Compounds > asparagine

asparagine and beta-alanine amide

asparagine has been researched along with beta-alanine amide in 7 studies

Research

Studies (7)

Timeframe	Studies, this research(%)	All Research%
pre-1990	0 (0.00)	18.7374
1990's	0 (0.00)	18.2507
2000's	4 (57.14)	29.6817
2010's	2 (28.57)	24.3611
2020's	1 (14.29)	2.80

Authors

Authors	Studies
Bertholet, MC; Goldmann, T; Hellenäs, KE; Perisset, A; Petersson, EV; Stadler, RH	1
Granvogl, M; Schieberle, P	1
Bagdonaite, K; Derler, K; Murkovic, M	1
Channell, GA; Taylor, AJ; Wulfert, F	1
Fogliano, V; Gökmen, V; Hamzalıoğlu, A; Lumaga, RB; Mogol, BA	1
Huang, C; Ou, S; Wu, H; Zhang, G; Zheng, J	1
Becker, L; Granvogl, M; Hölzle, E; Oellig, C	1

Other Studies

7 other study(ies) available for asparagine and beta-alanine amide

Article	Year
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
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
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
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
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
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
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