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References from Effect of rice flour extrusion on α-dicarbonyl compounds, protein glycation products, and the formation of acrylamide and 5-hydroxymethylfurfural in bread crust-like system. Local targets link to admitted publications; unresolved targets remain external evidence.
Investigation of acrylamide formation on bakery products using a crust-like model
10.1002/mnfr.200800585 · 2009 · External reference
A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates
10.1016/j.jfca.2020.103523 · 2020 · External reference
Impact of feed moisture on microstructure, crystallinity, pasting, Physico-functional properties and in vitro digestibility of twin-screw extruded corn and potato starches
10.1007/s11130-019-00762-6 · 2019 · External reference
Unresolved reference
2001 · External reference
Unresolved reference
2009 · External reference
Engineering deamidation-susceptible asparagines leads to improved stability to thermal cycling in a lipase
10.1002/pro.2516 · 2014 · External reference
Chemical and nutritional changes in foods during extrusion
10.1080/10408399009527513 · 1990 · External reference
A systematic review of gluten-free dough and bread: Dough rheology, bread characteristics, and improvement strategies
10.3390/app10186559 · 2020 · External reference
Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours
10.1007/s00217-020-03481-4 · 2020 · External reference
Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads
10.1016/j.foodchem.2021.130491 · 2021 · External reference
Effects of extrusion process conditions on system parameters; physicochemical properties and cooking characteristics of extruded fortified rice kernels
10.1016/j.jcs.2019.05.016 · 2019 · External reference
Characterization of the batter and gluten-free cake from extruded red rice flour
10.1016/j.lwt.2018.12.026 · 2019 · External reference
Changes in starch fractions and estimated glycemic index of wheat flour under different sprouting conditions
10.1016/j.jfca.2025.107725 · 2025 · External reference
Forty years of furosine – Forty years of using Maillard reaction products as indicators of the nutritional quality of foods
10.1002/mnfr.200600154 · 2007 · External reference
Exploring Maillard reaction markers and melanoidins to investigate toxicological and antioxidant profiles of optimized expanded snacks from corn/common bean mixtures
10.1002/jsfa.13730 · 2024 · External reference
Degradation of glucose: Reinvestigation of reactive α-Dicarbonyl compounds
10.1021/jf9019085 · 2009 · External reference
Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine
10.1016/j.foodchem.2011.10.048 · 2012 · External reference
Molecular degradation of starch during extrusion cooking of rice
10.1081/jfp-120015488 · 2002 · External reference
Twin-screw extrusion of rice flour without a die: Effect of barrel temperature and screw speed on extrusion and extrudate characteristics
10.1016/s0260-8774(97)00028-9 · 1997 · External reference
Enhancement of resistant starch content in modified rice flour using extrusion technology
10.1002/cche.10407 · 2021 · External reference
Food-derived 1,2-dicarbonyl compounds and their role in diseases
10.1016/j.semcancer.2017.11.014 · 2018 · External reference
Use of water properties in food technology: A global view
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Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties
10.1007/s13197-018-3433-2 · 2018 · External reference
Enolization and racemization reactions of glucose and fructose on heating with amino-acid enantiomers and the formation of melanoidins as a result of the Maillard reaction
10.1007/s00726-008-0104-z · 2009 · External reference
Investigation of α-Dicarbonyl compounds in baby foods by high-performance liquid chromatography coupled with electrospray ionization mass spectrometry
10.1021/jf502418n · 2014 · External reference
Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system
10.1016/j.foodchem.2016.05.150 · 2016 · External reference
Formation of acrylamide and aroma compounds in biscuits and crackers prepared with sprouted wheat wholemeal
10.1016/j.foodchem.2025.145032 · 2025 · External reference
Caramelisation in food and beverages
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Mechanistic studies on the formation of 5-hydroxymethylfurfural from the sugars fructose and glucose
10.1515/pac-2020-1108 · 2021 · External reference
Formation of advanced glycation end-products and α-dicarbonyl compounds through Maillard reaction: Solutions from natural polyphenols
10.1016/j.jfca.2023.105350 · 2023 · External reference
Impact of extrusion parameters on the formation of Nε-(carboxymethyl)lysine, Nε-(carboxyethyl)lysine and acrylamide in plant-based meat analogues
10.3390/ijms25168668 · 2024 · External reference
Influence of the addition of extruded flours on Rice bread quality
10.1111/jfq.12071 · 2014 · External reference
Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates
10.1016/j.jcs.2014.06.008 · 2014 · External reference
Role of water upon the formation of acrylamide in a potato model system
10.1021/jf061652v · 2006 · External reference
Investigation of the effects of thiol compounds on acrylamide formation and aroma profile in formulated potato chips
10.1016/j.foodchem.2025.145673 · 2025 · External reference
Hydroxymethylfurfural (HMF) and related compounds
2008 · External reference
Acrylamide is formed in the Maillard reaction
10.1038/419448a · 2002 · External reference
Acrylamide formation from asparagine under low-moisture Maillard reaction conditions. 1. Physical and chemical aspects in crystalline model systems
10.1021/jf0492464 · 2004 · External reference
Insight into the gluten-free dough and bread properties obtained from extruded Rice flour: Physicochemical, mechanical, and molecular studies
10.3390/app13064033 · 2023 · External reference
Exploring the impact of dietary fiber enrichment on molecular water properties and indicators of Maillard reaction (furosine, Nε-carboxymethyllysine, and Nε-carboxyethyllysine) in model gluten-free bread
10.1016/j.foodchem.2025.145194 · 2025 · External reference
Diacetyl: Occurrence, analysis, and toxicity
10.1021/jf500615u · 2014 · External reference
Formation of glyoxal, methylglyoxal and 3-deoxyglucosone in the glycation of proteins by glucose
10.1042/bj3440109 · 1999 · External reference
Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals
10.1016/j.foodres.2021.110352 · 2021 · External reference
Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean
10.1002/jsfa.6210 · 2014 · External reference
