Crossref

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2. Effects of different brewing conditions on acrylamide levels in Turkish black tea and health risk assessment

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3. Low molecular weight chitosan attenuates acrylamide-induced toxicity in Drosophila melanogaster

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4. Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit?

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5. Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies

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6. The levels of heavy metal, acrylamide, nitrate, nitrite, N-nitrosamine compounds in brewed black tea and health risk assessment: Türkiye

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7. Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey

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8. Estimation of the Dietary Acrylamide Exposure of the Turkish Population: An Emerging Threat for Human Health

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9. Mitigating Toxic Compounds in Deep-Fried Meat: The Antioxidant Potential of Edible Coatings

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10. Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review

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