Detalhe da pesquisa
1.
Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers.
J Sci Food Agric
; 93(13): 3312-21, 2013 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-23585029
2.
Gut microbial activity, implications for health and disease: the potential role of metabolite analysis.
J Proteome Res
; 11(12): 5573-85, 2012 Dec 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-23116228
3.
The acrylamide problem: a plant and agronomic science issue.
J Exp Bot
; 63(8): 2841-51, 2012 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-22345642
4.
Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
; 38(5): 782-806, 2021 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-33735593
5.
Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content.
Food Chem
; 284: 236-244, 2019 Jun 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-30744852
6.
Mechanisms of alkylpyrazine formation in a potato model system containing added glycine.
J Agric Food Chem
; 55(10): 4087-94, 2007 May 16.
Artigo
em Inglês
| MEDLINE | ID: mdl-17447789
7.
Light-induced off-flavor development in cloudy apple juice.
J Agric Food Chem
; 55(22): 9177-82, 2007 Oct 31.
Artigo
em Inglês
| MEDLINE | ID: mdl-17910509
8.
Differences in glutamic acid and 5'-ribonucleotide contents between flesh and pulp of tomatoes and the relationship with umami taste.
J Agric Food Chem
; 55(14): 5776-80, 2007 Jul 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-17567148
9.
Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation.
J Agric Food Chem
; 55(13): 5363-6, 2007 Jun 27.
Artigo
em Inglês
| MEDLINE | ID: mdl-17530773
10.
Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar).
J Agric Food Chem
; 55(4): 1427-36, 2007 Feb 21.
Artigo
em Inglês
| MEDLINE | ID: mdl-17253713
11.
Acrylamide levels in potato crisps in Europe from 2002 to 2016.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
; 34(12): 2085-2100, 2017 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-28952423
12.
Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation.
Food Chem
; 220: 76-86, 2017 Apr 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-27855938
13.
Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.
J Agric Food Chem
; 54(16): 5976-83, 2006 Aug 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-16881704
14.
Formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheat.
J Agric Food Chem
; 54(23): 8951-5, 2006 Nov 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-17090146
15.
Changes in Free Amino Acid Concentration in Rye Grain in Response to Nitrogen and Sulfur Availability, and Expression Analysis of Genes Involved in Asparagine Metabolism.
Front Plant Sci
; 7: 917, 2016.
Artigo
em Inglês
| MEDLINE | ID: mdl-27446147
16.
Measurement of acrylamide and its precursors in potato, wheat, and rye model systems.
J Agric Food Chem
; 53(4): 1286-93, 2005 Feb 23.
Artigo
em Inglês
| MEDLINE | ID: mdl-15713054
17.
Kinetic models as a route to control acrylamide formation in food.
Adv Exp Med Biol
; 561: 235-53, 2005.
Artigo
em Inglês
| MEDLINE | ID: mdl-16438302
18.
The effect of cooking on acrylamide and its precursors in potato, wheat and rye.
Adv Exp Med Biol
; 561: 255-69, 2005.
Artigo
em Inglês
| MEDLINE | ID: mdl-16438303
19.
Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb.
Meat Sci
; 69(2): 233-42, 2005 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-22062813
20.
Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variety and tuber storage time.
Food Chem
; 182: 1-8, 2015 Sep 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-25842300