| scholarly article | Q13442814 |
| review article | Q7318358 |
| P356 | DOI | 10.1080/10408390600920070 |
| P698 | PubMed publication ID | 17558658 |
| P2093 | author name string | Yu Zhang | |
| Ying Zhang | |||
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| Isolation and characterization of a blue fluorophore from human eye lens crystallins: in vitro formation from Maillard reaction with ascorbate and ribose | Q44593861 | ||
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| Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread | Q44821502 | ||
| Influence of processing parameters on acrylamide formation during frying of potatoes | Q44868259 | ||
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| Acrylamide in French fries: influence of free amino acids and sugars | Q44928248 | ||
| Reduction of acrylamide uptake by dietary proteins in a caco-2 gut model | Q44928304 | ||
| Improved sample preparation to determine acrylamide in difficult matrixes such as chocolate powder, cocoa, and coffee by liquid chromatography tandem mass spectroscopy | Q44986409 | ||
| Quantitation of 3-aminopropionamide in potatoes-a minor but potent precursor in acrylamide formation | Q44986455 | ||
| Acrylamide formation from asparagine under low-moisture Maillard reaction conditions. 1. Physical and chemical aspects in crystalline model systems | Q45126196 | ||
| Effective ways of decreasing acrylamide content in potato crisps during processing | Q45146485 | ||
| Inhibition of in vitro pyrraline formation by L-arginine and polyamines. | Q45180871 | ||
| In vitro studies of the influence of glutathione transferases and epoxide hydrolase on the detoxification of acrylamide and glycidamide in blood | Q45236526 | ||
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| Sources of variability of acrylamide levels in a cracker model | Q46506899 | ||
| Acrylamide formation from asparagine under low moisture Maillard reaction conditions. 2. Crystalline vs amorphous model systems | Q46506982 | ||
| Acrylamide-occurrence in mixed concentrate feed for dairy cows and carry-over into milk | Q46600860 | ||
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| Influence of oil type on the amounts of acrylamide generated in a model system and in French fries | Q46608244 | ||
| Dicarbonyl intermediates in the maillard reaction | Q46613094 | ||
| Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide level after frying | Q46616328 | ||
| Influence of storage practices on acrylamide formation during potato frying | Q46631538 | ||
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| Aminoguanidine and metformin prevent the reduced rate of HDL-mediated cell cholesterol efflux induced by formation of advanced glycation end products | Q46804406 | ||
| Pyrolytic acrylamide formation from purified wheat gluten and gluten-supplemented wheat bread rolls | Q46827828 | ||
| Kinetics of acrylamide formation and elimination during heating of an asparagine-sugar model system | Q46860517 | ||
| Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003. | Q46897161 | ||
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| P433 | issue | 5 | |
| P407 | language of work or name | English | Q1860 |
| P921 | main subject | acrylamide | Q342939 |
| P304 | page(s) | 521-542 | |
| P577 | publication date | 2007-01-01 | |
| P1433 | published in | Critical Reviews in Food Science and Nutrition | Q15716669 |
| P1476 | title | Formation and reduction of acrylamide in Maillard reaction: a review based on the current state of knowledge | |
| P478 | volume | 47 |
| Q37097143 | A perspective on the Maillard reaction and the analysis of protein glycation by mass spectrometry: probing the pathogenesis of chronic disease |
| Q58557966 | Acrylamide Production in Autoclaved Rodent Feed |
| Q38211482 | Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review |
| Q37977112 | Formation risk of toxic and other unwanted compounds in pressure-assisted thermally processed foods. |
| Q33328685 | Heterologous microarray experiments allow the identification of the early events associated with potato tuber cold sweetening |
| Q38725322 | Impact of potato processing on nutrients, phytochemicals, and human health. |
| Q26752682 | Maillard reaction products and potatoes: have the benefits been clearly assessed? |
| Q40674076 | Mitigation of acrylamide by l-asparaginase from Bacillus subtilis KDPS1 and analysis of degradation products by HPLC and HPTLC. |
| Q37665361 | Natural phenolic compounds from medicinal herbs and dietary plants: potential use for cancer prevention |
| Q52671510 | Physicochemical Properties of Bovine Serum Albumin-Glucose and Bovine Serum Albumin-Mannose Conjugates Prepared by Pulsed Electric Fields Treatment. |
| Q46734800 | Reduction of acrylamide and its kinetics by addition of antioxidant of bamboo leaves (AOB) and extract of green tea (EGT) in asparagine-glucose microwave heating system |
| Q35650900 | Role of antioxidants and phytochemicals on acrylamide mitigation from food and reducing its toxicity |
| Q51403157 | Standardization of domestic frying processes by an engineering approach. |
| Q90330178 | The impact of vitamin E against acrylamide induced toxicity on skeletal muscles of adult male albino rat tongue: Light and electron microscopic study |
| Q47152408 | Update on acrylamide levels in food from monitoring years 2007 to 2010 |
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