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Acrylamide Formation from Asparagine under Low-Moisture Maillard Reaction Conditions. 1. Physical and Chemical Aspects in Crystalline Model Systems
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Analysis of acrylamide and mechanisms of its formation in deep-fried products
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Acrylamide in food: a model for mechanism of formation and its reduction
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Proton Transfer Reaction Mass Spectrometry, a Tool for On-Line Monitoring of Acrylamide Formation in the Headspace of Maillard Reaction Systems and Processed Food
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Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
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Acrylamide in Foods: Occurrence, Sources, and Modeling
inferredcites →https://doi.org/10.1021/jf0261506openalex-snapshot
Why Asparagine Needs Carbohydrates To Generate Acrylamide
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Gas Chromatographic Investigation of Acrylamide Formation in Browning Model Systems
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Acrylamide Formation Mechanism in Heated Foods
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Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems
inferredcites →https://doi.org/10.1021/jf034649+openalex-snapshot
Investigations of Factors That Influence the Acrylamide Content of Heated Foodstuffs
inferredcites →https://doi.org/10.1021/jf035417dopenalex-snapshot
Influence of Processing Parameters on Acrylamide Formation during Frying of Potatoes
inferredcites →https://doi.org/10.1021/jf0495486openalex-snapshot
In-Depth Mechanistic Study on the Formation of Acrylamide and Other Vinylogous Compounds by the Maillard Reaction
inferredcites →https://doi.org/10.1021/jf049581sopenalex-snapshot
Quantitation of 3-Aminopropionamide in PotatoesA Minor but Potent Precursor in Acrylamide Formation
inferredcites →https://doi.org/10.1021/tx034088gopenalex-snapshot
Formation of Vinylogous Compounds in Model Maillard Reaction Systems
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/10.1051/ocl.2003.0297openalex-snapshot
Deep frying: the role of water from food being fried and acrylamide formation
inferredcites →https://doi.org/10.1080/10408690490478082openalex-snapshot
A Review of Acrylamide: An Industry Perspective on Research, Analysis, Formation, and Control
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