Compounds > acrylamide
Page last updated: 2024-08-17

acrylamide and glyoxal

acrylamide has been researched along with glyoxal in 5 studies

Research

Studies (5)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's1 (20.00)29.6817
2010's3 (60.00)24.3611
2020's1 (20.00)2.80

Authors

AuthorsStudies
De la Fuente, A; Dimitriou, C; Kakoulli, A; Koutsidis, G; Mottram, DS; Wedzicha, BL1
Constantinou, C; Koutsidis, G1
Forterre, P; Ishino, S; Ishino, Y; Marguet, E; Richarme, G1
Abdallah, J; Mihoub, M; Richarme, G1
Gökmen, V; Hamzalıoğlu, A1

Other Studies

5 other study(ies) available for acrylamide and glyoxal

ArticleYear
Acrylamide and pyrazine formation in model systems containing asparagine.
    Journal of agricultural and food chemistry, 2008, Aug-13, Volume: 56, Issue:15

    Topics: Acrylamide; Asparagine; Fructose; Gas Chromatography-Mass Spectrometry; Glyoxal; Hot Temperature; Maillard Reaction; Models, Chemical; Pyrazines; Schiff Bases

2008
Investigations on the effect of antioxidant type and concentration and model system matrix on acrylamide formation in model Maillard reaction systems.
    Food chemistry, 2016, Apr-15, Volume: 197, Issue:Pt A

    Topics: Acrylamide; Antioxidants; Asparagine; Glucose; Glyoxal; Hot Temperature; Maillard Reaction; Models, Biological; Models, Chemical; Starch; Zea mays

2016
DJ-1 family Maillard deglycases prevent acrylamide formation.
    Biochemical and biophysical research communications, 2016, 09-23, Volume: 478, Issue:3

    Topics: Acrylamide; Asparagine; Fructose; Glucose; Glyoxal; Maillard Reaction; Multigene Family; Protein Deglycase DJ-1; Pyrococcus furiosus

2016
Protein Repair from Glycation by Glyoxals by the DJ-1 Family Maillard Deglycases.
    Advances in experimental medicine and biology, 2017, Volume: 1037

    Topics: Acrylamide; Animals; Arginine; Bacteria; Bacterial Proteins; Cysteine; Glycation End Products, Advanced; Glycosylation; Glyoxal; Humans; Lysine; Maillard Reaction; Protein Deglycase DJ-1; Protein Processing, Post-Translational

2017
5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling.
    Food chemistry, 2020, Jul-15, Volume: 318

    Topics: Acrylamide; Amino Acids; Coffee; Deoxyglucose; Food-Processing Industry; Furaldehyde; Glucose; Glyoxal; Hot Temperature; Kinetics; Pyruvaldehyde; Sucrose

2020