sucrose has been researched along with acrylamide in 25 studies
Timeframe | Studies, this research(%) | All Research% |
---|---|---|
pre-1990 | 1 (4.00) | 18.7374 |
1990's | 0 (0.00) | 18.2507 |
2000's | 10 (40.00) | 29.6817 |
2010's | 7 (28.00) | 24.3611 |
2020's | 7 (28.00) | 2.80 |
Authors | Studies |
---|---|
Cutié, SS; Kallos, GJ | 1 |
Becalski, A; Hayward, S; Lau, BP; Leclerc, Y; Lewis, D; Ramesh, M; Sahagian, M; Seaman, SW | 1 |
Bramanti, E; Cioni, P; Strambini, GB | 1 |
Chaen, H; Fukuda, S; Kubota, M; Kurose, M; Ogawa, T; Oku, K; Tsujisaka, Y | 1 |
Silva, EM; Simon, PW | 1 |
Amadò, R; Amrein, TM; Escher, F; Schönbächler, B | 1 |
Bagdonaite, K; Murkovic, M; Skog, K; Viklund, G | 1 |
Amadò, R; Amrein, TM; Andres, L; Escher, F | 1 |
Olsson, K; Sjöholm, I; Skog, K; Viklund, G | 1 |
Bagdonaite, K; Derler, K; Murkovic, M | 1 |
Breit, SN; Brown, LJ; Cordina, NM; Curmi, PM; Goodchild, SC; Howell, MW; Littler, DR | 1 |
Rommens, CM; Shakya, R; Shrestha, P; Ye, J | 1 |
Carrasco, JA; Granby, K; Mariotti, S; Pedreschi, F | 1 |
Gökmen, V; Göncüoğlu, N; Hamzalıoğlu, A; Kocadağlı, T | 1 |
Córsico, B; Curto, LM; Delfino, JM; Falomir Lockhart, LJ; Franchini, GR; Guerbi, MX; Sawicki, LR | 1 |
Bethke, PC; Busse, JS; Gong, H; He, Q; Jiang, J; Jin, W; Zeng, Z; Zhu, X | 1 |
Gökmen, V; Hamzalıoğlu, A | 1 |
Bachir, N; Haddarah, A; Pujola, M; Sepulcre, F | 1 |
Chen, S; Hou, X; Li, Q; Luo, S; Ma, N; Xu, T; Zhuang, L | 1 |
Contreras-Calderón, J; Cruz, G; Delgado-Andrade, C; Gómez-Narváez, F; Mesías, M; Morales, FJ; Ubillús, F | 1 |
Chi, MH; Chiou, TY; Lee, WJ; Lin, SH; Sung, WC | 1 |
Carbonell-Barrachina, ÁA; Chapanya, P; Lipan, L; Mueangmontri, R; Nitayapat, N; Pattamasuwan, A; Phaeon, N; Sriroth, K | 1 |
Medina, O; Moreno, L; Rojas, AL | 1 |
Baqueta, MR; Bragotto, APA; Pallone, JAL; Pizano, FP; Toro, SJH; Valderrama, P; Villani, JD | 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 |
1 review(s) available for sucrose and acrylamide
Article | Year |
---|---|
Occurrence of acrylamide in selected foods and mitigation options.
Topics: Acrylamide; Amino Acids; Asparaginase; Bread; Carboxylic Acids; Carcinogens, Environmental; Flour; Food Contamination; Fruit; Nuts; Olea; Sodium Bicarbonate; Solanum tuberosum; Sucrose | 2007 |
24 other study(ies) available for sucrose and acrylamide
Article | Year |
---|---|
Determination of acrylamide in sugar by thermospray liquid chromatography/mass spectrometry.
Topics: Acrylamide; Acrylamides; Gas Chromatography-Mass Spectrometry; Sucrose | 1986 |
Acrylamide in French fries: influence of free amino acids and sugars.
Topics: Acrylamide; Amino Acids; Asparagine; Carbohydrates; Food Handling; Fructose; Glucose; Hot Temperature; Maillard Reaction; Solanum tuberosum; Sucrose | 2004 |
Effects of sucrose on the internal dynamics of azurin.
Topics: Acrylamide; Azurin; Biophysical Phenomena; Biophysics; Buffers; Drug Stability; Mutagenesis, Site-Directed; Protein Denaturation; Protein Folding; Pseudomonas aeruginosa; Recombinant Proteins; Spectrometry, Fluorescence; Sucrose; Thermodynamics; Trehalose; Xylitol | 2005 |
Suppressive effect of trehalose on acrylamide formation from asparagine and reducing saccharides.
Topics: Acrylamide; Asparagine; Chromatography, Gas; Glucose; Kinetics; Sucrose; Trehalose | 2005 |
Genetic, physiological, and environmental factors affecting acrylamide concentration in fried potato products.
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 |
Factors influencing acrylamide formation in gingerbread.
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 |
Analysis of 3-aminopropionamide: a potential precursor of acrylamide.
Topics: Acrylamide; Amides; Asparagine; Chromatography, High Pressure Liquid; Coffee; Dansyl Compounds; Food Analysis; Food Contamination; Solanum tuberosum; Sucrose; Tandem Mass Spectrometry | 2006 |
Acrylamide in home-prepared roasted potatoes.
Topics: Acrylamide; Asparagine; Carbohydrates; Food Contamination; Food Handling; Fructose; Glucose; Hot Temperature; Plant Tubers; Solanum tuberosum; Species Specificity; Sucrose; Sweden; Time Factors; Water | 2008 |
Determination of acrylamide during roasting of coffee.
Topics: Acrylamide; Asparagine; beta-Alanine; Coffea; Decarboxylation; Glucose; Hot Temperature; Seeds; Sucrose | 2008 |
Oxidation promotes insertion of the CLIC1 chloride intracellular channel into the membrane.
Topics: Acrylamide; Cell Membrane; Chloride Channels; Halogenation; Lipid Bilayers; Models, Molecular; Oxidation-Reduction; Phospholipids; Porosity; Protein Multimerization; Protein Structure, Quaternary; Solubility; Spectrometry, Fluorescence; Sucrose | 2009 |
Tuber-specific silencing of the acid invertase gene substantially lowers the acrylamide-forming potential of potato.
Topics: Acrylamide; Asparagine; beta-Fructofuranosidase; Fructose; Gene Silencing; Glucose; Plant Proteins; Plant Tubers; Plants, Genetically Modified; Solanum tuberosum; Starch; Sucrose | 2010 |
Patented techniques for acrylamide mitigation in high-temperature processed foods.
Topics: Acrylamide; Asparagine; Cooking; Diet; Dietary Sucrose; Fast Foods; Food Handling; Hot Temperature; Humans; Maillard Reaction; Monosaccharides; Patents as Topic; Sucrose | 2011 |
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 |
Characterization of fatty acid binding and transfer from Δ98Δ, a functional all-β abridged form of IFABP.
Topics: Acrylamide; Animals; Cell Membrane; Centrifugation; Fatty Acid-Binding Proteins; Fatty Acids; Phospholipids; Protein Binding; Protein Isoforms; Protein Structure, Secondary; Rats; Spectrometry, Fluorescence; Sucrose; Terbium | 2014 |
Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products.
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 |
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 |
Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models.
Topics: Acrylamide; Amino Acids; Asparagine; Cooking; Fructose; Glucose; Glutamine; Hot Temperature; Solanum tuberosum; Sucrose; Sugars | 2023 |
Preparation and characterization of amine-functionalized sugarcane bagasse for CO2 capture.
Topics: Acrylamide; Adsorption; Amination; Amines; Carbon Dioxide; Cellulose; Environmental Restoration and Remediation; Saccharum | 2016 |
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 |
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 |
Acrylamide in non-centrifugal sugars and syrups.
Topics: Acrylamide; Amino Acids; Asia; Cocos; Cooking; Food Contamination; Hot Temperature; Maillard Reaction; Saccharum; Sugars | 2021 |
Mucilage and cellulosic derivatives as clarifiers for the improvement of the non-centrifugal sugar production process.
Topics: Acrylamide; Polysaccharides; Saccharum; Sugars | 2022 |
Kurtosis-based projection pursuit analysis to evaluate South American rapadura.
Topics: Acrylamide; Brazil; Minerals; Principal Component Analysis; Saccharum | 2022 |
Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives.
Topics: Acrylamide; Calcium Chloride; Citric Acid; Furaldehyde; Niacinamide; Saccharum | 2023 |