Ακρυλαμίδιο (Greek Wikipedia)

Analysis of information sources in references of the Wikipedia article "Ακρυλαμίδιο" in Greek language version.

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13doi.org

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11nih.gov

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7web.archive.org

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3cdc.gov

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1birmingham.ac.uk

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1healthline.com

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1cancer.org

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1cancerresearchuk.org

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1mdpi.com

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1worldcat.org

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1cancer.gov

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1gpo.gov

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1food.gov.uk

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1archive.org

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1rsc.org

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1ethz.ch

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archive.org

Jung, MY; Choi, DS; Ju, JW (2003). «A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries». Journal of Food Science 68 (4): 1287–1290. doi:10.1111/j.1365-2621.2003.tb09641.x. https://archive.org/details/sim_journal-of-food-science_2003-05_68_4/page/1287.

birmingham.ac.uk

«Does burnt food give you cancer?». University of Birmingham (στα Αγγλικά). Ανακτήθηκε στις 30 Σεπτεμβρίου 2022.

cancer.gov

«Acrylamide and Cancer Risk». National Cancer Institute (U.S. Department of Health and Human Services). 5 Δεκεμβρίου 2017. Ανακτήθηκε στις 23 Απριλίου 2018.

cancer.org

«Acrylamide and Cancer Risk». American Cancer Society. 11 Φεβρουαρίου 2019. Αρχειοθετήθηκε από το πρωτότυπο στις 20 Νοεμβρίου 2016. Ανακτήθηκε στις 15 Μαρτίου 2023.

cancerresearchuk.org

«Can eating burnt foods cause cancer?». Cancer Research UK. 15 Οκτωβρίου 2021.

cdc.gov

Dotson, GS (April 2011). «NIOSH skin notation (SK) profile: acrylamide [CAS No. 79-06-1.»]. DHHS (NIOSH) Publication No. 2011-139. https://www.cdc.gov/niosh/docs/2011-139/pdfs/2011-139.pdf.
Centers for Disease Control and Prevention (1994). «Documentation for Immediately Dangerous To Life or Health Concentrations (IDLHs) - Acrylamide».

atsdr.cdc.gov

«Public Health Statement for Acrylamide». ATSDR. CDC. Δεκεμβρίου 2012. Αρχειοθετήθηκε από το πρωτότυπο στις 25 Ιουνίου 2018. Ανακτήθηκε στις 15 Μαρτίου 2023.

doi.org

dx.doi.org

Başaran, Burhan; Çuvalcı, Burcu; Kaban, Güzin (2023-01). «Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies» (στα αγγλικά). Foods 12 (2): 346. doi:10.3390/foods12020346. ISSN 2304-8158. PMID 36673439. PMC PMC9858116. https://www.mdpi.com/2304-8158/12/2/346.
Mendel Friedman (2003). «Chemistry, Biochemistry, and Safety of Acrylamide. A Review». J. Agric. Food Chem. 51 (16): 4504–4526. doi:10.1021/jf030204+. PMID 14705871.
«Scientific Opinion on acrylamide in food». EFSA Journal 13 (6). June 2015. doi:10.2903/j.efsa.2015.4104.
«Scientific Opinion on acrylamide in food». EFSA Journal 13 (6). 2015. doi:10.2903/j.efsa.2015.4104.
Friedman, Mendel (2003). «Chemistry, Biochemistry, and Safety of Acrylamide. A Review». Journal of Agricultural and Food Chemistry 51 (16): 4504–4526. doi:10.1021/jf030204+. PMID 14705871.
Tareke, Eden; Rydberg, Per; Karlsson, Patrik; Eriksson, Sune; Törnqvist, Margareta (August 2002). «Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs». Journal of Agricultural and Food Chemistry 50 (17): 4998–5006. doi:10.1021/jf020302f. PMID 12166997.
Ono, H.; Chuda, Y.; Ohnishi-Kameyama, M.; Yada, H.; Ishizaka, M.; Kobayashi, H.; Yoshida, M. (March 2003). «Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods». Food Additives and Contaminants 20 (3): 215–220. doi:10.1080/0265203021000060887. PMID 12623644.
Jung, MY; Choi, DS; Ju, JW (2003). «A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries». Journal of Food Science 68 (4): 1287–1290. doi:10.1111/j.1365-2621.2003.tb09641.x. https://archive.org/details/sim_journal-of-food-science_2003-05_68_4/page/1287.
Mottram D.S.; Wedzicha B.L.; Dodson A.T. (2002). «Acrylamide is formed in the Maillard reaction». Nature 419 (6906): 448–449. doi:10.1038/419448a. PMID 12368844.
De Paola, Eleonora L; Montevecchi, Giuseppe; Masino, Francesca; Garbini, Davide; Barbanera, Martino; Antonelli, Andrea (February 2017). «Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection». Food Chemistry 217: 191–195. doi:10.1016/j.foodchem.2016.08.101. PMID 27664625.
Mucci, Lorelei A.; Sandin, Sven; Bälter, Katarina; Adami, Hans-Olov; Magnusson, Cecilia; Weiderpass, Elisabete (16 March 2005). «Acrylamide Intake and Breast Cancer Risk in Swedish Women». JAMA 293 (11): 1322–1327. doi:10.1001/jama.293.11.1326. PMID 15769965.
Vesper, H. W.; Bernert, J. T.; Ospina, M.; Meyers, T.; Ingham, L.; Smith, A.; Myers, G. L. (1 November 2007). «Assessment of the Relation between Biomarkers for Smoking and Biomarkers for Acrylamide Exposure in Humans». Cancer Epidemiology, Biomarkers & Prevention 16 (11): 2471–2478. doi:10.1158/1055-9965.EPI-06-1058. PMID 18006939.
Thonning Olesen, Pelle; Olsen, Anja; Frandsen, Henrik; Frederiksen, Kirsten; Overvad, Kim; Tjønneland, Anne (8 January 2008). «Acrylamide exposure and incidence of breast cancer among postmenopausal women in the Danish Diet, Cancer and Health Study». International Journal of Cancer 122 (9): 2094–2100. doi:10.1002/ijc.23359. PMID 18183576.

ethz.ch

ethlife.ethz.ch

Cosby, Renata (20 Σεπτεμβρίου 2007). «Acrylamide in dried Fruits». ETH Life. Swiss Federal Institute of Technology Zurich. Ανακτήθηκε στις 29 Μαΐου 2017.

food.gov.uk

«Acrylamide: your questions answered». Food Standards Agency. 3 Ιουλίου 2009. Αρχειοθετήθηκε από το πρωτότυπο στις 12 Φεβρουαρίου 2012.

gpo.gov

edocket.access.gpo.gov

«40 C.F.R.: Appendix A to Part 355—The List of Extremely Hazardous Substances and Their Threshold Planning Quantities». Edocket.access.gpo.gov (Government Printing Office). Αρχειοθετήθηκε από το πρωτότυπο στις February 25, 2012. https://web.archive.org/web/20120225051612/http://edocket.access.gpo.gov/cfr_2008/julqtr/pdf/40cfr355AppA.pdf. Ανακτήθηκε στις October 29, 2011.

healthline.com

«Can Burnt Toast Cause Cancer?». Healthline (στα Αγγλικά). 7 Μαΐου 2021. Ανακτήθηκε στις 30 Σεπτεμβρίου 2022.

mdpi.com

Başaran, Burhan; Çuvalcı, Burcu; Kaban, Güzin (2023-01). «Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies» (στα αγγλικά). Foods 12 (2): 346. doi:10.3390/foods12020346. ISSN 2304-8158. PMID 36673439. PMC PMC9858116. https://www.mdpi.com/2304-8158/12/2/346.

nih.gov

ncbi.nlm.nih.gov

Başaran, Burhan; Çuvalcı, Burcu; Kaban, Güzin (2023-01). «Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies» (στα αγγλικά). Foods 12 (2): 346. doi:10.3390/foods12020346. ISSN 2304-8158. PMID 36673439. PMC PMC9858116. https://www.mdpi.com/2304-8158/12/2/346.
Mendel Friedman (2003). «Chemistry, Biochemistry, and Safety of Acrylamide. A Review». J. Agric. Food Chem. 51 (16): 4504–4526. doi:10.1021/jf030204+. PMID 14705871.
Friedman, Mendel (2003). «Chemistry, Biochemistry, and Safety of Acrylamide. A Review». Journal of Agricultural and Food Chemistry 51 (16): 4504–4526. doi:10.1021/jf030204+. PMID 14705871.
Tareke, Eden; Rydberg, Per; Karlsson, Patrik; Eriksson, Sune; Törnqvist, Margareta (August 2002). «Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs». Journal of Agricultural and Food Chemistry 50 (17): 4998–5006. doi:10.1021/jf020302f. PMID 12166997.
Ono, H.; Chuda, Y.; Ohnishi-Kameyama, M.; Yada, H.; Ishizaka, M.; Kobayashi, H.; Yoshida, M. (March 2003). «Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods». Food Additives and Contaminants 20 (3): 215–220. doi:10.1080/0265203021000060887. PMID 12623644.
Mottram D.S.; Wedzicha B.L.; Dodson A.T. (2002). «Acrylamide is formed in the Maillard reaction». Nature 419 (6906): 448–449. doi:10.1038/419448a. PMID 12368844.
De Paola, Eleonora L; Montevecchi, Giuseppe; Masino, Francesca; Garbini, Davide; Barbanera, Martino; Antonelli, Andrea (February 2017). «Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection». Food Chemistry 217: 191–195. doi:10.1016/j.foodchem.2016.08.101. PMID 27664625.
Mucci, Lorelei A.; Sandin, Sven; Bälter, Katarina; Adami, Hans-Olov; Magnusson, Cecilia; Weiderpass, Elisabete (16 March 2005). «Acrylamide Intake and Breast Cancer Risk in Swedish Women». JAMA 293 (11): 1322–1327. doi:10.1001/jama.293.11.1326. PMID 15769965.
Vesper, H. W.; Bernert, J. T.; Ospina, M.; Meyers, T.; Ingham, L.; Smith, A.; Myers, G. L. (1 November 2007). «Assessment of the Relation between Biomarkers for Smoking and Biomarkers for Acrylamide Exposure in Humans». Cancer Epidemiology, Biomarkers & Prevention 16 (11): 2471–2478. doi:10.1158/1055-9965.EPI-06-1058. PMID 18006939.
Thonning Olesen, Pelle; Olsen, Anja; Frandsen, Henrik; Frederiksen, Kirsten; Overvad, Kim; Tjønneland, Anne (8 January 2008). «Acrylamide exposure and incidence of breast cancer among postmenopausal women in the Danish Diet, Cancer and Health Study». International Journal of Cancer 122 (9): 2094–2100. doi:10.1002/ijc.23359. PMID 18183576.

pubmedcentral.nih.gov

Başaran, Burhan; Çuvalcı, Burcu; Kaban, Güzin (2023-01). «Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies» (στα αγγλικά). Foods 12 (2): 346. doi:10.3390/foods12020346. ISSN 2304-8158. PMID 36673439. PMC PMC9858116. https://www.mdpi.com/2304-8158/12/2/346.

rsc.org

Van Noorden, Richard (5 Δεκεμβρίου 2007). «Acrylamide cancer link confirmed». Chemistry World.

web.archive.org

«Acrylamide and Cancer Risk». American Cancer Society. 11 Φεβρουαρίου 2019. Αρχειοθετήθηκε από το πρωτότυπο στις 20 Νοεμβρίου 2016. Ανακτήθηκε στις 15 Μαρτίου 2023.
Heat-generated Food Toxicants; Identification, Characterisation and Risk Minimisation.
HEATOX, Heat-generated food toxicants: identification, characterisation and risk minimisation.
HEATOX project completed – brings new pieces to the Acrylamide Puzzle.
«40 C.F.R.: Appendix A to Part 355—The List of Extremely Hazardous Substances and Their Threshold Planning Quantities». Edocket.access.gpo.gov (Government Printing Office). Αρχειοθετήθηκε από το πρωτότυπο στις February 25, 2012. https://web.archive.org/web/20120225051612/http://edocket.access.gpo.gov/cfr_2008/julqtr/pdf/40cfr355AppA.pdf. Ανακτήθηκε στις October 29, 2011.
«Acrylamide: your questions answered». Food Standards Agency. 3 Ιουλίου 2009. Αρχειοθετήθηκε από το πρωτότυπο στις 12 Φεβρουαρίου 2012.
«Public Health Statement for Acrylamide». ATSDR. CDC. Δεκεμβρίου 2012. Αρχειοθετήθηκε από το πρωτότυπο στις 25 Ιουνίου 2018. Ανακτήθηκε στις 15 Μαρτίου 2023.

worldcat.org

Başaran, Burhan; Çuvalcı, Burcu; Kaban, Güzin (2023-01). «Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies» (στα αγγλικά). Foods 12 (2): 346. doi:10.3390/foods12020346. ISSN 2304-8158. PMID 36673439. PMC PMC9858116. https://www.mdpi.com/2304-8158/12/2/346.