339 related articles for article (PubMed ID: 18624441)
1. Acrylamide and pyrazine formation in model systems containing asparagine.
Koutsidis G; De la Fuente A; Dimitriou C; Kakoulli A; Wedzicha BL; Mottram DS
J Agric Food Chem; 2008 Aug; 56(15):6105-12. PubMed ID: 18624441
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Investigations on the promoting effect of ammonium hydrogencarbonate on the formation of acrylamide in model systems.
Amrein TM; Andres L; Manzardo GG; Amado R
J Agric Food Chem; 2006 Dec; 54(26):10253-61. PubMed ID: 17177568
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Identification and monitoring of intermediates and products in the acrylamide pathway using online analysis.
Channell GA; Wulfert F; Taylor AJ
J Agric Food Chem; 2008 Aug; 56(15):6097-104. PubMed ID: 18624448
[TBL] [Abstract][Full Text] [Related]
7. Correlation of acrylamide generation in thermally processed model systems of asparagine and glucose with color formation, amounts of pyrazines formed, and antioxidative properties of extracts.
Ehling S; Shibamoto T
J Agric Food Chem; 2005 Jun; 53(12):4813-9. PubMed ID: 15941321
[TBL] [Abstract][Full Text] [Related]
8. Further insight into thermally and pH-induced generation of acrylamide from glucose/asparagine model systems.
Perez Locas C; Yaylayan VA
J Agric Food Chem; 2008 Aug; 56(15):6069-74. PubMed ID: 18624447
[TBL] [Abstract][Full Text] [Related]
9. Acrylamide formation mechanism in heated foods.
Zyzak DV; Sanders RA; Stojanovic M; Tallmadge DH; Eberhart BL; Ewald DK; Gruber DC; Morsch TR; Strothers MA; Rizzi GP; Villagran MD
J Agric Food Chem; 2003 Jul; 51(16):4782-7. PubMed ID: 14705913
[TBL] [Abstract][Full Text] [Related]
10. Acrylamide formation from asparagine under low-moisture Maillard reaction conditions. 1. Physical and chemical aspects in crystalline model systems.
Robert F; Vuataz G; Pollien P; Saucy F; Alonso MI; Bauwens I; Blank I
J Agric Food Chem; 2004 Nov; 52(22):6837-42. PubMed ID: 15506824
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar model system.
Claeys WL; De Vleeschouwer K; Hendrickx ME
J Agric Food Chem; 2005 Dec; 53(26):9999-10005. PubMed ID: 16366686
[TBL] [Abstract][Full Text] [Related]
13. Effect of pyridoxamine on acrylamide formation in a glucose/asparagine model system.
Arribas-Lorenzo G; Morales FJ
J Agric Food Chem; 2009 Feb; 57(3):901-9. PubMed ID: 19143489
[TBL] [Abstract][Full Text] [Related]
14. Ultra high-performance liquid chromatography-tandem mass spectrometry for the simultaneous analysis of asparagine, sugars, and acrylamide in Maillard reactions.
Zhang Y; Ren Y; Jiao J; Li D; Zhang Y
Anal Chem; 2011 May; 83(9):3297-304. PubMed ID: 21462916
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Formation of pyrazines in Maillard model systems of lysine-containing dipeptides.
Van Lancker F; Adams A; De Kimpe N
J Agric Food Chem; 2010 Feb; 58(4):2470-8. PubMed ID: 20121201
[TBL] [Abstract][Full Text] [Related]
17. A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system.
Gökmen V; Senyuva HZ
Food Addit Contam; 2006 Apr; 23(4):348-54. PubMed ID: 16546881
[TBL] [Abstract][Full Text] [Related]
18. Investigations on the effect of antioxidant type and concentration and model system matrix on acrylamide formation in model Maillard reaction systems.
Constantinou C; Koutsidis G
Food Chem; 2016 Apr; 197(Pt A):769-75. PubMed ID: 26617015
[TBL] [Abstract][Full Text] [Related]
19. Role of curcumin in the conversion of asparagine into acrylamide during heating.
Hamzalıoğlu A; Mogol BA; Lumaga RB; Fogliano V; Gökmen V
Amino Acids; 2013 Jun; 44(6):1419-26. PubMed ID: 22143430
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
