Acworth, I., Crafts, C. & Bailey, B. (2011). Sensitive analysis of commonly used artificial and natural sweeteners including stevia and their impurities and degradation products. Thermo Fisher Scientific,1, 1-6.
Bent, G., Maragh, P. & Dasgupta, T. (2012). Acrylamide in Caribbean foods–Residual levels and their relation to reducing sugar and asparagines content. Food Chemistry, 133, 451-457.
Bermudo, E., Nunez, O., Moyano, L., Puignou, L. & Galceran, M.T. (2007). Field amplified sample injection-capillary electrophoresis-tandem mass spectrometry for analysis of acrylamide in foodstuffs. Journal of Chromatography A, 1159, 225–232.
Bermudo, E., Nunez, O., Puignou, L. & Galceran, M.T. (2006a). Analysis of acrylamide in food products by in-line preconcentration capillary zone electrophoresis. Journal of Chromatography A,1129, 129–134.
Bermudo, E., Moyano, L., Puignou, L. & Galceran, M.T. (2006b). Determination of acrylamide in foodstuffs by liquid chromatography ion-trap tandem mass-spectrometry using an improved clean-up procedure. Analytica Chimica Acta, 559, 207-214.
EFSA (2009). Scientific report of EFSA prepared by data collection and exposure unit (DATEX) on “Monitoring of acrylamide levels in food”. The EFSA Scientific Report, 285, 1-26.
Fernandes, J. & Soares, C. (2007). Application of matrix soli phase dispersion in the determination of acryl amide in potato chips. Journal of Chromatography A, 1175, 1-6.
Geng, Z., Jiang, R. & Chen, M. (2008). Determination of acrylamide in stach based foods by ion-exclusion liquid chromatography. Journal of Food Composition and Analysis, 21, 178-182.
Ghasemian, S., Rezaei, K., Abedini, R., Poorazarang, H. & Ghaziani, F. (2014). Investigation of different parameters on acrylamide production in the fried beef burger using Taguchi experimental design. Journal of Food Science and Technology, 51, 440-448.
Gokmen, V. & Senyuva, H. Z. (2006). A generic method for the determination of acrylamide in thermally processed foods. Journal of Chromatography A, 1120, 194–198.
Gokmen, V., Senyuva, H. Z., Acar, J. & Sarioglu, K. (2005). Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography. Journal of Chromatography A, 1088, 193–199.
Govaert, Y., Arisseto, A., Vanloco, J., Scheers, E., Frasella, S., Weverbrgh, E., Degroodt, J.M. & Goeyens, L. (2006). Optimisation of a liquid chromatography-tandem mass spectrometric method for the determination of acrylamide in foods. Analytica Chimica Acta, 556, 275-280.
Hvizd, M. G., Bailey, B., Crafts, C., Plante M. & Acworth, I. (2011). Simple separation and detection techniques for the analysis of carbohydrates. Thermo Fisher Scientific, 2, 1-8.
Lee, S., Yoo, M., Koo, M., Kim, H. J., Kim, M., Park, S. & Shin, D. (2013). In-house-validated liquid chromatography–tandem mass spectrometry (LC-MS/MS) method for survey of acrylamide in various processed foods from Korean market. Food Science and Nutrition, 1, 402-407.
Lee, M., Chang, L. & Dou, J. (2007). Determination of acrylamide in food by solid–phase micro extraction coupled to gas chromatography–positive chemical ionization tandem mass spectrometry. Analytica Chimica Acta, 582, 19-23.
Mastovska, K. & Lehotay, S. (2006). Rapid sample preparation method for LC-MS/MS or GC–MS analysis of acrylamide in various food matrices. Journal of Agricultural and Food Chemistry, 54, 7001-7008.
Mousavinejad, G., Rezaei, K. & Khodaiyan, F. (2015). Reducing acrylamide in fried potato pancake using baker's yeast, lactobacilli and microalgae. Quality Assurance & Safety of Crops and Foods, 7, 779-787.
paleologos, E. K. & Kontominas M. G. (2005). Determination of acrylamide and methacrylamide by normal phase high performance liquid chromatography and UV detection. Journal of Chromatography A, 1077, 128-135.
Rufian, J. A. & Morales, F. J. (2006). Determination of acrylamide in potato chips by a reversed-phase LC-MS method based on a stable isotop dilution assay. Food Chemistry, 97, 555-562.
Showa-Denko, K. K. (2013). Analysis of saccharides in food industry, shodex NH2P-50 series columns. Technical Notebook, No.2, 1-28.
Stobiecka, A., Radecka, H. & Radecki, J. (2007). Novel voltammetric biosensor for determining acrylamide in food samples. Biosensors and Bioelectronics, 22, 2165-2170.
Sun, S., Fang, Y. & Xia, Y. (2012). A facile detection of acrylamide in starchy food by using a solid extraction–GC. Food Control, 26, 220-222.
Tezcan, F. & Bedia-Erim, F. (2008). On-line stacking techniques for nonaqueous caoillary electrophoretic determination of acrylamide in processed food. Analytica Chimica Acta, 617, 196-199.
Wang, H., Feng, F., Guo, Y., Shuange, S. & Choi, M. M. F. (2013). HPLC-UV quantitative analysis of acrylamide in baked and deep–fried Chinese foods. Journal of Food Composition and Analysis, 31, 7-11.
Xu, X., He, H., Zhu, Y., Feng, L., Ying, Y., Huange, B., Shen, H., Han, J. & Ren, Y. (2013). Simultaneous determination of 3-monochloropane-1,2-diol and acrylamide in food by gas chromatography–triple quadrupole mass spectrometry with coupled column separation. Analytica Chimica Acta, 760, 93-99.
Zhang, Y., Ren, Y., Zhao, H. & Zhang, Y. (2007). Determination of acrylamide in Chinese traditional carbohydrate–rich foods using gas chromatography with micro–electron capture detector and isotope dilution liquid chromatography combined with electro spray ionization tandem mass spectrometry. Analytica Chimica Acta, 584, 322-332.
Zhang, Y., Dong, Y., Ren, Y. & Zhang, Y. (2006). Rapid determination of acrylamide contaminant in conventional fried foods by gas chromatography with electron capture detector. Journal of Chromatography A, 1116, 209-216.
Zhu, Y., Li, G., Duan y., Chen, S., Zhang, C. & Li, Y. (2008). Application of the standard addition method for the determination of acrylamide in heat-processed starchy foods by gas chromatography with electron capture detector. Food Chemistry, 109, 899-908.
)
