Page last updated: 2024-08-17

acrylamide and trazodone hydrochloride

acrylamide has been researched along with trazodone hydrochloride in 49 studies

Research

Studies (49)

Timeframe	Studies, this research(%)	All Research%
pre-1990	0 (0.00)	18.7374
1990's	1 (2.04)	18.2507
2000's	18 (36.73)	29.6817
2010's	18 (36.73)	24.3611
2020's	12 (24.49)	2.80

Authors

Authors	Studies
Krishnan, M; Nguyen, HT	1
Aman, P; Andersson, R; Rosén, J; Surdyk, N	1
Lai, EP; Miller, JD; Zhou, SN	1
Dodson, AT; Elmore, JS; Koutsidis, G; Mottram, DS; Wedzicha, BL	2
Levine, RA; Smith, RE	1
Carle, R; Claus, A; Schieber, A; Weisz, GM	1
Cai, Z; Jiao, J; Ren, Y; Zhang, Y	1
Corradini, MG; Peleg, M	1
Dodson, AT; Elmore, JS; Halford, NG; Mottram, DS; Muttucumaru, N; Parry, M; Shewry, PR	1
Carle, R; Claupein, W; Claus, A; Graeff, S; Herrmann, W; Schieber, A; Schreiter, P; Weber, A	1
Granvogl, M; Koehler, P; Schieberle, P; Tucher, SV; Wieser, H	1
Christensen, T; Granby, K; Hedegaard, RV; Kann, M; Nielsen, NJ; Skibsted, LH	1
Curtis, T; Elmore, JS; Halford, NG; Mottram, DS; Muttucumaru, N; Parry, MA	1
Elmore, JS; Halford, NG; Mottram, DS; Muttucumaru, N; Parker, JK	1
Peng, F; Ren, JL; Sun, RC	1
Curtis, TY; Elmore, JS; Halford, NG; Hook, S; Mottram, DS; Muttucumaru, N; Parry, MA; Powers, SJ; Shewry, PR	1
Levine, RA; Ryan, SM	1
Anese, M; Bortolomeazzi, R; Foschia, M; Quarta, B	1
Ahmad, E; Fatima, S; Khan, MM; Khan, RH	1
Alamri, MS; Berzonsky, W; Lu, H; Mergoum, M; Ohm, JB; Rugg, M; Simsek, S	1
Bartkevics, V; Bartkiene, E; Jakobsone, I; Juodeikiene, G; Pugajeva, I; Vidmantiene, D	1
Emebiri, LC	1
Varzakas, T	1
Holgado, F; Márquez-Ruiz, G; Mesías, M; Morales, FJ	1
Curtis, TY; Halford, NG; Powers, SJ	1
Nguyen, HT; van Boekel, MAJS; van der Fels-Klerx, HJI	1
Liu, J; Liu, X; Liu, Y; Man, Y	1
Bartkevics, V; Bartkiene, E; Juodeikiene, G; Krungleviciute, V; Pugajeva, I; Zadeike, D	1
Kadivar, M; Nasiri Esfahani, B; Shahedi, M; Soleimanian-Zad, S	1
Chen, Y; Fu, Z; Lu, J; Yoo, MJY; Zhang, L; Zhou, W	1
Anseeuw, L; Bodson, B; Jacquet, N; Lecart, B; Njeumen, P; Renier, M; Richel, A; Vanderschuren, H	1
Bartkevics, V; Bartkiene, E; Cizeikiene, D; Juodeikiene, G; Krungleviciute, V; Pugajeva, I; Zadeike, D	1
Leiser, WL; Longin, CFH; Rapp, M; Schwadorf, K; Würschum, T	1
Namir, M; Rabie, MA; Rabie, NA; Ramadan, MF	1
Mildner-Szkudlarz, S; Piechowska, P; Różańska, M; Waśkiewicz, A; Zawirska-Wojtasiak, R	1
Cirlini, M; Dall'Asta, C; Generotti, S; Suman, M	1
Aktağ, IG; Dodig, D; Filipović, M; Gökmen, V; Žilić, S	1
Halford, NG; Oddy, J; Raffan, S	1
Arslan-Tontul, S; Candal Uslu, C; Erbaş, M; Gülcan, Ü; Mutlu, C	1
Belkova, B; Chytilova, L; Hajslova, J; Kocourek, V; Kyselka, J; Mastovska, K; Slukova, M	1
Cammilleri, G; Ferrantelli, V; Galluzzo, FG; Lo Cascio, G; Macaluso, A; Pantano, L; Pulvirenti, A; Vella, A	1
Belović, M; Ciesarová, Z; Daško, Ľ; Horváthová, J; Jelemenská, V; Kukurová, K; Torbica, A	1
Çelik, EE; Gökmen, V; Kocadağlı, T; Özkaynak Kanmaz, E; Yıltırak, S	1
Badiale-Furlong, E; Borba, VS; Cerqueira, MB; Lemos, AC; Scaglioni, PT; Souza, MCMBN	1
Borczak, B; Doskočil, I; Fołta, M; Kapusta-Duch, J; Leszczyńska, T; Sikora, M; Szewczyk, A; Zięć, G	1
Fogliano, V; Fryganas, C; Romani, S; Schouten, MA; Tappi, S	1
Badiale-Furlong, E; Barnes Rodrigues Cerqueira, M; Cunha Lemos, A; Paiva Rodrigues, MH; Simões de Borba, V	1
Badiale-Furlong, E; Borba, VS; Cerqueira, MBR; Lemos, AC	1

Reviews

4 review(s) available for acrylamide and trazodone hydrochloride

Article	Year
Reducing acrylamide precursors in raw materials derived from wheat and potato. Journal of agricultural and food chemistry, 2008, Aug-13, Volume: 56, Issue:15 Topics: Acrylamide; Asparagine; Breeding; Carbohydrates; Carcinogens; Genotype; Hot Temperature; Maillard Reaction; Plants, Genetically Modified; Solanum tuberosum; Triticum	2008
Quality and Safety Aspects of Cereals (Wheat) and Their Products. Critical reviews in food science and nutrition, 2016, Nov-17, Volume: 56, Issue:15 Topics: Acrylamide; Bread; Edible Grain; Flour; Food Contamination; Food Handling; Food Quality; Food Safety; Genotype; Mycotoxins; Triticum	2016
The Sulphur Response in Wheat Grain and Its Implications for Acrylamide Formation and Food Safety. International journal of molecular sciences, 2020, May-29, Volume: 21, Issue:11 Topics: Acrylamide; Acrylamides; Asparagine; Carbon; Catalysis; Edible Grain; Food Contamination; Food Safety; Glutathione; Kinetics; Maillard Reaction; Nitrogen; RNA-Seq; Solubility; Starch; Sulfur; Triticum	2020
Processing contaminants in wheat-based foods - a systematic review, meta-analysis and bibliometric analysis. Critical reviews in food science and nutrition, 2023, Volume: 63, Issue:22 Topics: Acrylamide; Acrylamides; Bibliometrics; Bread; Food Contamination; Food Safety; Triticum	2023

Other Studies

45 other study(ies) available for acrylamide and trazodone hydrochloride

Article	Year
Drying acrylamide slab gels for fluorography without using gel drier and vacuum pump. Analytical biochemistry, 1990, May-15, Volume: 187, Issue:1 Topics: Acrylamide; Acrylamides; Electrophoresis, Gel, Two-Dimensional; Electrophoresis, Polyacrylamide Gel; Gels; Methods; Photofluorography; Plant Proteins; Triticum	1990
Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread. Journal of agricultural and food chemistry, 2004, Apr-07, Volume: 52, Issue:7 Topics: Acrylamide; Asparagine; Bread; Cooking; Fructose; Reproducibility of Results; Saccharomyces cerevisiae; Temperature; Time Factors; Triticum	2004
Analysis of wheat extracts for ochratoxin A by molecularly imprinted solid-phase extraction and pulsed elution. Analytical and bioanalytical chemistry, 2004, Volume: 378, Issue:8 Topics: Acrylamide; Calibration; Chromatography, Affinity; Hydrogen-Ion Concentration; Molecular Structure; Ochratoxins; Polymers; Sensitivity and Specificity; Time Factors; Triticum	2004
Measurement of acrylamide and its precursors in potato, wheat, and rye model systems. Journal of agricultural and food chemistry, 2005, Feb-23, Volume: 53, Issue:4 Topics: Acrylamide; Amino Acids; Asparagine; Carbohydrates; Hot Temperature; Secale; Solanum tuberosum; Triticum; Water	2005
Sources of variability of acrylamide levels in a cracker model. Journal of agricultural and food chemistry, 2005, Jun-01, Volume: 53, Issue:11 Topics: Acrylamide; Amino Acids; Antioxidants; Carbohydrates; Flour; Food Analysis; Hot Temperature; Plant Oils; Sodium Bicarbonate; Triticum	2005
Pyrolytic acrylamide formation from purified wheat gluten and gluten-supplemented wheat bread rolls. Molecular nutrition & food research, 2006, Volume: 50, Issue:1 Topics: Acrylamide; alpha-Amylases; Amides; Amino Acids; Cinnamates; Flour; Glutens; Hot Temperature; Sodium Chloride; Starch; Triticum	2006
The effect of cooking on acrylamide and its precursors in potato, wheat and rye. Advances in experimental medicine and biology, 2005, Volume: 561 Topics: Acrylamide; Amino Acids; Asparagine; Carbohydrates; Chromatography; Cooking; Food Analysis; Food Contamination; Food Handling; Ions; Maillard Reaction; Secale; Solanum tuberosum; Temperature; Time Factors; Triticum; Water	2005
Sensitive isotope dilution liquid chromatography/electrospray ionization tandem mass spectrometry method for the determination of acrylamide in chocolate. Food additives and contaminants, 2006, Volume: 23, Issue:3 Topics: Acrylamide; Cacao; Calibration; Candy; Chromatography, Liquid; Food Contamination; Indicator Dilution Techniques; Nuts; Prunus; Reproducibility of Results; Spectrometry, Mass, Electrospray Ionization; Triticum	2006
Linear and non-linear kinetics in the synthesis and degradation of acrylamide in foods and model systems. Critical reviews in food science and nutrition, 2006, Volume: 46, Issue:6 Topics: Acrylamide; Bread; Chemical Phenomena; Chemistry, Physical; Coffee; Cooking; Flour; Food Analysis; Food Preservation; Hot Temperature; Kinetics; Mathematics; Models, Chemical; Models, Theoretical; Secale; Solanum tuberosum; Thermodynamics; Triticum	2006
Formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheat. Journal of agricultural and food chemistry, 2006, Nov-15, Volume: 54, Issue:23 Topics: Acrylamide; Asparagine; Flour; Gas Chromatography-Mass Spectrometry; Sulfates; Triticum	2006
Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads. Journal of agricultural and food chemistry, 2006, Nov-15, Volume: 54, Issue:23 Topics: Acrylamide; alpha-Amylases; Asparagine; Bread; Carbohydrates; Flour; Gas Chromatography-Mass Spectrometry; Maillard Reaction; Peptide Hydrolases; Secale; Triticum	2006
Influence of sulfur fertilization on the amounts of free amino acids in wheat. correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking. Journal of agricultural and food chemistry, 2007, May-16, Volume: 55, Issue:10 Topics: Acrylamide; Amino Acids; beta-Alanine; Bread; Fertilizers; Flour; Hot Temperature; Sulfur; Triticum	2007
Acrylamide-asparagine relationship in baked/toasted wheat and rye breads. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2008, Volume: 25, Issue:8 Topics: Acrylamide; Asparagine; Bread; Carcinogens; Cooking; Denmark; Diet; Flour; Food Technology; Hot Temperature; Humans; Maillard Reaction; Risk Assessment; Secale; Triticum	2008
Effects of plant sulfur nutrition on acrylamide and aroma compounds in cooked wheat. Journal of agricultural and food chemistry, 2008, Aug-13, Volume: 56, Issue:15 Topics: Acrylamide; Agriculture; Asparagine; Carbohydrates; Chemical Phenomena; Chemistry, Physical; Flour; Hot Temperature; Odorants; Species Specificity; Sulfur; Triticum; Volatilization	2008
Preparation of hemicellulosic derivatives with bifunctional groups in different media. Journal of agricultural and food chemistry, 2008, Dec-10, Volume: 56, Issue:23 Topics: Acrylamide; Organic Chemicals; Polysaccharides; Sodium Hydroxide; Triticum	2008
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
Determining the effect of calcium cations on acrylamide formation in cooked wheat products using a model system. Journal of agricultural and food chemistry, 2009, Aug-12, Volume: 57, Issue:15 Topics: Acrylamide; Calcium; Cations; Food Handling; Hydrogen-Ion Concentration; Models, Biological; Triticum	2009
Effect of low-temperature long-time pre-treatment of wheat on acrylamide concentration in short dough biscuits. Molecular nutrition & food research, 2009, Volume: 53, Issue:12 Topics: Acrylamide; Asparagine; Bread; Color; Cooking; Dietary Sucrose; Flour; Food Contamination; Food Technology; Hot Temperature; Seeds; Time Factors; Triticum; Water	2009
More stable structure of wheat germ lipase at low pH than its native state. Biochimie, 2010, Volume: 92, Issue:7 Topics: Acrylamide; Circular Dichroism; Enzyme Stability; Guanidine; Hydrogen-Ion Concentration; Lipase; Molecular Weight; Naphthalenesulfonates; Protein Denaturation; Protein Folding; Protein Structure, Secondary; Protein Structure, Tertiary; Protein Subunits; Spectrometry, Fluorescence; Temperature; Triticum	2010
Effect of pre-harvest sprouting on physicochemical changes of proteins in wheat. Journal of the science of food and agriculture, 2014, Jan-30, Volume: 94, Issue:2 Topics: Acrylamide; Asparagine; Bread; Cooking; Diet; Genotype; Germination; Hot Temperature; Humans; Peptide Hydrolases; Plant Proteins; Seeds; Triticum; Water	2014
Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread. International journal of food sciences and nutrition, 2013, Volume: 64, Issue:7 Topics: Acrylamide; Bread; Dietary Proteins; Fermentation; Flour; Food Microbiology; Humans; Lactic Acid; Lactobacillus; Lupinus; Pediococcus; Seeds; Triticum	2013
Genetic variation and possible SNP markers for breeding wheat with low-grain asparagine, the major precursor for acrylamide formation in heat-processed products. Journal of the science of food and agriculture, 2014, Volume: 94, Issue:7 Topics: Acrylamide; Asparagine; Australia; Breeding; Chromosomes, Plant; Crops, Agricultural; Down-Regulation; Flour; Food Contamination; Genetic Markers; Genome-Wide Association Study; Linkage Disequilibrium; Multifactorial Inheritance; Polymorphism, Genetic; Polymorphism, Single Nucleotide; Quantitative Trait Loci; Seeds; Solubility; Species Specificity; Triticum	2014
An investigation of process contaminants' formation during the deep frying of breadcrumbs using a bread coat model. Food & function, 2016, Volume: 7, Issue:3 Topics: Acrylamide; Bread; Cooking; Flour; Food Contamination; Furaldehyde; Hot Temperature; Models, Biological; Plant Oils; Sunflower Oil; Triticum	2016
Effects of Fungicide Treatment on Free Amino Acid Concentration and Acrylamide-Forming Potential in Wheat. Journal of agricultural and food chemistry, 2016, Dec-28, Volume: 64, Issue:51 Topics: Acrylamide; Amino Acids; Asparagine; Cooking; Flour; Fungicides, Industrial; Triticum	2016
Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine. Food chemistry, 2017, Sep-01, Volume: 230 Topics: Acrylamide; Asparagine; Flour; Food Handling; Fructose; Furaldehyde; Glucose; Hot Temperature; Kinetics; Triticum	2017
Reduction of acrylamide content in bread crust by starch coating. Journal of the science of food and agriculture, 2018, Volume: 98, Issue:1 Topics: Acrylamide; Bread; Color; Cooking; Hot Temperature; Starch; Triticum	2018
Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation. Journal of food science, 2017, Volume: 82, Issue:10 Topics: Acrylamide; Bread; Fermentation; Food Handling; Food Microbiology; Galactose; Lactic Acid; Lactobacillales; Triticum	2017
Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2017, Volume: 34, Issue:11 Topics: Acrylamide; Bread; Fermentation; Lactobacillus; Oxidation-Reduction; Saccharomyces cerevisiae; Triticum	2017
Effect of (-)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process. Food chemistry, 2018, Mar-01, Volume: 242 Topics: Acrylamide; Bread; Catechin; Tea; Triticum	2018
Nonconventional enzymatic method to determine free asparagine level in whole-grain wheat. Food chemistry, 2018, Jun-15, Volume: 251 Topics: Acrylamide; Asparagine; Belgium; Cooking; Enzymes; Flour; Food Analysis; Glucose; Plant Proteins; Triticum; Whole Grains	2018
The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content. Journal of food science, 2018, Volume: 83, Issue:6 Topics: Acrylamide; Bread; Coriandrum; Fermentation; Flour; Food Handling; Food Quality; Humans; Lactobacillus plantarum; Lamiaceae; Ocimum; Origanum; Triticum	2018
Assessing the variation and genetic architecture of asparagine content in wheat: What can plant breeding contribute to a reduction in the acrylamide precursor? TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik, 2018, Volume: 131, Issue:11 Topics: Acrylamide; Asparagine; Bread; Chromosome Mapping; Edible Grain; Genetic Association Studies; Genotype; Phenotype; Plant Breeding; Quantitative Trait Loci; Sulfur; Triticum	2018
Optimizing the Addition of Functional Plant Extracts and Baking Conditions To Develop Acrylamide-Free Pita Bread. Journal of food protection, 2018, Volume: 81, Issue:10 Topics: Acrylamide; Bread; Cooking; Food Technology; Plant Extracts; Triticum	2018
Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system. Food chemistry, 2019, Nov-01, Volume: 297 Topics: Acrylamide; Antioxidants; Bread; Cluster Analysis; Coumaric Acids; Gas Chromatography-Mass Spectrometry; Maillard Reaction; Polyphenols; Triticum; Volatile Organic Compounds	2019
Acrylamide Reduction Strategy in Combination with Deoxynivalenol Mitigation in Industrial Biscuits Production. Toxins, 2019, 08-27, Volume: 11, Issue:9 Topics: Acrylamide; Bread; Chocolate; Cooking; Flour; Food Analysis; Food Contamination; Food-Processing Industry; Trichothecenes; Triticum	2019
Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions. Food research international (Ottawa, Ont.), 2020, Volume: 132 Topics: Acrylamide; Asparagine; Bread; Cooking; Edible Grain; Flour; Food Contamination; Hordeum; Hot Temperature; Proteins; Triticum; Whole Grains; Zea mays	2020
Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread. Food chemistry, 2020, Dec-01, Volume: 332 Topics: Acrylamide; Bread; Cooking; Flour; Furaldehyde; Hot Temperature; Humans; Maillard Reaction; Taste; Triticum	2020
Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread. Food chemistry, 2021, Feb-15, Volume: 338 Topics: Acrylamide; alpha-Chlorohydrin; Bread; Cooking; Esters; Gas Chromatography-Mass Spectrometry; Glutathione; Lecithins; Maillard Reaction; Saccharomyces cerevisiae; Solid Phase Microextraction; Triticum; Volatile Organic Compounds	2021
Acrylamide assessment of wheat bread incorporating chia seeds ( Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2021, Volume: 38, Issue:3 Topics: Acrylamide; Bread; Complex Mixtures; Cooking; Limit of Detection; Quality Control; Salvia; Seeds; Tandem Mass Spectrometry; Triticum	2021
Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads. Food chemistry, 2021, Dec-15, Volume: 365 Topics: Acrylamide; Bread; Flour; Furaldehyde; Triticum	2021
Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating. Journal of agricultural and food chemistry, 2021, Aug-18, Volume: 69, Issue:32 Topics: Acrylamide; Asparagine; Avena; Fagopyrum; Fermentation; Furaldehyde; Heating; Hordeum; Hot Temperature; Maillard Reaction; Secale; Sugars; Triticum	2021
Antioxidative Properties and Acrylamide Content of Functional Wheat-Flour Cookies Enriched with Wild-Grown Fruits. Molecules (Basel, Switzerland), 2022, Aug-28, Volume: 27, Issue:17 Topics: Acrylamide; Antioxidants; Flour; Fruit; Polyphenols; Sambucus; Sorbus; Triticum	2022
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits. Food chemistry, 2023, Feb-15, Volume: 402 Topics: Acrylamide; Asparagine; Carbohydrates; Cicer; Flour; Lupinus; Sugars; Triticum	2023
Acrylamide and hydroxymethylfurfural in cakes: An approach to reduce the formation of processing contaminants in sweet bakery products. Food research international (Ottawa, Ont.), 2023, Volume: 165 Topics: Acrylamide; Flour; Triticum; Water	2023
Pasta cooking influence on in vitro bioaccessibility of type B trichothecenes, acrylamide and hydroxymethylfurfural. Food research international (Ottawa, Ont.), 2023, Volume: 169 Topics: Acrylamide; Cooking; Flour; Trichothecenes, Type B; Triticum	2023