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.
185 related articles for article (PubMed ID: 23768004)
1. Effects of nitrogen and sulfur fertilization on free amino acids, sugars, and acrylamide-forming potential in potato. Muttucumaru N; Powers SJ; Elmore JS; Mottram DS; Halford NG J Agric Food Chem; 2013 Jul; 61(27):6734-42. PubMed ID: 23768004 [TBL] [Abstract][Full Text] [Related]
2. Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation. Elmore JS; Mottram DS; Muttucumaru N; Dodson AT; Parry MA; Halford NG J Agric Food Chem; 2007 Jun; 55(13):5363-6. PubMed ID: 17530773 [TBL] [Abstract][Full Text] [Related]
3. Effects of water availability on free amino acids, sugars, and acrylamide-forming potential in potato. Muttucumaru N; Powers SJ; Elmore JS; Mottram DS; Halford NG J Agric Food Chem; 2015 Mar; 63(9):2566-75. PubMed ID: 25703028 [TBL] [Abstract][Full Text] [Related]
4. Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation. Halford NG; Muttucumaru N; Powers SJ; Gillatt PN; Hartley L; Elmore JS; Mottram DS J Agric Food Chem; 2012 Dec; 60(48):12044-55. PubMed ID: 23126451 [TBL] [Abstract][Full Text] [Related]
5. Low-Acrylamide French Fry Acceptance: A Pilot Study. Johnson AM; Porter G; Camire ME J Food Sci; 2019 Dec; 84(12):3717-3725. PubMed ID: 31762028 [TBL] [Abstract][Full Text] [Related]
6. Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato. Muttucumaru N; Powers S; Elmore J; Briddon A; Mottram D; Halford N Ann Appl Biol; 2014 Jan; 164(2):286-300. PubMed ID: 25540460 [TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. Tuber-specific silencing of the acid invertase gene substantially lowers the acrylamide-forming potential of potato. Ye J; Shakya R; Shrestha P; Rommens CM J Agric Food Chem; 2010 Dec; 58(23):12162-7. PubMed ID: 21049996 [TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. Photosynthetic assimilation of ¹⁴C into amino acids in potato (Solanum tuberosum) and asparagine in the tubers. Muttucumaru N; Keys AJ; Parry MA; Powers SJ; Halford NG Planta; 2014 Jan; 239(1):161-70. PubMed ID: 24126722 [TBL] [Abstract][Full Text] [Related]
13. 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]
14. Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products. Zhu X; Gong H; He Q; Zeng Z; Busse JS; Jin W; Bethke PC; Jiang J Plant Biotechnol J; 2016 Feb; 14(2):709-18. PubMed ID: 26079224 [TBL] [Abstract][Full Text] [Related]
15. Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003. De Wilde T; De Meulenaer B; Mestdagh F; Govaert Y; Vandeburie S; Ooghe W; Fraselle S; Demeulemeester K; Van Peteghem C; Calus A; Degroodt JM; Verhé R J Agric Food Chem; 2006 Jan; 54(2):404-8. PubMed ID: 16417297 [TBL] [Abstract][Full Text] [Related]
16. Analysis of Maillard reaction precursors and secondary metabolites in Chilean potatoes and neoformed contaminants during frying. García-Ríos D; Hernández I; Alvaro JE; Pedreschi F; Campos D; Behn A; Pedreschi R Food Chem; 2024 Dec; 460(Pt 1):140478. PubMed ID: 39032302 [TBL] [Abstract][Full Text] [Related]
19. Effect of excessive nitrogen on levels of amino acids and sugars, and differential response to post-harvest cold storage in potato (Solanum tuberosum L.) tubers. Zhang H; Liu X; Song B; Nie B; Wei Zhang ; Zhao Z Plant Physiol Biochem; 2020 Dec; 157():38-46. PubMed ID: 33069979 [TBL] [Abstract][Full Text] [Related]
20. Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying. Ohara-Takada A; Matsuura-Endo C; Chuda Y; Ono H; Yada H; Yoshida M; Kobayashi A; Tsuda S; Takigawa S; Noda T; Yamauchi H; Mori M Biosci Biotechnol Biochem; 2005 Jul; 69(7):1232-8. PubMed ID: 16041124 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]