Acrylamide in roasted barley grains: presence, correlation with colour and decrease during storage

scientific article

Acrylamide in roasted barley grains: presence, correlation with colour and decrease during storage is …
instance of (P31):
scholarly articleQ13442814

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P356DOI10.1080/19440049.2014.910614
P8608Fatcat IDrelease_x7r4mj5dlrbfrlcvygt7filfya
P698PubMed publication ID24761965

P2093author name stringHiroshi Ono
Kumiko Yamazaki
Mitsuru Yoshida
Satoshi Isagawa
Yuzo Mizukami
P2860cites workAnalysis of acrylamide, a carcinogen formed in heated foodstuffsQ34143312
Acrylamide is formed in the Maillard reactionQ34153328
Acrylamide from Maillard reaction productsQ34153333
Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foodsQ34182138
Analysis of coffee for the presence of acrylamide by LC-MS/MS.Q34309760
Chemistry, biochemistry, and safety of acrylamide. A reviewQ35620672
A review of acrylamide: an industry perspective on research, analysis, formation, and controlQ35947040
Acrylamide in cereal and cereal products: a review on progress in level reductionQ36905598
Acrylamide in coffee: review of progress in analysis, formation and level reduction.Q36905601
Review of methods for the reduction of dietary content and toxicity of acrylamide.Q37215157
Acrylamide in foods: a review of the science and future considerationsQ37963935
Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometryQ44098728
Moisture enhances acrylamide reduction during storage in model studies of rye crispbreadQ46254461
Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting.Q46600864
Studies on acrylamide levels in roasting, storage and brewing of coffee.Q50710920
Analysis of acrylamide in green tea by gas chromatography-mass spectrometry.Q50715612
P433issue6
P921main subjectbarleyQ61665121
P304page(s)995-1000
P577publication date2014-05-09
P1433published inFood Additives and Contaminants Part AQ3076429
P1476titleAcrylamide in roasted barley grains: presence, correlation with colour and decrease during storage
P478volume31

Reverse relations

cites work (P2860)
Q40200364Acrylamide elution from roasted barley grains into mugicha and its formation during roasting
Q38491479Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans