beta-alanine amide

Known as: 3-aminopropionamide 
 
National Institutes of Health

Topic mentions per year

Topic mentions per year

1976-2014
01219762014

Papers overview

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2014
2014
This research was aimed to investigate why chlorogenic acid, presents at high concentrations in some food raw material… (More)
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2012
2012
This study aimed to investigate the mechanism of acrylamide formation during heating asparagine (ASN) at elevated temperatures… (More)
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2010
2010
The decarboxylation of asparagine in the presence of alkanals, alkenals, and alkadienals, among other lipid derivatives, was… (More)
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2009
2009
The effect of pyridoxamine (PM) on the reduction of acrylamide (AA) formation in a low-moisture equimolar glucose/asparagine… (More)
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2009
2009
Carbonyl compounds have been shown to play a major role in the conversion of asparagine into acrylamide. However, it is unclear… (More)
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2007
2007
Sulfur (S) fertilization has been long-known to influence the amounts of total free amino acids in plants. To determine the… (More)
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2006
2006
On the basis of the recent findings that "biogenic amines" can also be formed during thermal food processing from their parent… (More)
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2006
2006
An analytical method for the analysis of 3-aminopropionamide (3-APA) based on derivatization with dansyl chloride and liquid… (More)
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2005
2005
The effectiveness of different compounds in the generation of acrylamide (AA) from asparagine, was determined by reacting… (More)
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2004
2004
3-Aminopropionamide (3-APA) has recently been suggested as a transient intermediate in acrylamide (AA) formation during thermal… (More)
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