Page last updated: 2024-08-17

acrylamide and glutamine

acrylamide has been researched along with glutamine in 11 studies

Research

Studies (11)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's5 (45.45)29.6817
2010's2 (18.18)24.3611
2020's4 (36.36)2.80

Authors

AuthorsStudies
Blank, I; Guy, PA; Hau, J; Riediker, S; Robert, F; Robert, MC; Stadler, RH; Varga, N1
Bråthen, E; Kita, A; Knutsen, SH; Wicklund, T1
Chuda, Y; Kobayashi, A; Matsuura-Endo, C; Mori, M; Noda, T; Ohara-Takada, A; Ono, H; Takigawa, S; Tsuda, S; Yada, H; Yamauchi, H; Yoshida, M1
Albrecht, J; Aschner, M; Mutkus, L; Sidoryk, M; Wu, Q; Zielińska, M1
Curtis, TY; Elmore, JS; Halford, NG; Hook, S; Mottram, DS; Muttucumaru, N; Parry, MA; Powers, SJ; Shewry, PR1
He, B; Jia, M; Rao, Z; Xu, M1
Daniali, G; Jinap, S; Sanny, M; Tan, CP1
Chi, H; Chia, SR; Jiao, L; Lu, F; Lu, Z; Show, PL; Tao, Y; Zhang, C1
El-Ghany, MNA; Khalil, NM; Rodríguez-Couto, S1
Chen, X; Jia, W; Jiao, J; Liu, X; Wan, X; Wang, A; Wang, Q; Zhang, L; Zhang, Y; Zhu, L; Zhuang, P1
Bachir, N; Haddarah, A; Pujola, M; Sepulcre, F1

Trials

1 trial(s) available for acrylamide and glutamine

ArticleYear
Metabolomics strategy comprehensively unveils the effect of catechins intervention on the biomarkers of exposure to acrylamide and biomarkers of cardiometabolic risk.
    Environment international, 2022, Volume: 169

    Topics: Acrylamide; Adult; Alanine; Animals; Antioxidants; Aspartic Acid; Biomarkers; Capsules; Cardiovascular Diseases; Catechin; Citric Acid; Glutamic Acid; Glutamine; Glycolipids; Humans; Ketoglutaric Acids; Metabolomics; Phenylalanine; Polyphenols; Rats; Tea

2022

Other Studies

10 other study(ies) available for acrylamide and glutamine

ArticleYear
Acrylamide from Maillard reaction products.
    Nature, 2002, Oct-03, Volume: 419, Issue:6906

    Topics: Acrylamide; Amino Acids; Asparagine; Food; Glucose; Glutamine; Glycosides; Hot Temperature; Maillard Reaction; Methionine

2002
Addition of glycine reduces the content of acrylamide in cereal and potato products.
    Journal of agricultural and food chemistry, 2005, Apr-20, Volume: 53, Issue:8

    Topics: Acrylamide; Bread; Edible Grain; Food Handling; Glutamine; Glycine; Hot Temperature; Solanum tuberosum

2005
Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying.
    Bioscience, biotechnology, and biochemistry, 2005, Volume: 69, Issue:7

    Topics: Acrylamide; Amino Acids; Asparagine; Aspartic Acid; Carbohydrate Metabolism; Chromatography, High Pressure Liquid; Cold Temperature; Color; Cooking; Food Handling; Food Preservation; Fructose; Glucose; Glutamic Acid; Glutamine; Solanum tuberosum; Time Factors

2005
Acrylamide stimulates glutamine uptake in Fischer 344 rat astrocytes by a mechanism involving upregulation of the amino acid transport system N.
    Annals of the New York Academy of Sciences, 2005, Volume: 1053

    Topics: Acrylamide; Amino Acid Transport Systems; Amino Acid Transport Systems, Neutral; Animals; Astrocytes; Cells, Cultured; Glutamine; Histidine; Rats; Rats, Inbred F344; Reverse Transcriptase Polymerase Chain Reaction; RNA, Messenger; Up-Regulation

2005
Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing.
    Journal of agricultural and food chemistry, 2009, Feb-11, Volume: 57, Issue:3

    Topics: Acrylamide; Amino Acids; Asparagine; Crosses, Genetic; Environment; Flour; Food Handling; Genotype; Glutamine; Hot Temperature; Seeds; Triticum

2009
Cloning, expression, and characterization of L-asparaginase from a newly isolated Bacillus subtilis B11-06.
    Journal of agricultural and food chemistry, 2013, Oct-02, Volume: 61, Issue:39

    Topics: Acrylamide; Asparaginase; Bacillus subtilis; Bacterial Proteins; Cloning, Molecular; Enzyme Stability; Food Contamination; Food Handling; Gene Expression; Glutamine; Hot Temperature; Hydrogen-Ion Concentration; Isoenzymes; Kinetics; Plant Roots; Recombinant Proteins; Solanum tuberosum

2013
Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system.
    Food chemistry, 2018, Apr-15, Volume: 245

    Topics: Acrylamide; Amino Acids; Asparagine; Cooking; Glutamine; Palm Oil; Soybean Oil; Temperature

2018
Characterization of a novel type I l-asparaginase from Acinetobacter soli and its ability to inhibit acrylamide formation in potato chips.
    Journal of bioscience and bioengineering, 2020, Volume: 129, Issue:6

    Topics: Acinetobacter; Acrylamide; Asparaginase; Asparagine; Enzyme Stability; Escherichia coli; Glutamine; Snacks; Solanum tuberosum

2020
Characterization of Penicillium crustosum L-asparaginase and its acrylamide alleviation efficiency in roasted coffee beans at non-cytotoxic levels.
    Archives of microbiology, 2021, Volume: 203, Issue:5

    Topics: Acrylamide; Asparaginase; Asparagine; Coffea; Electrophoresis, Polyacrylamide Gel; Glutamine; Molecular Weight; Penicillium; Seeds; Soil Microbiology; Substrate Specificity

2021
Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models.
    Food chemistry, 2023, May-15, Volume: 408

    Topics: Acrylamide; Amino Acids; Asparagine; Cooking; Fructose; Glucose; Glutamine; Hot Temperature; Solanum tuberosum; Sucrose; Sugars

2023