On the public citation graph
Free Amino Acids and Sugars in Rye Grain: Implications for Acrylamide Formation
0 signed · 117 inferred · view as graph
Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.
Is this your work? Sign in with ORCID and put your name on the
claims that are yours.
Reference health. See whether every reference in this work resolves to a
known work and none has been retracted — and get a dated CiteStamped
badge you can embed.
What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/ijc.23359openalex-snapshot
Acrylamide exposure and incidence of breast cancer among postmenopausal women in the Danish Diet, Cancer and Health Study
inferredcites →https://doi.org/10.1002/jsfa.2740540406openalex-snapshot
Determination of acrylamide monomer in hydroponically grown tomato fruits by capillary gas chromatography—mass spectrometry
inferredcites →https://doi.org/10.1002/mnfr.200500152openalex-snapshot
Pyrolytic acrylamide formation from purified wheat gluten and gluten‐supplemented wheat bread rolls
inferredcites →https://doi.org/10.1006/jcrs.2002.0501openalex-snapshot
Effects of Restricted Water Availability and Increased Temperature on the Grain Filling, Drying and Quality of Winter Wheat
inferredcites →https://doi.org/10.1007/s10681-012-0779-9openalex-snapshot
Pre-harvest sprouting in cereals
inferredcites →https://doi.org/10.1007/s11032-008-9215-1openalex-snapshot
Relationship between QTLs for preharvest sprouting and alpha-amylase activity in rye grain
inferredcites →https://doi.org/10.1016/j.foodchem.2006.11.044openalex-snapshot
Analysis of free amino acids in cereal products
inferredcites →https://doi.org/10.1016/j.foodchem.2008.09.024openalex-snapshot
Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach – Part I: Effect of the type of sugar
inferredcites →https://doi.org/10.1016/j.jcs.2007.01.005openalex-snapshot
Late-maturity α-amylase: Low falling number in wheat in the absence of preharvest sprouting
inferredcites →https://doi.org/10.1016/j.jcs.2009.07.001openalex-snapshot
Sulphur nutrition differentially affects the distribution of asparagine in wheat grain
inferredcites →https://doi.org/10.1021/jf020302fopenalex-snapshot
Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
inferredcites →https://doi.org/10.1021/jf030204+openalex-snapshot
Chemistry, Biochemistry, and Safety of Acrylamide. A Review
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/jf050020qopenalex-snapshot
Factors Influencing Acrylamide Content and Color in Rye Crisp Bread
inferredcites →https://doi.org/10.1021/jf061150hopenalex-snapshot
Thermally Generated 3-Aminopropionamide as a Transient Intermediate in the Formation of Acrylamide
inferredcites →https://doi.org/10.1021/jf061936fopenalex-snapshot
Influence of Agronomic Factors and Extraction Rate on the Acrylamide Contents in Yeast-Leavened Breads
inferredcites →https://doi.org/10.1021/jf0623081openalex-snapshot
Formation of High Levels of Acrylamide during the Processing of Flour Derived from Sulfate-Deprived Wheat
inferredcites →https://doi.org/10.1021/jf0730441openalex-snapshot
Effects of Plant Sulfur Nutrition on Acrylamide and Aroma Compounds in Cooked Wheat
inferredcites →https://doi.org/10.1021/jf703743gopenalex-snapshot
Correlations between the Amounts of Free Asparagine and Saccharides Present in Commercial Cereal Flours in the United Kingdom and the Generation of Acrylamide during Cooking
inferredcites →https://doi.org/10.1021/jf703747bopenalex-snapshot
Acrylamide Intake through Diet and Human Cancer Risk
inferredcites →https://doi.org/10.1021/jf800279dopenalex-snapshot
Reducing Acrylamide Precursors in Raw Materials Derived from Wheat and Potato
inferredcites →https://doi.org/10.1021/jf8009359openalex-snapshot
Composition and End-Use Quality of 150 Wheat Lines Selected for the HEALTHGRAIN Diversity Screen
inferredcites →https://doi.org/10.1021/jf8009574openalex-snapshot
The HEALTHGRAIN Cereal Diversity Screen: Concept, Results, and Prospects
inferredcites →https://doi.org/10.1021/jf801065ropenalex-snapshot
Phytochemicals and Dietary Fiber Components in Rye Varieties in the HEALTHGRAIN Diversity Screen
inferredcites →https://doi.org/10.1021/jf802037fopenalex-snapshot
Phytochemical and Dietary Fiber Components in Barley Varieties in the HEALTHGRAIN Diversity Screen
inferredcites →https://doi.org/10.1021/jf8031292openalex-snapshot
Effects of Genotype and Environment on Free Amino Acid Levels in Wheat Grain: Implications for Acrylamide Formation during Processing
inferredcites →https://doi.org/10.1021/jf9014763openalex-snapshot
Investigations on the Effect of Amino Acids on Acrylamide, Pyrazines, and Michael Addition Products in Model 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/10.1038/nature06069openalex-snapshot
A central integrator of transcription networks in plant stress and energy signalling
inferredcites →https://doi.org/10.1039/b204938dopenalex-snapshot
Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry
inferredcites →https://doi.org/10.1042/bj20082408openalex-snapshot
Snf1-related protein kinases (SnRKs) act within an intricate network that links metabolic and stress signalling in plants
inferredcites →https://doi.org/10.1071/fp02076openalex-snapshot
Understanding plant responses to drought — from genes to the whole plant
inferredcites →https://doi.org/10.1080/02652030701403093openalex-snapshot
Genetic and agronomic approaches to decreasing acrylamide precursors in crop plants
inferredcites →https://doi.org/10.1093/biomet/58.3.545openalex-snapshot
Recovery of Inter-Block Information when Block Sizes are Unequal
inferredcites →https://doi.org/10.1093/oso/9780198507086.001.0001openalex-snapshot
Principles of Multivariate Analysis
inferredcites →https://doi.org/10.1111/j.1744-7348.2006.00104.xopenalex-snapshot
Asparagine in plants
inferredcites →https://doi.org/10.1158/1055-9965.epi-07-0581openalex-snapshot
A Prospective Study of Dietary Acrylamide Intake and the Risk of Endometrial, Ovarian, and Breast Cancer
inferredcites →https://doi.org/10.2307/2531791openalex-snapshot
Principles of Multivariate Analysis, A User's Perspective.
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.5281/zenodo.12648481zenodo-depositor-declared
Application Of Near-Infrared Reflectance Spectroscopy For Detection Of Acrylamide Content In Potato Crisps And Bread
inferred← citeshttps://doi.org/10.1002/9781118939420.ch17openalex-snapshot
Potential Negative Effects of Whole grain Consumption
inferred← citeshttps://doi.org/10.1002/cche.10464openalex-snapshot
Effect of extrusion on physical and chemical properties and storage stability of corn germ
inferred← citeshttps://doi.org/10.1002/cche.10518openalex-snapshot
Modelling and optimization of the extrusion process in a snack of barley/corn and nutritional evaluation of the optimized product
inferred← citeshttps://doi.org/10.1002/ejlt.201300281openalex-snapshot
Acrylamide – Still a matter of concern for fried potato food?*
inferred← citeshttps://doi.org/10.1002/fes3.126openalex-snapshot
Construction of a network describing asparagine metabolism in plants and its application to the identification of genes affecting asparagine metabolism in wheat under drought and nutritional stress
inferred← citeshttps://doi.org/10.1002/fes3.85openalex-snapshot
Reducing the acrylamide‐forming potential of wheat
inferred← citeshttps://doi.org/10.1007/978-3-319-10635-9_3openalex-snapshot
Macronutrient Use Efficiency – Sulfur in Arabidopsis thaliana
inferred← citeshttps://doi.org/10.1007/978-3-319-95354-0_12openalex-snapshot
Reducing the Acrylamide-Forming Potential of Crop Plants
inferred← citeshttps://doi.org/10.1007/s00217-026-05115-7openalex-snapshot
Thermal processing methods and acrylamide formation in grain-based foods: a focus on temperature, time, and moisture
inferred← citeshttps://doi.org/10.1007/s11947-010-0495-1openalex-snapshot
Acrylamide in Baking Products: A Review Article
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.21821-0openalex-snapshot
Managing Acrylamide at the Agricultural Stage: Variety Selection, Crop Management, and the Prospects for Solving the Acrylamide Problem Through Plant Breeding and Biotechnology
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.22827-8openalex-snapshot
Mitigation of Acrylamide in Thermally Processed Foods
inferred← citeshttps://doi.org/10.1016/b978-0-08-102519-2.00010-4openalex-snapshot
Acrylamide in bread and baked products
inferred← citeshttps://doi.org/10.1016/b978-0-12-801916-0.00020-0openalex-snapshot
Acrylamide in ready-to-eat foods
inferred← citeshttps://doi.org/10.1016/b978-0-323-90566-4.00020-5openalex-snapshot
Field management practices to produce nutritional and healthier minor crops
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00025-4openalex-snapshot
Multiresponse kinetic modeling of acrylamide formation in foods
inferred← citeshttps://doi.org/10.1016/b978-0-443-33955-4.00005-xopenalex-snapshot
Plant-based protein digestibility and bioavailability
inferred← citeshttps://doi.org/10.1016/j.chroma.2018.07.035openalex-snapshot
Development and validation of a method for direct, underivatized analysis of free amino acids in rice using liquid chromatography–tandem mass spectrometry
inferred← citeshttps://doi.org/10.1016/j.cofs.2022.100887openalex-snapshot
Progress towards the production of potatoes and cereals with low acrylamide-forming potential
inferred← citeshttps://doi.org/10.1016/j.envexpbot.2011.06.005openalex-snapshot
Nitrogen utilization by sulfur-deficient barley plants depends on the nitrogen form
inferred← citeshttps://doi.org/10.1016/j.fcr.2025.109969openalex-snapshot
Enhancing nutritional value of common wheat: Impact of foliar selenium application on grain yield and quality under rainfed conditions
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.102918openalex-snapshot
Salty crackers enriched with cricket (Acheta domesticus) powder: a comprehensive quality and safety assessment study
inferred← citeshttps://doi.org/10.1016/j.fochx.2026.104097openalex-snapshot
Agronomic, genetic and biotechnological approaches to lower free asparagine content in cereals: state of the art and perspectives
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.04.105openalex-snapshot
The use of asparaginase to reduce acrylamide levels in cooked food
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.09.199openalex-snapshot
Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.06.113openalex-snapshot
Effects of variety, year of cultivation and sulphur supply on the accumulation of free asparagine in the grain of commercial wheat varieties
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.144393openalex-snapshot
Integrated GWAS and metabolomic analyses identified metabolic pathways and candidate genes involved in free asparagine accumulation in durum wheat grain
inferred← citeshttps://doi.org/10.1016/j.foodres.2021.110769openalex-snapshot
Rye: A wonder crop with industrially important macromolecules and health benefits
inferred← citeshttps://doi.org/10.1016/j.jcs.2013.02.001openalex-snapshot
Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain
inferred← citeshttps://doi.org/10.1016/j.jcs.2013.10.002openalex-snapshot
High-throughput cereal metabolomics: Current analytical technologies, challenges and perspectives
inferred← citeshttps://doi.org/10.1016/j.jcs.2013.11.002openalex-snapshot
Reducing the potential for processing contaminant formation in cereal products
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.108605openalex-snapshot
The variability of winter rye cultivars in relation to grain quality parameters with special regard to the free asparagine content
inferred← citeshttps://doi.org/10.1016/j.molcatb.2011.05.003openalex-snapshot
Engineering substrate specificity of E. carotovora l-asparaginase for the development of biosensor
inferred← citeshttps://doi.org/10.1021/acs.jafc.4c06175openalex-snapshot
Influence of Asparaginase on Acrylamide Content, Color, and Texture in Oat, Corn, and Rice Cookies
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b04520openalex-snapshot
Effects of Fungicide Treatment on Free Amino Acid Concentration and Acrylamide-Forming Potential in Wheat
inferred← citeshttps://doi.org/10.1021/bk-2016-1237.ch004openalex-snapshot
Reducing the Acrylamide-Forming Potential of Wheat, Rye and Potato: A Review
inferred← citeshttps://doi.org/10.1021/bk-2019-1306.ch003openalex-snapshot
Acrylamide: New European Risk Management Measures and Prospects for Reducing the Acrylamide-Forming Potential of Wheat
inferred← citeshttps://doi.org/10.1021/jf3037566openalex-snapshot
Concentrations of Free Amino Acids and Sugars in Nine Potato Varieties: Effects of Storage and Relationship with Acrylamide Formation
inferred← citeshttps://doi.org/10.1021/jf401570xopenalex-snapshot
Effects of Nitrogen and Sulfur Fertilization on Free Amino Acids, Sugars, and Acrylamide-Forming Potential in Potato
inferred← citeshttps://doi.org/10.1039/c5fo00320bopenalex-snapshot
Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans
inferred← citeshttps://doi.org/10.1080/10408398.2013.866070openalex-snapshot
Quality and Safety Aspects of Cereals (Wheat) and Their Products
inferred← citeshttps://doi.org/10.1080/10408398.2022.2099344openalex-snapshot
Two decades of research in dietary acrylamide: What do we know today
inferred← citeshttps://doi.org/10.1080/15569543.2021.2018611openalex-snapshot
Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects
inferred← citeshttps://doi.org/10.1080/19440049.2017.1290281openalex-snapshot
Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods
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/10.1086/697929openalex-snapshot
Carbohydrate Depletion during Lethal Infestation ofAulacaspis yasumatsuionCycas revoluta
inferred← citeshttps://doi.org/10.1093/jxb/ers011openalex-snapshot
The acrylamide problem: a plant and agronomic science issue
inferred← citeshttps://doi.org/10.1093/jxb/eru473openalex-snapshot
Effects of abiotic stress and crop management on cereal grain composition: implications for food quality and safety
inferred← citeshttps://doi.org/10.1111/aab.12101openalex-snapshot
Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide‐forming potential in potato
inferred← citeshttps://doi.org/10.1111/aab.12108openalex-snapshot
Food security: the challenge of increasing wheat yield and the importance of not compromising food safety
inferred← citeshttps://doi.org/10.1111/aab.12536openalex-snapshot
Acrylamide in food: Progress in and prospects for genetic and agronomic solutions
inferred← citeshttps://doi.org/10.1111/j.1467-7652.2011.00665.xopenalex-snapshot
Overexpression of GCN2‐type protein kinase in wheat has profound effects on free amino acid concentration and gene expression
inferred← citeshttps://doi.org/10.1111/j.1744-7348.2010.00443.xopenalex-snapshot
Sugars in crop plants
inferred← citeshttps://doi.org/10.1111/jfpp.15486openalex-snapshot
Application of l ‐asparaginase to produce high‐quality Turkish coffee and the role of precursors in acrylamide formation
inferred← citeshttps://doi.org/10.1111/nph.16764openalex-snapshot
Asparagine accumulation in chicory storage roots is controlled by translocation and feedback regulation of asparagine biosynthesis in leaves
inferred← citeshttps://doi.org/10.1111/pbi.12364openalex-snapshot
1H‐ NMR screening for the high‐throughput determination of genotype and environmental effects on the content of asparagine in wheat grain
inferred← citeshttps://doi.org/10.1186/s12864-019-5991-8openalex-snapshot
Contrasting gene expression patterns in grain of high and low asparagine wheat genotypes in response to sulphur supply
inferred← citeshttps://doi.org/10.1186/s40538-024-00633-6openalex-snapshot
Upcycling of melon seed (Cucumis melo L.) oil processing by-product: evaluation of functional properties and nutritional components as novel ingredient
inferred← citeshttps://doi.org/10.15586/qas.v14i3.1054openalex-snapshot
Acrylamide formation in carbohydrate-rich food powders consumed in Korea
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/10.20944/preprints201810.0544.v1openalex-snapshot
Acrylamide Formation Potential of Organically and Conventionally Grown Cereals
inferred← citeshttps://doi.org/10.21474/ijar01/907openalex-snapshot
A Review on Acrylamide Mitigation Strategies in Various Processed Foods.
inferred← citeshttps://doi.org/10.21608/ejchem.2021.82852.4080openalex-snapshot
The Relationship Between Varieties and Acrylamide Formation in Roasted Barley
inferred← citeshttps://doi.org/10.21608/jesp.2018.76542openalex-snapshot
IMMUNO-HISTOCHEMICAL CHANGES TRIGGERED BY REPEATED CRYPTOSPORIDIUM INFECTION IN IMMUNOSUPPRESSED MICE
inferred← citeshttps://doi.org/10.3109/1040841x.2015.1022505openalex-snapshot
A critical review on properties and applications of microbial l -asparaginases
inferred← citeshttps://doi.org/10.3389/fpls.2016.00917openalex-snapshot
Changes in Free Amino Acid Concentration in Rye Grain in Response to Nitrogen and Sulfur Availability, and Expression Analysis of Genes Involved in Asparagine Metabolism
inferred← citeshttps://doi.org/10.3389/fpls.2017.02237openalex-snapshot
Genomic, Biochemical, and Modeling Analyses of Asparagine Synthetases from Wheat
inferred← citeshttps://doi.org/10.3390/beverages5020032openalex-snapshot
Effect of Asparaginase Enzyme in the Reduction of Asparagine in Green Coffee
inferred← citeshttps://doi.org/10.3390/foods12173170openalex-snapshot
Asparaginase Treatment of Sea Buckthorn Berries as an Effective Tool for Acrylamide Reduction in Nutritionally Enriched Wholegrain Wheat, Rye and Triticale Biscuits
inferred← citeshttps://doi.org/10.3390/foods14071120openalex-snapshot
Nutritional Values and Biochemical Traits of Rye (Secale cereale L.) Seeds, a Landrace from Matese Mountains (Southern Italy)
inferred← citeshttps://doi.org/10.3390/foods9020167openalex-snapshot
Effects of Chickpea Protein on Carbohydrate Reactivity in Acrylamide Formation in Low Humidity Model Systems
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/10.6084/m9.figshare.26756866openalex-snapshot
Additional file 1 of Upcycling of melon seed (Cucumis melo L.) oil processing by-product: evaluation of functional properties and nutritional components as novel ingredient
Editorial review for independent work. ICSAC — the Institute for Complexity
Science and Advanced Computing — runs a structured editorial panel for researchers
publishing outside journals, and publishes on CiteStamp rails. Submission is free
and goes through ORCID: icsacinstitute.org/submit.