246 related articles for article (PubMed ID: 28150529)
1. Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods.
Žilić S; Dodig D; Basić Z; Vančetović J; Titan P; Đurić N; Tolimir N
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 May; 34(5):705-713. PubMed ID: 28150529
[TBL] [Abstract][Full Text] [Related]
2. Correlations between the amounts of free asparagine and saccharides present in commercial cereal flours in the United Kingdom and the generation of acrylamide during cooking.
Hamlet CG; Sadd PA; Liang L
J Agric Food Chem; 2008 Aug; 56(15):6145-53. PubMed ID: 18624440
[TBL] [Abstract][Full Text] [Related]
3. Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions.
Žilić S; Aktağ IG; Dodig D; Filipović M; Gökmen V
Food Res Int; 2020 Jun; 132():109109. PubMed ID: 32331630
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Adding pulse flours to cereal-based snacks and bakery products: An overview of free asparagine quantification methods and mitigation strategies of acrylamide formation in foods.
Sá AGA; House JD
Compr Rev Food Sci Food Saf; 2024 Jan; 23(1):e13260. PubMed ID: 38284574
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Genetic variation and possible SNP markers for breeding wheat with low-grain asparagine, the major precursor for acrylamide formation in heat-processed products.
Emebiri LC
J Sci Food Agric; 2014 May; 94(7):1422-9. PubMed ID: 24122675
[TBL] [Abstract][Full Text] [Related]
8. Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating.
Yıltırak S; Kocadağlı T; Çelik EE; Özkaynak Kanmaz E; Gökmen V
J Agric Food Chem; 2021 Aug; 69(32):9419-9433. PubMed ID: 34374283
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. 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]
12. 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]
13. 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]
14. 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]
15. Effects of Fungicide Treatment on Free Amino Acid Concentration and Acrylamide-Forming Potential in Wheat.
Curtis TY; Powers SJ; Halford NG
J Agric Food Chem; 2016 Dec; 64(51):9689-9696. PubMed ID: 27977182
[TBL] [Abstract][Full Text] [Related]
16. 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]
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. 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]
19. Factors influencing acrylamide formation in gingerbread.
Amrein TM; Schönbächler B; Escher F; Amadò R
Adv Exp Med Biol; 2005; 561():431-46. PubMed ID: 16438317
[TBL] [Abstract][Full Text] [Related]
20. Reducing Acrylamide Formation Potential by Targeting Free Asparagine Accumulation in Seeds.
Oliver SL; Yobi A; Flint-Garcia S; Angelovici R
J Agric Food Chem; 2024 Mar; 72(12):6089-6095. PubMed ID: 38483189
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
