Critical conditions for the formation of Maillard Reaction Products (MRP) in bread: An integrative review

Effects of starch damage and yeast fermentation on acrylamide formation in bread

Shujun Wang · Food Control · 2016 · 84 citations

Food Engineering, Acrylamide Formation, Yeast Fermentation +1

Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

Elena Bartkienė, Ida Jākobsone, Gražina Juodeikienė et al. · Food Control · 2012 · 83 citations · Full text

Aspergillus Niger Glucoamylase, Engineering, Food Fermentation +8

Dietary advanced glycation endproducts (AGEs) increase their concentration in plasma and tissues, result in inflammation and modulate gut microbial composition in mice; evidence for reversibility

Katja C.W. van Dongen, Armand M.A. Linkens, Suzan Wetzels et al. · Food Research International · 2021 · 76 citations · Full text

Inflammation, Nutrition, Physiology +9

Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread

Insaf Nachi, Imène Fhoula, Imen Smida et al. · LWT · 2018 · 74 citations · Full text

Food Chemistry, Food Fermentation, Lactic Acid Bacteria +7

Free amino acids, acrylamide and biogenic amines in gamma-aminobutyric acid enriched sourdough and commercial breads

Marina Diana, Magda Rafecas, Joan Quı́lez · Journal of Cereal Science · 2014 · 67 citations

Food Chemistry, Commercial Breads, Engineering +9