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

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

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

(2013) Nira Muttucumaru et al.   PLANTA

Review of epidemiologic studies of dietary acrylamide intake and the risk of cancer

(2012) Loren Lipworth et al.   EUROPEAN JOURNAL OF CANCER PREVENTION

Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries

(2012) Jane K. Parker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Pre-diagnostic acrylamide exposure and survival after breast cancer among postmenopausal Danish women

(2012) Anja Olsen et al.   TOXICOLOGY

Sugars in crop plants

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

Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking

(2010) J.S. Elmore et al.   FOOD CHEMISTRY

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

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

Free Amino Acids and Sugars in Rye Grain: Implications for Acrylamide Formation

(2010) Tanya Y. Curtis et al.   JOURNAL OF AGRICULTURAL AND 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

Investigations on the Effect of Amino Acids on Acrylamide, Pyrazines, and Michael Addition Products in Model Systems

(2009) Georgios Koutsidis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach – Part I: Effect of the type of sugar

(2008) Kristel De Vleeschouwer et al.   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