Acrylamide in foods: occurrence, sources, and modeling.

By A. Becalski, B. Lau, D. Lewis, S. Seaman. Journal of Agricultural and Food Chemistry, 2003

641 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/01e9bdadc5fe5d0613b976b08368e9962b5f699f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. P. Lea
2. M. Parry
3. Nigel G Halford
4. L. Sodek
5. P. Shewry

In Plant Science

1. P. Lea
2. M. Parry
3. P. Shewry
4. R. Azevedo
5. H. Bandurska

Citations in the corpus

• Asparagine in plants (2007, positive): “Other work has confirmed these findings (Stadler et al., 2002; Becalski et al., 2003; Zyzak et al., 2003).”
• Influence of potato flour on dough rheological properties and quality of steamed bread (2016, background): “Moreover, the acrylamide content and loss of soluble amino acids of steamed bread are less than baked bread (Becalski et al. 2003).”