asparagine has been researched along with 5-hydroxymethylfurfural in 7 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 4 (57.14) | 24.3611 |
| 2020's | 3 (42.86) | 2.80 |
| Authors | Studies |
|---|---|
| Gökmen, V; Göncüoğlu, N; Kocadağlı, T; Mogol, BA | 1 |
| Gökmen, V; Mogol, BA | 1 |
| Nguyen, HT; van Boekel, MAJS; van der Fels-Klerx, HJI | 1 |
| Qi, X; Qi, Y; Qian, H; Wang, L; Wu, G; Zhang, H | 1 |
| Çelik, EE; Gökmen, V; Kocadağlı, T; Özkaynak Kanmaz, E; Yıltırak, S | 1 |
| Chen, F; Hu, X; Luo, Y; Sun, G; Wang, P; Zhu, Y | 1 |
| Holgado, F; Mesías, M; Morales, FJ | 1 |
7 other study(ies) available for asparagine and 5-hydroxymethylfurfural
| Article | Year |
|---|---|
Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine.
Topics: Acrylamide; Asparagine; Food Handling; Furaldehyde | 2012 |
Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems.
Topics: Acrylamide; Asparagine; Chitosan; Food Contamination; Food Handling; Furaldehyde; Glucose; Maillard Reaction; Models, Theoretical | 2016 |
Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine.
Topics: Acrylamide; Asparagine; Flour; Food Handling; Fructose; Furaldehyde; Glucose; Hot Temperature; Kinetics; Triticum | 2017 |
Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions.
Topics: Acrylamide; Antioxidants; Asparagine; Catechin; Cooking; Furaldehyde; Glucose; Hot Temperature; Kinetics; Maillard Reaction; Solanum tuberosum | 2018 |
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.
Topics: Acrylamide; Asparagine; Avena; Fagopyrum; Fermentation; Furaldehyde; Heating; Hordeum; Hot Temperature; Maillard Reaction; Secale; Sugars; Triticum | 2021 |
The simultaneous inhibition of histidine on 5-hydroxymethylfurfural and acrylamide in model systems and cookies.
Topics: Acrylamide; Asparagine; Furaldehyde; Histidine | 2022 |
Formation of process contaminants in commercial and homemade deep-fried breadcrumbs.
Topics: Acrylamides; Asparagine; Cooking; Sugars; Triticum | 2023 |