beta-alanine amide

This research was aimed to investigate why chlorogenic acid, presents at high concentrations in some food raw material… (More)

This study aimed to investigate the mechanism of acrylamide formation during heating asparagine (ASN) at elevated temperatures… (More)

The decarboxylation of asparagine in the presence of alkanals, alkenals, and alkadienals, among other lipid derivatives, was… (More)

The effect of pyridoxamine (PM) on the reduction of acrylamide (AA) formation in a low-moisture equimolar glucose/asparagine… (More)

Carbonyl compounds have been shown to play a major role in the conversion of asparagine into acrylamide. However, it is unclear… (More)

Sulfur (S) fertilization has been long-known to influence the amounts of total free amino acids in plants. To determine the… (More)

On the basis of the recent findings that "biogenic amines" can also be formed during thermal food processing from their parent… (More)

An analytical method for the analysis of 3-aminopropionamide (3-APA) based on derivatization with dansyl chloride and liquid… (More)

The effectiveness of different compounds in the generation of acrylamide (AA) from asparagine, was determined by reacting… (More)

3-Aminopropionamide (3-APA) has recently been suggested as a transient intermediate in acrylamide (AA) formation during thermal… (More)