Maillard reaction in food allergy: pros and cons
10.1080/10408398.2016.1152949 · 2018
Acrylamide in bakery products: a review on health risks, legal regulations and strategies to reduce its formation
10.3390/ijerph18084332 · 2021
Intake of acrylamide at the dietary relevant concentration causes splenic toxicity in adult zebrafish
10.1016/j.envres.2020.109977 · 2020
Maillard conjugates and their potential in food and nutritional industries: a review
10.1002/fft2.43 · 2020
Down-regulation of telomerase reverse transcriptase-related anti-apoptotic function in a rat model of acrylamide induced neurobehavioral deficits
10.1080/10520295.2018.1471523 · 2018
Phenylethanoid glycosides from Cistanche tubulosa inhibits the growth of B16-F10 cells both in vitro and in vivo by induction of apoptosis via mitochondria-dependent pathway
10.7150/jca.15512 · 2016
Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation
10.1080/19440049.2017.1378444 · 2017
Quinoa as a wheat substitute to improve the textural properties and minimize the carcinogenic acrylamide content of the biscuit
10.1111/jfpp.14563 · 2020
An overview of microbial mitigation strategies for acrylamide: lactic acid bacteria, yeast, and cell-free extracts
10.1016/j.lwt.2021.111159 · 2021
Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019
10.1080/19440049.2020.1871083 · 2021
Effects of acetic acid bacteria in starter culture on the properties of sourdough and steamed bread
10.1016/j.gaost.2021.11.003 · 2022
The study of microbial diversity and volatile compounds in Tartary buckwheat sourdoughs
10.1016/j.fochx.2022.100353 · 2022
Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs
10.1007/s11274-021-02994-8 · 2021
A strategy for reducing acrylamide content in wheat bread by combining acidification rate and prerequisite substance content of Lactobacillus and Saccharomyces cerevisiae
10.1016/j.crfs.2022.06.005 · 2022
Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations
10.1016/j.ijfoodmicro.2019.108471 · 2020
Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations
10.1016/j.foodchem.2019.125623 · 2020
Biological characteristics of the gluten-free sourdough system fermented by Lactobacillus plantarum ST-Ⅲ and its effect on dough quality and nutritional value during freezing
10.1016/j.fochx.2022.100350 · 2022
Free amino acids, acrylamide and biogenic amines in gamma-aminobutyric acid enriched sourdough and commercial breads
10.1016/j.jcs.2014.06.009 · 2014
Study on acrylamide inhibitory mechanism in Maillard model reaction: effect of p-coumaric acid
10.1016/j.foodres.2016.03.020 · 2016
Linear and non-linear kinetics in the synthesis and degradation of acrylamide in foods and model systems
10.1080/10408390600758280 · 2006
Role of bioactive carbonyl compounds on the conversion of asparagine into acrylamide during heating
10.1007/s00217-012-1839-z · 2012
Role of curcumin in the conversion of asparagine into acrylamide during heating
10.1007/s00726-011-1179-5 · 2013
Exposure of the Croatian adult population to acrylamide through bread and bakery products
10.1016/j.foodchem.2020.126771 · 2020
Effective method of minimizing the acrylamide and 5-hydroxymethylfurfural formation in french fries by lactic acid fermentation
10.1007/s11694-022-01568-y · 2022
Effects of certain polyphenols and extracts on furans and acrylamide formation in model system, and total furans during storage
10.1016/j.foodchem.2013.07.077 · 2014
Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread
10.1016/j.ijfoodmicro.2020.108551 · 2020
Sourdough technology-a traditional way for wholesome foods: a review
10.1111/j.1541-4337.2011.00148.x · 2011
A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of starches resources utilized in China
10.1016/j.foodchem.2018.03.121 · 2018
Effects of tamarind seed polysaccharide on gelatinization, rheological, and structural properties of corn starch with different amylose/amylopectin ratios
10.1016/j.foodhyd.2020.105854 · 2020
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder
10.1016/j.fm.2019.103349 · 2020
Fermentation of acorn dough by Lactobacilli strains: phytic acid degradation and antioxidant activity
10.1016/j.lwt.2018.10.054 · 2019
Challenges in the measurement of acrylamide in food by confirmatory methods
10.1016/j.cofs.2022.100951 · 2022
5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling
10.1016/j.foodchem.2020.126467 · 2020
