Thermal processing methods and acrylamide formation in grain-based foods: a focus on temperature, time, and moisture

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Erkıran Z. G., Navruz Varlı S.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.252, pp.1-14, 2026 (SCI-Expanded, Scopus)

  • Publication Type: Article / Review
  • Volume: 252
  • Publication Date: 2026
  • Doi Number: 10.1007/s00217-026-05115-7
  • Journal Name: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Journal Indexes: Scopus, Science Citation Index Expanded (SCI-EXPANDED), ABI/INFORM, BIOSIS, Chemical Abstracts Core, Compendex, Hospitality & Tourism Complete, Hospitality & Tourism Index
  • Page Numbers: pp.1-14
  • Open Archive Collection: AVESIS Open Access Collection
  • Gazi University Affiliated: Yes