269 related articles for article (PubMed ID: 15713054)
1. Measurement of acrylamide and its precursors in potato, wheat, and rye model systems.
Elmore JS; Koutsidis G; Dodson AT; Mottram DS; Wedzicha BL
J Agric Food Chem; 2005 Feb; 53(4):1286-93. PubMed ID: 15713054
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Free amino acids and sugars in rye grain: implications for acrylamide formation.
Curtis TY; Powers SJ; Balagiannis D; Elmore JS; Mottram DS; Parry MA; Rakszegi M; Bedö Z; Shewry PR; Halford NG
J Agric Food Chem; 2010 Feb; 58(3):1959-69. PubMed ID: 20055414
[TBL] [Abstract][Full Text] [Related]
4. Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems.
Amrein TM; Bachmann S; Noti A; Biedermann M; Barbosa MF; Biedermann-Brem S; Grob K; Keiser A; Realini P; Escher F; Amadó R
J Agric Food Chem; 2003 Aug; 51(18):5556-60. PubMed ID: 12926914
[TBL] [Abstract][Full Text] [Related]
5. Acrylamide in French fries: influence of free amino acids and sugars.
Becalski A; Lau BP; Lewis D; Seaman SW; Hayward S; Sahagian M; Ramesh M; Leclerc Y
J Agric Food Chem; 2004 Jun; 52(12):3801-6. PubMed ID: 15186100
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Acrylamide-asparagine relationship in baked/toasted wheat and rye breads.
Granby K; Nielsen NJ; Hedegaard RV; Christensen T; Kann M; Skibsted LH
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Aug; 25(8):921-9. PubMed ID: 18608496
[TBL] [Abstract][Full Text] [Related]
8. Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation.
Zhu F; Cai YZ; Ke J; Corke H
J Sci Food Agric; 2010 Oct; 90(13):2254-62. PubMed ID: 20629114
[TBL] [Abstract][Full Text] [Related]
9. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.
Palazoğlu TK; Savran D; Gökmen V
J Food Sci; 2010; 75(1):E25-9. PubMed ID: 20492162
[TBL] [Abstract][Full Text] [Related]
10. Reducing acrylamide precursors in raw materials derived from wheat and potato.
Muttucumaru N; Elmore JS; Curtis T; Mottram DS; Parry MA; Halford NG
J Agric Food Chem; 2008 Aug; 56(15):6167-72. PubMed ID: 18624429
[TBL] [Abstract][Full Text] [Related]
11. Investigation of the influence of different moisture levels on acrylamide formation/elimination reactions using multiresponse analysis.
De Vleeschouwer K; Van der Plancken I; Van Loey A; Hendrickx ME
J Agric Food Chem; 2008 Aug; 56(15):6460-70. PubMed ID: 18597471
[TBL] [Abstract][Full Text] [Related]
12. Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing.
Curtis TY; Muttucumaru N; Shewry PR; Parry MA; Powers SJ; Elmore JS; Mottram DS; Hook S; Halford NG
J Agric Food Chem; 2009 Feb; 57(3):1013-21. PubMed ID: 19143525
[TBL] [Abstract][Full Text] [Related]
13. Impact of extraction conditions on the content of acrylamide in model systems and food.
Goldmann T; Perisset A; Bertholet MC; Stadler RH; Petersson EV; Hellenäs KE
Food Addit Contam; 2006 May; 23(5):437-45. PubMed ID: 16644590
[TBL] [Abstract][Full Text] [Related]
14. Acrylamide in home-prepared roasted potatoes.
Skog K; Viklund G; Olsson K; Sjöholm I
Mol Nutr Food Res; 2008 Mar; 52(3):307-12. PubMed ID: 18320571
[TBL] [Abstract][Full Text] [Related]
15. Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation.
Muttucumaru N; Powers SJ; Elmore JS; Dodson A; Briddon A; Mottram DS; Halford NG
Food Chem; 2017 Apr; 220():76-86. PubMed ID: 27855938
[TBL] [Abstract][Full Text] [Related]
16. Development and experimental validation of a frying model to estimate acrylamide levels in French fries.
Palazoğlu TK; Gökmen V
J Food Sci; 2008 Apr; 73(3):E109-14. PubMed ID: 18387104
[TBL] [Abstract][Full Text] [Related]
17. Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads.
Claus A; Schreiter P; Weber A; Graeff S; Herrmann W; Claupein W; Schieber A; Carle R
J Agric Food Chem; 2006 Nov; 54(23):8968-76. PubMed ID: 17090149
[TBL] [Abstract][Full Text] [Related]
18. Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips.
Matsuura-Endo C; Ohara-Takada A; Chuda Y; Ono H; Yada H; Yoshida M; Kobayashi A; Tsuda S; Takigawa S; Noda T; Yamauchi H; Mori M
Biosci Biotechnol Biochem; 2006 May; 70(5):1173-80. PubMed ID: 16717419
[TBL] [Abstract][Full Text] [Related]
19. Pyrolytic acrylamide formation from purified wheat gluten and gluten-supplemented wheat bread rolls.
Claus A; Weisz GM; Schieber A; Carle R
Mol Nutr Food Res; 2006 Jan; 50(1):87-93. PubMed ID: 16317786
[TBL] [Abstract][Full Text] [Related]
20. Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network.
Serpen A; Gökmen V
Mol Nutr Food Res; 2007 Apr; 51(4):383-9. PubMed ID: 17357985
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]