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Anton Pfefferle
Anton Pfefferle
Food science
Chemistry
Acrylamide
Biochemistry
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3
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238
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Acrylamide in a fried potato dish (rösti) from restaurants in Zurich, Switzerland
2016
Food Additives & Contaminants Part B-surveillance
Gregor McCombie
Maurus Biedermann
Sandra Biedermann-Brem
Gaby Suter
Angela Eicher
Anton Pfefferle
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Citations (8)
How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking
2003
European Food Research and Technology
Sandra Biedermann-Brem
Anja Noti
Koni Grob
Daniel Imhof
Diego Bazzocco
Anton Pfefferle
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Citations (105)
French fries with less than 100 μg/kg acrylamide. A collaboration between cooks and analysts
2003
European Food Research and Technology
Koni Grob
Maurus Biedermann
Sandra Biedermann-Brem
Anja Noti
Daniel Imhof
Thomas M. Amrein
Anton Pfefferle
Diego Bazzocco
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Citations (125)
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