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Influence of Agronomic Factors and Extraction Rate on the Acrylamide Contents in Yeast-Leavened Breads
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What this work says
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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Tuber components affecting acrylamide formation and colour in fried potato: variation by variety, year, storage temperature and storage time
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Dietary factors and the regulation of 3-hydroxy-3-methylglutaryl coenzyme A reductase: Implications for breast cancer development
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A method for the determination of acrylamide in bakery products using ion trap LC-ESI-MS/MS
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?
inferredcites →https://doi.org/10.1007/s00217-004-1025-zopenalex-snapshot
Potential for acrylamide formation in potatoes: data from the 2003 harvest
inferredcites →https://doi.org/10.1016/0020-711x(90)90244-wopenalex-snapshot
Proteolytic enzymes; a practical approach
inferredcites →https://doi.org/10.1016/j.eja.2004.12.001openalex-snapshot
Durum wheat quality under Mediterranean conditions as affected by N rate, timing and splitting, N form and S fertilization
inferredcites →https://doi.org/10.1016/j.fct.2003.10.017openalex-snapshot
Acrylamide and cancer risk—expert risk assessments and the public debate
inferredcites →https://doi.org/10.1016/j.jcs.2005.12.006openalex-snapshot
N- and S-fertiliser effects on grain composition, industrial quality and end-use in durum wheat
inferredcites →https://doi.org/10.1016/j.yrtph.2003.12.004openalex-snapshot
Epidemiologic evidence for assessing the carcinogenicity of acrylamide
inferredcites →https://doi.org/10.1016/s0278-6915(03)00188-1openalex-snapshot
Dietary intake of acrylamide in Sweden
inferredcites →https://doi.org/10.1016/s1466-8564(03)00033-xopenalex-snapshot
Acrylamide in food: a model for mechanism of formation and its reduction
inferredcites →https://doi.org/10.1021/jf020302fopenalex-snapshot
Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
inferredcites →https://doi.org/10.1021/jf0307191openalex-snapshot
Grain Characteristics, Chemical Composition, and Functional Properties of Rye (Secale cereale L.) As Influenced by Genotype and Harvest Year
inferredcites →https://doi.org/10.1021/jf034180iopenalex-snapshot
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
inferredcites →https://doi.org/10.1021/jf034999wopenalex-snapshot
Effects of Asparagine, Fructose, and Baking Conditions on Acrylamide Content in Yeast-Leavened Wheat Bread
inferredcites →https://doi.org/10.1021/jf048557bopenalex-snapshot
Measurement of Acrylamide and Its Precursors in Potato, Wheat, and Rye Model Systems
inferredcites →https://doi.org/10.1021/jf049421gopenalex-snapshot
The Role of Creatine in the Generation of N-Methylacrylamide: A New Toxicant in Cooked Meat
inferredcites →https://doi.org/10.1021/jf049648bopenalex-snapshot
Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction
inferredcites →https://doi.org/10.1021/jf050020qopenalex-snapshot
Factors Influencing Acrylamide Content and Color in Rye Crisp Bread
inferredcites →https://doi.org/10.1021/jf050650sopenalex-snapshot
Influence of Storage Practices on Acrylamide Formation during Potato Frying
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/10.1071/ar03195openalex-snapshot
Nitrogen supply to the grain modifies the effects of temperature on starch and protein accumulation during grain filling in wheat
inferredcites →https://doi.org/10.1080/10408690490478082openalex-snapshot
A Review of Acrylamide: An Industry Perspective on Research, Analysis, Formation, and Control
inferredcites →https://doi.org/10.1094/cchem.2004.81.5.650openalex-snapshot
Fermentation Reduces Free Asparagine in Dough and Acrylamide Content in Bread
inferredcites →https://doi.org/10.1111/j.1365-2621.2006.tb08886.xopenalex-snapshot
Level of Acrylamide Precursors Asparagine, Fructose, Glucose, and Sucrose in Potatoes Sold at Retail in Italy and in the United States
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Comparative Hardiness of Flower Buds and Blossoms of Some Almond Genotypes in Relation to Time of Bloom and Leafing1
inferredcites →https://doi.org/10.4141/cjss63-027openalex-snapshot
THE INFLUENCE OF SOIL MOISTURE, NITROGEN FERTILIZATION, AND TEMPERATURE ON QUALITY AND AMINO ACID COMPOSITION OF THATCHER WHEAT
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Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Impact of l-asparaginase on acrylamide content in fried potato and bakery products
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Investigations into acrylamide precursors in sterilized table olives: Evidence of a peptic fraction being responsible for acrylamide formation
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Technology processing strategies to reduce the Acrylamide formation in wheat-based bakery products and future prospects: A review
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Understanding the Relationships between Free Asparagine in Grain and Other Traits to Breed Low-Asparagine Wheat
inferred← citeshttps://doi.org/10.3390/plants12061349openalex-snapshot
Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential
inferred← citeshttps://doi.org/10.36103/ijas.v47i4.535openalex-snapshot
EFFECT OF USING L-ASPARAGINASE IN REDUCING ACRYLAMIDE PERCENTAGE IN BISICUT
inferred← citeshttps://doi.org/10.4172/2157-7110.1000344openalex-snapshot
Acrylamide in Food Products: A Review
inferred← citeshttps://doi.org/10.5772/intechopen.68982openalex-snapshot
Mitigation of Acrylamide in Foods: An African Perspective
inferred← citeshttps://doi.org/10.5860/choice.46-6765openalex-snapshot
Process-induced food toxicants: occurrence, formation, mitigation, and health risks
inferred← citeshttps://doi.org/10.70675/2008a174zf73bz4a2fzb7bezda32ef36ffa0openalex-snapshot
Étude de l’évolution des contacts moules / pains de mie au cours de la cuisson en fonction des propriétés de surface des moules
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
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