Food chemistry: Acrylamide from Maillard reaction products

By R. Stadler, I. Blank, N. Varga, F. Robert, J. Hau, Philippe Guy, M. Robert, S. Riediker. Nature, 2002

1,263 citations recorded by the source corpus.

Subfields: Clinical Biochemistry, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/8aadc5ac6f93cccacd56fb98f5c105a35bf11e07

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. J. Walter
2. Ruth E. Ley
3. P. Lea
4. M. Parry
5. Nigel G Halford
6. L. Sodek
7. P. Shewry

In Molecular Biology

1. J. Walter
2. Ruth E. Ley
3. M. Parry
4. Rob Knight
5. Peter J. Turnbaugh
6. Jeffrey I. Gordon
7. Micah Hamady
8. Catherine A. Lozupone

Citations in the corpus

• Diet, nutrition and the prevention of cancer (2004, background): “The results of studies of other dietary factors including meat, dairy products, fruits and vegetables, fibre and phyto-oestrogens are inconsistent 3,4,80,81 .”
• The human gut microbiome: ecology and recent evolutionary changes. (2011, background): “, the Maillard reaction produces acrylamide) (62, 86), and gut bacteria can further transform products of the Maillard reaction (100).”
• Sugars in crop plants (2011, background): “Acrylamide, for example, which was shown to be present in mainly plant-derived foods after high-temperature cooking and processing (Tareke et al., 2002) is a product of the Maillard reaction (Mottram et al., 2002; Stadler et al., 2002).”
• Asparagine in plants (2007, background): “Other work has confirmed these findings (Stadler et al., 2002; Becalski et al., 2003; Zyzak et al., 2003).”