Photosynthetic assimilation of 14C into amino acids in potato (Solanum tuberosum) and asparagine in the tubers

Acrylamide concentrations in potato crisps in Europe from 2002 to 2011

(2013) Stephen J. Powers et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Effects of Nitrogen and Sulfur Fertilization on Free Amino Acids, Sugars, and Acrylamide-Forming Potential in Potato

(2013) Nira Muttucumaru et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain

(2013) Jennifer Postles et al.   JOURNAL OF CEREAL SCIENCE

Response of potato dry matter assimilation and partitioning to elevated CO2 at various stages of tuber initiation and growth

(2012) Chien-Teh Chen et al.   ENVIRONMENTAL AND EXPERIMENTAL BOTANY

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

The acrylamide problem: a plant and agronomic science issue

(2012) N. G. Halford et al.   JOURNAL OF EXPERIMENTAL BOTANY

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

Organic vs. traditional potato powder

(2011) Petronia Carillo et al.   FOOD CHEMISTRY

Overexpression of GCN2-type protein kinase in wheat has profound effects on free amino acid concentration and gene expression

(2011) Edward H. Byrne et al.   PLANT BIOTECHNOLOGY JOURNAL

Sugars in crop plants

(2010) N.G. Halford et al.   ANNALS OF APPLIED BIOLOGY

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

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

Effects of Genotype and Environment on Free Amino Acid Levels in Wheat Grain: Implications for Acrylamide Formation during Processing

(2009) Tanya Y. Curtis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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