Stability of acrylamide in model systems and its reactivity with selected nucleophiles

Investigations of Factors That Influence the Acrylamide Content of Heated Foodstuffs

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Agriculture, Biochemistry, Food Science +17

Relative Nucleophilic Reactivities of Amino Groups and Mercaptide Ions in Addition Reactions with α,β-Unsaturated Compounds^1,2

Mendel Friedman, J. F. Cavins, Julia Wall · Journal of the American Chemical Society · 1965 · 330 citations

Natural Sciences, Chemistry, Mass Spectrometric Analysis +7

Addition of Glycine Reduces the Content of Acrylamide in Cereal and Potato Products

E. Bråthen, Agnieszka Kita, Svein Halvor Knutsen et al. · Journal of Agricultural and Food Chemistry · 2005 · 138 citations

Agriculture, Biochemistry, Food Science +15

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Frédéric Mestdagh, Jo Maertens, Tatiana Cucu et al. · Food Chemistry · 2007 · 135 citations · Full text

Agriculture, Food Science, Food Engineering +14

Reducing Acrylamide in Fried Snack Products by Adding Amino Acids

Cheong Tae Kim, Eun‐Sun Hwang, Hyong Joo Lee · Journal of Food Science · 2005 · 133 citations

Agriculture, Food Science, Nutritional Sciences +12