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

Investigations of Factors That Influence the Acrylamide Content of Heated Foodstuffs

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Agriculture, Biochemistry, Food Science +17

Maillard Browning of Common Amino Acids and Sugars

Samy H. Ashoor, J. B. ZENT · Journal of Food Science · 1984 · 338 citations

Agriculture, Biochemistry, Food Science +16

In-Depth Mechanistic Study on the Formation of Acrylamide and Other Vinylogous Compounds by the Maillard Reaction

Richard H. Stadler, Fabien Robert, Sonja Riediker et al. · Journal of Agricultural and Food Chemistry · 2004 · 293 citations

Life Sciences, Biochemistry, Carbohydrate Chemistry +12

Nonenzymatic Browning Reaction of Essential Amino Acids:  Effect of pH on Caramelization and Maillard Reaction Kinetics

El Hassan Ajandouz, Antoine Puigserver · Journal of Agricultural and Food Chemistry · 1999 · 274 citations

Agriculture, Biochemistry, Food Science +17

A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries

Mun Yhung Jung, D.‐S. Choi, Jin-Woo Ju · Journal of Food Science · 2003 · 261 citations

Agriculture, Food Science, Food Analysis +10