Free Amino Acids and Sugars in Rye Grain: Implications for Acrylamide Formation-Reference-Cited by-同舟云学术

Free Amino Acids and Sugars in Rye Grain: Implications for Acrylamide Formation

Published:2010-01-07 Issue:3 Volume:58 Page:1959-1969
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Curtis Tanya Y.¹,Powers Stephen J.²,Balagiannis Dimitrios³,Elmore J. Stephen³,Mottram Donald S.³,Parry Martin A. J.¹,Rakszegi Mariann⁴,Bedö Zoltan⁴,Shewry Peter R.¹,Halford Nigel G.¹

Affiliation:

1. Plant Science Department, Rothamsted Research

2. Biomathematics and Bioinformatics Department

3. Department of Food Biosciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom

4. Agricultural Research Institute of the Hungarian Academy of Sciences, 2 Brunszvik Street, Martonsvasar 2462, Hungary

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf903577b

Reference40 articles.

1. Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs

2. Chemistry, Biochemistry, and Safety of Acrylamide. A Review

3. A Prospective Study of Dietary Acrylamide Intake and the Risk of Endometrial, Ovarian, and Breast Cancer

4. Acrylamide exposure and incidence of breast cancer among postmenopausal women in the Danish Diet, Cancer and Health Study

5. Acrylamide Intake through Diet and Human Cancer Risk

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