4.7 Article

Effect of pre-harvest sprouting on physicochemical changes of proteins in wheat

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Agriculture, Multidisciplinary

Effects of Genotype and Environment on Free Amino Acid Levels in Wheat Grain: Implications for Acrylamide Formation during Processing

Tanya Y. Curtis et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Chemistry, Applied

Analysis of free amino acids in cereal products

Arwa Mustafa et al.

FOOD CHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads

Achim Claus et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Review Food Science & Technology

A review of acrylamide: An industry perspective on research, analysis, formation and control

D Taeymans et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2004)

Review Agriculture, Multidisciplinary

Chemistry, biochemistry, and safety of acrylamide. A review

M Friedman

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Multidisciplinary Sciences

Acrylamide is formed in the Maillard reaction

DS Mottram et al.

NATURE (2002)

Article Agriculture, Multidisciplinary

Analysis of acrylamide, a carcinogen formed in heated foodstuffs

E Tareke et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)