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	1.	Correlations between the amounts of free asparagine and saccharides present in commercial cereal flours in the United Kingdom and the generation of acrylamide during cooking. [electronic resource] by Hamlet, Colin G Sadd, Peter A Liang, Li Producer: 20080929 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Application of positive ion chemical ionisation and tandem mass spectrometry combined with gas chromatography to the trace level analysis of ethyl carbamate in bread. [electronic resource] by Hamlet, Colin G Jayaratne, Sanal M Morrison, Carol Producer: 20050923 In: Rapid communications in mass spectrometry : RCM vol. 19 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effectiveness of methods for reducing acrylamide in bakery products. [electronic resource] by Sadd, Peter A Hamlet, Colin G Liang, Li Producer: 20080929 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Generation of monochloropropanediols (MCPDs) in model dough systems. 2. Unleavened doughs. [electronic resource] by Hamlet, Colin G Sadd, Peter A Gray, David A Producer: 20040507 In: Journal of agricultural and food chemistry vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Generation of monochloropropanediols (MCPDs) in model dough systems. 1. Leavened doughs. [electronic resource] by Hamlet, Colin G Sadd, Peter A Gray, David A Producer: 20040507 In: Journal of agricultural and food chemistry vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)