asparagine and acrylamide

asparagine has been researched along with acrylamide in 161 studies

Research

Studies (161)

Timeframe	Studies, this research(%)	All Research%
pre-1990	0 (0.00)	18.7374
1990's	0 (0.00)	18.2507
2000's	74 (45.96)	29.6817
2010's	64 (39.75)	24.3611
2020's	23 (14.29)	2.80

Authors

Authors	Studies
Dodson, AT; Mottram, DS; Wedzicha, BL	1
Blank, I; Guy, PA; Hau, J; Riediker, S; Robert, F; Robert, MC; Stadler, RH; Varga, N	1
Becalski, A; Lau, BP; Lewis, D; Seaman, SW	1
Perez Locas, C; Wnorowski, A; Yaylayan, VA	1
Hengel, M; Shibamoto, T; Tanaka, Y; Yasuhara, A	1
Friedman, M	1
Eberhart, BL; Ewald, DK; Gruber, DC; Morsch, TR; Rizzi, GP; Sanders, RA; Stojanovic, M; Strothers, MA; Tallmadge, DH; Villagran, MD; Zyzak, DV	1
Aman, P; Andersson, R; Rosén, J; Surdyk, N	1
Becalski, A; Hayward, S; Lau, BP; Leclerc, Y; Lewis, D; Ramesh, M; Sahagian, M; Seaman, SW	1
Amado, R; Amrein, TM; Escher, F; Schönbächler, B	2
Blank, I; Davidek, T; Devaud, S; Goldmann, T; Hau, J; Riediker, S; Robert, F; Stadler, RH; Varga, N	1
Alonso, MI; Bauwens, I; Blank, I; Pollien, P; Robert, F; Saucy, F; Vuataz, G	2
Dodson, AT; Elmore, JS; Koutsidis, G; Mottram, DS; Wedzicha, BL	2
Aman, P; Andersson, R; Kamal-Eldin, A; Mustafa, A; Rosén, J	1
Knol, JJ; Linssen, JP; Ruck, AL; van Boekel, MA; van Loon, WA; Voragen, AG	1
Chuda, Y; Kobayashi, A; Matsuura-Endo, C; Mori, M; Noda, T; Ohara-Takada, A; Ono, H; Takigawa, S; Tsuda, S; Yada, H; Yamauchi, H; Yoshida, M	1
Chaen, H; Fukuda, S; Kubota, M; Kurose, M; Ogawa, T; Oku, K; Tsujisaka, Y	1
Claeys, WL; De Vleeschouwer, K; Hendrickx, ME	1
Stadler, RH	1
Blank, I; Devaud, S; Goldmann, T; Huynh-Ba, T; Pollien, P; Robert, F; Saucy, F; Stadler, RH; Varga, N	1
Locas, CP; O'Brien, J; Wnorowski, A; Yaylayan, VA	1
Granvog, M; Köhler, P; Schieberle, P	1
Ehling, S; Hengel, M; Shibamoto, T	1
Ehrenberg, L; Eriksson, S; Karlsson, P; Rydberg, P; Tareke, E; Törnqvist, M	1
Jang, S; Lindsay, RC	1
Silva, EM; Simon, PW	1
Burch, R; Clarke, M; Hanley, AB; Ing, B; Offen, C; Roberts, M	1
Chuda, Y; Hayashi, N; Kobayashi, H; Matsuura-Endo, C; Mori, M; Ohara-Takada, A; Ohnishi-Kameyama, M; Ono, H; Yada, H; Yamaguchi, Y; Yoshida, M	1
Hamlet, C; Sadd, P	1
Tsutsumiuchi, K	1
Gökmen, V; Senyuva, HZ	1
Bertholet, MC; Goldmann, T; Hellenäs, KE; Perisset, A; Petersson, EV; Stadler, RH	1
Bagdonaite, K; Murkovic, M; Skog, K; Viklund, G	1
Ishihara, K; Koga, H; Matsunaga, A; Nakamura, K; Sakuma, K	1
Granvogl, M; Schieberle, P	1
De Vleeschouwer, K; Hendrickx, ME; Van der Plancken, I; Van Loey, A	3
Guenther, H; Hoenicke, K; Lantz, I; Ternité, R; van der Stegen, GH; Wilkens, J	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
Amado, R; Amrein, TM; Andres, L; Manzardo, GG	1
Cucu, T; De Meulenaer, B; Mestdagh, F; Van Peteghem, C	1
Apostolopoulou, A; Frandsen, H; Granby, K; Hedegaard, RV; Skibsted, LH	1
Gökmen, V; Serpen, A	1
Zhang, Y	1
Curtis, TY; Halford, NG; Muttucumaru, N; Parry, MA	1
Ashby, P; Hamlet, CG; Konings, EJ; Thompson, GA	1
Ying, T; Zhang, Y	1
Olsson, K; Sjöholm, I; Skog, K; Viklund, G	1
Gökmen, V; Palazoğlu, TK	1
Capuano, E; Fogliano, V; Morales, F	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
Olsson, KM; Sjöholm, IM; Skog, KI; Viklund, GA	1
Castelein, P; De Meulenaer, B; Mestdagh, F; Van Peteghem, C	1
Hamlet, CG; Liang, L; Sadd, PA	2
De la Fuente, A; Dimitriou, C; Kakoulli, A; Koutsidis, G; Mottram, DS; Wedzicha, BL	1
Elmore, JS; Halford, NG; Mottram, DS; Muttucumaru, N; Parker, JK	1
Bagdonaite, K; Derler, K; Murkovic, M	1
Perez Locas, C; Yaylayan, VA	1
Channell, GA; Taylor, AJ; Wulfert, F	1
Hidalgo, FJ; Zamora, R	1
Friedman, M; Levin, CE	1
Richael, C; Rommens, CM; Swords, K; Yan, H; Ye, J	1
Gielecińska, I; Kłys, W; Marecka, D; Mojska, H	1
Arribas-Lorenzo, G; Morales, FJ	1
Curtis, TY; Elmore, JS; Halford, NG; Hook, S; Mottram, DS; Muttucumaru, N; Parry, MA; Powers, SJ; Shewry, PR	1
Haldoupis, Y; Koutsidis, G; Mojica-Lazaro, J; Mottram, DS; Simons, SP; Thong, YH; Wedzicha, BL	1
Ali, S; Gamboa da Costa, G; Heinze, TM; Tareke, E	1
Anese, M; Bortolomeazzi, R; Foschia, M; Quarta, B	1
Cheng, KW; Jiang, Y; Ou, SY; Shi, JJ; Wang, M	1
Balagiannis, D; Bedö, Z; Curtis, TY; Elmore, JS; Halford, NG; Mottram, DS; Parry, MA; Powers, SJ; Rakszegi, M; Shewry, PR	1
Chen, F; Cheng, KW; Chu, IK; Du, Y; Kong, RP; Lo, C; Sze, KH; Tang, YS; Wang, M; Zeng, X	1
Fessenden, K; Heap, M; Rommens, CM; Shakya, R	1
Benedettelli, S; Calamai, L; Dinelli, G; Manzelli, M; Marotti, I; Palchetti, E; Romagnoli, S; Vecchio, V; Whittaker, A	1
Cai, YZ; Corke, H; Ke, J; Zhu, F	1
Delgado, RM; Hidalgo, FJ; Navarro, JL; Zamora, R	1
Rommens, CM; Shakya, R; Shrestha, P; Ye, J	1
Flynn, NE; Pruser, KN	1
De Meulenaer, B; de Muer, N; Denon, Q; Kerkaert, B; Medeiros Vinci, R; Mestdagh, F; Van Peteghem, C; Van Poucke, C	1
Jiao, J; Li, D; Ren, Y; Zhang, Y	1
Becalski, A; Brady, B; Feng, S; Gauthier, BR; Zhao, T	1
Huang, G; Mitchell, AE; Seiber, J; Xiao, L; Zhang, G	1
Carrasco, JA; Granby, K; Mariotti, S; Pedreschi, F	1
Fogliano, V; Gökmen, V; Hamzalıoğlu, A; Lumaga, RB; Mogol, BA	1
Coşkun, Y; Gökmen, V; Kocadağlı, T; Koray Palazoğlu, T	1
Chawla, R; Rommens, CM; Shakya, R	1
Higley, J; Huber, KC; Kim, JY; Smith, G	1
Elmore, JS; Gillatt, PN; Halford, NG; Hartley, L; Mottram, DS; Muttucumaru, N; Powers, SJ	1
Dahaghin, E; Frias, JM; Hashemi, M; Hassanabadi, H; Kobarfard, F; Moslehishad, M; Nikoopour, H; Parsapour, M; Shojaee-Aliabadi, S	1
Alamri, MS; Berzonsky, W; Lu, H; Mergoum, M; Ohm, JB; Rugg, M; Simsek, S	1
Granby, K; Mariotti, MS; Pedreschi, F	1
Dogan, M; Oral, RA; Sarioglu, K	1
Emebiri, LC	1
Jinap, S; Khatib, A; Lim, PK; Sanny, M; Tan, CP	1
Chen, H; Cui, B; Kai, G; Liu, Y; Ran, R; Shi, J; Xu, Y	1
Nisha, P; Shamla, L	1
Gökmen, V; Hamzalıoğlu, A	1
Jiang, B; Mu, W; Zhang, T; Zuo, S	1
Chen, F; Hu, X; Wang, F; Wang, P; Zhao, M; Zhu, Y	1
Bent, GA; Dasgupta, T; Maragh, P	1
Abd El-Hady, D; Albishri, HM	1
Bethke, PC; Busse, JS; Gong, H; He, Q; Jiang, J; Jin, W; Zeng, Z; Zhu, X	1
Gökmen, V; Göncüoğlu, N; Kocadağlı, T; Mogol, BA	1
Constantinou, C; Koutsidis, G	1
Chang, YW; Chen, JY; Sung, WC	1
Duda-Chodak, A; Satora, P; Sroka, P; Tarko, T; Wajda, Ł	1
Elmore, JS; Oruna-Concha, MJ; Xu, F	1
Jouquand, C; Loaec, G; Niquet-Léridon, C; Tessier, FJ	1
Daniali, G; Hajeb, P; Jinap, S; Sanny, M; Tan, CP	1
Gökmen, V; Mogol, BA	1
Granby, K; Katsaiti, T	1
Forterre, P; Ishino, S; Ishino, Y; Marguet, E; Richarme, G	1
Briddon, A; Dodson, A; Elmore, JS; Halford, NG; Mottram, DS; Muttucumaru, N; Powers, SJ	1
Barraj, LM; Collinge, S; Tran, NL	1
Curtis, TY; Halford, NG; Powers, SJ	1
Chen, X; Huang, M; Wang, Q; Zhang, Y	1
Basić, Z; Dodig, D; Titan, P; Tolimir, N; Vančetović, J; Žilić, S; Đurić, N	1
Nguyen, HT; van Boekel, MAJS; van der Fels-Klerx, HJI	1
Chang, YW; Chou, YH; Hsiao, HI; Sung, WC	1
Daniali, G; Jinap, S; Sanny, M; Tan, CP	1
Fujita, K; Nishikawa, K; Ogiso, M; Yokozeki, T	1
Gu, L; Qi, X; Qi, Y; Qian, H; Wang, L; Wu, G; Zhang, H	1
Anseeuw, L; Bodson, B; Jacquet, N; Lecart, B; Njeumen, P; Renier, M; Richel, A; Vanderschuren, H	1
Delgado-Andrade, C; Holgado, F; Mesias, M; Morales, FJ	1
Leiser, WL; Longin, CFH; Rapp, M; Schwadorf, K; Würschum, T	1
Ahmad, R; Alam, S; Khare, SK; Mishra, P; Pranaw, K	1
Huang, C; Ou, S; Wu, H; Zhang, G; Zheng, J	1
Baraldi, E; Di Francesco, A; Genovese, J; Lazzeri, L; Mari, M; Parisi, B; Ugolini, L	1
Qi, X; Qi, Y; Qian, H; Wang, L; Wu, G; Zhang, H	1
Balagiannis, DP; Higley, J; Mottram, DS; Parker, JK; Smith, G; Wedzicha, BL	1
Hu, X; Jing, Y; Li, X; Liu, L; Ma, X; Ma, Z	1
Ali, F; da Cunha, MC; de Castro, RJS; de Melo, RR; Dos Santos Aguilar, JG; Nagamatsu, ST; Sato, HH	1
Chi, H; Chia, SR; Jiao, L; Lu, F; Lu, Z; Show, PL; Tao, Y; Zhang, C	1
Aktağ, IG; Dodig, D; Filipović, M; Gökmen, V; Žilić, S	1
Chen, F; Hu, X; Luo, Y; Sun, G; Wang, P; Zhu, Y	3
Halford, NG; Oddy, J; Raffan, S	1
Chen, J; He, Z; Jiao, Y; Li, Y; Liu, G; Qin, F; Quan, W; Wang, Z; Xue, C; Zeng, M	1
Dai, Y; Kang, L; Liu, X; Nan, S; Nan, X; Zeng, X	1
El-Ghany, MNA; Khalil, NM; Rodríguez-Couto, S	1
Mu, W; Wang, Y; Wu, H; Xu, W; Zhang, W	1
Çelik, EE; Gökmen, V; Kocadağlı, T; Özkaynak Kanmaz, E; Yıltırak, S	1
Chen, F; Hu, X; Lin, M; Luo, Y; Sun, G; Xu, R; Zhu, Y	1
Chen, F; Liu, Y; Lu, P; Sun, G; Wang, P; Zhu, Y	1
Cichelli, A; d'Alessandro, N; Pantalone, S; Pietropaoli, F	1
Igarashi-Mafra, L; Kaspchak, E; Mafra, MR; Menezes, LRA; Toci, AT	1
Gazi, S; Gökmen, V; Göncüoğlu Taş, N; Görgülü, A	1
Fogliano, V; Fryganas, C; Romani, S; Schouten, MA; Tappi, S	1
Groß, E; Mohdaly, AAA; Roby, MHH; Smetanska, I; Sultan, SAR	1
Bachir, N; Haddarah, A; Pujola, M; Sepulcre, F	1
Atkinson, R; Berru, J; Berru, S; Cruz, G; Delgado, L; Robledo, Y; Yovera, F	1
Cao, C; Li, Z; Zhao, C	1
Alsafra, Z; De Meulenaer, B; Eppe, G; Kuuliala, L; Saegerman, C; Scholl, G	1
Becker, L; Granvogl, M; Hölzle, E; Oellig, C	1

Reviews

19 review(s) available for asparagine and acrylamide

Article	Year
Chemistry, biochemistry, and safety of acrylamide. A review. Journal of agricultural and food chemistry, 2003, Jul-30, Volume: 51, Issue:16 Topics: Acrylamide; Acrylic Resins; Alkylation; Animals; Asparagine; Environmental Exposure; Food Analysis; Food Handling; Humans; Maillard Reaction; Neoplasms; Nervous System; Reproduction; Risk Factors	2003
Acrylamide formation in different foods and potential strategies for reduction. Advances in experimental medicine and biology, 2005, Volume: 561 Topics: Acrylamide; Amides; Asparagine; Carbon; Chromatography, Liquid; Clinical Trials as Topic; Coffee; Edible Grain; Food; Food Analysis; Food Contamination; Food Handling; Food Industry; Maillard Reaction; Models, Chemical; Solanum tuberosum; Spectrometry, Mass, Electrospray Ionization	2005
[Methods for reducing the levels of acrylamide monomer in processed foods]. Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan, 2005, Volume: 46, Issue:6 Topics: Acrylamide; Asparagine; Food Analysis; Food Handling; Hot Temperature; Maillard Reaction; Monosaccharides; Temperature; Time Factors	2005
Formation and reduction of acrylamide in Maillard reaction: a review based on the current state of knowledge. Critical reviews in food science and nutrition, 2007, Volume: 47, Issue:5 Topics: Acrylamide; Asparagine; Carbohydrates; Food Analysis; Food Contamination; Food Handling; Hot Temperature; Hydrogen-Ion Concentration; Maillard Reaction; Oxidation-Reduction; Temperature; Time Factors	2007
Genetic and agronomic approaches to decreasing acrylamide precursors in crop plants. Food additives and contaminants, 2007, Volume: 24 Suppl 1 Topics: Acrylamide; Agriculture; Asparagine; Biological Availability; Carbohydrate Metabolism; Carcinogens, Environmental; Crops, Agricultural; Environmental Exposure; Food Contamination; Food Handling; Nitrogen; Sulfur	2007
Acrylamide in cereal and cereal products: a review on progress in level reduction. Food additives and contaminants, 2007, Volume: 24 Suppl 1 Topics: Acrylamide; Asparaginase; Asparagine; Bread; Carcinogens, Environmental; Cooking; Edible Grain; Fermentation; Food Contamination; Food Handling; Nutrition Assessment; Risk Assessment	2007
Mitigation strategies to reduce acrylamide formation in fried potato products. Annals of the New York Academy of Sciences, 2008, Volume: 1126 Topics: Acrylamide; Asparagine; Cooking; Glucose; Glycine; Solanum tuberosum	2008
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
Review of methods for the reduction of dietary content and toxicity of acrylamide. Journal of agricultural and food chemistry, 2008, Aug-13, Volume: 56, Issue:15 Topics: Acrylamide; Adolescent; Adult; Aged; Aged, 80 and over; Asparaginase; Asparagine; Child; Child, Preschool; Diet; Edible Grain; Female; Food Analysis; Food Handling; Glucose; Hot Temperature; Humans; Infant; Male; Middle Aged; Solanum tuberosum	2008
Acrylamide in health and disease. Frontiers in bioscience (Scholar edition), 2011, 01-01, Volume: 3, Issue:1 Topics: Acrylamide; Animals; Asparagine; Axons; Environmental Exposure; Epoxy Compounds; Exocytosis; Food Analysis; Humans; Male; Mutagens; Neurotoxins; Nitric Oxide; Spermatozoa; Tobacco Smoke Pollution	2011
Current issues in dietary acrylamide: formation, mitigation and risk assessment. Journal of the science of food and agriculture, 2014, Jan-15, Volume: 94, Issue:1 Topics: Acrylamide; Animals; Asparaginase; Asparagine; Carcinogens; Coffee; Diet; Edible Grain; Food Handling; Fructose; Glucose; Hot Temperature; Humans; Maillard Reaction; Nervous System; Risk Assessment; Solanum tuberosum; Starch	2014
Risk assessment, formation, and mitigation of dietary acrylamide: current status and future prospects. Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 2014, Volume: 69 Topics: Acrylamide; Animals; Asparagine; Biomarkers; Carcinogens; Drinking Water; Environmental Exposure; Epoxy Compounds; Food Safety; Humans; Mutagenicity Tests; Reproduction; Risk Assessment	2014
Recent research progress on microbial L-asparaginases. Applied microbiology and biotechnology, 2015, Volume: 99, Issue:3 Topics: Acrylamide; Asparaginase; Asparagine; Aspartic Acid; Bacteria; Fungi; Humans; Hydrolysis; Precursor Cell Lymphoblastic Leukemia-Lymphoma	2015
A review of the interactions between acrylamide, microorganisms and food components. Food & function, 2016, Volume: 7, Issue:3 Topics: Acrylamide; Animals; Asparagine; Bacteria; Food Analysis; Gastrointestinal Microbiome; Gastrointestinal Tract; Humans	2016
The use of asparaginase to reduce acrylamide levels in cooked food. Food chemistry, 2016, Nov-01, Volume: 210 Topics: Acrylamide; Asparaginase; Asparagine; Biocatalysis; Carbohydrates; Carcinogens; Cooking; Food Contamination; Maillard Reaction	2016
Fungal L-asparaginase: Strategies for production and food applications. Food research international (Ottawa, Ont.), 2019, Volume: 126 Topics: Acrylamide; Asparaginase; Asparagine; Aspergillus; Bread; Coffee; Fermentation; Food Additives; Food Analysis; Food Technology; Fungi; Solanum tuberosum	2019
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
Acrylamide in widely consumed foods - a review. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2022, Volume: 39, Issue:5 Topics: Acrylamide; Asparagine; Carcinogens; Food; Food Handling; Hot Temperature; Humans; Maillard Reaction	2022
Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review. Molecules (Basel, Switzerland), 2023, Apr-14, Volume: 28, Issue:8 Topics: Acrylamide; Asparagine; Carbohydrates; Food Handling; Humans; Maillard Reaction	2023

Other Studies

142 other study(ies) available for asparagine and acrylamide

Article	Year
Acrylamide is formed in the Maillard reaction. Nature, 2002, Oct-03, Volume: 419, Issue:6906 Topics: Acrylamide; Amino Acids; Asparagine; Carbohydrates; Food; Glucose; Hot Temperature; Maillard Reaction	2002
Acrylamide from Maillard reaction products. Nature, 2002, Oct-03, Volume: 419, Issue:6906 Topics: Acrylamide; Amino Acids; Asparagine; Food; Glucose; Glutamine; Glycosides; Hot Temperature; Maillard Reaction; Methionine	2002
Acrylamide in foods: occurrence, sources, and modeling. Journal of agricultural and food chemistry, 2003, Jan-29, Volume: 51, Issue:3 Topics: Acrylamide; Asparagine; Bread; Chromatography, Liquid; Edible Grain; Food Analysis; Food Contamination; Glucose; Hot Temperature; Isotope Labeling; Mass Spectrometry; Nitrogen Isotopes; Plant Tubers; Solanum tuberosum	2003
Why asparagine needs carbohydrates to generate acrylamide. Journal of agricultural and food chemistry, 2003, Mar-12, Volume: 51, Issue:6 Topics: Acrylamide; Asparagine; Carbohydrates; Decarboxylation; Gas Chromatography-Mass Spectrometry; Hot Temperature; Maleimides; Spectroscopy, Fourier Transform Infrared	2003
Gas chromatographic investigation of acrylamide formation in browning model systems. Journal of agricultural and food chemistry, 2003, Jul-02, Volume: 51, Issue:14 Topics: Acrolein; Acrylamide; Asparagine; Chromatography, Gas; Glucose; Hot Temperature; Maillard Reaction; Models, Chemical; Triglycerides; Triolein	2003
Acrylamide formation mechanism in heated foods. Journal of agricultural and food chemistry, 2003, Jul-30, Volume: 51, Issue:16 Topics: Acrylamide; Asparagine; Carcinogens; Food Analysis; Hot Temperature; Schiff Bases; Solanum tuberosum	2003
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
Acrylamide in French fries: influence of free amino acids and sugars. Journal of agricultural and food chemistry, 2004, Jun-16, Volume: 52, Issue:12 Topics: Acrylamide; Amino Acids; Asparagine; Carbohydrates; Food Handling; Fructose; Glucose; Hot Temperature; Maillard Reaction; Solanum tuberosum; Sucrose	2004
Acrylamide in gingerbread: critical factors for formation and possible ways for reduction. Journal of agricultural and food chemistry, 2004, Jun-30, Volume: 52, Issue:13 Topics: Acrylamide; Asparagine; Bread; Cooking; Hot Temperature; Sodium Bicarbonate; Time Factors; Zingiber officinale	2004
In-depth mechanistic study on the formation of acrylamide and other vinylogous compounds by the maillard reaction. Journal of agricultural and food chemistry, 2004, Aug-25, Volume: 52, Issue:17 Topics: Acetone; Acrylamide; Alcohols; Asparagine; Chromatography, Liquid; Food Analysis; Gas Chromatography-Mass Spectrometry; Glycosides; Magnetic Resonance Spectroscopy; Maillard Reaction	2004
Acrylamide formation from asparagine under low-moisture Maillard reaction conditions. 1. Physical and chemical aspects in crystalline model systems. Journal of agricultural and food chemistry, 2004, Nov-03, Volume: 52, Issue:22 Topics: Acrylamide; Asparagine; Chemical Phenomena; Chemistry, Physical; Crystallization; Food Handling; Fructose; Galactose; Glucose; Hot Temperature; Kinetics; Maillard Reaction; Models, Chemical	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
Acrylamide formation from asparagine under low moisture Maillard reaction conditions. 2. Crystalline vs amorphous model systems. Journal of agricultural and food chemistry, 2005, Jun-01, Volume: 53, Issue:11 Topics: Acrylamide; Asparagine; Chemical Phenomena; Chemistry, Physical; Crystallization; Freeze Drying; Glucose; Hot Temperature; Maillard Reaction; Models, Chemical; Time Factors; Water	2005
Factors influencing acrylamide content and color in rye crisp bread. Journal of agricultural and food chemistry, 2005, Jul-27, Volume: 53, Issue:15 Topics: Acrylamide; Asparagine; Avena; Bread; Color; Dietary Fiber; Food Handling; Fructose; Hot Temperature; Secale; Time Factors	2005
Toward a kinetic model for acrylamide formation in a glucose-asparagine reaction system. Journal of agricultural and food chemistry, 2005, Jul-27, Volume: 53, Issue:15 Topics: Acrylamide; Asparagine; Glucose; Hot Temperature; Hydrogen-Ion Concentration; Kinetics; Maillard Reaction	2005
Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying. Bioscience, biotechnology, and biochemistry, 2005, Volume: 69, Issue:7 Topics: Acrylamide; Amino Acids; Asparagine; Aspartic Acid; Carbohydrate Metabolism; Chromatography, High Pressure Liquid; Cold Temperature; Color; Cooking; Food Handling; Food Preservation; Fructose; Glucose; Glutamic Acid; Glutamine; Solanum tuberosum; Time Factors	2005
Suppressive effect of trehalose on acrylamide formation from asparagine and reducing saccharides. Bioscience, biotechnology, and biochemistry, 2005, Volume: 69, Issue:8 Topics: Acrylamide; Asparagine; Chromatography, Gas; Glucose; Kinetics; Sucrose; Trehalose	2005
Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar model system. Journal of agricultural and food chemistry, 2005, Dec-28, Volume: 53, Issue:26 Topics: Acrylamide; Asparagine; Carbohydrates; Cooking; Disaccharides; Hexoses; Hot Temperature; Kinetics; Models, Chemical; Monosaccharides; Solanum tuberosum; Temperature	2005
Mechanisms of acrylamide formation: Maillard-induced transformation of asparagine. Advances in experimental medicine and biology, 2005, Volume: 561 Topics: Acetone; Acrylamide; Aldehydes; Asparagine; Carbohydrates; Carbon; Food Analysis; Hydrogen-Ion Concentration; Maillard Reaction; Models, Chemical; Temperature; Time Factors	2005
Mechanistic pathways of formation of acrylamide from different amino acids. Advances in experimental medicine and biology, 2005, Volume: 561 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
New aspects on the formation and analysis of acrylamide. Advances in experimental medicine and biology, 2005, Volume: 561 Topics: Acrylamide; Alanine; Aldehydes; Amides; Asparagine; Carbohydrates; Chromatography, High Pressure Liquid; Food Analysis; Glucose; Maillard Reaction; Mass Spectrometry; Models, Chemical; Polysaccharides; Silica Gel; Silicon Dioxide; Spectrometry, Fluorescence; Temperature; Time Factors; Water	2005
Formation of acrylamide from lipids. Advances in experimental medicine and biology, 2005, Volume: 561 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
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
Factors that influence the acrylamide content of heated foods. Advances in experimental medicine and biology, 2005, Volume: 561 Topics: Acrylamide; Amino Acids; Antioxidants; Asparagine; Carbohydrates; Chromatography, Liquid; Cooking; Food; Food Analysis; Food Handling; Free Radicals; Fructose; Glucose; Glyceraldehyde; Heating; Hot Temperature; Hydrogen-Ion Concentration; Maillard Reaction; Mass Spectrometry; Monosaccharides; Oxidants; Solanum tuberosum; Temperature	2005
Model systems for evaluating factors affecting acrylamide formation in deep fried foods. Advances in experimental medicine and biology, 2005, Volume: 561 Topics: Acrylamide; Asparagine; Calcium; Cooking; Food; Food Analysis; Food Handling; Glass; Glucose; Hydrogen-Ion Concentration; Ions; Lipids; Models, Chemical; Oxygen; Phytic Acid; Polymers; Solanum tuberosum	2005
Genetic, physiological, and environmental factors affecting acrylamide concentration in fried potato products. Advances in experimental medicine and biology, 2005, Volume: 561 Topics: Acrylamide; Amino Acids; Asparagine; Carbohydrates; Chromatography, High Pressure Liquid; Cooking; Environment; Food Analysis; Food Handling; Fructose; Genes, Plant; Genotype; Glucose; Maillard Reaction; Models, Genetic; Nitrogen; Solanum tuberosum; Sucrose; Temperature	2005
Acrylamide reduction in processed foods. Advances in experimental medicine and biology, 2005, Volume: 561 Topics: Acrylamide; Amino Acids; Asparagine; Chemistry; Cooking; Food Analysis; Food Handling; Food Preservation; Gas Chromatography-Mass Spectrometry; Hot Temperature; Models, Chemical; Solanum tuberosum; Temperature	2005
Acrylamide in Japanese processed foods and factors affecting acrylamide level in potato chips and tea. Advances in experimental medicine and biology, 2005, Volume: 561 Topics: Acrylamide; Acrylamides; Asparagine; Chromatography, Liquid; Cooking; Food Analysis; Food Contamination; Food Handling; Food Preservation; Fructose; Gas Chromatography-Mass Spectrometry; Glucose; Japan; Mass Spectrometry; Models, Chemical; Solanum tuberosum; Tea; Temperature; Time Factors	2005
The formation of acrylamide in UK cereal products. Advances in experimental medicine and biology, 2005, Volume: 561 Topics: Acrylamide; Acrylamides; Amino Acids; Asparagine; Bread; Chromatography, High Pressure Liquid; Cooking; Edible Grain; Flour; Food Analysis; Food Contamination; Food Handling; Food Technology; Hydrogen-Ion Concentration; Maillard Reaction; Models, Chemical; Models, Theoretical; Temperature; Time Factors; United Kingdom	2005
Factors influencing acrylamide formation in gingerbread. Advances in experimental medicine and biology, 2005, Volume: 561 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
A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system. Food additives and contaminants, 2006, Volume: 23, Issue:4 Topics: Acrylamide; Asparagine; Chromatography, Liquid; Food Handling; Fructose; Hot Temperature; Maillard Reaction; Models, Biological	2006
Impact of extraction conditions on the content of acrylamide in model systems and food. Food additives and contaminants, 2006, Volume: 23, Issue:5 Topics: Acrylamide; Asparagine; beta-Alanine; Cooking; Food Analysis; Fructose; Hot Temperature; Hydrogen-Ion Concentration; Models, Chemical; Plant Extracts; Secale; Solanum tuberosum; Time Factors; Water	2006
Analysis of 3-aminopropionamide: a potential precursor of acrylamide. Journal of biochemical and biophysical methods, 2006, Nov-30, Volume: 69, Issue:1-2 Topics: Acrylamide; Amides; Asparagine; Chromatography, High Pressure Liquid; Coffee; Dansyl Compounds; Food Analysis; Food Contamination; Solanum tuberosum; Sucrose; Tandem Mass Spectrometry	2006
Examination of conditions inhibiting the formation of acrylamide in the model system of fried potato. Bioscience, biotechnology, and biochemistry, 2006, Volume: 70, Issue:7 Topics: Acrylamide; Asparagine; Carbohydrates; Food Handling; Plant Tubers; Solanum tuberosum; Temperature; Water	2006
Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamide. Journal of agricultural and food chemistry, 2006, Aug-09, Volume: 54, Issue:16 Topics: Acrylamide; Asparagine; beta-Alanine; Cheese; Glucose; Hot Temperature	2006
Impact of pH on the kinetics of acrylamide formation/elimination reactions in model systems. Journal of agricultural and food chemistry, 2006, Oct-04, Volume: 54, Issue:20 Topics: Acrylamide; Asparagine; Buffers; Food Technology; Freeze Drying; Glucose; Hot Temperature; Hydrogen-Ion Concentration; Kinetics; Models, Chemical; Regression Analysis; Solanum tuberosum	2006
Studies on acrylamide levels in roasting, storage and brewing of coffee. Molecular nutrition & food research, 2006, Volume: 50, Issue:11 Topics: Acrylamide; Asparagine; Coffea; Coffee; Food Handling; Food Preservation; Hot Temperature; Kinetics; Thermodynamics; Water	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
Investigations on the promoting effect of ammonium hydrogencarbonate on the formation of acrylamide in model systems. Journal of agricultural and food chemistry, 2006, Dec-27, Volume: 54, Issue:26 Topics: Acrylamide; Asparagine; Bicarbonates; Fructose; Glucose; Maillard Reaction; Pyruvaldehyde; Quaternary Ammonium Compounds	2006
The role of water on the formation of acrylamide in a potato model system. Communications in agricultural and applied biological sciences, 2006, Volume: 71, Issue:1 Topics: Acrylamide; Asparagine; Cooking; Food Handling; Hot Temperature; Kinetics; Maillard Reaction; Solanum tuberosum; Thermodynamics; Water	2006
Model studies on acrylamide generation from glucose/asparagine in aqueous glycerol. Journal of agricultural and food chemistry, 2007, Jan-24, Volume: 55, Issue:2 Topics: Acrylamide; Asparagine; Glucose; Glycerol; Kinetics; Solutions; Thermodynamics; Water	2007
Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network. Molecular nutrition & food research, 2007, Volume: 51, Issue:4 Topics: Acrylamide; Asparagine; Carbohydrates; Food Handling; Hot Temperature; Maillard Reaction; Neural Networks, Computer; Solanum tuberosum; Time Factors	2007
Reduction of acrylamide and its kinetics by addition of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) in asparagine-glucose microwave heating system. Journal of food science, 2008, Volume: 73, Issue:2 Topics: Acrylamide; Antioxidants; Asparagine; Carcinogens; Chromatography, High Pressure Liquid; Food Contamination; Food Handling; Glucose; Humans; Kinetics; Microwaves; Oxidation-Reduction; Plant Extracts; Plant Leaves; Sasa; Tandem Mass Spectrometry; Tea	2008
Acrylamide in home-prepared roasted potatoes. Molecular nutrition & food research, 2008, Volume: 52, Issue:3 Topics: Acrylamide; Asparagine; Carbohydrates; Food Contamination; Food Handling; Fructose; Glucose; Hot Temperature; Plant Tubers; Solanum tuberosum; Species Specificity; Sucrose; Sweden; Time Factors; Water	2008
Development and experimental validation of a frying model to estimate acrylamide levels in French fries. Journal of food science, 2008, Volume: 73, Issue:3 Topics: Acrylamide; Asparagine; Consumer Product Safety; Cooking; Food Contamination; Food Handling; Food Technology; Gas Chromatography-Mass Spectrometry; Hot Temperature; Humans; Kinetics; Maillard Reaction; Mathematics; Models, Theoretical; Solanum tuberosum; Time Factors	2008
Investigation of the influence of different moisture levels on acrylamide formation/elimination reactions using multiresponse analysis. Journal of agricultural and food chemistry, 2008, Aug-13, Volume: 56, Issue:15 Topics: Acrylamide; Asparagine; Aspartic Acid; Glucose; Hot Temperature; Kinetics; Maillard Reaction; Solanum tuberosum; Water	2008
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
Impact of harvest year on amino acids and sugars in potatoes and effect on acrylamide formation during frying. Journal of agricultural and food chemistry, 2008, Aug-13, Volume: 56, Issue:15 Topics: Acrylamide; Amino Acids; Asparagine; Carbohydrates; Fructose; Glucose; Hot Temperature; Maillard Reaction; Seasons; Solanum tuberosum; Time Factors; Weather	2008
Importance of oil degradation components in the formation of acrylamide in fried foodstuffs. Journal of agricultural and food chemistry, 2008, Aug-13, Volume: 56, Issue:15 Topics: Acrolein; Acrylamide; Asparagine; Carbohydrates; Food; Food Handling; Hot Temperature; Plant Oils	2008
Correlations between the amounts of free asparagine and saccharides present in commercial cereal flours in the United Kingdom and the generation of acrylamide during cooking. Journal of agricultural and food chemistry, 2008, Aug-13, Volume: 56, Issue:15 Topics: Acrylamide; Amino Acids; Asparagine; Bread; Carbohydrates; Edible Grain; Flour; Fructose; Glucose; Hot Temperature; United Kingdom	2008
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
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
Determination of acrylamide during roasting of coffee. Journal of agricultural and food chemistry, 2008, Aug-13, Volume: 56, Issue:15 Topics: Acrylamide; Asparagine; beta-Alanine; Coffea; Decarboxylation; Glucose; Hot Temperature; Seeds; Sucrose	2008
Further insight into thermally and pH-induced generation of acrylamide from glucose/asparagine model systems. Journal of agricultural and food chemistry, 2008, Aug-13, Volume: 56, Issue:15 Topics: Acrylamide; Asparagine; Glucose; Hot Temperature; Hydrogen-Ion Concentration; Maillard Reaction; Spectroscopy, Fourier Transform Infrared; Water	2008
Identification and monitoring of intermediates and products in the acrylamide pathway using online analysis. Journal of agricultural and food chemistry, 2008, Aug-13, Volume: 56, Issue:15 Topics: Acrylamide; Asparagine; beta-Alanine; Fructose; Glucose; Hot Temperature; Mass Spectrometry; Pyruvaldehyde; Software; Tandem Mass Spectrometry	2008
Contribution of lipid oxidation products to acrylamide formation in model systems. Journal of agricultural and food chemistry, 2008, Aug-13, Volume: 56, Issue:15 Topics: Acrylamide; Asparagine; Glucose; Hot Temperature; Lipid Peroxidation; Lipids; Maillard Reaction; Oxidation-Reduction	2008
Effectiveness of methods for reducing acrylamide in bakery products. Journal of agricultural and food chemistry, 2008, Aug-13, Volume: 56, Issue:15 Topics: Acrylamide; Asparagine; Bread; Calcium Carbonate; Fermentation; Flour; Food Handling; Food, Fortified; Fructose; Hydrogen-Ion Concentration; Saccharomyces; Time Factors	2008
Low-acrylamide French fries and potato chips. Plant biotechnology journal, 2008, Volume: 6, Issue:8 Topics: Acrylamide; Asparagine; Aspartate-Ammonia Ligase; Food Contamination; Gene Silencing; Genes, Plant; Genotype; Plant Proteins; Plant Tubers; Plants, Genetically Modified; Plasmids; RNA, Plant; Sequence Analysis, Protein; Solanum tuberosum; Transformation, Genetic	2008
[Study of the influence of raw material and processing conditions on acrylamide level in fried potato chips]. Roczniki Panstwowego Zakladu Higieny, 2008, Volume: 59, Issue:2 Topics: Acrylamide; Asparagine; Color; Cooking; Food Contamination; Gas Chromatography-Mass Spectrometry; Hot Temperature; Humans; Poland; Solanum tuberosum; Temperature	2008
Effect of pyridoxamine on acrylamide formation in a glucose/asparagine model system. Journal of agricultural and food chemistry, 2009, Feb-11, Volume: 57, Issue:3 Topics: Acrylamide; Asparagine; Glucose; Kinetics; Maillard Reaction; Pyridoxamine; Temperature	2009
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
Investigations on the effect of amino acids on acrylamide, pyrazines, and Michael addition products in model systems. Journal of agricultural and food chemistry, 2009, Oct-14, Volume: 57, Issue:19 Topics: Acrylamide; Amino Acids; Asparagine; Glucose; Glycine; Hot Temperature; Maillard Reaction; Models, Chemical; Pyrazines	2009
Acrylamide formed at physiological temperature as a result of asparagine oxidation. Journal of agricultural and food chemistry, 2009, Oct-28, Volume: 57, Issue:20 Topics: Acrylamide; Asparagine; Hydrogen Peroxide; Oxidation-Reduction; Temperature	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
Effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps. Journal of agricultural and food chemistry, 2010, Jan-13, Volume: 58, Issue:1 Topics: Acrylamide; Asparagine; Food Handling; Fruit; Glucose; Models, Chemical; Plant Extracts; Solanum tuberosum	2010
Free amino acids and sugars in rye grain: implications for acrylamide formation. Journal of agricultural and food chemistry, 2010, Feb-10, Volume: 58, Issue:3 Topics: Acrylamide; Amino Acids; Asparagine; Carbohydrates; Secale	2010
Direct trapping of acrylamide as a key mechanism for niacin's inhibitory activity in carcinogenic acrylamide formation. Chemical research in toxicology, 2010, Apr-19, Volume: 23, Issue:4 Topics: Acrylamide; Acrylamides; Asparagine; Carcinogens; Chromatography, High Pressure Liquid; Glucose; Magnetic Resonance Spectroscopy; Models, Chemical; Niacin; Solanum tuberosum; Spectrometry, Mass, Electrospray Ionization	2010
Tastier and healthier alternatives to French fries. Journal of food science, 2010, Volume: 75, Issue:4 Topics: Acrylamide; Antioxidants; Ascorbic Acid; Asparagine; Carbohydrates; Chemical Phenomena; Chlorogenic Acid; Cooking; Diet, Fat-Restricted; Dietary Carbohydrates; Dietary Fats; Humans; Maillard Reaction; Plant Tubers; Quality Control; Sensation; Sodium Chloride, Dietary; Solanum tuberosum; Taste; Water	2010
The influence of tuber mineral element composition as a function of geographical location on acrylamide formation in different Italian potato genotypes. Journal of the science of food and agriculture, 2010, Volume: 90, Issue:12 Topics: Acrylamide; Analysis of Variance; Asparagine; Carbohydrate Metabolism; Carbohydrates; Genotype; Geography; Italy; Minerals; Plant Tubers; Soil; Solanum tuberosum	2010
Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation. Journal of the science of food and agriculture, 2010, Volume: 90, Issue:13 Topics: Acrylamide; Amino Acids; Asparagine; Carcinogens; Chromatography, High Pressure Liquid; Cinnamates; Food Contamination; Fructose; Glucose; Hong Kong; Hot Temperature; Mass Spectrometry; Phenols; Plant Tubers; Solanum tuberosum; Species Specificity	2010
Asparagine decarboxylation by lipid oxidation products in model systems. Journal of agricultural and food chemistry, 2010, Oct-13, Volume: 58, Issue:19 Topics: Acrylamide; Alkadienes; Alkanes; Alkenes; Asparagine; Decarboxylation; Deuterium; Hot Temperature; Lipid Peroxidation; Lipids; Thermodynamics	2010
The effect of high pressure-high temperature processing conditions on acrylamide formation and other Maillard reaction compounds. Journal of agricultural and food chemistry, 2010, Nov-24, Volume: 58, Issue:22 Topics: Acrylamide; Asparagine; Food Handling; Glucose; Maillard Reaction; Models, Chemical; Pressure	2010
Tuber-specific silencing of the acid invertase gene substantially lowers the acrylamide-forming potential of potato. Journal of agricultural and food chemistry, 2010, Dec-08, Volume: 58, Issue:23 Topics: Acrylamide; Asparagine; beta-Fructofuranosidase; Fructose; Gene Silencing; Glucose; Plant Proteins; Plant Tubers; Plants, Genetically Modified; Solanum tuberosum; Starch; Sucrose	2010
Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls. Journal of agricultural and food chemistry, 2011, Feb-09, Volume: 59, Issue:3 Topics: Acrylamide; Asparaginase; Asparagine; Food Handling; Freezing; Hot Temperature; Hydrogen-Ion Concentration; Plant Tubers; Solanum tuberosum	2011
Ultra high-performance liquid chromatography-tandem mass spectrometry for the simultaneous analysis of asparagine, sugars, and acrylamide in Maillard reactions. Analytical chemistry, 2011, May-01, Volume: 83, Issue:9 Topics: Acrylamide; Analytic Sample Preparation Methods; Asparagine; Chromatography, High Pressure Liquid; Fructose; Glucose; Hot Temperature; Isotopes; Kinetics; Maillard Reaction; Microwaves; Reproducibility of Results; Tandem Mass Spectrometry; Time Factors	2011
Formation of acrylamide at temperatures lower than 100°C: the case of prunes and a model study. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2011, Volume: 28, Issue:6 Topics: Acrylamide; Asparagine; Beverages; Canada; Food Contamination; Food Handling; Fructose; Fruit; Hot Temperature; Humans; Infant; Infant Food; Models, Chemical; Prunus; Reproducibility of Results	2011
Acrylamide formation in almonds (Prunus dulcis): influences of roasting time and temperature, precursors, varietal selection, and storage. Journal of agricultural and food chemistry, 2011, Aug-10, Volume: 59, Issue:15 Topics: Acrylamide; Asparagine; California; Cooking; Food Handling; Hot Temperature; Prunus; Time Factors	2011
Patented techniques for acrylamide mitigation in high-temperature processed foods. Recent patents on food, nutrition & agriculture, 2011, Volume: 3, Issue:3 Topics: Acrylamide; Asparagine; Cooking; Diet; Dietary Sucrose; Fast Foods; Food Handling; Hot Temperature; Humans; Maillard Reaction; Monosaccharides; Patents as Topic; Sucrose	2011
Role of curcumin in the conversion of asparagine into acrylamide during heating. Amino acids, 2013, Volume: 44, Issue:6 Topics: Acrylamide; Asparagine; beta-Alanine; Bread; Curcumin; Food; Fructose; Hot Temperature; Kinetics; Maillard Reaction	2013
Effect of radio frequency postdrying of partially baked cookies on acrylamide content, texture, and color of the final product. Journal of food science, 2012, Volume: 77, Issue:5 Topics: Acrylamide; Asparagine; Carbohydrates; Chromatography, Liquid; Color; Food Handling; Humans; Mass Spectrometry; Taste	2012
Tuber-specific silencing of asparagine synthetase-1 reduces the acrylamide-forming potential of potatoes grown in the field without affecting tuber shape and yield. Plant biotechnology journal, 2012, Volume: 10, Issue:8 Topics: Acrylamide; Asparagine; Aspartate-Ammonia Ligase; Down-Regulation; Gene Expression Regulation, Plant; Gene Silencing; Genes, Plant; Genetic Engineering; Phenotype; Plant Tubers; Plants, Genetically Modified; Solanum tuberosum	2012
Added versus accumulated sugars on color development and acrylamide formation in french-fried potato strips. Journal of agricultural and food chemistry, 2012, Sep-05, Volume: 60, Issue:35 Topics: Acrylamide; Asparagine; Carbohydrates; Food Handling; Fructose; Glucose; Hot Temperature; Maillard Reaction; Solanum tuberosum	2012
Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation. Journal of agricultural and food chemistry, 2012, Dec-05, Volume: 60, Issue:48 Topics: Acrylamide; Amino Acids; Asparagine; Carbohydrates; Cooking; Flour; Food Storage; Fructose; Glucose; Solanum tuberosum; Species Specificity; United Kingdom	2012
Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions. Journal of the science of food and agriculture, 2013, Aug-15, Volume: 93, Issue:10 Topics: Acrylamide; Asparagine; Cooking; Dietary Sucrose; Hot Temperature; Iran; Plant Tubers; Solanum tuberosum; Species Specificity	2013
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
Effects of certain polyphenols and extracts on furans and acrylamide formation in model system, and total furans during storage. Food chemistry, 2014, Jan-01, Volume: 142 Topics: Acrylamide; Asparagine; Food Additives; Food Storage; Fructose; Furans; Glucose; Glycine; Hot Temperature; Kinetics; Lythraceae; Maillard Reaction; Models, Chemical; Olea; Plant Extracts; Polyphenols; Vaccinium macrocarpon	2014
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
The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips. Journal of food science, 2014, Volume: 79, Issue:1 Topics: Acrylamide; Asparagine; Color; Cooking; Fructose; Glucose; Hot Temperature; Ipomoea batatas; Plant Oils	2014
Acrylamide in deep-fried snacks of India. Food additives & contaminants. Part B, Surveillance, 2014, Volume: 7, Issue:3 Topics: Acrylamide; Amino Acids; Asparagine; Carbohydrates; Chromatography, High Pressure Liquid; Food Contamination; Fruit; Hot Temperature; India; Musa; Plant Tubers; Snacks; Solanum tuberosum	2014
Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods. Food & function, 2015, Volume: 6, Issue:1 Topics: Acrylamide; Asparagine; Bread; Carcinogens; Cooking; Cystine; Dietary Carbohydrates; Digestion; Food Contamination; Gastric Juice; Hot Temperature; Humans; Intestinal Secretions; Lysine; Models, Molecular; Molecular Structure; Plant Roots; Schiff Bases; Solanum tuberosum	2015
The kinetics of the inhibition of acrylamide by glycine in potato model systems. Journal of the science of food and agriculture, 2016, Jan-30, Volume: 96, Issue:2 Topics: Acrylamide; Asparagine; Carcinogens; Chromatography, High Pressure Liquid; Glucose; Glycine; Hot Temperature; Kinetics; Solanum tuberosum; Tandem Mass Spectrometry; Thermodynamics	2016
Acrylamide in Caribbean foods - residual levels and their relation to reducing sugar and asparagine content. Food chemistry, 2012, Jul-15, Volume: 133, Issue:2 Topics: Acrylamide; Asparagine; Carbohydrates; Caribbean Region; Food; Food Contamination; Gas Chromatography-Mass Spectrometry; Limit of Detection	2012
Simultaneous determination of acrylamide, asparagine and glucose in food using short chain methyl imidazolium ionic liquid based ultrasonic assisted extraction coupled with analyte focusing by ionic liquid micelle collapse capillary electrophoresis. Food chemistry, 2015, Dec-01, Volume: 188 Topics: Acrylamide; Asparagine; Bread; Electrophoresis, Capillary; Glucose; Imidazoles; Ionic Liquids; Micelles; Ultrasonics	2015
Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products. Plant biotechnology journal, 2016, Volume: 14, Issue:2 Topics: Acrylamide; Asparagine; Aspartate-Ammonia Ligase; Base Sequence; beta-Fructofuranosidase; Carbohydrate Metabolism; Cooking; Fructose; Gene Expression Regulation, Plant; Gene Silencing; Genes, Plant; Glucose; Phenotype; Plant Stems; Plant Tubers; Solanum tuberosum; Sucrose; Vacuoles	2016
Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine. Food chemistry, 2012, May-01, Volume: 132, Issue:1 Topics: Acrylamide; Asparagine; Food Handling; Furaldehyde	2012
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
Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products. Food chemistry, 2016, May-15, Volume: 199 Topics: Acrylamide; Antioxidants; Asparagine; Chelating Agents; Chitosan; Fructose; Hot Temperature; Maillard Reaction; Molecular Weight; Solutions	2016
Effect of added nitrogen fertilizer on pyrazines of roasted chicory. Journal of the science of food and agriculture, 2017, Volume: 97, Issue:4 Topics: Acrylamide; Adult; Agriculture; Asparagine; Beverages; Cichorium intybus; Coffee; Consumer Behavior; Cooking; Female; Fertilizers; Food Contamination; Food Preferences; Humans; Male; Nitrogen; Odorants; Pyrazines; Species Specificity; Volatile Organic Compounds; Young Adult	2017
Acrylamide formation in vegetable oils and animal fats during heat treatment. Food chemistry, 2016, Dec-01, Volume: 212 Topics: Acrylamide; Animals; Asparagine; Chromatography, Liquid; Cooking; Dietary Fats; Fatty Acids; Hot Temperature; Plant Oils; Soybean Oil; Tandem Mass Spectrometry	2016
Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems. Food & function, 2016, Aug-10, Volume: 7, Issue:8 Topics: Acrylamide; Asparagine; Chitosan; Food Contamination; Food Handling; Furaldehyde; Glucose; Maillard Reaction; Models, Theoretical	2016
Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread dough. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2016, Volume: 33, Issue:9 Topics: Acrylamide; Asparagine; Bread; Chromatography, Liquid; Fermentation; Food Analysis; Food Contamination; Tandem Mass Spectrometry; Yeasts	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
Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation. Food chemistry, 2017, Apr-01, Volume: 220 Topics: Acrylamide; Amino Acids; Asparagine; Carbohydrates; Food Handling; Hot Temperature; Solanum tuberosum; United Kingdom	2017
Reduction in Dietary Acrylamide Exposure-Impact of Potatoes with Low Acrylamide Potential. Risk analysis : an official publication of the Society for Risk Analysis, 2017, Volume: 37, Issue:9 Topics: Acrylamide; Adolescent; Adult; Aged; Amino Acids; Asparagine; Carbohydrates; Child; Child, Preschool; Cooking; Dietary Exposure; DNA; Down-Regulation; Food; Food Contamination; Food Handling; Fructose; Glucose; Hot Temperature; Humans; Infant; Middle Aged; Monte Carlo Method; Plasmids; Solanum tuberosum; Sugars; Temperature; Young Adult	2017
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
Unravelling effects of flavanols and their derivatives on acrylamide formation via support vector machine modelling. Food chemistry, 2017, Apr-15, Volume: 221 Topics: Acrylamide; Antioxidants; Asparagine; Chromatography, High Pressure Liquid; Dose-Response Relationship, Drug; Flavonoids; Food Handling; Hot Temperature; Linear Models; Maillard Reaction; Polyphenols; Solanum tuberosum; Support Vector Machine; Tandem Mass Spectrometry	2017
Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2017, Volume: 34, Issue:5 Topics: Acrylamide; Asparagine; Carbohydrates; Edible Grain; Food Analysis; Principal Component Analysis	2017
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
The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans. Food chemistry, 2018, Mar-15, Volume: 243 Topics: Acrylamide; Asparagine; Chitosan; Food; Fructose; Glucose; Hot Temperature; Maillard Reaction; Molecular Weight	2018
Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system. Food chemistry, 2018, Apr-15, Volume: 245 Topics: Acrylamide; Amino Acids; Asparagine; Cooking; Glutamine; Palm Oil; Soybean Oil; Temperature	2018
[Development of an HPLC-UV Method for Free Asparagine in Grains]. Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan, 2017, Volume: 58, Issue:6 Topics: Acrylamide; Asparagine; Chromatography, High Pressure Liquid; Edible Grain; Flour; Food Analysis; Food Contamination; Reproducibility of Results; Ultraviolet Rays	2017
Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models. Food chemistry, 2018, Jun-01, Volume: 250 Topics: Acrylamide; Asparagine; Food Handling; Glucose; Hot Temperature; Models, Chemical; Proanthocyanidins; Solanum tuberosum	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
Acrylamide content in French fries prepared in households: A pilot study in Spanish homes. Food chemistry, 2018, Sep-15, Volume: 260 Topics: Acrylamide; Adolescent; Adult; Aged; Asparagine; Carbohydrates; Color; Cooking; Cross-Sectional Studies; Family Characteristics; Female; Humans; Male; Middle Aged; Pilot Projects; Random Allocation; Solanum tuberosum; Spain	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
Asparaginase conjugated magnetic nanoparticles used for reducing acrylamide formation in food model system. Bioresource technology, 2018, Volume: 269 Topics: Acrylamide; Asparaginase; Asparagine; Magnetite Nanoparticles; Maillard Reaction	2018
The Formation of Acrylamide from and Its Reduction by 3-Aminopropanamide Occur Simultaneously During Thermal Treatment. Journal of food science, 2018, Volume: 83, Issue:10 Topics: Acrylamide; Asparagine; beta-Alanine; Caco-2 Cells; Cell Survival; Fast Foods; Food Contamination; Hot Temperature; Humans; Maillard Reaction	2018
Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain. International journal of food microbiology, 2019, Jan-16, Volume: 289 Topics: Acrylamide; Amino Acids; Ascomycota; Asparagine; Cooking; Food Handling; Food Microbiology; Hot Temperature; Solanum tuberosum	2019
Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions. Journal of agricultural and food chemistry, 2018, Nov-28, Volume: 66, Issue:47 Topics: Acrylamide; Antioxidants; Asparagine; Catechin; Cooking; Furaldehyde; Glucose; Hot Temperature; Kinetics; Maillard Reaction; Solanum tuberosum	2018
Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content. Food chemistry, 2019, Jun-30, Volume: 284 Topics: Acrylamide; Asparagine; Cooking; Fructose; Glucose; Kinetics; Maillard Reaction; Maltose; Models, Chemical; Solanum tuberosum	2019
Effect of buckwheat extracts on acrylamide formation and the quality of bread. Journal of the science of food and agriculture, 2019, Volume: 99, Issue:14 Topics: Acrylamide; Asparagine; Bread; Cooking; Fagopyrum; Food Additives; Hot Temperature; Humans; Maillard Reaction; Phenols; Plant Extracts; Quality Control; Seeds; Taste	2019
Characterization of a novel type I l-asparaginase from Acinetobacter soli and its ability to inhibit acrylamide formation in potato chips. Journal of bioscience and bioengineering, 2020, Volume: 129, Issue:6 Topics: Acinetobacter; Acrylamide; Asparaginase; Asparagine; Enzyme Stability; Escherichia coli; Glutamine; Snacks; Solanum tuberosum	2020
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
Role of glutathione on acrylamide inhibition: Transformation products and mechanism. Food chemistry, 2020, Oct-01, Volume: 326 Topics: Acrylamide; Asparagine; Glucose; Glutathione; Sulfhydryl Compounds; Tandem Mass Spectrometry; Temperature	2020
Inhibition of acrylamide by glutathione in asparagine/glucose model systems and cookies. Food chemistry, 2020, Nov-01, Volume: 329 Topics: Acrylamide; Asparagine; Cooking; Food-Processing Industry; Glucose; Glutathione; Kinetics	2020
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
Inhibition Kinetics and Mechanism of Glutathione and Quercetin on Acrylamide in the Low-Moisture Maillard Systems. Journal of food protection, 2021, Jun-01, Volume: 84, Issue:6 Topics: Acrylamide; Asparagine; Glucose; Glutathione; Hot Temperature; Kinetics; Maillard Reaction; Quercetin	2021
Characterization of Penicillium crustosum L-asparaginase and its acrylamide alleviation efficiency in roasted coffee beans at non-cytotoxic levels. Archives of microbiology, 2021, Volume: 203, Issue:5 Topics: Acrylamide; Asparaginase; Asparagine; Coffea; Electrophoresis, Polyacrylamide Gel; Glutamine; Molecular Weight; Penicillium; Seeds; Soil Microbiology; Substrate Specificity	2021
Efficient control of acrylamide in French fries by an extraordinarily active and thermo-stable l-asparaginase: A lab-scale study. Food chemistry, 2021, Oct-30, Volume: 360 Topics: Acrylamide; Asparaginase; Asparagine; Bacterial Proteins; Enzyme Stability; Food Handling; Hot Temperature; Solanum tuberosum	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
The simultaneous inhibition of histidine on 5-hydroxymethylfurfural and acrylamide in model systems and cookies. Food chemistry, 2022, Feb-15, Volume: 370 Topics: Acrylamide; Asparagine; Furaldehyde; Histidine	2022
Influence of citral on acrylamide formation in model systems. Food chemistry, 2022, Jun-01, Volume: 378 Topics: Acrylamide; Acyclic Monoterpenes; Asparagine; Chromatography, Liquid; Glucose; Hot Temperature; Maillard Reaction; Tandem Mass Spectrometry	2022
Mitigation effects of high methoxyl pectin on acrylamide formation in the Maillard model system. Food chemistry, 2022, Jun-01, Volume: 378 Topics: Acrylamide; Asparagine; Maillard Reaction; Pectins; Temperature	2022
Effect of phytic acid, tannic acid and saponin on asparagine-glucose Maillard reaction. Food chemistry, 2022, Nov-15, Volume: 394 Topics: Acrylamide; Asparagine; Glucose; Hot Temperature; Maillard Reaction; Phytic Acid; Saponins; Tannins	2022
Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties. Food chemistry, 2023, Feb-15, Volume: 402 Topics: Acrylamide; Asparaginase; Asparagine; Water	2023
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
Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips. Molecules (Basel, Switzerland), 2022, Nov-03, Volume: 27, Issue:21 Topics: Acrylamide; Antioxidants; Asparagine; Carbohydrates; Carcinogens; Cooking; Hot Temperature; Humans; Industrial Waste; Plant Extracts; Prospective Studies; Solanum tuberosum	2022
Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models. Food chemistry, 2023, May-15, Volume: 408 Topics: Acrylamide; Amino Acids; Asparagine; Cooking; Fructose; Glucose; Glutamine; Hot Temperature; Solanum tuberosum; Sucrose; Sugars	2023
Identifying the origin of acrylamide in Peruvian panela production to inform strategies for its reduction. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2023, Volume: 40, Issue:4 Topics: Acrylamide; Asparagine; Carcinogens; Hot Temperature; Peru; Sugars	2023
Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis. Food chemistry, 2023, Nov-30, Volume: 427 Topics: Acrylamide; Amino Acids; Asparagine; Coffea; Food Handling; Furans; Hot Temperature; Sugars	2023
Heat-Introduced Formation of Acrylamide in Table Olives: Analysis of Acrylamide, Free Asparagine, and 3-Aminopropionamide. Journal of agricultural and food chemistry, 2023, Sep-13, Volume: 71, Issue:36 Topics: Acrylamide; Asparagine; Hot Temperature; Olea	2023