: A review. Trends Food Sci. Technol., 85, 211–225 (2019)
Rahmanian, A., Ghaziaskar, H.S., Khayamian, T.: Direct coupling of packed column supercritical fluid chromatography to continuous corona discharge ion mobility spectrometry. J. Chromatogr. A, 1272, 126–131 (2013)
Rice, J.M.: The carcinogenicity of acrylamide. Mutat. Res., 580, 3–20 (2005)
Rosa, M. D., Barbanti, D., Lerici, C. R.: Changes in coffee brews in relation to storage temperature. J. Sci. Food Agric., 50, 227–235 (1990)
Rosén, J., Hellenäs, K.-E.: Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. Analyst, 127, 880–882 (2002)
Rufián-Henares, J.A., Morales, F.J.: Determination of acrylamide in potato chips by a reversed-phase LC-MS method based on a stable isotope dilution assay. Food Chem., 97, 555–562 (2006)
Russo, M.V., Avino, P., Centola, A., Notardonato, I., Cinelli, G.: Rapid and simple determination of acrylamide in conventional cereal-based foods and potato chips through conversion to 3-[bis(trifluoroethanoyl)amino]-3-oxopropyl trifluoroacetate by gas chromatography coupled with electron capture and ion trap mass spect. Food Chem., 146, 204–211 (2014)
Rydberg, P., Eriksson, S., Tareke, E., Karlsson, P., Ehrenberg, L., Törnqvist, M.: Factors that influence the acrylamide cotent of heated foods, in: Chemistry and Safety of Acrylamide in Food. pp. 317–328 (2005)
Rydberg, P., Eriksson, S., Tareke, E., Karlsson, P., Ehrenberg, L., Törnqvist, M.: Investigations of factors that influence the acrylamide content of heated foodstuffs. J. Agric. Food Chem., 51, 7012–7018 (2003)
S. Arvanitoyannis, I., Dionisopoulou, N.: Acrylamide: formation, occurrence in food products, detection methods, and legislation. Crit. Rev. Food Sci. Nutr., 54, 708–733 (2014)
Saraji, M., Javadian, S.: Single-drop microextraction combined with gas chromatography-electron capture detection for the determination of acrylamide in food samples. Food Chem., 274, 55–60 (2019)
Sega, G.A., Valdivia Alcota, R.P., Tancongco, C.P., Brimer, P.A.: Acrylamide binding to the DNA and protamine of spermiogenic stages in the mouse and its relationship to genetic damage. Mutat. Res., 216, 221–230 (1989)
Spindler, M., Stadler, R., Tanner, H.: Amino acid analysis of feedstuffs: Determination of methionine and cystine after oxidation with performic acid and hydrolysis. J. Agric. Food Chem., 32, 1366–1371 (1984)
Stadler, R.H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P.A., Robert, M.C., Riediker, S.: Acrylamide from Maillard reaction products. Nature, 419, 449–450 (2002)
Stahnke, H., Kittlaus, S., Kempe, G., Alder, L.: Reduction of matrix effects in liquid chromatography-electrospray ionization-mass spectrometry by dilution of the sample extracts: How much dilution is needed?. Anal. Chem., 84, 1474–1482 (2012)
Surma, M., Sadowska-rociek, A., Cieslik, E., Sznajder-katarzynska, K.: Optimization of QuEChERS sample preparation method for acrylamide level determination in coffee and coffee substitutes. Microchem. J., 131, 98–102 (2017)
Takahashi, M., Izumi, Y., Iwahashi, F., Nakayama, Y., Iwakoshi, M., Nakao, M., Yamato, S., Fukusaki, E., Bamba, T.: Highly Accurate Detection and Identification Methodology of Xenobiotic Metabolites Using Stable Isotope Labeling, Data Mining Techniques, and Time-Dependent Profiling Based on LC/HRMS/MS. Anal. Chem., 90, 9068–9076 (2018)
Takeda, H., Izumi, Y., Takahashi, M., Paxton, T., Tamura, S., Koike, T., Yu, Y., Kato, N., Nagase, K., Shiomi, M., Bamba, T.: Widely-targeted quantitative lipidomics method by supercritical fluid chromatography triple quadrupole mass spectrometry. J. Lipid Res., 59, 1283–1293 (2018)
Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., Törnqvist, M.: Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J. Agric. Food Chem., 50, 4998–5006 (2002)
Thite, M.A., Boughtflower, R., Caldwell, J., Hitzel, L., Holyoak, C., Lane, S.J., Oakley, P., Pullen, F.S., Richardson, S., John, L.G.: Ionisation in the absence of high voltage using supercritical fluid chromatography: a possible route to increased signal. Rapid Commun. Mass Spectrom., 22, 3673–3682 (2008)
Toda, M., Uneyama, C., Yamamoto, M., Morikawa, K.: Recent Trends in Evaluating Risk associated with Acrylamide in Foods. -Focus on A New Approach (MOE) to Risk Assessment by JECFA-. Bull. Natl. Inst. Heal. Sci., 123, 63–67 (2005)
Törnqvist, M.: Acrylamide in food: the discovery and its implications A historical perspective, in: Chemistry and Safety of Acrylamide in Food. pp. 1–19 (2005)
Watzek, N., Scherbl, D., Schug, M., Hengstler, J.G., Baum, M., Habermeyer, M., Richling, E., Eisenbrand, G.: Toxicokinetics of acrylamide in primary rat hepatocytes: coupling to glutathione is faster than conversion to glycidamide. Arch. Toxicol., 87, 1545–1556 (2013)
Wu, J., Qian, X., Yang, Z., Zhang, L.: Study on the matrix effect in the determination of selected pharmaceutical residues in seawater by solid-phase extraction and ultra- high-performance liquid chromatography-electrospray ionization low-energy collision- induced dissociation tandem mass spectrometry. J. Chromatogr. A, 1217, 1471–1475 (2010)
Yang, H.-J., Lee, S.-H., Jin, Y., Choi, J.-H., Han, C.-H., Lee, M.-H.: Genotoxicity and toxicological effects of acrylamide on reproductive system in male rats. J. Vet. Sci., 6, 103–109 (2005)
Yoshioka, T., Izumi, Y., Nagatomi, Y., Miyamoto, Y., Suzuki, K., Bamba, T.: A highly sensitive determination method for acrylamide in beverages, grains, and confectioneries by supercritical fluid chromatography tandem mass spectrometry. Food Chem., 294, 486–492 (2019)
Yoshioka, T., Nagatomi, Y., Harayama, K., Bamba, T.: Development of an analytical method for polycyclic aromatic hydrocarbons in coffee beverages and dark beer using novel high-sensitivity technique of supercritical fluid chromatography/mass spectrometry. J. Biosci. Bioeng., 126, 126–130 (2018)
Zeng, X., Kong, R.P.W., Cheng, K.-W., Du, Y., Tang, Y.S., Chu, I.K., Lo, C., Sze, K.-H., Chen, F., Wang, M.: Direct trapping of acrylamide as a key mechanism for niacin’s inhibitory activity in carcinogenic acrylamide formation. Chem. Res. Toxicol., 23, 802–807 (2010)
Zhang, Y., Dong, Y., Ren, Y., Zhang, Y.: Rapid determination of acrylamide contaminant in conventional fried foods by gas chromatography with electron capture detector. J. Chromatogr. A, 1116, 209–216 (2006)
Zhu, F., Cai, Y.-Z., Ke, J., Corke, H.: Evaluation of the effect of plant extracts and phenolic compounds on reduction of acrylamide in an asparagine/glucose model system by RP-HPLC-DAD. J. Sci. Food Agric., 89, 1674–1681 (2009)
Zhu, Y., Li, G., Duan, Y., Chen, S., Zhang, C., Li, Y.: Application of the standard addition method for the determination of acrylamide in heat-processed starchy foods by gas chromatography with electron capture detector. Food Chem., 109, 899–908 (2008)
Zokaei, M., Abedi, A.-S., Kamankesh, M., Shojaee-Aliababadi, S., Mohammadi, A.: Ultrasonic-assisted extraction and dispersive liquid-liquid microextraction combined with gas chromatography-mass spectrometry as an efficient and sensitive method for determining of acrylamide in potato chips samples. Food Chem., 234, 55– 61 (2017)
新エネルギー・産業技術総合開発機構: 有害性評価書 Ver. 1.1 No. 35 アクリルアミド. URL https://www.ajcsd.org/chrip_search/dt/pdf/CI_02_001/hazard/hyokasyo/No- 35_1.1.pdf accessed: 09 October 2019
農林水産省a: アクリルアミドの一般情報. URL http://www.maff.go.jp/j/syouan/seisaku/acryl_amide/a_syosai/about/info.html accessed: 09 October 2019
農林水産省b: アクリルアミドの健康影響. URL http://www.maff.go.jp/j/syouan/seisaku/acryl_amide/a_syosai/about/eikyo.html accessed: 09 October 2019
農林水産省c: アクリルアミドの食品からの発見の経緯 ~アクリルアミド問題の背景について~. URL http://www.maff.go.jp/j/syouan/seisaku/acryl_amide/a_syosai/about/keii.html accessed: 09 October 2019
農林水産省d: 食品中のアクリルアミドを低減するための指針 第1版 (2013). URL http://www.maff.go.jp/j/syouan/seisaku/acryl_amide/a_gl/pdf/131127_acrylamide_full. pdf#search=%27食品中のアクリルアミドを低減するための指針%27 accessed: 09 October 2019