acrylic acid has been researched along with asparagine in 3 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 3 (100.00) | 29.6817 |
| 2010's | 0 (0.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Locas, CP; O'Brien, J; Wnorowski, A; Yaylayan, VA | 1 |
| Ehling, S; Hengel, M; Shibamoto, T | 1 |
| Amadò, R; Amrein, TM; Escher, F; Schönbächler, B | 1 |
3 other study(ies) available for acrylic acid and asparagine
| Article | Year |
|---|---|
Mechanistic pathways of formation of acrylamide from different amino acids.
Topics: Acrylamide; Acrylamides; Acrylates; Amino Acids; Ammonia; Asparagine; Aspartic Acid; beta-Alanine; Carbohydrates; Carnosine; Creatine; Cysteine; Fructose; Gas Chromatography-Mass Spectrometry; Hydrolysis; Mass Spectrometry; Models, Chemical; Pyruvic Acid; Serine; Time Factors | 2005 |
Formation of acrylamide from lipids.
Topics: Acrolein; Acrylamide; Acrylates; Amino Acids; Asparagine; Carbohydrates; Chromatography, Gas; Chromatography, Liquid; Cod Liver Oil; Corn Oil; Dietary Fats; Dietary Fats, Unsaturated; Dose-Response Relationship, Drug; Fatty Acids, Monounsaturated; Hot Temperature; Lipids; Models, Chemical; Oils; Olive Oil; Oxygen; Plant Oils; Rapeseed Oil; Soybean Oil; Stearic Acids; Temperature; Triolein | 2005 |
Factors influencing acrylamide formation in gingerbread.
Topics: Acrylamide; Acrylates; Asparaginase; Asparagine; Bicarbonates; Bread; Carbohydrates; Citric Acid; Cooking; Food; Food Analysis; Food Handling; Food Preservation; Glycine; Hot Temperature; Quaternary Ammonium Compounds; Sucrose; Temperature; Time Factors | 2005 |