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beta-alanine amide

Known as: 3-aminopropionamide 
 
National Institutes of Health

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… Expand
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2012
2012
This study aimed to investigate the mechanism of acrylamide formation during heating asparagine (ASN) at elevated temperatures… Expand
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2010
2010
The decarboxylation of asparagine in the presence of alkanals, alkenals, and alkadienals, among other lipid derivatives, was… Expand
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2008
2008
In this study different Arabica and Robusta coffee beans from different regions of the world were analyzed for acrylamide after… Expand
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2008
2008
On the basis of numerous studies on the mechanism of formation of acrylamide (AA) from asparagine and reducing sugars, the… Expand
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Highly Cited
2007
Highly Cited
2007
Sulfur (S) fertilization has been long-known to influence the amounts of total free amino acids in plants. To determine the… Expand
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2007
2007
Based on recent results confirming 3-aminopropionamide (3-APA) as a very effective precursor of acrylamide in the absence of… Expand
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Highly Cited
2006
Highly Cited
2006
On the basis of the recent findings that "biogenic amines" can also be formed during thermal food processing from their parent… Expand
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2005
2005
The effectiveness of different compounds in the generation of acrylamide (AA) from asparagine, was determined by reacting… Expand
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Highly Cited
2004
Highly Cited
2004
3-Aminopropionamide (3-APA) has recently been suggested as a transient intermediate in acrylamide (AA) formation during thermal… Expand
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