Concepedia

Effects of variety, agronomic factors, and drying on the amount of free asparagine and crude protein in chicory. Correlation with the acrylamide formation during roasting

Grégory Loaëc, Céline Niquet‐Léridon, Nicolás Henry, Philippe Jacolot, Grégoire Volpoet, Ellen Goudemand, Myriam Janssens, Philippe Hance, Thierry Cadalen, Jean‐Louis Hilbert,

Food Research International · 2014 · 38 citations · 18 references

DOI

Concepts

References

18

Acrylamide is formed in the Maillard reaction

Donald S. Mottram, B.L. Wedzicha, Andrew T. Dodson · Nature · 2002 · 2.2K citations

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Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs

Eden Tareke, Per Rydberg, Patrik Karlsson et al. · Journal of Agricultural and Food Chemistry · 2002 · 2.2K citations

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Acrylamide from Maillard reaction products

Richard H. Stadler, Imre Blank, Natalia Varga et al. · Nature · 2002 · 1.7K citations

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Asparagine in plants

Peter J. Lea, Ladaslav Sodek, M. A. J. Parry et al. · Annals of Applied Biology · 2006 · 648 citations

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Why Asparagine Needs Carbohydrates To Generate Acrylamide

Varoujan A. Yaylayan, Andrzej Wnorowski, Carolina Perez Locas · Journal of Agricultural and Food Chemistry · 2003 · 467 citations

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