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Effects of Asparagine, Fructose, and Baking Conditions on Acrylamide Content in Yeast-Leavened Wheat Bread
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/jsfa.2740300110openalex-snapshot
Free amino acids in germinated wheat
inferredcites →https://doi.org/10.1016/s0278-6915(03)00188-1openalex-snapshot
Dietary intake of acrylamide in Sweden
inferredcites →https://doi.org/10.1016/s0733-5210(89)80043-8openalex-snapshot
Effects of baking on polysaccharides in white bread fractions
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/10.1021/jf0261506openalex-snapshot
Why Asparagine Needs Carbohydrates To Generate Acrylamide
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/10.1039/b204938dopenalex-snapshot
Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry
inferredcites →https://doi.org/10.1080/110264802762225273openalex-snapshot
Acrylamide in food: mechanisms of formation and influencing factors during heating of foods
inferredcites →https://doi.org/10.1094/cchem.2004.81.5.650openalex-snapshot
Fermentation Reduces Free Asparagine in Dough and Acrylamide Content in Bread
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Carrot Strips of Various Origins: Impact on Acrylamide Formation in Baked Goods
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Browning in Bakery Products
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Asparaginase – An Enzyme for Acrylamide Reduction in Food Products
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Minimization Strategies: Acrylamide
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inferred← citeshttps://doi.org/10.1080/02652030500482355openalex-snapshot
A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system
inferred← citeshttps://doi.org/10.1080/02652030512331344178openalex-snapshot
Survey of acrylamide in Turkish foods by an in-house validated LC-MS method
inferred← citeshttps://doi.org/10.1080/02652030701242566openalex-snapshot
Acrylamide in cereal and cereal products: A review on progress in level reduction
inferred← citeshttps://doi.org/10.1080/02652030701403093openalex-snapshot
Genetic and agronomic approaches to decreasing acrylamide precursors in crop plants
inferred← citeshttps://doi.org/10.1080/02652030801958905openalex-snapshot
Acrylamide–asparagine relationship in baked/toasted wheat and rye breads
inferred← citeshttps://doi.org/10.1080/02652030902780257openalex-snapshot
Effects of various cooking conditions on acrylamide formation in rolled patty
inferred← citeshttps://doi.org/10.1080/10408347.2013.829388openalex-snapshot
Acrylamide Analysis in Food by Liquid Chromatographic and Gas Chromatographic Methods
inferred← citeshttps://doi.org/10.1080/10408390600920070openalex-snapshot
Formation and Reduction of Acrylamide in Maillard Reaction: A Review Based on the Current State of Knowledge
inferred← citeshttps://doi.org/10.1080/10408398.2011.606378openalex-snapshot
Acrylamide: Formation, Occurrence in Food Products, Detection Methods, and Legislation
inferred← citeshttps://doi.org/10.1080/10942912.2013.877028openalex-snapshot
Acrylamide Contents of Commonly Consumed Bread Types in Turkey
inferred← citeshttps://doi.org/10.1080/19393210.2012.658874openalex-snapshot
LC-MS/MS determination of acrylamide in instant noodles from supermarkets in the Hebei province of China
inferred← citeshttps://doi.org/10.1080/19393210.2014.995236openalex-snapshot
Acrylamide levels in selected Colombian foods
inferred← citeshttps://doi.org/10.1080/19393210.2019.1576774openalex-snapshot
Acrylamide in daily food in the metropolitan area of Hanoi, Vietnam
inferred← citeshttps://doi.org/10.1080/19393210.2024.2440362openalex-snapshot
Characterisation of new sources of acrylamide in food marketed in Belgium
inferred← citeshttps://doi.org/10.1080/19440049.2010.489577openalex-snapshot
Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies
inferred← citeshttps://doi.org/10.1080/19440049.2016.1217068openalex-snapshot
Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread dough
inferred← citeshttps://doi.org/10.1080/19440049.2017.1378444openalex-snapshot
Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation
inferred← citeshttps://doi.org/10.1080/19440049.2026.2653544openalex-snapshot
Effects of processing parameters and citric acid pre-treatment on acrylamide formation in deep-fried yellow split pea ( Pisum sativum ) vade
inferred← citeshttps://doi.org/10.1080/87559129.2021.1878211openalex-snapshot
Bread baking Review: Insight into Technological Aspects in order to Preserve Nutrition
inferred← citeshttps://doi.org/10.1080/87559129.2023.2164896openalex-snapshot
Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review
inferred← citeshttps://doi.org/10.1094/cc-83-0218openalex-snapshot
Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast‐Leavened Bread
inferred← citeshttps://doi.org/10.1094/cchem-87-2-0131openalex-snapshot
Rye Flour Extraction Rate Affects Maillard Reaction Development, Antioxidant Activity, and Acrylamide Formation in Bread Crisps
inferred← citeshttps://doi.org/10.1094/cchem.2004.81.5.650openalex-snapshot
Fermentation Reduces Free Asparagine in Dough and Acrylamide Content in Bread
inferred← citeshttps://doi.org/10.1101/2021.11.08.467752openalex-snapshot
INDUCED MUTATIONS IN TaASN-A2 REDUCE FREE ASPARAGINE CONCENTRATION IN THE WHEAT GRAIN
inferred← citeshttps://doi.org/10.1108/wjstsd-01-2016-0010openalex-snapshot
The effect of green tea on opposing toxicity of acrylamide on kidney function
inferred← citeshttps://doi.org/10.1111/1750-3841.70315openalex-snapshot
Effect of Spontaneous Rye, Wheat, and Mixed Rye‐Wheat Sourdoughs on Quality, Aroma, and Acrylamide Content of Homemade and Small Bakeries Bread
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2010.02370.xopenalex-snapshot
The effect of pea (Pisum sativumL.)‐originated asparaginase on acrylamide formation in certain bread types
inferred← citeshttps://doi.org/10.1111/j.1744-7348.2006.00104.xopenalex-snapshot
Asparagine in plants
inferred← citeshttps://doi.org/10.1111/j.1745-4530.2005.034.xopenalex-snapshot
KINETICS OF ACRYLAMIDE FORMATION DURING TRADITIONAL AND VACUUM FRYING OF POTATO CHIPS
inferred← citeshttps://doi.org/10.1111/j.1745-4557.2012.00439.xopenalex-snapshot
EFFECT OF SODIUM METABISULFITE ADDITION AND BAKING TEMPERATURE ON MAILLARD REACTION IN BREAD
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2006.00206.xopenalex-snapshot
Influence of Roasting Conditions on the Acrylamide Content and the Color of Roasted Almonds
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2012.02912.xopenalex-snapshot
Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies
inferred← citeshttps://doi.org/10.1111/j.1753-4887.2004.tb00018.xopenalex-snapshot
Acrylamide: An Update on Current Knowledge in Analysis, Levels in Food, Mechanisms of Formation, and Potential Strategies of Control
inferred← citeshttps://doi.org/10.1111/j.1757-837x.2010.00072.xopenalex-snapshot
Computer vision-based image analysis for rapid detection of acrylamide in heated foods
inferred← citeshttps://doi.org/10.1139/cjps-2018-0134openalex-snapshot
Free asparagine concentrations in Canadian hard red spring wheat cultivars
inferred← citeshttps://doi.org/10.1155/2019/1425098openalex-snapshot
Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran
inferred← citeshttps://doi.org/10.1155/2023/7396893openalex-snapshot
Assessment of Acrylamide Formation in Various Iraqi Bread Types and Mitigation of Acrylamide Production by Calcium Carbonate in White Flatbread
inferred← citeshttps://doi.org/10.1155/2023/9952725openalex-snapshot
Acrylamide Formation during Baking of Whole Wheat Flour Incorporated with Spent Coffee Grounds and Juices of Lemon Fruits and Rosemary Leaves
inferred← citeshttps://doi.org/10.11606/d.97.2016.tde-25022016-093904openalex-snapshot
Aspectos da produção de L-asparaginase por leveduras
inferred← citeshttps://doi.org/10.1205/fbp07033openalex-snapshot
An Improved, Easily Implementable, Porous Media Based Model for Deep-Fat Frying
inferred← citeshttps://doi.org/10.13057/nusbiosci/n050201openalex-snapshot
Effects of autoclaving on the proximate composition of stored castor (Ricinus communis) seeds
inferred← citeshttps://doi.org/10.1371/journal.pone.0229841openalex-snapshot
Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.) as an innovative ingredient in the production of gluten-free bread
inferred← citeshttps://doi.org/10.1371/journal.ppat.1004209openalex-snapshot
Fructose-Asparagine Is a Primary Nutrient during Growth of Salmonella in the Inflamed Intestine
inferred← citeshttps://doi.org/10.1533/9780857095695.4.661openalex-snapshot
Improving the quality of bread made from partially baked, refrigerated and frozen dough
inferred← citeshttps://doi.org/10.1533/9781845692018.1.23openalex-snapshot
The formation of acrylamide in cereal products and coffee
inferred← citeshttps://doi.org/10.1533/9781845692018.1.3openalex-snapshot
The Maillard reaction and its role in the formation of acrylamide and other potentially hazardous compounds in foods
inferred← citeshttps://doi.org/10.1533/9781845692018.1.41openalex-snapshot
The formation of acrylamide in potato products
inferred← citeshttps://doi.org/10.1533/9781845692018.2.195openalex-snapshot
Modelling of dietary exposure to acrylamide
inferred← citeshttps://doi.org/10.1533/9781845692018.3.459openalex-snapshot
Controlling acrylamide formation during baking
inferred← citeshttps://doi.org/10.1556/066.2019.48.2.3openalex-snapshot
Effect of temperature, time, and asparaginase on acrylamide formation and physicochemical properties of bread
inferred← citeshttps://doi.org/10.15583/jpchrom.2025.020openalex-snapshot
Fluorescent Derivatization of Acrylamide with 5-(Dimethylamino)-N-(2-sulfanylethyl)naphthalene-1-sulfonamide for Liquid Chromatography
inferred← citeshttps://doi.org/10.15740/has/ijae/11.2/385-391openalex-snapshot
Effect of germinaton on acrylamide reduction during baking of wheat
inferred← citeshttps://doi.org/10.15740/has/ijae/11.sp.issue/110-115openalex-snapshot
Acrylamide in processed food
inferred← citeshttps://doi.org/10.17221/244/2022-cjfsopenalex-snapshot
Correlation between acrylamide content and colour in some baked products
inferred← citeshttps://doi.org/10.17221/287/2010-cjfsopenalex-snapshot
Formation of acrylamide during baking of shortcrust cookies derived from various flours
inferred← citeshttps://doi.org/10.17344/acsi.2020.5886openalex-snapshot
Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil
inferred← citeshttps://doi.org/10.17508/cjfst.2014.6.2.02openalex-snapshot
Influence of cookies composition on temperature profiles and qualitative parameters during baking
inferred← citeshttps://doi.org/10.17508/cjfst.2020.13.2.13openalex-snapshot
The effect of wheat variety, fermentation and incorporation of ingredients on the texture profile, colour and sensory attributes of whole wheat brea
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