Anklam E - Search Results

1

Analytical methods for the determination of acrylamide in food products: a review.

Wenzl T, De La Calle MB, Anklam E. Wenzl T, et al. Among authors: anklam e. Food Addit Contam. 2003 Oct;20(10):885-902. doi: 10.1080/02652030310001605051. Food Addit Contam. 2003. PMID: 14594673 Review.

2

European Union database of acrylamide levels in food: update and critical review of data collection.

Wenzl T, Anklam E. Wenzl T, et al. Among authors: anklam e. Food Addit Contam. 2007;24 Suppl 1:5-12. doi: 10.1080/02652030701216479. Food Addit Contam. 2007. PMID: 17687695

3

Semicarbazide: occurrence in food products and state-of-the-art in analytical methods used for its determination.

de la Calle MB, Anklam E. de la Calle MB, et al. Among authors: anklam e. Anal Bioanal Chem. 2005 Jun;382(4):968-77. doi: 10.1007/s00216-005-3243-z. Epub 2005 Jun 10. Anal Bioanal Chem. 2005. PMID: 15947918 Review.

4

Evaluation of results of an interlaboratory comparison test on determination of acrylamide in crispbread samples.

Wenzl T, Anklam E. Wenzl T, et al. Among authors: anklam e. J AOAC Int. 2005 Sep-Oct;88(5):1413-8. J AOAC Int. 2005. PMID: 16385991

5

Investigation of the correlation of the acrylamide content and the antioxidant activity of model cookies.

Summa C, Wenzl T, Brohee M, De La Calle B, Anklam E. Summa C, et al. Among authors: anklam e. J Agric Food Chem. 2006 Feb 8;54(3):853-9. doi: 10.1021/jf051660w. J Agric Food Chem. 2006. PMID: 16448194

6

Collaborative trial validation study of two methods, one based on high performance liquid chromatography-tandem mass spectrometry and on gas chromatography-mass spectrometry for the determination of acrylamide in bakery and potato products.

Wenzl T, Karasek L, Rosen J, Hellenaes KE, Crews C, Castle L, Anklam E. Wenzl T, et al. Among authors: anklam e. J Chromatogr A. 2006 Nov 3;1132(1-2):211-8. doi: 10.1016/j.chroma.2006.07.007. Epub 2006 Aug 8. J Chromatogr A. 2006. PMID: 16899249

7

Acrylamide in coffee: review of progress in analysis, formation and level reduction.

Guenther H, Anklam E, Wenzl T, Stadler RH. Guenther H, et al. Among authors: anklam e. Food Addit Contam. 2007;24 Suppl 1:60-70. doi: 10.1080/02652030701243119. Food Addit Contam. 2007. PMID: 17687700 Review.

8

Evaluation of the results from an inter-laboratory comparison study of the determination of acrylamide in crispbread and butter cookies.

Wenzl T, de la Calle B, Gatermann R, Hoenicke K, Ulberth F, Anklam E. Wenzl T, et al. Among authors: anklam e. Anal Bioanal Chem. 2004 Jun;379(3):449-57. doi: 10.1007/s00216-004-2591-4. Epub 2004 Apr 8. Anal Bioanal Chem. 2004. PMID: 15071715

9

Results from two interlaboratory comparison tests organized in Germany and at the EU level for analysis of acrylamide in food.

Klaffke H, Fauhl C, Mathar W, Palavinskas R, Wittkowski R, Wenzl T, Anklam E. Klaffke H, et al. Among authors: anklam e. J AOAC Int. 2005 Jan-Feb;88(1):292-8. J AOAC Int. 2005. PMID: 15759754

10

Determination of dioxins (PCDDs/PCDFs) and PCBs in food and feed using the DR CALUX bioassay: results of an international validation study.

Gizzi G, Hoogenboom LA, Von Holst C, Rose M, Anklam E. Gizzi G, et al. Among authors: anklam e. Food Addit Contam. 2005 May;22(5):472-81. doi: 10.1080/02652030500129196. Food Addit Contam. 2005. PMID: 16019820

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