193 related articles for article (PubMed ID: 32145542)
1. 5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling.
Hamzalıoğlu A; Gökmen V
Food Chem; 2020 Jul; 318():126467. PubMed ID: 32145542
[TBL] [Abstract][Full Text] [Related]
2. Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study.
Göncüoğlu Taş N; Gökmen V
Food Chem; 2017 Apr; 221():1911-1922. PubMed ID: 27979180
[TBL] [Abstract][Full Text] [Related]
3. In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation.
Kocadağlı T; Göncüoğlu N; Hamzalıoğlu A; Gökmen V
Food Funct; 2012 Sep; 3(9):970-5. PubMed ID: 22796869
[TBL] [Abstract][Full Text] [Related]
4. Acrylamide formation and antioxidant activity in coffee during roasting - A systematic study.
Schouten MA; Tappi S; Angeloni S; Cortese M; Caprioli G; Vittori S; Romani S
Food Chem; 2021 May; 343():128514. PubMed ID: 33187741
[TBL] [Abstract][Full Text] [Related]
5. Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system.
Kocadağlı T; Gökmen V
Food Chem; 2016 Nov; 211():892-902. PubMed ID: 27283710
[TBL] [Abstract][Full Text] [Related]
6. Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine.
Nguyen HT; van der Fels-Klerx HJI; van Boekel MAJS
Food Chem; 2017 Sep; 230():14-23. PubMed ID: 28407894
[TBL] [Abstract][Full Text] [Related]
7. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type.
Nguyen HT; Van der Fels-Klerx HJ; Peters RJ; Van Boekel MA
Food Chem; 2016 Feb; 192():575-85. PubMed ID: 26304386
[TBL] [Abstract][Full Text] [Related]
8. A novel UHPLC method for determining the degree of coffee roasting by analysis of furans.
Macheiner L; Schmidt A; Karpf F; Mayer HK
Food Chem; 2021 Mar; 341(Pt 1):128165. PubMed ID: 33038777
[TBL] [Abstract][Full Text] [Related]
9. Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach.
Kocadağlı T; Gökmen V
J Agric Food Chem; 2016 Aug; 64(32):6333-42. PubMed ID: 27477785
[TBL] [Abstract][Full Text] [Related]
10. Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions.
Qi Y; Zhang H; Zhang H; Wu G; Wang L; Qian H; Qi X
J Agric Food Chem; 2018 Nov; 66(47):12536-12543. PubMed ID: 30396275
[TBL] [Abstract][Full Text] [Related]
11. Determination of acrylamide during roasting of coffee.
Bagdonaite K; Derler K; Murkovic M
J Agric Food Chem; 2008 Aug; 56(15):6081-6. PubMed ID: 18624446
[TBL] [Abstract][Full Text] [Related]
12. Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars.
Bertuzzi T; Martinelli E; Mulazzi A; Rastelli S
Food Chem; 2020 Jan; 303():125372. PubMed ID: 31446360
[TBL] [Abstract][Full Text] [Related]
13. Effect of various roasting, extraction and drinking conditions on furan and 5-hydroxymethylfurfural levels in coffee.
Park SH; Jo A; Lee KG
Food Chem; 2021 Oct; 358():129806. PubMed ID: 33933949
[TBL] [Abstract][Full Text] [Related]
14. Effect of hydroxytyrosol and olive leaf extract on 1,2-dicarbonyl compounds, hydroxymethylfurfural and advanced glycation endproducts in a biscuit model.
Navarro M; Morales FJ
Food Chem; 2017 Feb; 217():602-609. PubMed ID: 27664677
[TBL] [Abstract][Full Text] [Related]
15. Multiresponse kinetic modelling of α-dicarbonyl compounds formation in fruit juices during storage.
Gürsul Aktağ I; Gökmen V
Food Chem; 2020 Aug; 320():126620. PubMed ID: 32203837
[TBL] [Abstract][Full Text] [Related]
16. Formation of 5-hydroxymethyl-2-furfural (HMF) and 5-hydroxymethyl-2-furoic acid during roasting of coffee.
Murkovic M; Bornik MA
Mol Nutr Food Res; 2007 Apr; 51(4):390-4. PubMed ID: 17357981
[TBL] [Abstract][Full Text] [Related]
17. Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine.
Gökmen V; Kocadağlı T; Göncüoğlu N; Mogol BA
Food Chem; 2012 May; 132(1):168-74. PubMed ID: 26434276
[TBL] [Abstract][Full Text] [Related]
18. Acrylamide, 5-hydroxymethylfurfural and N(ε)-carboxymethyl-lysine in coffee substitutes and instant coffees.
Loaëc G; Jacolot P; Helou C; Niquet-Léridon C; Tessier FJ
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014 Apr; 31(4):593-604. PubMed ID: 24460803
[TBL] [Abstract][Full Text] [Related]
19. Processing effects on acrylamide content in roasted coffee production.
Esposito F; Fasano E; De Vivo A; Velotto S; Sarghini F; Cirillo T
Food Chem; 2020 Jul; 319():126550. PubMed ID: 32169765
[TBL] [Abstract][Full Text] [Related]
20. Inhibitory mechanism of quercetin against the formation of 5-(hydroxymethyl)-2-furaldehyde in buckwheat flour bread by ultra-performance liquid chromatography coupled with high-resolution tandem mass spectrometry.
Zhang Y; An X
Food Res Int; 2017 May; 95():68-81. PubMed ID: 28395827
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
