These are the sources and citations used to research Chem EE. This bibliography was generated on Cite This For Me on

  • Website

    Why does Food Brown when Cooked

    In-text: (Scienceofcooking.com, n.d.)

    Your Bibliography: Scienceofcooking.com. (n.d.). Why does Food Brown when Cooked. [online] Available at: http://www.scienceofcooking.com/maillard_reaction.htm [Accessed 3 Oct. 2017].

  • Website

    Maillard reaction mechanism - hard core chemistry - Food Crumbles - The Food Science Blog

    In-text: (Food Crumbles - The Food Science Blog, n.d.)

    Your Bibliography: Food Crumbles - The Food Science Blog. (n.d.). Maillard reaction mechanism - hard core chemistry - Food Crumbles - The Food Science Blog. [online] Available at: https://foodcrumbles.com/maillard-reaction-mechanism-hard-core-chemistry/ [Accessed 3 Oct. 2017].

  • Website

    Helmensteine, A. M.

    These Are the Amino Acid Structures

    2017

    In-text: (Helmensteine, 2017)

    Your Bibliography: Helmensteine, A. (2017). These Are the Amino Acid Structures. [online] ThoughtCo. Available at: https://www.thoughtco.com/amino-acid-structures-4054180 [Accessed 3 Oct. 2017].

  • Journal

    Muttucumaru, N., Powers, S., Elmore, J., Briddon, A., Mottram, D. and Halford, N.

    Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato

    2014 - Annals of Applied Biology

    In-text: (Muttucumaru et al., 2014)

    Your Bibliography: Muttucumaru, N., Powers, S., Elmore, J., Briddon, A., Mottram, D. and Halford, N. (2014). Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato. Annals of Applied Biology, 164(2), pp.286-300.

  • Journal

    Zyzak, D. V., Sanders, R. A., Stojanovic, M., Tallmadge, D. H., Eberhart, B. L., Ewald, D. K., Gruber, D. C., Morsch, T. R., Strothers, M. A., Rizzi, G. P. and Villagran, M. D.

    Acrylamide Formation Mechanism in Heated Foods

    2003 - Journal of Agricultural and Food Chemistry

    In-text: (Zyzak et al., 2003)

    Your Bibliography: Zyzak, D., Sanders, R., Stojanovic, M., Tallmadge, D., Eberhart, B., Ewald, D., Gruber, D., Morsch, T., Strothers, M., Rizzi, G. and Villagran, M. (2003). Acrylamide Formation Mechanism in Heated Foods. Journal of Agricultural and Food Chemistry, [online] 51(16), pp.4782-4787. Available at: https://www.ncbi.nlm.nih.gov/pubmed/14705913 [Accessed 27 Dec. 2017].

  • Journal

    Blank, I., Robert, F., Goldmann, T., Pollien, P., Varga, N., Devaud, S., Saucy, F., Huynh-Ba, T. and Stadler, R. H.

    Mechanisms of Acrylamide Formation

    Advances in Experimental Medicine and Biology

    In-text: (Blank et al., n.d.)

    Your Bibliography: Blank, I., Robert, F., Goldmann, T., Pollien, P., Varga, N., Devaud, S., Saucy, F., Huynh-Ba, T. and Stadler, R. (n.d.). Mechanisms of Acrylamide Formation. Advances in Experimental Medicine and Biology, pp.171-189.

  • Website

    Yarnell, A.

    C&EN: TODAY'S HEADLINES - ACRYLAMIDE MYSTERY SOLVED

    2002 - American Chemical Society

    In-text: (Yarnell, 2002)

    Your Bibliography: Yarnell, A. (2002). C&EN: TODAY'S HEADLINES - ACRYLAMIDE MYSTERY SOLVED. [online] Pubs.acs.org. Available at: http://pubs.acs.org/cen/topstory/8040/8040notw2.html [Accessed 17 Nov. 2017].

  • Website

    Acrylamide | European Food Safety Authority

    2017 - European Food Safety Authority

    In-text: (Efsa.europa.eu, 2017)

    Your Bibliography: Efsa.europa.eu. (2017). Acrylamide | European Food Safety Authority. [online] Available at: http://www.efsa.europa.eu/en/topics/topic/acrylamide [Accessed 7 Nov. 2017].

  • Website

    Alteri, R., Kalidas, M., Gadd, L. and Stump-Sutliff, K.

    Acrylamide

    2015 - American Cancer Society

    In-text: (Alteri et al., 2015)

    Your Bibliography: Alteri, R., Kalidas, M., Gadd, L. and Stump-Sutliff, K. (2015). Acrylamide. [online] Cancer.org. Available at: https://www.cancer.org/cancer/cancer-causes/acrylamide.html [Accessed 22 Nov. 2017].

  • Website

    Food Composition Databases Show Foods -- Potatoes, flesh and skin, raw

    United States Department of Agriculture Agricultural Research Service

    In-text: (Ndb.nal.usda.gov, n.d.)

    Your Bibliography: Ndb.nal.usda.gov. (n.d.). Food Composition Databases Show Foods -- Potatoes, flesh and skin, raw. [online] Available at: https://ndb.nal.usda.gov/ndb/foods/show/3080?fgcd=&manu=&lfacet=&format=Full&count=&max=50&offset=&sort=default&order=asc&qlookup=11352&ds=&qt=&qp=&qa=&qn=&q=&ing= [Accessed 22 Nov. 2017].

  • Website

    Food Composition Databases Show Foods -- Sweet potato, raw, unprepared

    United States Department of Agriculture Agricultural Research Service

    In-text: (Ndb.nal.usda.gov, n.d.)

    Your Bibliography: Ndb.nal.usda.gov. (n.d.). Food Composition Databases Show Foods -- Sweet potato, raw, unprepared. [online] Available at: https://ndb.nal.usda.gov/ndb/foods/show/3207?fgcd=&manu=&lfacet=&format=&count=&max=50&offset=&sort=default&order=asc&qlookup=sweet+potato&ds=&qt=&qp=&qa=&qn=&q=&ing= [Accessed 22 Nov. 2017].

  • Website

    Food Composition Databases Show Foods -- Yam, raw

    United States Department of Agriculture Agricultural Research Service

    In-text: (Ndb.nal.usda.gov, n.d.)

    Your Bibliography: Ndb.nal.usda.gov. (n.d.). Food Composition Databases Show Foods -- Yam, raw. [online] Available at: https://ndb.nal.usda.gov/ndb/foods/show/3266?fgcd=&manu=&lfacet=&format=Full&count=&max=50&offset=&sort=default&order=asc&qlookup=11601&ds=&qt=&qp=&qa=&qn=&q=&ing= [Accessed 22 Nov. 2017].

  • Website

    Food Composition Databases Show Foods -- Cassava, raw

    United States Department of Agriculture Agricultural Research Service

    In-text: (Ndb.nal.usda.gov, n.d.)

    Your Bibliography: Ndb.nal.usda.gov. (n.d.). Food Composition Databases Show Foods -- Cassava, raw. [online] Available at: https://ndb.nal.usda.gov/ndb/foods/show/2907?fgcd=&manu=&lfacet=&format=&count=&max=50&offset=&sort=default&order=asc&qlookup=cassava&ds=&qt=&qp=&qa=&qn=&q=&ing= [Accessed 22 Nov. 2017].

  • Website

    Food Composition Databases Show Foods -- PICTSWEET, TURNIP GREENS WITH DICED TURNIPS, UPC: 070560891080

    United States Department of Agriculture Agricultural Research Service

    In-text: (Ndb.nal.usda.gov, n.d.)

    Your Bibliography: Ndb.nal.usda.gov. (n.d.). Food Composition Databases Show Foods -- PICTSWEET, TURNIP GREENS WITH DICED TURNIPS, UPC: 070560891080. [online] Available at: https://ndb.nal.usda.gov/ndb/foods/show/141123?fgcd=&manu=&lfacet=&format=&count=&max=50&offset=&sort=default&order=asc&qlookup=turnips&ds=&qt=&qp=&qa=&qn=&q=&ing= [Accessed 22 Nov. 2017].

  • Website

    Polyacrylamide

    Truth in aging

    In-text: (Truthinaging.com, n.d.)

    Your Bibliography: Truthinaging.com. (n.d.). Polyacrylamide. [online] Available at: https://www.truthinaging.com/ingredients/polyacrylamide [Accessed 1 Dec. 2017].

  • E-book or PDF

    Polymerization of acrylamide with a redox system in aqueous solution

    University of Cincinnati

    In-text: (Polymerization of acrylamide with a redox system in aqueous solution, n.d.)

    Your Bibliography: Polymerization of acrylamide with a redox system in aqueous solution. (n.d.). [ebook] University of Cincinnati, pp.1-2. Available at: http://www.eng.uc.edu/~beaucag/Classes/IntrotoPolySci/Solution%20Polymerization%20of%20acrylamide%20with%20a%20redox%20system.pdf [Accessed 2 Dec. 2017].

  • Website

    Ceolin, V. and Ghia, C.

    THE FENTON REACTION: pro-oxydant role of vitamin C

    2014 - Pathway detail

    In-text: (Ceolin and Ghia, 2014)

    Your Bibliography: Ceolin, V. and Ghia, C. (2014). THE FENTON REACTION: pro-oxydant role of vitamin C. [online] Flipper.diff.org. Available at: http://flipper.diff.org/app/pathways/6861 [Accessed 2 Dec. 2017].

  • Website

    Fenton's reaction

    Lenntech

    In-text: (Lenntech.com, n.d.)

    Your Bibliography: Lenntech.com. (n.d.). Fenton's reaction. [online] Available at: https://www.lenntech.com/fenton-reaction.htm [Accessed 2 Dec. 2017].

  • Journal

    Colombani, D.

    Chain-growth control in free radical polymerization

    1997 - Progress in Polymer Science

    In-text: (Colombani, 1997)

    Your Bibliography: Colombani, D. (1997). Chain-growth control in free radical polymerization. Progress in Polymer Science, 22(8), pp.1649-1720.

  • Journal

    Zavada, S., Battsengel, T. and Scott, T.

    Radical-Mediated Enzymatic Polymerizations

    2016 - International Journal of Molecular Sciences

    In-text: (Zavada, Battsengel and Scott, 2016)

    Your Bibliography: Zavada, S., Battsengel, T. and Scott, T. (2016). Radical-Mediated Enzymatic Polymerizations. International Journal of Molecular Sciences, 17(2), p.195.

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