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Research

Results for Acrylamide

Publications & Outputs

  1. Photosynthetic assimilation of 14C into amino acids in potato (Solanum tuberosum) and asparagine in the tubers

    Muttucumaru, N., Keys, A. J., Parry, M. A. J., Powers, S. J. & Halford, N. G., 1/01/2014, In: Planta. 239, 1, p. 161-170 10 p.

    Research output: Contribution to Journal/Magazine › Journal article › peer-review

  2. Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking

    Elmore, J. S., Dodson, A. T., Muttucumaru, N., Halford, N. G., Parry, M. A. J. & Mottram, D. S., 1/10/2010, In: Food Chemistry. 122, 3, p. 753-760 8 p.

    Research output: Contribution to Journal/Magazine › Journal article › peer-review

  3. 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., Rakszegi, M., Bedö, Z., Shewry, P. R. & Halford, N. G., 2010, In: Journal of Agricultural and Food Chemistry. 58, 3, p. 1959-1969 11 p.

    Research output: Contribution to Journal/Magazine › Journal article › peer-review

  4. Sulphur nutrition differentially affects the distribution of asparagine in wheat grain

    Shewry, P. R., Zhao, F. J., Gowa, G. B., Hawkins, N. D., Ward, J. L., Beale, M. H., Halford, N. G., Parry, M. A. & Abécassis, J., 1/11/2009, In: Journal of Cereal Science. 50, 3, p. 407-409 3 p.

    Research output: Contribution to Journal/Magazine › Journal article › peer-review

  5. Effects of genotype and environment 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. J., Powers, S. J., Elmore, J. S., Mottram, D. S., Hook, S. & Halford, N. G., 11/02/2009, In: Journal of Agricultural and Food Chemistry. 57, 3, p. 1013-1021 9 p.

    Research output: Contribution to Journal/Magazine › Journal article › peer-review

  6. 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., 13/08/2008, In: Journal of Agricultural and Food Chemistry. 56, 15, p. 6167-6172 6 p.

    Research output: Contribution to Journal/Magazine › Journal article › peer-review

  7. Genetic and agronomic approaches to decreasing acrylamide precursors in crop plants

    Halford, N. G., Muttucumaru, N., Curtis, T. Y. & Parry, M. A. J., 21/08/2007, In: Food Additives and Contaminants. 24, Suppl. 1, p. 26-36 11 p.

    Research output: Contribution to Journal/Magazine › Journal article › peer-review

  8. 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. J. & Halford, N. G., 27/06/2007, In: Journal of Agricultural and Food Chemistry. 55, 13, p. 5363-5366 4 p.

    Research output: Contribution to Journal/Magazine › Journal article › peer-review

  9. Asparagine in plants

    Lea, P. J., Sodek, L., Parry, M. A. J., Shewry, P. R. & Halford, N. G., 1/02/2007, In: Annals of Applied Biology. 150, 1, p. 1-26 26 p.

    Research output: Contribution to Journal/Magazine › Journal article › peer-review

  10. 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., Shewry, P. R. & Mottram, D. S., 15/11/2006, In: Journal of Agricultural and Food Chemistry. 54, 23, p. 8951-8955 5 p.

    Research output: Contribution to Journal/Magazine › Journal article › peer-review