acrylamide has been researched along with chlorogenic acid in 6 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 2 (33.33) | 24.3611 |
| 2020's | 4 (66.67) | 2.80 |
| Authors | Studies |
|---|---|
| Fessenden, K; Heap, M; Rommens, CM; Shakya, R | 1 |
| Bai, W; Cai, Y; Huang, C; Jiang, S; Li, Y; Ou, S; Qiu, R; Wang, Y; Yu, M; Zhang, Q; Zhang, Z; Zhou, H; Zou, Y | 1 |
| Koh, GH; Lee, T; Mok, C; Park, H; Puligundla, P; Yoon, J | 1 |
| Corrêa, CLO; das Merces Penha, E; Dos Anjos, MR; Freitas-Silva, O; Gottschalk, LMF; Luna, AS; Pacheco, S | 1 |
| Angeloni, S; Caprioli, G; Cortese, M; Romani, S; Schouten, MA; Tappi, S; Vittori, S | 1 |
| Čošić, Z; Dite Hunjek, D; Levaj, B; Pedisić, S; Pelaić, Z; Repajić, M | 1 |
6 other study(ies) available for acrylamide and chlorogenic acid
| Article | Year |
|---|---|
Tastier and healthier alternatives to French fries.
Topics: Acrylamide; Antioxidants; Ascorbic Acid; Asparagine; Carbohydrates; Chemical Phenomena; Chlorogenic Acid; Cooking; Diet, Fat-Restricted; Dietary Carbohydrates; Dietary Fats; Humans; Maillard Reaction; Plant Tubers; Quality Control; Sensation; Sodium Chloride, Dietary; Solanum tuberosum; Taste; Water | 2010 |
Chlorogenic acid increased acrylamide formation through promotion of HMF formation and 3-aminopropionamide deamination.
Topics: Acrylamide; beta-Alanine; Chlorogenic Acid; Deamination; Flavones; Food Contamination; Maillard Reaction; Models, Chemical; Oxidation-Reduction; Quinones | 2014 |
Degradation of benzopyrene and acrylamide in roasted coffee beans by corona discharge plasma jet (CDPJ) and its effects on biochemical and sensory properties.
Topics: Acrylamide; Alkaloids; Benzopyrenes; Biochemical Phenomena; Caffeine; Chlorogenic Acid; Coffee; Cooking; Electronic Nose; Hot Temperature | 2020 |
Use of asparaginase for acrylamide mitigation in coffee and its influence on the content of caffeine, chlorogenic acid, and caffeic acid.
Topics: Acrylamide; Asparaginase; Caffeic Acids; Caffeine; Chlorogenic Acid; Chromatography, High Pressure Liquid; Coffee; Hydrolysis; Solid Phase Extraction; Tandem Mass Spectrometry | 2021 |
Acrylamide formation and antioxidant activity in coffee during roasting - A systematic study.
Topics: Acrylamide; Alkaloids; Antioxidants; Chromatography, High Pressure Liquid; Coffea; Coffee; Food-Processing Industry; Hot Temperature; Plant Extracts; Quinic Acid | 2021 |
Chemical constituents of fresh-cut potato as affected by cultivar, age, storage, and cooking.
Topics: Acrylamide; Catechin; Chlorogenic Acid; Cooking; Dietary Sugars; Food Handling; Phenols; Plant Tubers; Principal Component Analysis; Solanum tuberosum | 2021 |