D.R. Speck

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

Occurrence and analytical methods of acrylamide in heat-treated foods

Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

Effects of microwave heating on the migration of substances from melamine formaldehyde tableware

An overview of chemical additives present in plastics: Migration, release, fate and environmental impact during their use, disposal and recycling

Poly‐Lactic Acid: Production, Applications, Nanocomposites, and Release Studies

Chemistry of Deep‐Fat Frying Oils

Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography

Chemistry, Biochemistry, and Safety of Acrylamide. A Review

Human health risk assessment of processing-related compounds in food

A Critical Survey of Predictive Mathematical Models for Migration from Packaging

Dummy molecularly imprinted polymers based on a green synthesis strategy for magnetic solid-phase extraction of acrylamide in food samples

Rapid determination of acrylamide contaminant in conventional fried foods by gas chromatography with electron capture detector

Some Analytical Factors Affecting Measured Levels of Acrylamide in Food Products

High-performance liquid chromatographic method for the simultaneous detection of the adulteration of cereal flours with melamine and related triazine by-products ammeline, ammelide, and cyanuric acid

Determination of acrylamide and methacrylamide by normal phase high performance liquid chromatography and UV detection

Fingerprinting food: current technologies for the detection of food adulteration and contamination

Assessment of Performance of Laboratories in Determining Acrylamide in Crispbread

Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

Effect of frying time on acrylamide content and quality aspects of French fries

SPE/HPLC/UV studies on acrylamide in deep-fried flour-based indigenous Chinese foods

Analysis of acrylamide in different foodstuffs using liquid chromatography–tandem mass spectrometry and gas chromatography–tandem mass spectrometry

Acrylamide in Foods: Chemistry and Analysis. A Review

Screening and confirmatory methods for the determination of melamine in cow’s milk and milk-based powdered infant formula: Validation and proficiency-tests of ELISA, HPLC-UV, GC-MS and LC-MS/MS

Quantification of 3-aminopropionamide in cocoa, coffee and cereal products

Migration of ɛ-caprolactam residues in packaging intended for contact with fatty foods

Food packaging in the circular economy: Overview of chemical safety aspects for commonly used materials

Survey of the migration of melamine and formaldehyde from melamine food contact articles available on the UK market

Determination of phthalate diesters in foods

Verification of the findings of acrylamide in heated foods

Method of test and survey of caprolactam migration into foods packaged in nylon-6