The effect of maturity stages of banana on the formation of acrylamide in banana fritters

Acrylamide is formed in the Maillard reaction

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

Engineering, Biochemistry, Organic Chemistry +3

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

Acrylamide from Maillard reaction products

Richard H. Stadler, Imre Blank, Natalia Varga et al. · Nature · 2002 · 1.6K citations

Engineering, Natural Polymer, Edible Packaging +3

Acrylamide Formation Mechanism in Heated Foods

David V. Zyzak, Robert A. Sanders, Marko Stojanović et al. · Journal of Agricultural and Food Chemistry · 2003 · 863 citations

Engineering, Food Contaminant, Thermal Processing +17

Why Asparagine Needs Carbohydrates To Generate Acrylamide

Varoujan A. Yaylayan, Andrzej Wnorowski, Carolina Perez Locas · Journal of Agricultural and Food Chemistry · 2003 · 464 citations

Structural Considerations, Biosynthesis, Generate Acrylamide +13