41![Headquartered at the National Institute of Environmental Health Sciences NIH-HHS www.niehs.nih.gov Acrylamide Headquartered at the National Institute of Environmental Health Sciences NIH-HHS www.niehs.nih.gov Acrylamide](https://www.pdfsearch.io/img/232e36e764b738b7d7d884bcdc9b04b3.jpg) | Add to Reading ListSource URL: www.niehs.nih.govLanguage: English - Date: 2011-09-09 09:15:32
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42![EFSA[removed]area1 acryl EU activities.xls EFSA[removed]area1 acryl EU activities.xls](https://www.pdfsearch.io/img/c800f67d9ee77fe61059346263b293e5.jpg) | Add to Reading ListSource URL: ec.europa.euLanguage: English - Date: 2012-03-20 13:59:38
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43![A “Toolbox” for the Reduction of Acrylamide in Breakfast Cereals A “Toolbox” for the Reduction of Acrylamide in Breakfast Cereals](https://www.pdfsearch.io/img/12fe448bda52717cc796e705fe47d386.jpg) | Add to Reading ListSource URL: ec.europa.euLanguage: English - Date: 2012-06-04 06:06:29
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44![1 Foreword In 1886, the Italian chemist Arnaldo Piutti discovered that one of the enantiomers of asparagine has an intensively sweet taste, while the other one was tasteless. The two 1 Foreword In 1886, the Italian chemist Arnaldo Piutti discovered that one of the enantiomers of asparagine has an intensively sweet taste, while the other one was tasteless. The two](https://www.pdfsearch.io/img/e42f23fdbdf5eb365956170d412a643c.jpg) | Add to Reading ListSource URL: media.wiley.comLanguage: English - Date: 2014-03-19 07:17:16
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45![EUROPEAN COMMISSION HEALTH AND CONSUMERS DIRECTORATE-GENERAL Brussels, SANCO G[removed] EUROPEAN COMMISSION HEALTH AND CONSUMERS DIRECTORATE-GENERAL Brussels, SANCO G[removed]](https://www.pdfsearch.io/img/8ab84c925d1597afbb7a586f72ea33ca.jpg) | Add to Reading ListSource URL: ec.europa.euLanguage: English - Date: 2014-03-28 09:38:08
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46![JWST312-Lewis April 25, [removed]:3 JWST312-Lewis April 25, [removed]:3](https://www.pdfsearch.io/img/be5e390dfa11a4d3a5c5af44f91b8cdd.jpg) | Add to Reading ListSource URL: media.wiley.comLanguage: English - Date: 2013-08-31 19:11:16
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47![I S S U E Acrylamide found in foods continued... formed by a Maillard browning reaction between the amino acid asparagine and reducing sugars at high temperatures. I S S U E Acrylamide found in foods continued... formed by a Maillard browning reaction between the amino acid asparagine and reducing sugars at high temperatures.](https://www.pdfsearch.io/img/ffda3f61b19d0c20260f60c8e82b1e8b.jpg) | Add to Reading ListSource URL: www.bakeinfo.co.nzLanguage: English - Date: 2010-11-18 15:08:31
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48![](https://www.pdfsearch.io/img/be99c552123f70053bc300eff74f773e.jpg) | Add to Reading ListSource URL: www.foodbase.org.ukLanguage: English - Date: 2012-09-24 07:56:57
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49![](https://www.pdfsearch.io/img/47f21b6e6638d3d5c4d7b53e7d0f4966.jpg) | Add to Reading ListSource URL: ec.europa.euLanguage: English - Date: 2012-06-04 06:06:34
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