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Can species-, cultivar- and year-dependent variation override fertilization effects on free asparagine accumulation in cereal grains and consequently on acrylamide formation in cookies?

https://doi.org/10.2139/ssrn.6186930
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Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/tpg2.20335openalex-snapshot
Genetic control of grain amino acid composition in a UK soft wheat mapping population
inferredcites →https://doi.org/10.1006/jcrs.1998.0241openalex-snapshot
Sulphur Assimilation and Effects on Yield and Quality of Wheat
inferredcites →https://doi.org/10.1006/jcrs.1998.0244openalex-snapshot
Variation in the Breadmaking Quality and Rheological Properties of Wheat in Relation to Sulphur Nutrition under Field Conditions
inferredcites →https://doi.org/10.1016/j.jcs.2013.02.001openalex-snapshot
Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain
inferredcites →https://doi.org/10.1016/j.jcs.2015.06.011openalex-snapshot
Factors influencing acrylamide formation in rye, wheat and spelt breads
inferredcites →https://doi.org/10.1021/acs.jafc.2c07208openalex-snapshot
Reducing Dietary Acrylamide Exposure from Wheat Products through Crop Management and Imaging
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/jf0623081openalex-snapshot
Formation of High Levels of Acrylamide during the Processing of Flour Derived from Sulfate-Deprived Wheat
inferredcites →https://doi.org/10.1021/jf070262lopenalex-snapshot
Influence of Sulfur Fertilization on the Amounts of Free Amino Acids in Wheat. Correlation with Baking Properties as well as with 3-Aminopropionamide and Acrylamide Generation during Baking
inferredcites →https://doi.org/10.1021/jf3054092openalex-snapshot
Natural Variation in Grain Composition of Wheat and Related Cereals
inferredcites →https://doi.org/10.1021/jf401570xopenalex-snapshot
Effects of Nitrogen and Sulfur Fertilization on Free Amino Acids, Sugars, and Acrylamide-Forming Potential in Potato
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/c9fo01554jopenalex-snapshot
Acrylamide in biscuits commercialised in Spain: a view of the Spanish market from 2007 to 2019
inferredcites →https://doi.org/10.1093/jexbot/53.370.947openalex-snapshot
Cereal seed storage proteins: structures, properties and role in grain utilization
inferredcites →https://doi.org/10.1093/nutrit/nuab084openalex-snapshot
Grains – a major source of sustainable protein for health
inferredcites →https://doi.org/10.1094/cchem.2000.77.3.354openalex-snapshot
Changes in Disulfide and Sulfhydryl Contents and Electrophoretic Patterns of Extruded Wheat Flour Proteins
inferredcites →https://doi.org/10.1104/pp.65.1.22openalex-snapshot
Distribution and Properties of a Potassium-dependent Asparaginase Isolated from Developing Seeds of Pisum sativum and Other Plants
inferredcites →https://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
inferredcites →https://doi.org/10.1111/j.1744-7348.2006.00104.xopenalex-snapshot
Asparagine in plants
inferredcites →https://doi.org/10.1111/pbi.13573openalex-snapshot
Wheat with greatly reduced accumulation of free asparagine in the grain, produced by CRISPR/Cas9 editing of asparagine synthetase gene TaASN2
inferredcites →https://doi.org/10.17221/382-pseopenalex-snapshot
Effects of nitrogen nutrition, fungicide treatment and wheat genotype on free asparagine and reducing sugars content as precursors of acrylamide formation in bread
inferredcites →https://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
inferredcites →https://doi.org/10.3390/agronomy11091687openalex-snapshot
Effect of Nitrogen Fertilization and Fungicide Application at Heading on the Gluten Protein Composition and Rheological Quality of Wheat
inferredcites →https://doi.org/10.3390/agronomy15092076openalex-snapshot
Variation of Protein and Protein Fraction Content in Wheat in Relation to NPK Mineral Fertilization
inferredcites →https://doi.org/10.3390/foods8090409openalex-snapshot
Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)
inferredcites →https://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
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