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Acrylamide Formation Mechanism in Heated Foods
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2003.08.001openalex-snapshot
Health Implications of Acrylamide in Food
inferredcites →https://doi.org/10.1021/bk-1996-0631openalex-snapshot
Chemical Markers for Processed and Stored Foods
inferredcites →https://doi.org/10.1021/bk-1996-0631.ch021openalex-snapshot
Browning of Amino Acids and Proteins In Vitro: Insights Derived from an Electrophoretic Approach
inferredcites →https://doi.org/10.1021/jf020302fopenalex-snapshot
Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
inferredcites →https://doi.org/10.1021/jf020889yopenalex-snapshot
Acrylamide in Foods: Occurrence, Sources, and Modeling
inferredcites →https://doi.org/10.1038/419448aopenalex-snapshot
Acrylamide is formed in the Maillard reaction
inferredcites →https://doi.org/10.1038/419449aopenalex-snapshot
Acrylamide from Maillard reaction products
inferredcites →https://doi.org/10.1533/9781845698447.2.57openalex-snapshot
C 4 , C 5 , and C 6 3-Deoxyglycosones: Structures and Reactivity
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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inferred← citeshttps://doi.org/10.1002/mnfr.200800589openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/mnfr.200800600openalex-snapshot
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Profiling of mercapturic acids of acrolein and acrylamide in human urine after consumption of potato crisps*
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Acrylamide Formation in Different Foods and Potential Strategies for Reduction
inferred← citeshttps://doi.org/10.1007/0-387-24980-x_14openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/0-387-24980-x_15openalex-snapshot
Mechanistic Pathways of Formation of Acrylamide from Different Amino Acids
inferred← citeshttps://doi.org/10.1007/0-387-24980-x_16openalex-snapshot
New Aspects on the Formation and Analysis of Acrylamide
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On Line Monitoring of Acrylamide Formation
inferred← citeshttps://doi.org/10.1007/0-387-24980-x_24openalex-snapshot
Factors That Influence the Acrylamide Content of Heated Foods
inferred← citeshttps://doi.org/10.1007/0-387-24980-x_25openalex-snapshot
Model Systems for Evaluating Factors Affecting Acrylamide Formation in Deep Fried Foods
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Role of Furans as EDCs in Metabolic Disorders
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inferred← citeshttps://doi.org/10.1007/978-3-319-48665-9_5openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/978-3-319-95354-0_12openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/978-3-642-16539-9_11openalex-snapshot
Unerwünschte Stoffe, Kontaminanten und Prozesskontaminanten in Lebensmitteln
inferred← citeshttps://doi.org/10.1007/978-3-642-36605-5_5openalex-snapshot
Pressure Effects on the Rate of Chemical Reactions Under the High Pressure and High Temperature Conditions Used in Pressure-Assisted Thermal Processing
inferred← citeshttps://doi.org/10.1007/978-3-642-41609-5_5-1openalex-snapshot
Pressure Effects on the Rate of Chemical Reactions Under the High Pressure and High Temperature Conditions Used in Pressure-Assisted Thermal Processing
inferred← citeshttps://doi.org/10.1007/978-3-662-47112-8_11openalex-snapshot
Unerwünschte Stoffe, Kontaminanten und Prozesskontaminanten in Lebensmitteln
inferred← citeshttps://doi.org/10.1007/978-3-662-59669-2_12openalex-snapshot
Unerwünschte Stoffe, Kontaminanten und Prozesskontaminanten in Lebensmitteln
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inferred← citeshttps://doi.org/10.1007/s00204-013-1054-0openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00204-016-1660-8openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00217-006-0492-9openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00217-007-0658-0openalex-snapshot
High correlation of methylglyoxal with acrylamide formation in glucose/asparagine Maillard reaction model
inferred← citeshttps://doi.org/10.1007/s00217-007-0693-xopenalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00217-011-1607-5openalex-snapshot
Amino acid profiles in unripe Arabica coffee fruits processed using wet and dry methods
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inferred← citeshttps://doi.org/10.1007/s00217-012-1839-zopenalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00217-013-1935-8openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00217-013-1976-zopenalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00217-013-2086-7openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00217-016-2734-9openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00217-020-03583-zopenalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00217-021-03898-5openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00217-025-04918-4openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00217-025-04936-2openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00425-013-1967-0openalex-snapshot
Photosynthetic assimilation of 14C into amino acids in potato (Solanum tuberosum) and asparagine in the tubers
inferred← citeshttps://doi.org/10.1007/s00604-024-06462-6openalex-snapshot
Polyether sulfone flat-sheet membrane impregnated with Mn–Al layered double hydroxide nanoparticles for green microfiltration of acrylamide in cocoa products
inferred← citeshttps://doi.org/10.1007/s00726-011-1179-5openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00726-018-2648-xopenalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00792-015-0763-0openalex-snapshot
Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing
inferred← citeshttps://doi.org/10.1007/s10068-020-00747-1openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s10068-023-01242-zopenalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s10068-026-02097-wopenalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s11033-018-4492-1openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s11130-015-0484-7openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s11274-024-03907-1openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s11356-020-12287-6openalex-snapshot
Acrylamide-induced peripheral neuropathy: manifestations, mechanisms, and potential treatment modalities
inferred← citeshttps://doi.org/10.1007/s11356-022-25112-zopenalex-snapshot
Neurotoxicity of acrylamide in adult zebrafish following short-term and long-term exposure: evaluation of behavior alterations, oxidative stress markers, expression of antioxidant genes, and histological examination of the brain and eyes
inferred← citeshttps://doi.org/10.1007/s11540-008-9059-4openalex-snapshot
The Canon of Potato Science: 49. Acrylamide
inferred← citeshttps://doi.org/10.1007/s11540-008-9111-4openalex-snapshot
Healthy Aspects of Potatoes as Part of the Human Diet
inferred← citeshttps://doi.org/10.1007/s11540-023-09634-8openalex-snapshot
Acrylamide in Thermally Processed Potato Products
inferred← citeshttps://doi.org/10.1007/s11694-014-9207-2openalex-snapshot
Utilization of visible/near-infrared spectroscopic and wavelength selection methods in sugar prediction and potatoes classification
inferred← citeshttps://doi.org/10.1007/s11694-022-01568-yopenalex-snapshot
Effective method of minimizing the acrylamide and 5-hydroxymethylfurfural formation in french fries by lactic acid fermentation
inferred← citeshttps://doi.org/10.1007/s11694-023-02286-9openalex-snapshot
The effect of the use of pekmez and honey as sugar substitutes on the quality characteristics and the acrylamide content of sponge cakes and cookies
inferred← citeshttps://doi.org/10.1007/s11738-016-2290-8openalex-snapshot
Acrylamide in processed potato products: progress made and present status
inferred← citeshttps://doi.org/10.1007/s11756-022-01215-3openalex-snapshot
A plant-type L-asparaginase from Pyrobaculum calidifontis undergoes temperature dependent autocleavage
inferred← citeshttps://doi.org/10.1007/s11756-024-01801-7openalex-snapshot
Looking into the thermostable archaeal l-asparaginases
inferred← citeshttps://doi.org/10.1007/s11894-021-00828-zopenalex-snapshot
Processed Foods – Getting Back to The Basics
inferred← citeshttps://doi.org/10.1007/s11947-007-0005-2openalex-snapshot
Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying
inferred← citeshttps://doi.org/10.1007/s11947-010-0349-xopenalex-snapshot
Acrylamide Mitigation in Potato Chips by Using NaCl
inferred← citeshttps://doi.org/10.1007/s11947-010-0406-5openalex-snapshot
Characterization of the Maillard Reaction of Enzyme-Hydrolyzed Wheat Protein Producing Meaty Aromas
inferred← citeshttps://doi.org/10.1007/s11947-010-0470-xopenalex-snapshot
Acrylamide in Foods: Chemistry and Analysis. A Review
inferred← citeshttps://doi.org/10.1007/s11947-013-1108-6openalex-snapshot
Reduction of Acrylamide Formation in Sweet Bread with l-Asparaginase Treatment
inferred← citeshttps://doi.org/10.1007/s12010-010-9087-9openalex-snapshot
Extracellular Production and Characterization of Two Streptomyces l-Asparaginases
inferred← citeshttps://doi.org/10.1007/s12010-023-04715-3openalex-snapshot
Identification and Thermostability Modification of the Mesophilic L-asparaginase from Limosilactobacillus secaliphilus
inferred← citeshttps://doi.org/10.1007/s12161-007-9001-4openalex-snapshot
A Modified Sample Preparation for Acrylamide Determination in Cocoa and Coffee Products
inferred← citeshttps://doi.org/10.1007/s12161-015-0289-1openalex-snapshot
Determination of Acrylamide Content in Refined Wheat Starch (RWS) Based on Dielectric Property (DP) During Deep-Frying Process
inferred← citeshttps://doi.org/10.1007/s12161-026-03186-6openalex-snapshot
Revisiting a GC–MS Method for Determination of Acrylamide in Wheat-Based Baked Products
inferred← citeshttps://doi.org/10.1007/s12230-020-09798-wopenalex-snapshot
An Insight into the Ultrastructural and Physiochemical Characterization of Potato Starch: a Review
inferred← citeshttps://doi.org/10.1007/s12393-009-9008-2openalex-snapshot
Technological Strategies to Reduce Acrylamide Levels in Heated Foods
inferred← citeshttps://doi.org/10.1007/s13197-013-0951-9openalex-snapshot
Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying
inferred← citeshttps://doi.org/10.1007/s13205-015-0278-5openalex-snapshot
Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis
inferred← citeshttps://doi.org/10.1007/s13205-022-03197-0openalex-snapshot
Temperature dependent autocleavage and applications of recombinant L-asparaginase from Thermococcus kodakarensis for acrylamide mitigation
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.03035-3openalex-snapshot
An Update on Processing-Derived Food Contaminants: Acrylamide, Monochloropropane-1,2-Diol (MCPD) Esters, and Glycidyl Esters
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.21817-9openalex-snapshot
Acrylamide: An Overview of the Chemistry and Occurrence in Foods
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.22827-8openalex-snapshot
Mitigation of Acrylamide in Thermally Processed Foods
inferred← citeshttps://doi.org/10.1016/b978-0-08-102519-2.00010-4openalex-snapshot
Acrylamide in bread and baked products
inferred← citeshttps://doi.org/10.1016/b978-0-12-374349-7.00011-8openalex-snapshot
Fried and Dehydrated Potato Products
inferred← citeshttps://doi.org/10.1016/b978-0-12-374718-1.10016-1openalex-snapshot
Potential Uses of Irradiation
inferred← citeshttps://doi.org/10.1016/b978-0-12-378612-8.00287-0openalex-snapshot
Safety of Food and Beverages: Cereals and Derived Products
inferred← citeshttps://doi.org/10.1016/b978-0-12-380886-8.10030-3openalex-snapshot
Fortification with Free Amino Acids Affects Acrylamide Content in Yeast Leavened Bread
inferred← citeshttps://doi.org/10.1016/b978-0-12-420084-5.00002-0openalex-snapshot
Common Adulterants and Contaminants
inferred← citeshttps://doi.org/10.1016/b978-0-12-800002-1.00015-7openalex-snapshot
Fried and Dehydrated Potato Products
inferred← citeshttps://doi.org/10.1016/b978-0-12-800002-1.00018-2openalex-snapshot
Acrylamide in Potato Products
inferred← citeshttps://doi.org/10.1016/b978-0-12-801916-0.00020-0openalex-snapshot
Acrylamide in ready-to-eat foods
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00001-2openalex-snapshot
Acrylamide Formation Mechanisms
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00008-5openalex-snapshot
Acrylamide in Fried Potato Products
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00009-7openalex-snapshot
Acrylamide in Coffee and Coffee Substitutes
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00010-3openalex-snapshot
Acrylamide in Soybean Products, Roasted Nuts, and Dried Fruits
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00017-6openalex-snapshot
Relationship between Antioxidants and Acrylamide Formation
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00018-8openalex-snapshot
Interaction between Bioactive Carbonyl Compounds and Asparagine and Impact on Acrylamide
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00019-xopenalex-snapshot
Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00021-8openalex-snapshot
Impact of l-Asparaginase on Acrylamide Content in Fried Potato and Bakery Products
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00022-xopenalex-snapshot
Alternative Technologies for the Mitigation of Acrylamide in Processed Foods
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00024-3openalex-snapshot
Liquid Chromatographic Tandem Mass Spectrometry to Determine Acrylamide in Foods
inferred← citeshttps://doi.org/10.1016/b978-0-12-813280-7.00016-5openalex-snapshot
Development of Functional Food From Enzyme Technology: A Review
inferred← citeshttps://doi.org/10.1016/b978-0-12-813768-0.00017-7openalex-snapshot
Reaction of Hemoglobin With the Schiff Base Intermediate of the Glucose/Asparagine Reaction: Formation of a Hemichrome
inferred← citeshttps://doi.org/10.1016/b978-0-12-815781-7.00013-5openalex-snapshot
Pulsed Electric Field (PEF) Application in the Potato Industry
inferred← citeshttps://doi.org/10.1016/b978-0-12-815781-7.00016-0openalex-snapshot
Enzyme Technology in Food Processing: Recent Developments and Future Prospects
inferred← citeshttps://doi.org/10.1016/b978-0-12-816405-1.00006-6openalex-snapshot
Effect of high-pressure thermal sterilization (HPTS) on the reduction of food processing contaminants (e.g., furan, acrylamide, 3-MCPD-esters, HMF)
inferred← citeshttps://doi.org/10.1016/b978-0-12-817380-0.00006-3openalex-snapshot
The Maillard reactions
inferred← citeshttps://doi.org/10.1016/b978-0-12-817380-0.00010-5openalex-snapshot
Generation of process-induced toxicants
inferred← citeshttps://doi.org/10.1016/b978-0-12-819470-6.00036-6openalex-snapshot
Production of contaminants during thermal processing in both industrial and home preparation of foods
inferred← citeshttps://doi.org/10.1016/b978-0-12-819820-9.00015-6openalex-snapshot
Role of enzymatic bioprocesses for the production of functional food and nutraceuticals
inferred← citeshttps://doi.org/10.1016/b978-0-12-822521-9.00119-2openalex-snapshot
Cereals and Derived Products
inferred← citeshttps://doi.org/10.1016/b978-0-12-822521-9.00175-1openalex-snapshot
Thermally Derived Contaminants in Foods
inferred← citeshttps://doi.org/10.1016/b978-0-12-822945-3.00022-1openalex-snapshot
l-Asparaginases from hyperthermophilic archaea and their applications
inferred← citeshttps://doi.org/10.1016/b978-0-12-823960-5.00030-5openalex-snapshot
Enzyme Assisted Food Processing
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00005-9openalex-snapshot
Acrylamide in fried potato products
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00006-0openalex-snapshot
Effect of inorganic salts on acrylamide formation in cereal matrices
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00007-2openalex-snapshot
Alternative technologies for the mitigation of acrylamide in processed foods
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00008-4openalex-snapshot
Interaction between bioactive carbonyl compounds and asparagine and impact on acrylamide
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