Reduction of Acrylamide Formation in Sweet Bread with l-Asparaginase Treatment

Production and optimization of l-asparaginase from Cladosporium sp. using agricultural residues in solid state fermentation

(2012) N.S. Mohan Kumar et al.   INDUSTRIAL CROPS AND PRODUCTS

Purification, characterization and kinetic properties of extracellular l-asparaginase produced by Cladosporium sp.

(2012) N. S. Mohan Kumar et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Toxicology and risk assessment of 5-Hydroxymethylfurfural in food

(2011) Klaus Abraham et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Browning development in bakery products – A review

(2010) Emmanuel Purlis   JOURNAL OF FOOD ENGINEERING

Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

(2009) Edoardo Capuano et al.   FOOD RESEARCH INTERNATIONAL

Acrylamide exposure and incidence of breast cancer among postmenopausal women in the Danish Diet, Cancer and Health Study

(2008) Pelle Thonning Olesen et al.   INTERNATIONAL JOURNAL OF CANCER

Correlations between the Amounts of Free Asparagine and Saccharides Present in Commercial Cereal Flours in the United Kingdom and the Generation of Acrylamide during Cooking

(2008) Colin G. Hamlet et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The antioxidant effect of a diet rich in Maillard reaction products is attenuated after consumption by healthy male adolescents.In vitro andin vivo comparative study

(2008) Isabel Seiquer et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Acrylamide in cereal products: A review

(2007) Achim Claus et al.   JOURNAL OF CEREAL SCIENCE