ExLibris header image
SFX Logo
Title: Dietary acrylamide intake of adults in the European Prospective Investigation into Cancer and Nutrition differs greatly according to geographical region
Source:

European Journal of Nutrition [1436-6207] Freisling, Heinz yr:2012


Collapse list of basic services Basic
Full text
Full text available via SpringerLINK Contemporary 1997-Present
GO
Document delivery
Request document via Library/Bibliothek GO
Users interested in this article also expressed an interest in the following:
1. Pérez, Hermes L. "A sensitive gas chromatographic–tandem mass spectrometric method for detection of alkylating agents in water: Application to acrylamide in drinking water, coffee and snuff." Analyst 128.8 (2003): 1033-1036. Link to Full Text for this item Link to SFX for this item
2. Craig, J M. "Elastase-coupled beads as a tool for characterizing localized alveolar tissue destruction associated with the onset of emphysema." Journal of applied physiology (2013): 1637-44. Link to SFX for this item
3. Tan, L. "Validity and reproducibility of an iodine‐specific food frequency questionnaire to estimate dietary iodine intake in older Australians." Nutrition and dietetics 70.1 (2013): 71-78. Link to Full Text for this item Link to SFX for this item
4. Stott Miller, M. "Consumption of deep-fried foods and risk of prostate cancer." The Prostate 73.9 (2013): 960-9. Link to Full Text for this item Link to SFX for this item
5. Kocadağlı, T. "In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation." Food & Function 3.9 (2012): 970-975. Link to Full Text for this item Link to SFX for this item
6. Joshi, Sue D. "Fish intake, cooking practices, and risk of prostate cancer: results from a multi-ethnic case-control study." CCC. Cancer causes & control 23.3 (2012): 405-20. Link to Full Text for this item Link to SFX for this item
7. Knize MG, Mark G G. "Formation and human risk of carcinogenic heterocyclic amines formed from natural precursors in meat." Nutrition reviews 63.5 (2005): 158-65. Link to SFX for this item
8. Claeys, W. "Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies." Food Additives & Contaminants: Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment 27.9 (2010): 1199-1207. Link to SFX for this item
9. "Validation and reproducibility of a new iodine specific food frequency questionnaire for assessing iodine intake in Norwegian pregnant women." Nutrition journal. 18.1: 62-12. Link to SFX for this item
10. Kuratko, C. "Food-frequency questionnaire for assessing long-chain ω-3 fatty-acid intake. Re: Assessing long-chain ω-3 polyunsaturated fatty acids: A tailored food-frequency questionnaire is better... Swierk M, Williams PG, Wilcox J, Russell KG, Meyer BJ. Validation o." Nutrition 29.5 (2013): 807-. Link to SFX for this item
11. Evans, Catherine W. "Dietary Intake and Severe Early Childhood Caries in Low-Income, Young Children." Journal of the Academy of Nutrition and Dietetics 113.8 (2013): 1057-1061. Link to SFX for this item
12. Vesper, Hubert W. "Among 10 Sociodemographic and Lifestyle Variables, Smoking Is Strongly Associated with Biomarkers of Acrylamide Exposure in a Representative Sample of the U.S. Population." The Journal of nutrition 143.6 (2013): 995-1000. Link to SFX for this item
13. Medeiros Vinci, R. "Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies." Food chemistry 133.4 (2011): 1138-1154. Link to SFX for this item
14. Donnelly, E. "Methods for Assessing Bone Quality: A Review." Clinical orthopaedics and related research 469.8 (2010): 1-11. Link to Full Text for this item Link to SFX for this item
15. Wilson, K. "A Prospective Study on Dietary Acrylamide Intake and the Risk for Breast, Endometrial, and Ovarian Cancers." Cancer epidemiology, biomarkers & prevention 19.10 (2010): 2503-2515. Link to SFX for this item
16. Biedermann, M. "Acrylamide monitoring in Switzerland, 2007-2009: Results and conclusions." Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment 27.10 (2010): 1352-1362. Link to SFX for this item
17. Sutherland,, Wayne H.F., W.H.F.. "Ingestion of moderately thermally oxidized polyunsaturated fat decreases serum resistance to oxidation in men with coronary artery disease." Nutrition Research 27.5 (2007): 265-272. Link to SFX for this item
18. fillion, L. "Nutrient losses and gains during frying: a review." International Journal of Food Sciences and Nutrition 49.2 (1998): 157-168. Link to SFX for this item
19. Tokumura, M. "UV light assisted decolorization of dark brown colored coffee effluent by photo-Fenton reaction." Water research 40.20 (2006): 3775-3784. Link to SFX for this item
20. Zhihong Gong, Z.. "Obesity is associated with increased risks of prostate cancer metastasis and death after initial cancer diagnosis in middle‐aged men." Cancer 109.6 (2007): 1192-1202. Link to Full Text for this item Link to SFX for this item
View More...
View Less...
Select All Clear All

Expand list of advanced services Advanced