Acrylamide formation mechanism in heated foods.
By D. Zyzak, R. A. Sanders, M. Stojanović, D. Tallmadge, B. Eberhart, D. Ewald, D. C. Gruber, T. Morsch, Melissa A Strothers, G. P. Rizzi and 1 more. Journal of Agricultural and Food Chemistry, 2003
730 citations recorded by the source corpus.
Subfields: Food Science
View Paper: https://www.semanticscholar.org/paper/5aa3b53b8f2ef9dea105d5995776a48db25a9e1b
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In Food Science
Citations in the corpus
- Sugars in crop plants (2011, background): “The major route for its formation is a Strecker-type reaction involving sugarderived carbonyl compounds and asparagine (Zyzak et al., 2003).”