___

• Akıllıoğlu, H. G. and Gökmen, V., 2014. Mitigation of acrylamide and hdroxymethyl furfural in instant coffee by yeast fermantation. Food Research International 61, 252-256.
• Alpözen, E. and Güven, G., 2012. Akrilamid Analiz Yöntemleri. Analiz 35, Sayı 13.
• Anese, M., Nicoli, M.C., Verardo, G., Munari, M., Mirolo, G. and Bortolomeazzi, R ., 2014. Effect of Vacuum Roasting on Acrylamide Formation and Reduction in Coffee Beans. Food Chemistry, 145: 168-172.
• Anonim, 2012. Update on acrylamide levels in food from monitoring years 2007 to 2010. EFSA Journal; 10 (10): 2938.
• Anonim, 2002. Consultation on the health implications of acrylamide in food. Geneva; June 25–27. Summary Report (PDF) [Erişim tarihi:21.09.2017].
• Anonim, 2006. Acrylamide. In: Safety evaluation of certain contaminants in foods/prepared by the sixty-fourth meeting of the joint FAO/ WHO expert committee on food additives (JECFA). WHO food additives series: 55. FAO food and nutrition Paper 82.
• Ao, L. and Cao, J., 2012. Genotoxicity of Acrylamide and Glycidamide: A Review of theStudies by HPRT Gene and TK Gene Mutation Assays. Genes and Environment, Vol. 34, No. 1 pp. 1-8.
• Arisseto, A. P. and Vicente, E., 2015. Estimate of Acrylamide Intake from Coffee and Health Risk Assessment. Coffee in Health and Disease Prevention, 575-584.
• Arusoğlu, G., 2015. Akrilamid Oluşumu ve İnsan Sağlığına Etkileri. Akademik Gıda 13 (1), 61-7.
• Bartkiene, E., Jakobsone, I., Pugejeva, I., Bartkevics, V., Zadeike, D. and Juodeikiene, G., 2016. Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine. Food Science and Technology 65, 275-282.
• Bergmark, E., 1997. Hemoglobin adducts of acrylamide and acrylonitrile in laboratory workers, smokers and nonsmokers. Chem. Res. Toxicol., 10, 78–84.
• Casado, F. J., Sánchez, A. H. and Montaño, A., 2010. Reduction of acrylamide content of ripe olives by selected additives. Food Chemistry 119, 161–166.
• Ciesarová, Z., Kukurová, K., Mikušová, L., Basil, E., Polakovičová, P., Duchoňová, L., Vlček, M. and Šturdík, E., 2014. Nutritionally enhanced wheat-oat bread with reduced acrylamide level. Quality Assurance and Safety of Crops & Foods: 6 (3), 327-334.
• Dearfield, K.L., Douglas, G.R., Ehling, U.H., Moore, M.M., Sega, G.A. and Brusick, D.J., 1995. Acrylamide: a review of itsgenotoxicityand an assessment of heritablegenetic risk, Mutat. Res. 330 71–99.
• Dybing, E., Farmer, P.B., Andersen, M., Fennell T.R., Lalljie, S.P., Müller, D.J., Olin, S., Petersen, B.J., Schlatter, J., Scholz, G., Scimeca, J.A., Slimani, N., Törnqvist, M., Tuijtelaars, S. and Verger, P., 2005. Human exposure and internal dose assessments of acrylamide in food. Food Chem. Toxical; 43: 365-410.
• Exon J. H., 2006. A review of the toxicology of acrylamide. J Toxicol Environ Health B Crit. Rev; 9:397-412.
• Friedman, M., 2003. Chemistry, biochemistry, and safety of acrylamide. A review. J. Agric. Food Chem; 51:4504–26.
• Gonçalves Dias, F. F., Junior, S. B., Hantao, L. W., Augusto, F. and Sato, H. H., 2017. Acryalmide mitigation in French fries using native L-asparaginase from Aspergillus oryzae CCT 3940. Food Science and Technology Volume 76, Part B, 222-229.
• Gökmen, V., 2015. Acrylamide in Food: Analysis, Content and Potential Health Effects. Hacettepe Üniversitesi, Academic Press, Ankara.
• Hagmar, L., Tornqvist, M., Nordander, C., Rosen, I., Bruze, M., Kautiainen, A., Magnusson, A. L., Malmberg, B., Aprea, P., Granath, F. and Axmon, A., 2001. Health effects of occupational exposure to acrylamide using hemoglobin adducts as biomarkers of internal dose. Scand. J. WorkEnViron. Health, 27, 219-226.
• Hogervorst, J., 2009. Dietary acrylamide intake and human cancer risk. Datawyse-Universitaire Pers Maastricht.
• Isla, M.I., Vattuone, M.A. and Sampietro, A.R., 1998. Hydrolysis of sucrose within isolated vacuoles from Solanum tuberosum L. tubers. Planta 205:601–5.
• Karagöz, A., 2009. Akrilamid ve Gıdalarda Bulunuşu. TAF Prev Med Bull; 8 (2): 187-192
• Klauning, J. E., 2008. Acrylamide carcinogenity. J. Agric. Food. Chem., 56 (15): 5984-8
• Kocadağlı, T. and Gökmen, V., 2015. Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide. Acrylamide in Food; Sayfalar: 109-128.
• LoPachin, R. M., 2004. The changing view of acrylamide neurotoxicity. Neurotoxicology 25: 617-630.
• Luning, P. and Sanny, M., 2016. Acrylamide in Fried Potato Products. Acrylamide in Food, 159-179.
• Masi, C., Dinnella, C., Barnaba, M., Navarini, L. and Monteleone, E., 2013. Sensory properties of under-roasted coffee beverages. Journal of Food Science, 78 (8), S1290-S1300.
• Meghavarnam, A. K. and Janakiraman, S., 2017. Evaluation of acrylamide reduction potential of L-asparaginase from Fusarium culmorum (ASP-87) in starchy products. LWT-Food Science and Technology.
• Michalak, J., Gujska, E., Czarnowska-Kujawska, M. and Nowak, F., 2017. Effect of different home-cooking methods on acrylamide formation in pre-prepared croquettes. Journal of Food Composition and Analysis 56, 134–139.
• Morales, F.J. and Mesias, M., 2015. Analysis of Acrylamide in Coffee. Coffee in Health and Disease Prevention, Sayfalar 1013-1021.
• Morales, G., Jimenez, M., Garcia, O., Mendoza, M.R. and Beristain, C.I., 2014. Effect of natural extracts on the formation of acrylamide in fried potatoes. Food Science and Technology 58, 587-593.
• Muttucumaru, N., Powers, S. J., Elmore, J. S., Dodson, A., Briddon, A., Mottram, D. S. and Halford, N. G., 2017. Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation. Food Chemistry 220, 76–86.
• Palazoğlu, T. K. and Gökmen, V., 2008. Reduction of acrylamide level in French fries by employing a temperature program during frying . Journal of Agriculture and Food Chemistry, 56 (15), 6162-6166.
• Park, J.H. and Penning, T.M., 2009. Polyaromatic hydrocarbons. In: Stadler RH, Lineback DR, editors. Process induced food toxicants: occurence, formation, mitigation, and health risks. New Jersey: John Wiley & Sons, Inc.
• Rosen, J. and Hellenas, K.E., 2002. Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. Analyst;127:880–2.
• Sansano, M., Castello, M.L., Heredia, A. and Andres, A., 2016. Protective effect of chitosan on acrylamide formation in model and batter systems. Food Hydrocolloids 60, 1-6.
• Shipp, A., Lawrence, G., Gentry, R., McDonald, T., Bartow, H., Bounds, J., Macdonald N., Clewell, H., Allen, B. and Van Landingham C., 2006. Acrylamide: Review of toxicity data and dose-response analyses for cancer and noncancer effects. Critical Reviews in Toxicology, 36, 481–608.
• Sickles, D. W., Brady, S. T., Testino, A., Friedman, M. A. and Wrenn, R. W., 1996. Direct effect of the neurotoxican tacrylamide on kinesin-based microtubule motility. J. Neurosci. Res. 46:7-17.
• Soares, C., Alves, R. C. and Oliveira, M., 2015. Factors Affecting Acrlamide Levels in Coffee Beverages. Coffee in Health and Disease Prevention, sayfalar 217-224.
• Spencer, P. S. and Schaumburg, H. H., 1974. A review of acrylamide neurotoxicity. Part 1. Properties, uses and human exposure. Can. J. Neurol. Sci. 1:143-150.
• Tang, S., Avena-Bustillos, R. J., Lear, M., Sedej, I., Holstege, D. M., Friedman, M., McHugh, T. H. and Wang, S. C., 2016. Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives. Journal of Food Engineering 191, 124-130.
• Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S. and Tornqvist, M., 2000. Acrylamide: a cooking carcinogen? ChemRes Toxicol; 13:517–22. 5.
• Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S. and Tornqvist, M., 2002. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J. Agric. Food Chem; 50:4998–5006.
• Törnqvist, M., Ehrenberg, L. and Hagmar, L., 2000. Leakage of Acrylamides from a Tunnel Construction Work: Exposure Monitoring and Health Effects to Humans and Animals. MS for European ALARA Network workshop, Antwerp, Belgium, 1–8.
• Urbancic, S. Kolar, M.H., Dimitrijevic, D. and Demsar, L., 2014. Stabilization of sunflower oil and reduction of acrylamide formation of potato with rosemary extract during deep-fat frying. Food Science and Technology 57, 671-678.
• Virk-Baker, M.K., Nagy, T.R., Barnes, S. and Groopman, J., 2014. Dietary Acrylamide and Human Cancer: A systematic Review of Literature. Nutrition and Cancer, 66 (5): 774-790.
• Wenzl, T., Beatriz de la Calle, M. and Anklam, E., 2003. Analytical methods for the determination of acrylamide in food products; a review. Food Additives and Contaminants, 20 (10):885-902.
• Xu, F., Concha, M. and Elmore, J., 2016. The use of asparaginase to reduce acrylamide levels in cooked food. Food Chemistry 210:163-171.
• Yakıcı, T., 2012. Farklı Reçetelerle Üretilen Bisküvilerde Aroma ve Akrilamid Oluşumu. Namık Kemal Üniversitesi, Fen Bilimleri Enstitüsü, Yayımlanmamış Doktora Tezi, Tekirdağ.
• Yıldız, H. G., Palazoğlu, T. K., Miran, W., Kocadağlı, T. and Gökmen, V., 2017. Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies. Journal of Food Engineering, Volume 197, Sayfalar 17-23.
• Zyzak, D. V., Sanders, R. A., Stojanovic, M., Tallmadge, D. H., Eberhart, B. L., Ewald, D.K. and Villagran, M. D., 2003. Acrylamide formation mechanism in heated foods. Journal of Agricultural and Food Chemistry, 51(16), 4782–4787.