Variation in asparagine concentration in Nebraska wheat

Defining genetic and chemical diversity in wheat grain by 1H-NMR spectroscopy of polar metabolites

(2017) Peter R. Shewry et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products

(2016) Yu-Wei Chang et al.   FOOD CHEMISTRY

Influence of Gene Expression on Hardness in Wheat

(2016) Ravi C. Nirmal et al.   PLoS One

1 H-NMR screening for the high-throughput determination of genotype and environmental effects on the content of asparagine in wheat grain

(2015) Delia I. Corol et al.   PLANT BIOTECHNOLOGY JOURNAL

Genetic variation and possible SNP markers for breeding wheat with low-grain asparagine, the major precursor for acrylamide formation in heat-processed products

(2013) Livinus C Emebiri   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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