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Formation of High Levels of Acrylamide during the Processing of Flour Derived from Sulfate-Deprived Wheat
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Potential for acrylamide formation in potatoes: data from the 2003 harvest
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Investigations of Factors That Influence the Acrylamide Content of Heated Foodstuffs
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Influence of Processing Parameters on Acrylamide Formation during Frying of Potatoes
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/10.1038/419448aopenalex-snapshot
Acrylamide is formed in the Maillard reaction
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Acrylamide from Maillard reaction products
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Comparison of three wet digestion methods for the determination of plant sulphur by inductively coupled plasma atomic emission spectroscopy (ICP‐AES)
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Leaching losses of sulphur from different forms of sulphur fertilizers: a field lysimeter study
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Asparagine Concentration and Acrylamide Formation Potential in Wheat Flour as Affected by Sulfur Fertilization
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Progress towards the production of potatoes and cereals with low acrylamide-forming potential
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inferred← citeshttps://doi.org/10.3390/agronomy9100584openalex-snapshot
Acrylamide-Formation Potential of Cereals: What Role Does the Agronomic Management System Play?
inferred← citeshttps://doi.org/10.3390/agronomy9110713openalex-snapshot
Impact of Row Distance and Seed Density on Grain Yield, Quality Traits, and Free Asparagine of Organically Grown Wheat
inferred← citeshttps://doi.org/10.3390/app16052477openalex-snapshot
Effect of Germination on Antioxidant Capacity and Protein Characteristics of Chickpea (Cicer arietinum L.) with Implications for Food Processing Applications
inferred← citeshttps://doi.org/10.3390/foods11193099openalex-snapshot
Comparative Flavor Profile of Roasted Germinated Wheat (Triticum aestivum L.) Beverages Served Hot and Cold Using Electronic Sensors Combined with Chemometric Statistical Analysis
inferred← citeshttps://doi.org/10.3390/foods12173264openalex-snapshot
Reducing the Risk of Acrylamide and Other Processing Contaminant Formation in Wheat Products
inferred← citeshttps://doi.org/10.3390/foods12244399openalex-snapshot
The Antioxidant Potential of Various Wheat Crusts Correlates with AGE Content Independently of Acrylamide
inferred← citeshttps://doi.org/10.3390/foods14091597openalex-snapshot
Acrylamide- and Hydroxymethylfurfural-Forming Capacity of Alternative Flours in Heated Dough Systems
inferred← citeshttps://doi.org/10.3390/ijms21113876openalex-snapshot
The Sulphur Response in Wheat Grain and Its Implications for Acrylamide Formation and Food Safety
inferred← citeshttps://doi.org/10.3390/life16050795openalex-snapshot
Advancing Wheat Productivity Through Nutrient Interactions, Fertilizer Practices, and Genetic Improvement
inferred← citeshttps://doi.org/10.3390/molecules31060922openalex-snapshot
Data Fusion Combining High-Resolution Mass Spectrometry and 1H-NMR Metabolomic Data with Gluten Protein Content to Assess the Impact of Agro-Sustainable Treatments on Durum Wheat
inferred← citeshttps://doi.org/10.3390/plants11050669openalex-snapshot
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/10.3390/proceedings2026134057openalex-snapshot
Sustainable Flour Innovation: Enhancing Product Safety and Market Position Through Low-Asparagine Wheat
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/10.5860/choice.46-6765openalex-snapshot
Process-induced food toxicants: occurrence, formation, mitigation, and health risks
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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