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Journal Abstract Search

220 related items for PubMed ID: 22143430

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  • 4. 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 01; 132(1):168-74. PubMed ID: 26434276
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  • 5. 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 03; 52(22):6837-42. PubMed ID: 15506824
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  • 8. A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system.
    Gökmen V, Senyuva HZ.
    Food Addit Contam; 2006 Apr 03; 23(4):348-54. PubMed ID: 16546881
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  • 14. Study on formation of acrylamide in asparagine-sugar microwave heating systems using UPLC-MS/MS analytical method.
    Zhang Y, Fang H, Zhang Y.
    Food Chem; 2008 May 15; 108(2):542-50. PubMed ID: 26059132
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  • 15. Effects of certain polyphenols and extracts on furans and acrylamide formation in model system, and total furans during storage.
    Oral RA, Dogan M, Sarioglu K.
    Food Chem; 2014 Jan 01; 142():423-9. PubMed ID: 24001861
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  • 16. Conversion of 3-aminopropionamide and 3-alkylaminopropionamides into acrylamide in model systems.
    Zamora R, Delgado RM, Hidalgo FJ.
    Mol Nutr Food Res; 2009 Dec 01; 53(12):1512-20. PubMed ID: 19746374
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