Impact of nitrogen amount and timing on the potential of acrylamide formation in winter wheat (Triticum aestivum L.)-Reference-Cited by-同舟云学术

Impact of nitrogen amount and timing on the potential of acrylamide formation in winter wheat (Triticum aestivum L.)

Published:2008-02 Issue:1 Volume:106 Page:44-52
ISSN:0378-4290
Container-title:Field Crops Research
language:en
Short-container-title:Field Crops Research

Author:

Weber E.A.,Graeff S.,Koller W.-D.,Hermann W.,Merkt N.,Claupein W.

Publisher

Elsevier BV

Subject

Soil Science,Agronomy and Crop Science

Reference35 articles.

1. Potential for acrylamide formation in potatoes: data from the 2003 harvest;Amrein;Eur. Food Res. Technol.,2004

2. Über den Einfluss zusätzlicher und zeitlich gestaffelter Stickstoffgaben;Baumeister;Forschungsdienst,1940

3. Veränderungen der Mengen an Kohlenhydraten und Stickstoff im Weizen (Triticum aestivum L.) in Abhängigkeit von der Art der N-Versorgung;Bracht,1998

4. Extensivierter Weizenanbau und seine Auswirkungen auf Verarbeitungseigenschaften und Gebäckqualität;Brümmer;Getreide Mehl und Brot,1992

5. Pyrolytic Acrylamide Formation and Impact of Agronomic and Technological Factors on its Minimization in Bakery Products;Claus,2007

Cited by 34 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Different wheat loci are associated to heritable free asparagine content in grain grown under different water and nitrogen availability;Theoretical and Applied Genetics;2024-02

2. Impact of Breeding on Free Amino Acids of Wholegrain Flour in Wheat and Role of Phenology Genes;Recent Progress in Nutrition;2023-11-24

3. Comparison of a rapid enzymatic assay with column chromatography and nuclear magnetic resonance methods for free asparagine detection and quantification in wheat;Journal of Cereal Science;2023-11

4. Improving Quantitative and Qualitative Characteristics of Wheat (<i>Triticum aestivum</i> L.) through Nitrogen Application under Semiarid Conditions;Phyton;2023

5. Acrylamide in Corn-Based Thermally Processed Foods: A Review;Journal of Agricultural and Food Chemistry;2022-03-31