about
Fructose-asparagine is a primary nutrient during growth of Salmonella in the inflamed intestinePotential risk factors for incident glioblastoma multiforme: the Honolulu Heart Program and Honolulu-Asia Aging StudyFood Processing and Maillard Reaction Products: Effect on Human Health and NutritionStarches--from current models to genetic engineeringDietary acrylamide and human cancer: a systematic review of literatureChallenges of breeding potato cultivars to grow in various environments and to meet different demandsThe acrylamide content of smokeless tobacco productsEffect of Acrylamide on Oocyte Nuclear Maturation and Cumulus Cells Apoptosis in Mouse In VitroFood security: the challenge of increasing wheat yield and the importance of not compromising food safetyEvolutionary adaptations to dietary changesReducing the potential for processing contaminant formation in cereal productsCrystal structure of glycidamide: the mutagenic and genotoxic metabolite of acryl-amideReview of conventional and novel food processing methods on food allergens.Biosensors in food processing.Effects of abiotic stress and crop management on cereal grain composition: implications for food quality and safety.Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry.Exposure of the U.S. population to acrylamide in the National Health and Nutrition Examination Survey 2003-2004Amylases StAmy23, StBAM1 and StBAM9 regulate cold-induced sweetening of potato tubers in distinct ways.Growth, yield and tuber quality of Solanum tuberosum L. under supplemental ultraviolet-B radiation at different NPK levels.Effects of lipoic Acid on acrylamide induced testicular damage.Photoheterotrophic metabolism of acrylamide by a newly isolated strain of Rhodopseudomonas palustris.Role of endoplasmic reticulum stress in acrolein-induced endothelial activationDietary acrylamide intake and the risk of lymphatic malignancies: the Netherlands Cohort Study on diet and cancer.Chickpeas—composition, nutritional value, health benefits, application to bread and snacks: a review.Improving cold storage and processing traits in potato through targeted gene knockout.Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato.Low-acrylamide French fries and potato chips.Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying.Nanomedicine strategies for treatment of secondary spinal cord injury.Vacuolar invertase gene silencing in potato (Solanum tuberosum L.) improves processing quality by decreasing the frequency of sugar-end defects.Novel cytochromes P450 applications arising from the directed-evolution of recombinant micro-organisms.Human nutrition and food research: opportunities and challenges in the post-genomic era.Sugar metabolism, chip color, invertase activity, and gene expression during long-term cold storage of potato (Solanum tuberosum) tubers from wild-type and vacuolar invertase silencing lines of Katahdin.Analytical methods for the determination of acrylamide in food products: a review.A review of acrylamide: an industry perspective on research, analysis, formation, and control.Current status of acrylamide research in food: measurement, safety assessment, and formation.Defining genetic and chemical diversity in wheat grain by 1H-NMR spectroscopy of polar metabolites.The multiple Maillard reactions of ribose and deoxyribose sugars and sugar phosphates.Aldehyde sources, metabolism, molecular toxicity mechanisms, and possible effects on human health.Evaluation of acrylamide in food from China by a LC/MS/MS method.
P2860
Q21131360-3D52D38A-6FEB-4626-A664-0037A1548905Q23914377-F59D6F8F-FF9A-4B34-8CC9-06C12C44CA9EQ26767166-7DF1028B-FDD4-45E2-936B-BAA5B9022501Q26824739-0EFDCC2F-B8F1-4D55-9C74-ACF33A96E28FQ26830188-F20E3E8F-DE46-4961-91CF-2574814E37DEQ27002932-F1AF08E3-17A7-4B44-BA4D-07088659A551Q28390937-B63CC654-0837-4E3A-8E7B-AF81975F1291Q28547275-445F0813-7198-4CD8-BAB4-51B4AE0B6294Q28651622-B833C8EF-A819-40E0-9A69-1A5EC1F1F394Q28655778-7D9BCEC2-DDCD-4A85-8C89-CFB396960B77Q28659982-08D50421-76F6-43A5-B5F0-ED063F4ADE54Q28831462-18C2FF45-B0A5-4AE3-BB16-B8C81F947336Q30381258-F06147B2-A280-4DEA-9C94-E0565FFE5E63Q30433798-050736F2-272E-40CE-9E7E-43DCE504FCBBQ30872186-816553FA-B0F7-4964-A398-CAFA5A5DB3F4Q33529410-88707CF6-4D6B-4C72-AA19-475E8E59ACAAQ33702726-69219717-4AFC-4CB2-8D99-DF1931ED1EB5Q33737126-16F0C419-AACD-4A97-9B58-FCD413DC3DDBQ33871464-30B48C13-2FB3-42F8-88A2-5A9F9E9B88BDQ34035867-929F5AEA-5DEF-49E5-97BD-787D14B970CCQ34097790-0DEC1B9D-0D93-4222-93C2-E2E2284795D2Q34113288-5E3765A5-7853-4C4A-8FF4-51AC5301A4CBQ34313797-D5B849B1-FB01-4140-A73A-6CBA2B5D0F95Q34423947-3A1BD12B-D7F0-4ED3-9914-BC0BF2275F85Q34470459-FF1BF39D-1AD2-4503-8369-1164F4A0A7C6Q34557921-52648EC8-D34A-4E29-B46F-54771F0D8257Q34594799-49370222-660A-4015-966A-E85AA03ED090Q34614021-C241C8EF-E353-483D-B4F2-5866477D7519Q35063603-52747241-9D43-4B61-84CA-3653ACF58E85Q35138503-8282189D-4510-4455-8B6F-3AB58587123BQ35194581-E493E9BA-9F0E-4608-865D-96CBDB2412C4Q35213745-EB11AE94-EE6A-459A-B881-1E46392E029AQ35422844-A008461F-3B33-405F-A52C-F89E3EF4B7D2Q35574211-47C808F4-6C2E-4248-93F1-0E61971679B8Q35947040-B0DBF87B-340A-48C7-9641-53AA8B37DA58Q36203905-C46DE526-1556-484D-A242-54E52FAC7DEDQ36249686-57A8CC9F-E439-4940-B2DA-A5C82F3C8598Q36276498-D52530DC-951F-4F67-9430-709F9561C88CQ36370381-4562063C-B696-4542-BFDB-F9B4DD8A989DQ36473531-1C0CF53D-1173-4865-84C8-AA4FF2B5857A
P2860
description
2002 nî lūn-bûn
@nan
2002 թուականի Հոկտեմբերին հրատարակուած գիտական յօդուած
@hyw
2002 թվականի հոտեմբերին հրատարակված գիտական հոդված
@hy
2002年の論文
@ja
2002年論文
@yue
2002年論文
@zh-hant
2002年論文
@zh-hk
2002年論文
@zh-mo
2002年論文
@zh-tw
2002年论文
@wuu
name
Acrylamide is formed in the Maillard reaction.
@ast
Acrylamide is formed in the Maillard reaction.
@en
Acrylamide is formed in the Maillard reaction.
@nl
type
label
Acrylamide is formed in the Maillard reaction.
@ast
Acrylamide is formed in the Maillard reaction.
@en
Acrylamide is formed in the Maillard reaction.
@nl
prefLabel
Acrylamide is formed in the Maillard reaction.
@ast
Acrylamide is formed in the Maillard reaction.
@en
Acrylamide is formed in the Maillard reaction.
@nl
P2093
P2860
P356
P1433
P1476
Acrylamide is formed in the Maillard reaction.
@en
P2093
Andrew T Dodson
Bronislaw L Wedzicha
Donald S Mottram
P2860
P2888
P304
P356
10.1038/419448A
P407
P577
2002-10-01T00:00:00Z
P6179
1015149899