These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

628 related articles for article (PubMed ID: 12368844)

  • 1. Acrylamide is formed in the Maillard reaction.
    Mottram DS; Wedzicha BL; Dodson AT
    Nature; 2002 Oct; 419(6906):448-9. PubMed ID: 12368844
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Acrylamide from Maillard reaction products.
    Stadler RH; Blank I; Varga N; Robert F; Hau J; Guy PA; Robert MC; Riediker S
    Nature; 2002 Oct; 419(6906):449-50. PubMed ID: 12368845
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Impact of harvest year on amino acids and sugars in potatoes and effect on acrylamide formation during frying.
    Viklund GA; Olsson KM; Sjöholm IM; Skog KI
    J Agric Food Chem; 2008 Aug; 56(15):6180-4. PubMed ID: 18624433
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Formation of vinylogous compounds in model Maillard reaction systems.
    Stadler RH; Verzegnassi L; Varga N; Grigorov M; Studer A; Riediker S; Schilter B
    Chem Res Toxicol; 2003 Oct; 16(10):1242-50. PubMed ID: 14565766
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Factors that influence the acrylamide content of heated foods.
    Rydberg P; Eriksson S; Tareke E; Karlsson P; Ehrenberg L; Törnqvist M
    Adv Exp Med Biol; 2005; 561():317-28. PubMed ID: 16438308
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Investigations on the effect of amino acids on acrylamide, pyrazines, and Michael addition products in model systems.
    Koutsidis G; Simons SP; Thong YH; Haldoupis Y; Mojica-Lazaro J; Wedzicha BL; Mottram DS
    J Agric Food Chem; 2009 Oct; 57(19):9011-5. PubMed ID: 19739658
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Gas chromatographic investigation of acrylamide formation in browning model systems.
    Yasuhara A; Tanaka Y; Hengel M; Shibamoto T
    J Agric Food Chem; 2003 Jul; 51(14):3999-4003. PubMed ID: 12822936
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans.
    Sung WC; Chang YW; Chou YH; Hsiao HI
    Food Chem; 2018 Mar; 243():141-144. PubMed ID: 29146320
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The use of asparaginase to reduce acrylamide levels in cooked food.
    Xu F; Oruna-Concha MJ; Elmore JS
    Food Chem; 2016 Nov; 210():163-71. PubMed ID: 27211635
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The effect of high pressure-high temperature processing conditions on acrylamide formation and other Maillard reaction compounds.
    De Vleeschouwer K; Van der Plancken I; Van Loey A; Hendrickx ME
    J Agric Food Chem; 2010 Nov; 58(22):11740-8. PubMed ID: 20973553
    [TBL] [Abstract][Full Text] [Related]  

  • 11. In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the maillard reaction.
    Stadler RH; Robert F; Riediker S; Varga N; Davidek T; Devaud S; Goldmann T; Hau J; Blank I
    J Agric Food Chem; 2004 Aug; 52(17):5550-8. PubMed ID: 15315399
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain.
    Di Francesco A; Mari M; Ugolini L; Parisi B; Genovese J; Lazzeri L; Baraldi E
    Int J Food Microbiol; 2019 Jan; 289():168-173. PubMed ID: 30253309
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Reduction in Dietary Acrylamide Exposure-Impact of Potatoes with Low Acrylamide Potential.
    Tran NL; Barraj LM; Collinge S
    Risk Anal; 2017 Sep; 37(9):1754-1767. PubMed ID: 27866376
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Chemistry, biochemistry, and safety of acrylamide. A review.
    Friedman M
    J Agric Food Chem; 2003 Jul; 51(16):4504-26. PubMed ID: 14705871
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Review of methods for the reduction of dietary content and toxicity of acrylamide.
    Friedman M; Levin CE
    J Agric Food Chem; 2008 Aug; 56(15):6113-40. PubMed ID: 18624452
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Toward a kinetic model for acrylamide formation in a glucose-asparagine reaction system.
    Knol JJ; van Loon WA; Linssen JP; Ruck AL; van Boekel MA; Voragen AG
    J Agric Food Chem; 2005 Jul; 53(15):6133-9. PubMed ID: 16029007
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Genetic, physiological, and environmental factors affecting acrylamide concentration in fried potato products.
    Silva EM; Simon PW
    Adv Exp Med Biol; 2005; 561():371-86. PubMed ID: 16438312
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The effect of cooking on acrylamide and its precursors in potato, wheat and rye.
    Elmore JS; Koutsidis G; Dodson AT; Mottram DS; Wedzicha BL
    Adv Exp Med Biol; 2005; 561():255-69. PubMed ID: 16438303
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Acrylamide in foods: a review of the science and future considerations.
    Lineback DR; Coughlin JR; Stadler RH
    Annu Rev Food Sci Technol; 2012; 3():15-35. PubMed ID: 22136129
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.
    Parker JK; Balagiannis DP; Higley J; Smith G; Wedzicha BL; Mottram DS
    J Agric Food Chem; 2012 Sep; 60(36):9321-31. PubMed ID: 22924541
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 32.