BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

138 related articles for article (PubMed ID: 38483189)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 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. Reduction in Dietary Acrylamide Exposure-Impact of Potatoes with Low Acrylamide Potential.
    Tran NL; Barraj LM; Collinge S
    Risk Anal; 2017 Sep; 37(9):1754-1767. PubMed ID: 27866376
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Genetic and agronomic approaches to decreasing acrylamide precursors in crop plants.
    Halford NG; Muttucumaru N; Curtis TY; Parry MA
    Food Addit Contam; 2007; 24 Suppl 1():26-36. PubMed ID: 17687697
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Acrylamide in roasted almonds and hazelnuts.
    Amrein TM; Lukac H; Andres L; Perren R; Escher F; Amadò R
    J Agric Food Chem; 2005 Oct; 53(20):7819-25. PubMed ID: 16190636
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Review of methods for the reduction of dietary content and toxicity of acrylamide.
    Friedman M; Levin CE
    J Agric Food Chem; 2008 Aug; 56(15):6113-40. PubMed ID: 18624452
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Current issues in dietary acrylamide: formation, mitigation and risk assessment.
    Pedreschi F; Mariotti MS; Granby K
    J Sci Food Agric; 2014 Jan; 94(1):9-20. PubMed ID: 23939985
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast Cereals.
    Morales FJ; Mesías M; Delgado-Andrade C
    Nutrients; 2020 May; 12(5):. PubMed ID: 32423099
    [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. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.