-
1
-
-
84880019314
-
-
Scottish Agricultural College: Aberdeen, Scotland
-
Sinclair, A.; Morrice, L.; Wake, S.; Booth, E. Technical Note TN625: Nitrogen Recommendations for Cereals, Oilseed Rape and Potatoes; Scottish Agricultural College: Aberdeen, Scotland, 2009.
-
(2009)
Technical Note TN625: Nitrogen Recommendations for Cereals, Oilseed Rape and Potatoes
-
-
Sinclair, A.1
Morrice, L.2
Wake, S.3
Booth, E.4
-
2
-
-
0035157677
-
Nutritional control of storage protein synthesis in developing grain of wheat and barley
-
Shewry, P. R.; Tatham, A. S.; Halford, N. G. Nutritional control of storage protein synthesis in developing grain of wheat and barley Plant Growth Regul. 2001, 34, 105-111
-
(2001)
Plant Growth Regul.
, vol.34
, pp. 105-111
-
-
Shewry, P.R.1
Tatham, A.S.2
Halford, N.G.3
-
3
-
-
78650214798
-
Sugars in crop plants
-
Halford, N. G.; Curtis, T. Y.; Muttucumaru, N.; Postles, J.; Mottram, D. S. Sugars in crop plants Ann. Appl. Biol. 2011, 158, 1-25
-
(2011)
Ann. Appl. Biol.
, vol.158
, pp. 1-25
-
-
Halford, N.G.1
Curtis, T.Y.2
Muttucumaru, N.3
Postles, J.4
Mottram, D.S.5
-
4
-
-
33751289208
-
The formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheat
-
Muttucumaru, N.; Halford, N. G.; Elmore, J. S.; Dodson, A. T.; Parry, M. A. J.; Shewry, P. R.; Mottram, D. S. The formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheat J. Agric. Food Chem. 2006, 54, 8951-8955
-
(2006)
J. Agric. Food Chem.
, vol.54
, pp. 8951-8955
-
-
Muttucumaru, N.1
Halford, N.G.2
Elmore, J.S.3
Dodson, A.T.4
Parry, M.A.J.5
Shewry, P.R.6
Mottram, D.S.7
-
5
-
-
33846675296
-
Asparagine in plants
-
Lea, P. J.; Sodek, L.; Parry, M. A.; Shewry, P. R.; Halford, N. G. Asparagine in plants Ann. Appl. Biol. 2007, 150, 1-26
-
(2007)
Ann. Appl. Biol.
, vol.150
, pp. 1-26
-
-
Lea, P.J.1
Sodek, L.2
Parry, M.A.3
Shewry, P.R.4
Halford, N.G.5
-
6
-
-
61449168111
-
Evidence for genetic and environmental effects on free amino acid levels in wheat grain: Implications for acrylamide formation during processing
-
Curtis, T. Y.; Muttucumaru, N.; Shewry, P. R.; Parry, M. A.; Powers, S. J.; Elmore, J. S.; Mottram, D. S.; Hook, S.; Halford, N. G. Evidence for genetic and environmental effects on free amino acid levels in wheat grain: implications for acrylamide formation during processing J. Agric. Food Chem. 2009, 57, 1013-1021
-
(2009)
J. Agric. Food Chem.
, vol.57
, pp. 1013-1021
-
-
Curtis, T.Y.1
Muttucumaru, N.2
Shewry, P.R.3
Parry, M.A.4
Powers, S.J.5
Elmore, J.S.6
Mottram, D.S.7
Hook, S.8
Halford, N.G.9
-
7
-
-
34249892210
-
Influence of sulfur fertilization on the amounts of free amino acids in wheat. Correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking
-
Granvogl, M.; Wieser, H.; Koehler, P.; Von Tucher, S.; Schieberle, P. Influence of sulfur fertilization on the amounts of free amino acids in wheat. Correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking J. Agric. Food Chem. 2007, 55, 4271-4277
-
(2007)
J. Agric. Food Chem.
, vol.55
, pp. 4271-4277
-
-
Granvogl, M.1
Wieser, H.2
Koehler, P.3
Von Tucher, S.4
Schieberle, P.5
-
8
-
-
33644546699
-
Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003
-
De Wilde, T.; De Meulenaer, B.; Mestdagh, F.; Govaert, Y.; Vandeburie, S.; Ooghe, W.; Fraselle, S.; Demeulemeester, K.; Van Peteghem, C.; Calus, A.; Degroodt, J. M.; Verhe, R. Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003 J. Agric. Food Chem. 2006, 54, 404-408
-
(2006)
J. Agric. Food Chem.
, vol.54
, pp. 404-408
-
-
De Wilde, T.1
De Meulenaer, B.2
Mestdagh, F.3
Govaert, Y.4
Vandeburie, S.5
Ooghe, W.6
Fraselle, S.7
Demeulemeester, K.8
Van Peteghem, C.9
Calus, A.10
Degroodt, J.M.11
Verhe, R.12
-
9
-
-
28144431684
-
An overview of the factors affecting sugar content of potatoes
-
Kumar, D.; Singh, B. P.; Kumar, P. An overview of the factors affecting sugar content of potatoes Ann. Appl. Biol. 2004, 145, 247-256
-
(2004)
Ann. Appl. Biol.
, vol.145
, pp. 247-256
-
-
Kumar, D.1
Singh, B.P.2
Kumar, P.3
-
10
-
-
0029738708
-
Free and total amino acid composition of edible parts of beans, kale, spinach, cauliflower and potatoes as influenced by nitrogen fertilisation and phosphorus and potassium deficiency
-
Eppendorfer, W. H.; Bille, S. W. Free and total amino acid composition of edible parts of beans, kale, spinach, cauliflower and potatoes as influenced by nitrogen fertilisation and phosphorus and potassium deficiency J. Sci. Food Agric. 1996, 71, 449-458
-
(1996)
J. Sci. Food Agric.
, vol.71
, pp. 449-458
-
-
Eppendorfer, W.H.1
Bille, S.W.2
-
11
-
-
34447332509
-
Changes in free amino acids and sugars in potatoes due to sulfate fertilization, and the effect on acrylamide formation
-
Elmore, J. S.; Mottram, D. S.; Muttucumaru, N.; Dodson, A. T.; Parry, M. A.; Halford, N. G. Changes in free amino acids and sugars in potatoes due to sulfate fertilization, and the effect on acrylamide formation J. Agric. Food Chem. 2007, 55, 5363-5366
-
(2007)
J. Agric. Food Chem.
, vol.55
, pp. 5363-5366
-
-
Elmore, J.S.1
Mottram, D.S.2
Muttucumaru, N.3
Dodson, A.T.4
Parry, M.A.5
Halford, N.G.6
-
13
-
-
43049169124
-
-
Royal Society of Chemistry: Cambridge, UK
-
Nursten, H. E. The Maillard Reaction; Royal Society of Chemistry: Cambridge, UK, 2005.
-
(2005)
The Maillard Reaction
-
-
Nursten, H.E.1
-
14
-
-
84890004691
-
The Maillard reaction: Source of flavor in thermally processed foods
-
In; Berger, R. G. Springer-Verlag: Berlin, Germany
-
Mottram, D. S. The Maillard reaction: source of flavor in thermally processed foods. In Flavors and Fragrances: Chemistry, Bioprocessing and Sustainability; Berger, R. G., Ed.; Springer-Verlag: Berlin, Germany, 2007; pp 269-284.
-
(2007)
Flavors and Fragrances: Chemistry, Bioprocessing and Sustainability
, pp. 269-284
-
-
Mottram, D.S.1
-
15
-
-
0037015489
-
Acrylamide is formed in the Maillard reaction
-
Mottram, D. S.; Wedzicha, B. L.; Dodson, A. T. Acrylamide is formed in the Maillard reaction Nature 2002, 419, 448-449
-
(2002)
Nature
, vol.419
, pp. 448-449
-
-
Mottram, D.S.1
Wedzicha, B.L.2
Dodson, A.T.3
-
16
-
-
0037015502
-
Acrylamide from Maillard reaction products
-
Stadler, R. H.; Blank, I.; Varga, N.; Robert, F.; Hau, J.; Guy, P. A.; Robert, M.-C.; Riediker, S. Acrylamide from Maillard reaction products Nature 2002, 419, 449-450
-
(2002)
Nature
, vol.419
, pp. 449-450
-
-
Stadler, R.H.1
Blank, I.2
Varga, N.3
Robert, F.4
Hau, J.5
Guy, P.A.6
Robert, M.-C.7
Riediker, S.8
-
17
-
-
0042804934
-
Acrylamide formation mechanism in heated foods
-
Zyzak, D. V.; Sanders, R. A.; Stojanovic, M.; Tallmadge, D. H.; Eberhart, B. L.; Ewald, D. K.; Gruber, D. C.; Morsch, T. R.; Strothers, M. A.; Rizzi, G. P.; Villagran, M. D. Acrylamide formation mechanism in heated foods J. Agric. Food Chem. 2003, 51, 4782-4787
-
(2003)
J. Agric. Food Chem.
, vol.51
, pp. 4782-4787
-
-
Zyzak, D.V.1
Sanders, R.A.2
Stojanovic, M.3
Tallmadge, D.H.4
Eberhart, B.L.5
Ewald, D.K.6
Gruber, D.C.7
Morsch, T.R.8
Strothers, M.A.9
Rizzi, G.P.10
Villagran, M.D.11
-
18
-
-
3242810354
-
Quantitation of 3-aminopropionamide in potatoes - A minor but potent precursor in acrylamide formation
-
Granvogl, M.; Jezussek, M.; Koehler, P.; Schieberle, P. Quantitation of 3-aminopropionamide in potatoes-a minor but potent precursor in acrylamide formation J. Agric. Food Chem. 2004, 52, 4751-4757
-
(2004)
J. Agric. Food Chem.
, vol.52
, pp. 4751-4757
-
-
Granvogl, M.1
Jezussek, M.2
Koehler, P.3
Schieberle, P.4
-
19
-
-
31544440685
-
Pyrolytic acrylamide formation from purified wheat gluten and gluten-supplemented wheat bread rolls
-
Claus, A.; Weisz, G. M.; Schieber, A.; Carle, R. Pyrolytic acrylamide formation from purified wheat gluten and gluten-supplemented wheat bread rolls Mol. Nutr. Food Res. 2006, 50, 87-93
-
(2006)
Mol. Nutr. Food Res.
, vol.50
, pp. 87-93
-
-
Claus, A.1
Weisz, G.M.2
Schieber, A.3
Carle, R.4
-
20
-
-
33748415590
-
Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamide
-
Granvogl, M.; Schieberle, P. Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamide J. Agric. Food Chem. 2006, 54, 5933-5938
-
(2006)
J. Agric. Food Chem.
, vol.54
, pp. 5933-5938
-
-
Granvogl, M.1
Schieberle, P.2
-
21
-
-
0042513603
-
Potential of acrylamide formation, sugars, and free asparagine in potatoes: A comparison of cultivars and farming systems
-
Amrein, T. M.; Bachmann, S.; Noti, A.; Biedermann, M.; Barbosa, M. F.; Biedermann-Brem, S.; Grob, K.; Keiser, A.; Realini, P.; Escher, F.; Amadò, R. Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems J. Agric. Food Chem. 2003, 51, 5556-5560
-
(2003)
J. Agric. Food Chem.
, vol.51
, pp. 5556-5560
-
-
Amrein, T.M.1
Bachmann, S.2
Noti, A.3
Biedermann, M.4
Barbosa, M.F.5
Biedermann-Brem, S.6
Grob, K.7
Keiser, A.8
Realini, P.9
Escher, F.10
Amadò, R.11
-
22
-
-
2942562089
-
Acrylamide in French fries: Influence of free amino acids and sugars
-
Becalski, A.; Lau, B. P.-Y.; Lewis, D.; Seaman, S. W.; Hayward, S.; Sahagian, M.; Ramesh, M.; Leclerc, Y. Acrylamide in French fries: influence of free amino acids and sugars J. Agric. Food Chem. 2004, 52, 3801-3806
-
(2004)
J. Agric. Food Chem.
, vol.52
, pp. 3801-3806
-
-
Becalski, A.1
Lau, B.P.-Y.2
Lewis, D.3
Seaman, S.W.4
Hayward, S.5
Sahagian, M.6
Ramesh, M.7
Leclerc, Y.8
-
23
-
-
77954621835
-
Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population
-
Shepherd, L. V. T.; Bradshaw, J. E.; Dale, M. F. B.; McNicol, J. W.; Pont, S. D. A.; Mottram, D. S.; Davies, H. V. Variation in acrylamide producing potential in potato: segregation of the trait in a breeding population Food Chem. 2010, 123, 568-573
-
(2010)
Food Chem.
, vol.123
, pp. 568-573
-
-
Shepherd, L.V.T.1
Bradshaw, J.E.2
Dale, M.F.B.3
McNicol, J.W.4
Pont, S.D.A.5
Mottram, D.S.6
Davies, H.V.7
-
24
-
-
84905580053
-
The effects of storage on the formation of aroma and acrylamide in heated potato
-
In; Mottram, D. S. Taylor, A. J. American Chemical Society: Washington, DC
-
Elmore, J. S.; Dodson, A. T.; Briddon, A.; Halford, N. G.; Mottram, D. S. The effects of storage on the formation of aroma and acrylamide in heated potato. In Controlling Maillard Pathways to Generate Flavors; Mottram, D. S.; Taylor, A. J., Eds.; American Chemical Society: Washington, DC, 2010; pp 95-109.
-
(2010)
Controlling Maillard Pathways to Generate Flavors
, pp. 95-109
-
-
Elmore, J.S.1
Dodson, A.T.2
Briddon, A.3
Halford, N.G.4
Mottram, D.S.5
-
25
-
-
84870702440
-
Concentrations of free amino acids and sugars in nine potato varieties: Effects of storage and relationship with acrylamide formation
-
Halford, N. G.; Muttucumaru, N.; Powers, S.; Gillatt, P. N.; Hartley, S.; Elmore, J. S.; Mottram, D. S. Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation J. Agric. Food Chem. 2012, 60, 12044-12055
-
(2012)
J. Agric. Food Chem.
, vol.60
, pp. 12044-12055
-
-
Halford, N.G.1
Muttucumaru, N.2
Powers, S.3
Gillatt, P.N.4
Hartley, S.5
Elmore, J.S.6
Mottram, D.S.7
-
26
-
-
84866389476
-
Kinetic model for the formation of acrylamide during the finish-frying of commercial French fries
-
Parker, J. K.; Balagiannis, D. P.; Higley, J.; Smith, G.; Wedzicha, B. L.; Mottram, D. S. Kinetic model for the formation of acrylamide during the finish-frying of commercial French fries J. Agric. Food Chem. 2012, 60, 9321-9331
-
(2012)
J. Agric. Food Chem.
, vol.60
, pp. 9321-9331
-
-
Parker, J.K.1
Balagiannis, D.P.2
Higley, J.3
Smith, G.4
Wedzicha, B.L.5
Mottram, D.S.6
-
27
-
-
85050271786
-
Results on acrylamide levels in food from monitoring years 2007-2009 and exposure assessment
-
European Food Safety Authority
-
European Food Safety Authority Results on acrylamide levels in food from monitoring years 2007-2009 and exposure assessment EFSA J. 2011, 9, 2133
-
(2011)
EFSA J.
, vol.9
, pp. 2133
-
-
-
28
-
-
84883490491
-
Acrylamide concentrations in potato crisps in Europe from 2002 to 2011
-
DOI: 10.1080/19440049.2013.805439
-
Powers, S. J.; Mottram, D. S.; Halford, N. G. Acrylamide concentrations in potato crisps in Europe from 2002 to 2011. Food Addit. Contam.: Part A 2013, DOI: 10.1080/19440049.2013.805439.
-
(2013)
Food Addit. Contam.: Part A
-
-
Powers, S.J.1
Mottram, D.S.2
Halford, N.G.3
-
29
-
-
50449094635
-
Reducing acrylamide precursors in raw materials derived from wheat and potato
-
Muttucumaru, N.; Elmore, J. S.; Curtis, T.; Mottram, D. S.; Parry, M. A. J.; Halford, N. G. Reducing acrylamide precursors in raw materials derived from wheat and potato J. Agric. Food Chem. 2008, 56, 6167-6172
-
(2008)
J. Agric. Food Chem.
, vol.56
, pp. 6167-6172
-
-
Muttucumaru, N.1
Elmore, J.S.2
Curtis, T.3
Mottram, D.S.4
Parry, M.A.J.5
Halford, N.G.6
-
30
-
-
84861386197
-
The acrylamide problem: A plant and agronomic science issue
-
Halford, N. G.; Curtis, T. Y.; Muttucumaru, N.; Postles, J.; Elmore, J. S.; Mottram, D. S. The acrylamide problem: a plant and agronomic science issue J. Exp. Bot. 2012, 63, 2841-2851
-
(2012)
J. Exp. Bot.
, vol.63
, pp. 2841-2851
-
-
Halford, N.G.1
Curtis, T.Y.2
Muttucumaru, N.3
Postles, J.4
Elmore, J.S.5
Mottram, D.S.6
-
31
-
-
0346219056
-
Rugged LC-MS/MS survey analysis for acrylamide in foods
-
Roach, J. A. G.; Andrzejewski, D.; Gay, M. L.; Nortrup, D.; Musser, S. M. Rugged LC-MS/MS survey analysis for acrylamide in foods J. Agric. Food Chem. 2003, 51, 7547-7554
-
(2003)
J. Agric. Food Chem.
, vol.51
, pp. 7547-7554
-
-
Roach, J.A.G.1
Andrzejewski, D.2
Gay, M.L.3
Nortrup, D.4
Musser, S.M.5
-
32
-
-
0036269345
-
Leaching losses of sulphur from different forms of sulphur fertilizers: A field lysimeter study
-
Riley, N. G.; Zhao, F. J.; McGrath, S. P. Leaching losses of sulphur from different forms of sulphur fertilizers: a field lysimeter study Soil Use Manage. 2002, 18, 120-126
-
(2002)
Soil Use Manage.
, vol.18
, pp. 120-126
-
-
Riley, N.G.1
Zhao, F.J.2
McGrath, S.P.3
-
33
-
-
0002896018
-
Sulphur assimilation and effects on yield and quality of wheat
-
Zhao, F. J.; Hawkesford, M. J.; McGrath, S. P. Sulphur assimilation and effects on yield and quality of wheat J. Cereal Sci. 1999, 30, 1-17
-
(1999)
J. Cereal Sci.
, vol.30
, pp. 1-17
-
-
Zhao, F.J.1
Hawkesford, M.J.2
McGrath, S.P.3
-
34
-
-
84877129529
-
Effects of variety and nutrient availability on the acrylamide forming potential of rye grain
-
Postles, J.; Powers, S.; Elmore, J. S.; Mottram, D. S.; Halford, N. G. Effects of variety and nutrient availability on the acrylamide forming potential of rye grain J. Cereal Sci. 2013, 57, 463-470
-
(2013)
J. Cereal Sci.
, vol.57
, pp. 463-470
-
-
Postles, J.1
Powers, S.2
Elmore, J.S.3
Mottram, D.S.4
Halford, N.G.5
-
35
-
-
76449111104
-
Free amino acids and sugars in rye grain: Implications for acrylamide formation
-
Curtis, T. Y.; Powers, S. J.; Balagiannis, D.; Elmore, J. S.; Mottram, D. S.; Parry, M. A. J.; Raksegi, M.; Bedo, Z.; Shewry, P. R.; Halford, N. G. Free amino acids and sugars in rye grain: implications for acrylamide formation J. Agric. Food Chem. 2010, 58, 1959-1969
-
(2010)
J. Agric. Food Chem.
, vol.58
, pp. 1959-1969
-
-
Curtis, T.Y.1
Powers, S.J.2
Balagiannis, D.3
Elmore, J.S.4
Mottram, D.S.5
Parry, M.A.J.6
Raksegi, M.7
Bedo, Z.8
Shewry, P.R.9
Halford, N.G.10
-
36
-
-
17144362817
-
Addition of glycine reduces the content of acrylamide in cereal and potato products
-
BraÌŠthen, E.; Kita, A.; Knutsen, S. H.; Wicklund, T. Addition of glycine reduces the content of acrylamide in cereal and potato products J. Agric. Food Chem. 2005, 53, 3259-3264-3264
-
(2005)
J. Agric. Food Chem.
, vol.53
, pp. 3259
-
-
Braìšthen, E.1
Kita, A.2
Knutsen, S.H.3
Wicklund, T.4
|