BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

166 related articles for article (PubMed ID: 19639978)

  • 1. Inhibitory mechanism of naringenin against carcinogenic acrylamide formation and nonenzymatic browning in Maillard model reactions.
    Cheng KW; Zeng X; Tang YS; Wu JJ; Liu Z; Sze KH; Chu IK; Chen F; Wang M
    Chem Res Toxicol; 2009 Aug; 22(8):1483-9. PubMed ID: 19639978
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Trapping of phenylacetaldehyde as a key mechanism responsible for naringenin's inhibitory activity in mutagenic 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine formation.
    Cheng KW; Wong CC; Cho CK; Chu IK; Sze KH; Lo C; Chen F; Wang M
    Chem Res Toxicol; 2008 Oct; 21(10):2026-34. PubMed ID: 18702534
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Formation of styrene during the Maillard reaction is negligible.
    Goldmann T; Davidek T; Gouezec E; Blank I; Bertholet MC; Stadler R
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 May; 26(5):583-94. PubMed ID: 19680933
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Direct trapping of acrylamide as a key mechanism for niacin's inhibitory activity in carcinogenic acrylamide formation.
    Zeng X; Kong RP; Cheng KW; Du Y; Tang YS; Chu IK; Lo C; Sze KH; Chen F; Wang M
    Chem Res Toxicol; 2010 Apr; 23(4):802-7. PubMed ID: 20235591
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Reduction of acrylamide and its kinetics by addition of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) in asparagine-glucose microwave heating system.
    Zhang Y; Ying T; Zhang Y
    J Food Sci; 2008 Mar; 73(2):C60-6. PubMed ID: 18298717
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Influence of processing parameters on acrylamide formation during frying of potatoes.
    Taubert D; Harlfinger S; Henkes L; Berkels R; Schömig E
    J Agric Food Chem; 2004 May; 52(9):2735-9. PubMed ID: 15113184
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Biological effects of Maillard browning products that may affect acrylamide safety in food: biological effects of Maillard products.
    Friedman M
    Adv Exp Med Biol; 2005; 561():135-56. PubMed ID: 16438296
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Influence of thermal processing conditions on acrylamide generation and browning in a potato model system.
    Amrein TM; Limacher A; Conde-Petit B; Amado R; Escher F
    J Agric Food Chem; 2006 Aug; 54(16):5910-6. PubMed ID: 16881694
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. 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]  

  • 14. 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]  

  • 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. Contribution of lipid oxidation products to acrylamide formation in model systems.
    Zamora R; Hidalgo FJ
    J Agric Food Chem; 2008 Aug; 56(15):6075-80. PubMed ID: 18624449
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries.
    Zhang Y; Chen J; Zhang X; Wu X; Zhang Y
    J Agric Food Chem; 2007 Jan; 55(2):523-8. PubMed ID: 17227088
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model.
    Kukurová K; Morales FJ; Bednáriková A; Ciesarová Z
    Mol Nutr Food Res; 2009 Dec; 53(12):1532-9. PubMed ID: 19824015
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 9.