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Quantitation of 3-Aminopropionamide in PotatoesA Minor but Potent Precursor in Acrylamide Formation
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1007/s00217-003-0779-zopenalex-snapshot
How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking?
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Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
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Acrylamide in Foods: Occurrence, Sources, and Modeling
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Gas Chromatographic Investigation of Acrylamide Formation in Browning Model Systems
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Acrylamide Formation Mechanism in Heated Foods
inferredcites →https://doi.org/10.1021/jf034344vopenalex-snapshot
Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems
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Quantitation of ( R )- and ( S )-Linalool in Beer Using Solid Phase Microextraction (SPME) in Combination with a Stable Isotope Dilution Assay (SIDA)
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A New LC/MS-Method for the Quantitation of Acrylamide Based on a Stable Isotope Dilution Assay and Derivatization with 2-Mercaptobenzoic Acid. Comparison with Two GC/MS Methods
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/10.1111/j.1432-1033.1985.tb08987.xopenalex-snapshot
Purification and characterization of glutamate decarboxylase from Solanum tuberosum
inferredcites →https://doi.org/10.1163/187529276x00463openalex-snapshot
Tryptophan Decarboxylase in Resistant and Susceptible Potato Roots Infected With Heterodera Rostochiensis
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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The influence of variety, agronomical factors and storage on the potential for acrylamide formation in potatoes grown in Norway
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DNA strand breaking capacity of acrylamide and glycidamide in mammalian cells
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The Maillard reaction in food: Progress made, challenges ahead—Conference Report from the Eighth International Symposium on the Maillard Reaction
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Utilization of plant extracts to control the safety and quality of fried foods—A review
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Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives
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Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide‐forming potential in potato
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Influence of the addition of Helianthus tuberosus L. fermented with different lactobacilli on acrylamide content in biscuits
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Inhibition of Acrylamide Generation by Hydrostatic Pressure and Cysteine Addition
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Acrylamide in Foods: A Review of the Science and Future Considerations
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Acrylamide Contamination and Health Risk Assessment in Commercially Produced Potato Chips in Bangladesh
inferred← citeshttps://doi.org/10.1186/s13065-015-0132-1openalex-snapshot
The acrylamide content of smokeless tobacco products
inferred← citeshttps://doi.org/10.1196/annals.1333.004openalex-snapshot
Current Status of Acrylamide Research in Food: Measurement, Safety Assessment, and Formation
inferred← citeshttps://doi.org/10.1196/annals.1333.029openalex-snapshot
The Carbon Module Labeling (CAMOLA) Technique: A Useful Tool for Identifying Transient Intermediates in the Formation of Maillard‐Type Target Molecules
inferred← citeshttps://doi.org/10.12944/crnfsj.10.2.4openalex-snapshot
Influence of Quality Characteristics and Intake of Acrylamide by Consumers of Roasted Coffee in Kenya: A Review
inferred← citeshttps://doi.org/10.14267/phd.2015001openalex-snapshot
Maillard Reaction Products: Occurence, mitigation strategies and their physiological relevance
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/10.1533/9781845692018.3.459openalex-snapshot
Controlling acrylamide formation during baking
inferred← citeshttps://doi.org/10.18321/ectj142openalex-snapshot
Food Chemistry: a Kazakhstan Perspective on the Maillard Reaction and Acrylamide Formation in Common Foods
inferred← citeshttps://doi.org/10.2139/ssrn.6215767openalex-snapshot
Redox state of Epigallocatechin Gallate Governs Its Inhibition on Acrylamide Formation in Maillard Reaction by Modulating the 3-Aminopropionamide Pathway
inferred← citeshttps://doi.org/10.2903/j.efsa.2015.4104openalex-snapshot
Scientific Opinion on acrylamide in food
inferred← citeshttps://doi.org/10.3136/fstr.26.673openalex-snapshot
Effects on Acrylamide Generation under Heating Conditions by Addition of Lysine and Cysteine to Non-centrifugal Cane Sugar
inferred← citeshttps://doi.org/10.3390/chemosensors11090491openalex-snapshot
Acrylamide–Fat Correlation in Californian-Style Black Olives Using Near-Infrared Spectroscopy
inferred← citeshttps://doi.org/10.3390/foods11101437openalex-snapshot
Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets
inferred← citeshttps://doi.org/10.3390/foods15101781openalex-snapshot
Redox State of Epigallocatechin Gallate Modulates Its Inhibition of Acrylamide Formation via the 3-Aminopropionamide Pathway
inferred← citeshttps://doi.org/10.3923/tasr.2019.41.55openalex-snapshot
Protective Role of Natural Antioxidants Against the Formation and Harmful Effects of Acrylamide in Food
inferred← citeshttps://doi.org/10.3929/ethz-a-005068683openalex-snapshot
Systematic studies on process optimization to minimize acrylamide contents in food
inferred← citeshttps://doi.org/10.5352/jls.2006.16.2.323openalex-snapshot
Influence of Heating Conditions on the Formation of Acrylamide and Other Products in Asparagine-Glucose Model Reaction System
inferred← citeshttps://doi.org/10.5772/intechopen.68982openalex-snapshot
Mitigation of Acrylamide in Foods: An African Perspective
inferred← citeshttps://doi.org/10.5821/dissertation-2117-412155openalex-snapshot
Effect of precursors and thermal processing on acrylamide formation in synthetic potato models. Validation with potato cultivars
inferred← citeshttps://doi.org/10.5860/choice.46-6765openalex-snapshot
Process-induced food toxicants: occurrence, formation, mitigation, and health risks
inferred← citeshttps://doi.org/10.69860/nobel.9786053358787.17openalex-snapshot
Acrylamide As Food Contaminant
inferred← citeshttps://doi.org/10.70675/ed1901e8z892fz4e16z984az682b7475bf76openalex-snapshot
Etude expérimentale et modélisation de la formation de l'acrylamide lors de l'opération de friture : cas du plantain
inferred← citeshttps://doi.org/10.9734/ejnfs/2019/v9i330058openalex-snapshot
Reducing Acrylamide Exposure: A Review of the Application of Sulfur-Containing Compounds - A Caribbean Outlook
inferred← citeshttps://doi.org/10.9775/kvfd.2012.8518openalex-snapshot
Effects of Acrylamide Treatment on Oxidant and Antioxidant Levels in Rats
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