Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products

Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato

(2014) N. Muttucumaru et al.   ANNALS OF APPLIED BIOLOGY

Vacuolar Invertase Gene Silencing in Potato (Solanum tuberosum L.) Improves Processing Quality by Decreasing the Frequency of Sugar-End Defects

(2014) Xiaobiao Zhu et al.   PLoS One

Acrylamide in Processed Potato Products

(2013) Paul C. Bethke et al.   AMERICAN JOURNAL OF POTATO RESEARCH

Concentrations of Free Amino Acids and Sugars in Nine Potato Varieties: Effects of Storage and Relationship with Acrylamide Formation

(2012) Nigel G. Halford et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tuber-specific silencing of asparagine synthetase-1 reduces the acrylamide-forming potential of potatoes grown in the field without affecting tuber shape and yield

(2012) Rekha Chawla et al.   PLANT BIOTECHNOLOGY JOURNAL

Acrylamide in Foods: A Review of the Science and Future Considerations

(2012) David R. Lineback et al.   Annual Review of Food Science and Technology

Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies

(2011) Raquel Medeiros Vinci et al.   FOOD CHEMISTRY

Pepper asparagine synthetase 1 (CaAS1) is required for plant nitrogen assimilation and defense responses to microbial pathogens

(2011) In Sun Hwang et al.   PLANT JOURNAL

The carcinogenicity of dietary acrylamide intake: A comparative discussion of epidemiological and experimental animal research

(2010) Janneke G. F. Hogervorst et al.   CRITICAL REVIEWS IN TOXICOLOGY

Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population

(2010) L.V.T. Shepherd et al.   FOOD CHEMISTRY

Tuber-Specific Silencing of the Acid Invertase Gene Substantially Lowers the Acrylamide-Forming Potential of Potato

(2010) Jingsong Ye et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation

(2010) Fan Zhu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Suppression of the Vacuolar Invertase Gene Prevents Cold-Induced Sweetening in Potato

(2010) P. B. Bhaskar et al.   PLANT PHYSIOLOGY

Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips

(2009) T. Koray Palazoğlu et al.   JOURNAL OF FOOD SCIENCE

Sgt1, but not Rar1, is essential for the RB-mediated broad-spectrum resistance to potato late blight

(2008) Pudota B Bhaskar et al.   BMC PLANT BIOLOGY

Reducing Acrylamide Precursors in Raw Materials Derived from Wheat and Potato

(2008) Nira Muttucumaru et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Low-acrylamide French fries and potato chips

(2008) Caius M. Rommens et al.   PLANT BIOTECHNOLOGY JOURNAL