furaldehyde has been researched along with acrylamide in 41 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 2 (4.88) | 29.6817 |
| 2010's | 23 (56.10) | 24.3611 |
| 2020's | 16 (39.02) | 2.80 |
| Authors | Studies |
|---|---|
| Delgado-Andrade, C; Morales, FJ; Rufián-Henares, JA | 1 |
| Bednáriková, A; Ciesarová, Z; Kukurová, K; Morales, FJ | 1 |
| Akkarachaneeyakorn, S; Birlouez-Aragon, I; Boivin, P; Laguerre, JC; Morales, FJ; Neugnot, B; Tattiyakul, J | 1 |
| Gökmen, V; Göncüoğlu, N; Hamzalıoğlu, A; Kocadağlı, T | 1 |
| Fiore, A; Fogliano, V; Palermo, M | 1 |
| Anese, M; Calligaris, S; Manzocco, L; Nicoli, MC | 1 |
| Akıllıoğlu, G; Delić, N; Gökmen, V; Mogol, BA; Serpen, A; Zilić, S | 1 |
| Helou, C; Jacolot, P; Loaëc, G; Niquet-Léridon, C; Tessier, FJ | 1 |
| Nguyen, HT; Peters, RJ; Van Boekel, MA; Van der Fels-Klerx, HJ | 1 |
| Gökmen, V; Göncüoğlu, N; Kocadağlı, T; Mogol, BA | 1 |
| Czarnowska, M; Gujska, E; Klepacka, J; Michalak, J; Nowak, F | 1 |
| Holgado, F; Márquez-Ruiz, G; Mesías, M; Morales, FJ | 1 |
| Gökmen, V; Mogol, BA | 1 |
| Del Castillo, MD; García, AT; Martín-Cabrejas, MA; Martinez-Saez, N; Mesías, M; Morales, FJ; Pérez, ID; Rebollo-Hernanz, M | 1 |
| Nguyen, HT; van Boekel, MAJS; van der Fels-Klerx, HJI | 1 |
| Li, XL; Tan, LX; Wen, LZ; Wu, L; Wu, WG; Yang, HS | 1 |
| Fiore, A; Troise, AD; Wilkin, JD | 1 |
| Qi, X; Qi, Y; Qian, H; Wang, L; Wu, G; Zhang, H | 1 |
| Chen, J; Hu, H; Huang, Y; Li, C; Nie, S; Shen, M; Wang, Y; Xie, M; Zeng, M | 1 |
| Ciesarová, Z; Constantin, OE; Croitoru, C; Daško, Ľ; Kukurová, K; Râpeanu, G; Stănciuc, N | 1 |
| Ačkar, Đ; Babić, J; Cvetković, T; Guberac, S; Jozinović, A; Panak Balentić, J; Ranilović, J; Šarkanj, B; Šubarić, D | 1 |
| Chen, J; Hu, H; Huang, Y; Li, C; McClements, DJ; Nie, S; Shen, M; Wang, Y; Xie, M; Zeng, M; Zhong, Y | 1 |
| Contreras-Calderón, J; Cruz, G; Delgado-Andrade, C; Gómez-Narváez, F; Mesías, M; Morales, FJ; Ubillús, F | 1 |
| Li, H; Shao, Z; Shi, J; Wang, S; Zhang, Y | 1 |
| Czarnowska-Kujawska, M; Gujska, E; Michalak, J | 1 |
| Gökmen, V; Hamzalıoğlu, A | 1 |
| Ho, CT; Huang, J; Ou, J; Ou, S; Zheng, J | 1 |
| Chi, MH; Chiou, TY; Lee, WJ; Lin, SH; Sung, WC | 1 |
| Arslan-Tontul, S; Candal Uslu, C; Erbaş, M; Gülcan, Ü; Mutlu, C | 1 |
| Dong, XP; Gao, JX; Huang, XH; Qin, L; Wen, SY; Zhou, DY; Zhu, BW | 1 |
| Hewavitharana, GG; Navaratne, SB; Perera, DN | 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 |
| Chen, J; Chen, Y; Huang, Y; Li, C; Li, M; Lu, J; Nie, S; Shen, M; Wang, Y; Xie, M; Zeng, M | 1 |
| Chun, C; Rui-Hai, L; Xing, X; Xiong, F | 1 |
| Chen, F; Hu, X; Luo, Y; Sun, G; Wang, P; Zhu, Y | 1 |
| Chen, F; Chen, W; Hu, X; Sun, G; Wang, P; Zhu, Y | 1 |
| Chen, Y; Gan, B; Huang, H; Li, F; Ma, Y; Xie, J; Yu, Q; Zhang, Y | 1 |
| Carbonell-Barrachina, ÁA; Chapanya, P; Issa-Issa, H; Lipan, L; Nitayapat, N; Pattamasuwan, A; Phaeon, N; Sendra, E; Sriroth, K; Uan-On, T | 1 |
| Chen, J; Chen, Q; Chen, Y; Deng, P; He, Z; Pan, H; Qin, F; Wang, Z; Zeng, M; Zhang, Z | 1 |
| Badiale-Furlong, E; Borba, VS; Lemos, AC; Scaglioni, PT | 1 |
4 review(s) available for furaldehyde and acrylamide
| Article | Year |
|---|---|
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food.
Topics: Acrylamide; Food Contamination; Food Industry; Furaldehyde; Furans | 2013 |
Interaction of Acrylamide, Acrolein, and 5-Hydroxymethylfurfural with Amino Acids and DNA.
Topics: Acrolein; Acrylamide; Amino Acids; Animals; DNA; Food Analysis; Furaldehyde; Hot Temperature; Humans | 2020 |
Comprehensive Study on the Acrylamide Content of High Thermally Processed Foods.
Topics: Acrylamide; Cooking; Fast Foods; Food Analysis; Furaldehyde; Starch | 2021 |
Research progress on generation, detection and inhibition of multiple hazards - acrylamide, 5-hydroxymethylfurfural, advanced glycation end products, methylimidazole - in baked goods.
Topics: Acrylamide; Furaldehyde; Glycation End Products, Advanced; Hazardous Substances | 2024 |
37 other study(ies) available for furaldehyde and acrylamide
| Article | Year |
|---|---|
Relationship between acrylamide and thermal-processing indexes in commercial breakfast cereals: a survey of Spanish breakfast cereals.
Topics: Acrylamide; Chromatography, Liquid; Edible Grain; Food Handling; Furaldehyde; Hot Temperature; Lysine; Maillard Reaction; Mass Spectrometry; Spain | 2006 |
Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model.
Topics: Acrylamide; Amino Acids; Asparaginase; Color; Cooking; Dietary Proteins; Dietary Sucrose; Flour; Food Analysis; Food Contamination; Food Technology; Furaldehyde; Maillard Reaction; Models, Chemical; Spectrometry, Fluorescence; Time Factors; Water | 2009 |
Optimization of combined microwave-hot air roasting of malt based on energy consumption and neo-formed contaminants content.
Topics: Acrylamide; Conservation of Energy Resources; Cooking; Edible Grain; Food Contamination; Furaldehyde; Furans; Hordeum; Hot Temperature; Microwaves; Pigmentation; Quality Control; Statistics as Topic; Time Factors; Water | 2010 |
In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation.
Topics: Acrylamide; Aldehydes; Chromatography, Liquid; Coffee; Epoxy Compounds; Food Handling; Furaldehyde; Hot Temperature; Oxidation-Reduction; Sucrose; Tandem Mass Spectrometry | 2012 |
Okara promoted acrylamide and carboxymethyl-lysine formation in bakery products.
Topics: Acrylamide; Cooking; Dietary Fiber; Flour; Food Analysis; Furaldehyde; Lysine; Maillard Reaction; Plant Proteins; Polysaccharides; Soy Foods | 2012 |
Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean.
Topics: Acrylamide; Antioxidants; Color; Flavonoids; Food Handling; Furaldehyde; Glycine max; Hot Temperature; Infrared Rays; Lysine; Maillard Reaction; Microwaves; Phenols; Seeds; Soybean Proteins | 2014 |
Acrylamide, 5-hydroxymethylfurfural and N(ε)-carboxymethyl-lysine in coffee substitutes and instant coffees.
Topics: Acrylamide; Coffee; Food Analysis; Food Contamination; Furaldehyde; Lysine; Reproducibility of Results | 2014 |
Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type.
Topics: Acrylamide; Bread; Carbohydrates; Furaldehyde | 2016 |
Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine.
Topics: Acrylamide; Asparagine; Food Handling; Furaldehyde | 2012 |
Effect of Storage on Acrylamide and 5-hydroxymethylfurfural Contents in Selected Processed Plant Products with Long Shelf-life.
Topics: Acrylamide; Bread; Cacao; Chromatography, High Pressure Liquid; Coffee; Food Storage; Furaldehyde; Powders; Temperature; Water | 2016 |
An investigation of process contaminants' formation during the deep frying of breadcrumbs using a bread coat model.
Topics: Acrylamide; Bread; Cooking; Flour; Food Contamination; Furaldehyde; Hot Temperature; Models, Biological; Plant Oils; Sunflower Oil; Triticum | 2016 |
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 |
Use of spent coffee grounds as food ingredient in bakery products.
Topics: Acrylamide; Antioxidants; Coffee; Dietary Fiber; Energy Intake; Food Handling; Furaldehyde; Humans; Nutritive Value | 2017 |
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 |
[Dynamic change rules of active ingredients and inactive ingredients from Fructus Hordei Germinatus with frying process].
Topics: Acrylamide; Chromatography, High Pressure Liquid; Cooking; Furaldehyde; Hordeum; Hot Temperature | 2016 |
Impact of rapeseed press-cake on Maillard reaction in a cookie model system.
Topics: Acrylamide; Amino Acids; Brassica rapa; Cooking; Cysteine; Dietary Fiber; Furaldehyde; Maillard Reaction; Mass Spectrometry; Plant Extracts; Proteins | 2018 |
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 |
Simultaneous Determination of Acrylamide and 5-Hydroxymethylfurfural in Heat-Processed Foods Employing Enhanced Matrix Removal-Lipid as a New Dispersive Solid-Phase Extraction Sorbent Followed by Liquid Chromatography-Tandem Mass Spectrometry.
Topics: Acrylamide; Chromatography, Liquid; Cooking; Food Contamination; Furaldehyde; Hot Temperature; Limit of Detection; Lipids; Solid Phase Extraction; Tandem Mass Spectrometry | 2019 |
Modelling Contaminant Formation during Thermal Processing of Sea Buckthorn Purée.
Topics: Acrylamide; Antioxidants; Furaldehyde; Hippophae; Models, Theoretical; Temperature | 2019 |
Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method.
Topics: Acrylamide; Beta vulgaris; Chromatography, High Pressure Liquid; Food Contamination; Food Industry; Furaldehyde; Malus; Tandem Mass Spectrometry; Zea mays | 2019 |
pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature.
Topics: Acrylamide; Fatty Acids, Unsaturated; Food Handling; Furaldehyde; Hot Temperature; Hydrogen-Ion Concentration; Maillard Reaction; Models, Theoretical; Oxidation-Reduction; Tandem Mass Spectrometry | 2019 |
Occurrence of acrylamide and other heat-induced compounds in panela: Relationship with physicochemical and antioxidant parameters.
Topics: Acrylamide; Antioxidants; Bacteriocin Plasmids; Chemical Phenomena; Color; Furaldehyde; Hot Temperature; Hydrogen-Ion Concentration; Maillard Reaction; Saccharum; Sugars | 2019 |
Co-Extraction and Co-Purification Coupled with HPLC-DAD for Simultaneous Detection of Acrylamide and 5-hydroxymethyl-2-furfural in Thermally Processed Foods.
Topics: Acrylamide; Food Analysis; Furaldehyde; Hot Temperature; Limit of Detection | 2019 |
Acrylamide and Thermal-Processing Indexes in Market-Purchased Food.
Topics: Acrylamide; Food Analysis; Food Safety; Furaldehyde; Gas Chromatography-Mass Spectrometry; Hot Temperature | 2019 |
5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling.
Topics: Acrylamide; Amino Acids; Coffee; Deoxyglucose; Food-Processing Industry; Furaldehyde; Glucose; Glyoxal; Hot Temperature; Kinetics; Pyruvaldehyde; Sucrose | 2020 |
Influence of caramel and molasses addition on acrylamide and 5-hydroxylmethylfurfural formation and sensory characteristics of non-centrifugal cane sugar during manufacturing.
Topics: Acrylamide; Color; Flavoring Agents; Food Additives; Furaldehyde; Humans; Maillard Reaction; Molasses; Saccharum; Sugars; Taste | 2020 |
Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread.
Topics: Acrylamide; Bread; Cooking; Flour; Furaldehyde; Hot Temperature; Humans; Maillard Reaction; Taste; Triticum | 2020 |
Simultaneous Determination of Acrylamide, 5-Hydroxymethylfurfural, and Heterocyclic Aromatic Amines in Thermally Processed Foods by Ultrahigh-Performance Liquid Chromatography Coupled with a Q Exactive HF-X Mass Spectrometer.
Topics: Acrylamide; Amines; Chromatography, High Pressure Liquid; Chromatography, Liquid; Furaldehyde; Mass Spectrometry | 2021 |
Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads.
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.
Topics: Acrylamide; Asparagine; Avena; Fagopyrum; Fermentation; Furaldehyde; Heating; Hordeum; Hot Temperature; Maillard Reaction; Secale; Sugars; Triticum | 2021 |
Effect of acidity regulators on acrylamide and 5-hydroxymethylfurfural formation in French fries: The dual role of pH and acid radical ion.
Topics: Acrylamide; Furaldehyde; Hot Temperature; Hydrogen-Ion Concentration; Ions; Solanum tuberosum | 2022 |
Influence of
Topics: Acrylamide; Catechols; Fatty Alcohols; Fructosamine; Furaldehyde; Glycation End Products, Advanced; Glycosylation; Hydrogen Bonding; Hydrophobic and Hydrophilic Interactions; Models, Molecular; Molecular Docking Simulation; Ovalbumin; Protein Binding; Sargassum; Thermodynamics; Triterpenes | 2021 |
The simultaneous inhibition of histidine on 5-hydroxymethylfurfural and acrylamide in model systems and cookies.
Topics: Acrylamide; Asparagine; Furaldehyde; Histidine | 2022 |
Simultaneous quantitation of acrylamide, 5-hydroxymethylfurfural, and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine using UPLC-MS/MS.
Topics: Acrylamide; Chromatography, High Pressure Liquid; Chromatography, Liquid; Furaldehyde; Pyridines; Tandem Mass Spectrometry | 2022 |
Soluble dietary fiber from tea residues with inhibitory effects against acrylamide and 5-hydroxymethylfurfural formation in biscuits: The role of bound polyphenols.
Topics: Acrylamide; Dietary Fiber; Furaldehyde; Polyphenols; Tandem Mass Spectrometry; Tea | 2022 |
Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives.
Topics: Acrylamide; Calcium Chloride; Citric Acid; Furaldehyde; Niacinamide; Saccharum | 2023 |
Processing parameters in breadmaking and bioaccessibility of acrylamide and 5-hydroxymethylfurfural.
Topics: Acrylamide; Chromatography, High Pressure Liquid; Furaldehyde | 2023 |