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Formation of Furan, Alkylfurans and Acrylamide during Breakfast Cereal Manufacturing: Comparison of Model Experiments with Industrial Processes Lipinski S; Becker M; Lindekamp N; Humpf H; Cramer B (2026) In: Food Control, 179, 111598. doi:10.1016/j.foodcont.2025.111598 Research article (journal) \| Peer reviewed \| Published
Impact of Physicochemical Parameters on the Furan, Alkylfuran, and Acrylamide Formation during Extrusion Cooking of Breakfast Cereals Lipinski, Sarah; Becker, Marlen; Meyer, Jens Chr.; Nowakowski, Christine; Humpf, Hans-Ulrich; Cramer, Benedikt (2025) In: ACS Food Science & Technology, 2025. doi:10.1021/acsfoodscitech.4c00727 Research article (journal) \| Peer reviewed \| Published
Determination of furan and alkylfuran in breakfast cereals from the European market and their correlation with acrylamide levels Lipinski, S.; Lindekamp, N.; Funck, N.; Cramer, B.; Humpf, H.-U. (2023) In: European Food Research and Technology, 2023. doi:10.1007/s00217-023-04374-y Research article (journal) \| Peer reviewed \| Published