SFX by Ex Libris Inc.

Title:	Acrylamide Formed at Physiological Temperature as a Result of Asparagine Oxidation
Source:	Journal of Agricultural and Food Chemistry [0021-8561] Tareke, Eden yr:2009

Basic

Full text

Full text available via American Chemical Society Journals

Year:

Volume:

Issue:

Start Page:

Document delivery

Request document via Library/Bibliothek

Users interested in this article also expressed an interest in the following:
description	1.	Ushijima, Y. "Increased H-ras mutation frequency in mammary tumors of rats initiated with N-methyl-N-nitrosourea (MNU) and treated with acrylamide." Journal of toxicological sciences 34.4 (2009): 407-412.
description	2.	Anese, M. "Acrylamide removal from heated foods." Food chemistry 119.2: 791-794.
description	3.	Montano, F. "Reduction of acrylamide content of ripe olives by selected additives." Food chemistry 119.1: 161-166.
description	4.	Serpen, A. "Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color." Journal of food composition and analysis 22.6, International Year of the Potato (2009): 589-595.
description	5.	Xiaohui, Z. "Inhibition of acrylamide formation by vitamins in model reactions and fried potato strips." Food chemistry 116.1 (2009): 34-39.
description	6.	Robert A. Levine et al;, S. "Determining the Effect of Calcium Cations on Acrylamide Formation in Cooked Wheat Products Using a Model System." Journal of agricultural and food chemistry 57.15 (2009): 6823-6829.
description	7.	Zhang, Y. "Occurrence and analytical methods of acrylamide in heat-treated foods. Review and recent developments." Journal of chromatography 1075.1/2: 1-21.
description	8.	Parzefall, W. "Minireview on the toxicity of dietary acrylamide." Food and Chemical Toxicology 46.4 (2008): 1360-4.
description	9.	Friedman, M. "Review of methods for the reduction of dietary content and toxicity of acrylamide." Journal of agricultural and food chemistry 2008. 6113-6140.
description	10.	Gokmen, V. "Acrylamide formation is prevented by divalent cations during the Maillard reaction." Food chemistry 103.1 (2007): 196-203.
description	11.	Brenes, M. "Olive glutaraldehyde-like compounds against plant pathogenic bacteria and fungi." Food chemistry 125.4 (2011): 1262-1266.
description	12.	Strambini,, Giovanni B., G. "Acrylamide Quenching of Trp Phosphorescence in Liver Alcohol Dehydrogenase: Evidence of Gated Quencher Penetration." Biochemistry 48.31 (2009): 7482-7491.
description	13.	Fan, C. "Evaluation of the effect of plant extracts and phenolic compounds on reduction of acrylamide in an asparagine/glucose model system by RP-HPLC-DAD." Journal of the science of food and agriculture 89.10 (2009): 1674-1681.
description	14.	Goekmen, O. "Investigation of acrylamide formation on bakery products using a crust-like model." Molecular nutrition & food research 53.12 (2009): 1521-1525.
description	15.	Ruocco, A. "Modeling and validation of local acrylamide formation in a model food during frying." Journal of food engineering 95.1 (2009): 90-98.
description	16.	Mucci, L. "The plight of the potato: is dietary acrylamide a risk factor for human cancer?" Journal of the National Cancer Institute 101.9 (2009): 618-621.
description	17.	Wardhani, Dyah H. "Optimisation of antioxidants extraction from soybeans fermented by Aspergillus oryzae." Food chemistry 118.3 (2009): 731-739.
description	18.	Rizzi, George P. P. "Effects of Cationic Species on Visual Color Formation in Model Maillard Reactions of Pentose Sugars and Amino Acids." Journal of agricultural and food chemistry 56.16 (2008): 7160-7164.
description	19.	Galesa, K. "Carcinogenicity of Acrylamide: A Computational Study." Journal of agricultural and food chemistry 56.18 (2008): 8720-8727.
description	20.	Da Silva, F. "Vacuum frying of high-quality fruit and vegetable-based snacks." Lebensmittel-Wissenschaft + [i.e. und] Technologie 41.10 (2008): 1758-1767.