Thermal Processing of Food - Forschungsberichte (DFG)
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Published By Wiley-VCH Verlag Gmbh & Co. Kgaa

9783527611492, 9783527319091

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Thermal Processing of Food: Allergenicity

Thermal Processing of Food - Forschungsberichte (DFG) ◽

10.1002/9783527611492.ch15 ◽

2007 ◽

pp. 185-196

Author(s):

Lars K. Poulsen

Keyword(s):

Thermal Processing ◽

Food Allergenicity

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Molecular Epidemiology of Food Pyrolysis Products in Relation to Colon, Breast, and Prostate Cancer

Thermal Processing of Food - Forschungsberichte (DFG) ◽

10.1002/9783527611492.ch11 ◽

2007 ◽

pp. 131-140

Author(s):

Susan A. Nowell ◽

Rashmi Sinha ◽

Luke Ratnasinghe ◽

Nicholas P. Lang ◽

Fred F. Kadlubar

Keyword(s):

Prostate Cancer ◽

Molecular Epidemiology ◽

Pyrolysis Products ◽

Breast And Prostate Cancer

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Heterocyclic Aromatic Amines: Potent Genotoxicants Formed in Cooked Meats

Thermal Processing of Food - Forschungsberichte (DFG) ◽

10.1002/9783527611492.ch10 ◽

2007 ◽

pp. 109-130 ◽

Cited By ~ 1

Author(s):

Robert J. Turesky ◽

Ricky D. Holland

Keyword(s):

Aromatic Amines ◽

Heterocyclic Aromatic Amines ◽

Cooked Meats

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Posters

Thermal Processing of Food - Forschungsberichte (DFG) ◽

10.1002/9783527611492.ch18 ◽

2007 ◽

pp. 225-277

Author(s):

Michael Bretz ◽

Anja Knecht ◽

Simon Gckler ◽

Hans-Ulrich Humpf ◽

Isabelle Klling-Speer ◽

...

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The Consequences of Cooking: How the Origin of Cuisine Shaped Human Culture, Ecology, and Biology

Thermal Processing of Food - Forschungsberichte (DFG) ◽

10.1002/9783527611492.ch17 ◽

2007 ◽

pp. 208-223

Author(s):

Greg Laden

Keyword(s):

Human Culture

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Minimization Strategies: Acrylamide

Thermal Processing of Food - Forschungsberichte (DFG) ◽

10.1002/9783527611492.ch13 ◽

2007 ◽

pp. 155-174 ◽

Cited By ~ 4

Author(s):

Norbert U. Haase

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An Ex-vivo Approach to Assess Low Dose Effects of Acrylamide

Thermal Processing of Food - Forschungsberichte (DFG) ◽

10.1002/9783527611492.ch8 ◽

2007 ◽

pp. 90-102

Author(s):

Matthias Baum ◽

Daniel Bertow ◽

Evelyne Fauth ◽

Silke Thielen ◽

Gerhard Eisenbrand

Keyword(s):

Low Dose ◽

Ex Vivo ◽

Dose Effects ◽

Ex Vivo Approach ◽

Low Dose Effects

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Risk Assessment of Acrylamide

Thermal Processing of Food - Forschungsberichte (DFG) ◽

10.1002/9783527611492.ch7 ◽

2007 ◽

pp. 75-89 ◽

Cited By ~ 2

Author(s):

Erik Dybing

Keyword(s):

Risk Assessment

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Biological Activities of Maillard Reaction Products

Thermal Processing of Food - Forschungsberichte (DFG) ◽

10.1002/9783527611492.ch6 ◽

2007 ◽

pp. 66-74

Author(s):

Doris Marko

Keyword(s):

Maillard Reaction ◽

Biological Activities ◽

Maillard Reaction Products ◽

Reaction Products

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The Acrylamide Minimisation Concept– A Risk Management Tool

Thermal Processing of Food - Forschungsberichte (DFG) ◽

10.1002/9783527611492.ch16 ◽

2007 ◽

pp. 197-207 ◽

Cited By ~ 2

Author(s):

Andreas Kliemant ◽

Angela Gbel

Keyword(s):

Risk Management ◽

Management Tool

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Thermal Processing of Food - Forschungsberichte (DFG)Latest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Wiley-VCH Verlag Gmbh & Co. Kgaa

Thermal Processing of Food: Allergenicity

Molecular Epidemiology of Food Pyrolysis Products in Relation to Colon, Breast, and Prostate Cancer

Heterocyclic Aromatic Amines: Potent Genotoxicants Formed in Cooked Meats

Posters

The Consequences of Cooking: How the Origin of Cuisine Shaped Human Culture, Ecology, and Biology

Minimization Strategies: Acrylamide

An Ex-vivo Approach to Assess Low Dose Effects of Acrylamide

Risk Assessment of Acrylamide

Biological Activities of Maillard Reaction Products

The Acrylamide Minimisation Concept– A Risk Management Tool

Thermal Processing of Food - Forschungsberichte (DFG)
Latest Publications