Compounds > acrylamide
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acrylamide and n(6)-carboxymethyllysine

acrylamide has been researched along with n(6)-carboxymethyllysine in 6 studies

Research

Studies (6)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's0 (0.00)29.6817
2010's5 (83.33)24.3611
2020's1 (16.67)2.80

Authors

AuthorsStudies
Fiore, A; Fogliano, V; Palermo, M1
Helou, C; Jacolot, P; Loaëc, G; Niquet-Léridon, C; Tessier, FJ1
Cheng, L; Jin, C; Zhang, Y1
de Almeida Lima, D; Markowicz Bastos, DH; Sampaio, GR; Soares, RA; Trevisan, AJ1
Mildner-Szkudlarz, S; Piechowska, P; Przygoński, K; Wojtowicz, E; Zawirska-Wojtasiak, R1
Chen, J; He, Z; Jiao, Y; Li, Y; Liu, G; Qin, F; Quan, W; Wang, Z; Xue, C; Zeng, M1

Other Studies

6 other study(ies) available for acrylamide and n(6)-carboxymethyllysine

ArticleYear
Okara promoted acrylamide and carboxymethyl-lysine formation in bakery products.
    Journal of agricultural and food chemistry, 2012, Oct-10, Volume: 60, Issue:40

    Topics: Acrylamide; Cooking; Dietary Fiber; Flour; Food Analysis; Furaldehyde; Lysine; Maillard Reaction; Plant Proteins; Polysaccharides; Soy Foods

2012
Acrylamide, 5-hydroxymethylfurfural and N(ε)-carboxymethyl-lysine in coffee substitutes and instant coffees.
    Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2014, Volume: 31, Issue:4

    Topics: Acrylamide; Coffee; Food Analysis; Food Contamination; Furaldehyde; Lysine; Reproducibility of Results

2014
Investigation of variations in the acrylamide and N(ε) -(carboxymethyl) lysine contents in cookies during baking.
    Journal of food science, 2014, Volume: 79, Issue:5

    Topics: Acrylamide; Antioxidants; Bread; Chromatography, Liquid; Cooking; Diet; Food Contamination; Hot Temperature; Humans; Lysine; Maillard Reaction; Mass Spectrometry

2014
Influence of home cooking conditions on Maillard reaction products in beef.
    Food chemistry, 2016, Apr-01, Volume: 196

    Topics: Acrylamide; Color; Cooking; Diet, Diabetic; Hot Temperature; Humans; Lysine; Maillard Reaction; Red Meat

2016
Bioactivity of selected materials for coffee substitute.
    PloS one, 2018, Volume: 13, Issue:11

    Topics: Acrylamide; Antioxidants; Beverages; Carbolines; Cichorium intybus; Cynara scolymus; Furans; Harmine; Lysine; Phytochemicals

2018
Simultaneous generation of acrylamide, β-carboline heterocyclic amines and advanced glycation ends products in an aqueous Maillard reaction model system.
    Food chemistry, 2020, Dec-01, Volume: 332

    Topics: Acrylamide; Amines; Asparagine; Carbolines; Chromatography, Gas; Chromatography, High Pressure Liquid; Glucose; Glycation End Products, Advanced; Harmine; Hot Temperature; Lysine; Maillard Reaction; Models, Biological; Pyruvaldehyde

2020