furosine has been researched along with acrylamide in 3 studies
| Studies (furosine) | Trials (furosine) | Recent Studies (post-2010) (furosine) | Studies (acrylamide) | Trials (acrylamide) | Recent Studies (post-2010) (acrylamide) |
|---|---|---|---|---|---|
| 152 | 4 | 49 | 3,454 | 2 | 1,625 |
| Protein | Taxonomy | furosine (IC50) | acrylamide (IC50) |
|---|---|---|---|
| Fibroblast growth factor receptor 4 | Homo sapiens (human) | 0.938 |
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (33.33) | 29.6817 |
| 2010's | 2 (66.67) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Delgado-Andrade, C; Morales, FJ; Rufián-Henares, JA | 1 |
| Akıllıoğlu, G; Delić, N; Gökmen, V; Mogol, BA; Serpen, A; Zilić, S | 1 |
| de Almeida Lima, D; Markowicz Bastos, DH; Sampaio, GR; Soares, RA; Trevisan, AJ | 1 |
3 other study(ies) available for furosine 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 |
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 |
Influence of home cooking conditions on Maillard reaction products in beef.
Topics: Acrylamide; Color; Cooking; Diet, Diabetic; Hot Temperature; Humans; Lysine; Maillard Reaction; Red Meat | 2016 |