ACS Publications. Most Trusted. Most Cited. Most Read
My Activity
CONTENT TYPES

Figure 1Loading Img

Formation of High Levels of Acrylamide during the Processing of Flour Derived from Sulfate-Deprived Wheat

View Author Information
Crop Performance and Improvement Division, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom, and Department of Food Biosciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom
Cite this: J. Agric. Food Chem. 2006, 54, 23, 8951–8955
Publication Date (Web):October 25, 2006
https://doi.org/10.1021/jf0623081
Copyright © 2006 American Chemical Society

    Article Views

    765

    Altmetric

    -

    Citations

    LEARN ABOUT THESE METRICS
    Other access options

    Abstract

    When wheat was grown under conditions of severe sulfate depletion, dramatic increases in the concentration of free asparagine were found in the grain of up to 30 times as compared to samples receiving the normal levels of sulfate fertilizer. The effect was observed both in plants grown in pots, where the levels of nutrients were carefully controlled, and in plants grown in field trials on soil with poor levels of natural nutrients where sulfate fertilizer was applied at levels from 0 to 40 kg sulfur/Ha. Many of the other free amino acids were present at higher levels in the sulfate-deprived wheat, but the levels of free glutamine showed increases similar to those observed for asparagine. In baked cereal products, asparagine is the precursor of the suspect carcinogen acrylamide, and when flours from the sulfate-deprived wheat were heated at 160 °C for 20 min, levels of acrylamide between 2600 and 5200 μg/kg were found as compared to 600−900 μg/kg in wheat grown with normal levels of sulfate fertilization.

    Keywords: Acrylamide; wheat; asparagine; agronomy; sulfate fertilizer

    Read this article

    To access this article, please review the available access options below.

    Get instant access

    Purchase Access

    Read this article for 48 hours. Check out below using your ACS ID or as a guest.

    Recommended

    Access through Your Institution

    You may have access to this article through your institution.

    Your institution does not have access to this content. You can change your affiliated institution below.

     Rothamsted Research.

     University of Reading.

    *

     Author to whom correspondence should be addressed [fax +44 118 931 0080; e-mail [email protected]].

    Cited By

    This article is cited by 127 publications.

    1. Süleyman Yıltırak, Tolgahan Kocadağlı, Ecem Evrim Çelik, Evrim Özkaynak Kanmaz, Vural Gökmen. Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating. Journal of Agricultural and Food Chemistry 2021, 69 (32) , 9419-9433. https://doi.org/10.1021/acs.jafc.1c03316
    2. Nigel G. Halford Sarah Raffan . Acrylamide: New European Risk Management Measures and Prospects for Reducing the Acrylamide-Forming Potential of Wheat. 2019, 27-43. https://doi.org/10.1021/bk-2019-1306.ch003
    3. Tanya Y. Curtis, Stephen J. Powers, and Nigel G. Halford . Effects of Fungicide Treatment on Free Amino Acid Concentration and Acrylamide-Forming Potential in Wheat. Journal of Agricultural and Food Chemistry 2016, 64 (51) , 9689-9696. https://doi.org/10.1021/acs.jafc.6b04520
    4. Nigel G. Halford Tanya Y. Curtis . Reducing the Acrylamide-Forming Potential of Wheat, Rye and Potato: A Review. 2016, 35-53. https://doi.org/10.1021/bk-2016-1237.ch004
    5. Nira Muttucumaru, Stephen J. Powers, J. Stephen Elmore, Donald S. Mottram, and Nigel G. Halford . Effects of Nitrogen and Sulfur Fertilization on Free Amino Acids, Sugars, and Acrylamide-Forming Potential in Potato. Journal of Agricultural and Food Chemistry 2013, 61 (27) , 6734-6742. https://doi.org/10.1021/jf401570x
    6. Nigel G. Halford, Nira Muttucumaru, Stephen J. Powers, Peter N. Gillatt, Lee Hartley, J. Stephen Elmore, and Donald S. Mottram . Concentrations of Free Amino Acids and Sugars in Nine Potato Varieties: Effects of Storage and Relationship with Acrylamide Formation. Journal of Agricultural and Food Chemistry 2012, 60 (48) , 12044-12055. https://doi.org/10.1021/jf3037566
    7. Tanya Y. Curtis, Stephen J. Powers, Dimitrios Balagiannis, J. Stephen Elmore, Donald S. Mottram, Martin A. J. Parry, Mariann Rakszegi, Zoltan Bedö, Peter R. Shewry and Nigel G. Halford . Free Amino Acids and Sugars in Rye Grain: Implications for Acrylamide Formation. Journal of Agricultural and Food Chemistry 2010, 58 (3) , 1959-1969. https://doi.org/10.1021/jf903577b
    8. Donald S. Mottram J. Stephen Elmore . Control of the Maillard Reaction during the Cooking of Food. 2010, 143-155. https://doi.org/10.1021/bk-2010-1042.ch014
    9. Yu Zhang, Yiping Ren and Ying Zhang. New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes. Chemical Reviews 2009, 109 (9) , 4375-4397. https://doi.org/10.1021/cr800318s
    10. Tanya Y. Curtis, Nira Muttucumaru, Peter R. Shewry, Martin A. J. Parry, Stephen J. Powers, J. Stephen Elmore, Donald S. Mottram, Simon Hook and Nigel G. Halford. Effects of Genotype and Environment on Free Amino Acid Levels in Wheat Grain: Implications for Acrylamide Formation during Processing. Journal of Agricultural and Food Chemistry 2009, 57 (3) , 1013-1021. https://doi.org/10.1021/jf8031292
    11. J. Stephen Elmore, Jane K. Parker, Nigel G. Halford, Nira Muttucumaru and Donald S. Mottram. Effects of Plant Sulfur Nutrition on Acrylamide and Aroma Compounds in Cooked Wheat. Journal of Agricultural and Food Chemistry 2008, 56 (15) , 6173-6179. https://doi.org/10.1021/jf0730441
    12. Mendel Friedman and Carol E. Levin. Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide. Journal of Agricultural and Food Chemistry 2008, 56 (15) , 6113-6140. https://doi.org/10.1021/jf0730486
    13. Colin G. Hamlet, Peter A. Sadd and Li Liang. Correlations between the Amounts of Free Asparagine and Saccharides Present in Commercial Cereal Flours in the United Kingdom and the Generation of Acrylamide during Cooking. Journal of Agricultural and Food Chemistry 2008, 56 (15) , 6145-6153. https://doi.org/10.1021/jf703743g
    14. Nira Muttucumaru, J. Stephen Elmore, Tanya Curtis, Donald S. Mottram, Martin A. J. Parry and Nigel G. Halford. Reducing Acrylamide Precursors in Raw Materials Derived from Wheat and Potato. Journal of Agricultural and Food Chemistry 2008, 56 (15) , 6167-6172. https://doi.org/10.1021/jf800279d
    15. Veeranna Hitlamani, Aashitosh A. Inamdar. Technology processing strategies to reduce the Acrylamide formation in wheat-based bakery products and future prospects: A review. Food Control 2024, 162 , 110437. https://doi.org/10.1016/j.foodcont.2024.110437
    16. Ramandeep K. Sharma, Michael S. Cox, Camden Oglesby, Jagmandeep S. Dhillon. Revisiting the role of sulfur in crop production: A narrative review. Journal of Agriculture and Food Research 2024, 15 , 101013. https://doi.org/10.1016/j.jafr.2024.101013
    17. Marta Mesías, Cristina Palenzuela, Elena Olombrada, Francisca Holgado, Francisco J. Morales. Acrylamide and hydroxymethylfurfural formation in roasted almonds (Prunus dulcis). Food Control 2024, 156 , 110140. https://doi.org/10.1016/j.foodcont.2023.110140
    18. Anna Szafrańska, Grażyna Podolska, Olga Świder, Danuta Kotyrba, Edyta Aleksandrowicz, Agnieszka Podolska-Charlery, Marek Roszko. Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in Bread. Agriculture 2024, 14 (2) , 207. https://doi.org/10.3390/agriculture14020207
    19. Mélanie Lavoignat, Cédric Cassan, Pierre Pétriacq, Yves Gibon, Emmanuel Heumez, Céline Duque, Philippe Momont, Renaud Rincent, Justin Blancon, Catherine Ravel, Jacques Le Gouis. Different wheat loci are associated to heritable free asparagine content in grain grown under different water and nitrogen availability. Theoretical and Applied Genetics 2024, 137 (2) https://doi.org/10.1007/s00122-024-04551-x
    20. Kristin Wächter, Carl Friedrich H. Longin, Patrick R. Winterhalter, Ute Bertsche, Gábor Szabó, Andreas Simm. The Antioxidant Potential of Various Wheat Crusts Correlates with AGE Content Independently of Acrylamide. Foods 2023, 12 (24) , 4399. https://doi.org/10.3390/foods12244399
    21. Jacqueline R. Gerson, Eve‐Lyn S. Hinckley. It Is Time to Develop Sustainable Management of Agricultural Sulfur. Earth's Future 2023, 11 (11) https://doi.org/10.1029/2023EF003723
    22. Navneet Kaur, Nigel G. Halford. Reducing the Risk of Acrylamide and Other Processing Contaminant Formation in Wheat Products. Foods 2023, 12 (17) , 3264. https://doi.org/10.3390/foods12173264
    23. Christian Gertz, Felix Aladedunye, Martin Popp, Bertrand Matthäus. The Impact of Fat Deterioration on Formation of Acrylamide in Fried Foods. European Journal of Lipid Science and Technology 2023, 125 (4) https://doi.org/10.1002/ejlt.202200144
    24. Andrea Tafuri, Melania Zuccaro, Stefano Ravaglia, Raul Pirona, Stefania Masci, Francesco Sestili, Domenico Lafiandra, Aldo Ceriotti, Elena Baldoni. Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential. Plants 2023, 12 (6) , 1349. https://doi.org/10.3390/plants12061349
    25. Thinzar Aung, Bo Ram Kim, Sungmi Kim, Eui-Cheol Shin, Mi Jeong Kim. Comparative volatiles, amino acids, and phenolic compounds and characteristics of roasted germinated wheat (Triticum aestivum L.) during beverage preparation. LWT 2023, 173 , 114412. https://doi.org/10.1016/j.lwt.2022.114412
    26. Susane Trevisan, Ali Salimi Khorshidi, Elaine Sopiwnyk, Yi Xie, Zhaoxian Zhou, James D. House, Martin G. Scanlon. Asparagine and dough quality: Gluten strength relationships in hard red spring wheat. Cereal Chemistry 2023, 100 (1) , 225-235. https://doi.org/10.1002/cche.10630
    27. Nigel G Halford, Sarah Raffan, Joseph Oddy. Progress towards the production of potatoes and cereals with low acrylamide-forming potential. Current Opinion in Food Science 2022, 47 , 100887. https://doi.org/10.1016/j.cofs.2022.100887
    28. Thinzar Aung, Bo Ram Kim, Mi Jeong Kim. Comparative Flavor Profile of Roasted Germinated Wheat (Triticum aestivum L.) Beverages Served Hot and Cold Using Electronic Sensors Combined with Chemometric Statistical Analysis. Foods 2022, 11 (19) , 3099. https://doi.org/10.3390/foods11193099
    29. Yanchun Peng, Yun Zhao, Zitong Yu, Jianbin Zeng, Dengan Xu, Jing Dong, Wujun Ma. Wheat Quality Formation and Its Regulatory Mechanism. Frontiers in Plant Science 2022, 13 https://doi.org/10.3389/fpls.2022.834654
    30. Joseph Oddy, Sarah Raffan, Mark D. Wilkinson, J. Stephen Elmore, Nigel G. Halford. Understanding the Relationships between Free Asparagine in Grain and Other Traits to Breed Low-Asparagine Wheat. Plants 2022, 11 (5) , 669. https://doi.org/10.3390/plants11050669
    31. Quadratullah Soofizada, Antonio Pescatore, Lorenzo Guerrini, Carolina Fabbri, Marco Mancini, Simone Orlandini, Marco Napoli. Effects of Nitrogen plus Sulfur Fertilization and Seeding Density on Yield, Rheological Parameters, and Asparagine Content in Old Varieties of Common Wheat (Triticum aestivum L.). Agronomy 2022, 12 (2) , 351. https://doi.org/10.3390/agronomy12020351
    32. Anna Koprivova, Stanislav Kopriva. Role of plant sulfur metabolism in human nutrition and food security. 2022, 73-95. https://doi.org/10.1016/B978-0-12-822916-3.00005-6
    33. Lauren S. Jackson, Fadwa Al-Taher. Processing issues. 2022, 229-257. https://doi.org/10.1016/B978-0-12-816011-4.00021-5
    34. Arash Ershadi, Mohammad Hossein Azizi, Leila Najafian. Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties. Food Science & Nutrition 2021, 9 (10) , 5344-5351. https://doi.org/10.1002/fsn3.2452
    35. Kemal Yalçın Gülüt, . Nitrogen and boron nutrition in grafted watermelon I: Impact on pomological attributes, yield and fruit quality. PLOS ONE 2021, 16 (5) , e0252396. https://doi.org/10.1371/journal.pone.0252396
    36. Lovemore Nkhata Malunga, Nancy Ames, Ali Salimi Khorshidi, Sijo Joseph Thandapilly, Weikai Yan, Adam Dyck, John Waterer, Linda Malcolmson, Richard Cuthbert, Elaine Sopiwnyk, Martin G. Scanlon. Association of asparagine concentration in wheat with cultivar, location, fertilizer, and their interaction. Food Chemistry 2021, 344 , 128630. https://doi.org/10.1016/j.foodchem.2020.128630
    37. Yihao Wei, Shuping Xiong, Zhiyong Zhang, Xiaodan Meng, Lulu Wang, Xiaojiao Zhang, Meiqin Yu, Haidong Yu, Xiaochun Wang, Xinming Ma. Localization, Gene Expression, and Functions of Glutamine Synthetase Isozymes in Wheat Grain (Triticum aestivum L.). Frontiers in Plant Science 2021, 12 https://doi.org/10.3389/fpls.2021.580405
    38. Yi Xie, Lovemore Nkhata Malunga, Nancy P. Ames, John Waterer, Ali Salimi Khorshidi, Martin G. Scanlon. Effects of growing environment, genotype, and commercial fertilization levels on free asparagine concentration in Western Canadian wheat. Cereal Chemistry 2021, 98 (1) , 89-99. https://doi.org/10.1002/cche.10364
    39. Sarah Raffan, Nigel G. Halford. Cereal asparagine synthetase genes. Annals of Applied Biology 2021, 178 (1) , 6-22. https://doi.org/10.1111/aab.12632
    40. Sarah Raffan, Joseph Oddy, Nigel G. Halford. The Sulphur Response in Wheat Grain and Its Implications for Acrylamide Formation and Food Safety. International Journal of Molecular Sciences 2020, 21 (11) , 3876. https://doi.org/10.3390/ijms21113876
    41. Hugo Streekstra, Andy Livingston. Acrylamide in bread and baked products. 2020, 289-321. https://doi.org/10.1016/B978-0-08-102519-2.00010-4
    42. Tanya Y. Curtis, Sarah Raffan, Yongfang Wan, Robert King, Asier Gonzalez-Uriarte, Nigel G. Halford. Contrasting gene expression patterns in grain of high and low asparagine wheat genotypes in response to sulphur supply. BMC Genomics 2019, 20 (1) https://doi.org/10.1186/s12864-019-5991-8
    43. Rasha M. A. Mousa. Simultaneous mitigation of 4(5)‐methylimidazole, acrylamide, and 5‐hydroxymethylfurfural in ammonia biscuits by supplementing with food hydrocolloids. Food Science & Nutrition 2019, 7 (12) , 3912-3921. https://doi.org/10.1002/fsn3.1250
    44. Falko Stockmann, Ernst Albrecht Weber, Nikolaus Merkt, Pat Schreiter, Wilhelm Claupein, Simone Graeff-Hönninger. Impact of Row Distance and Seed Density on Grain Yield, Quality Traits, and Free Asparagine of Organically Grown Wheat. Agronomy 2019, 9 (11) , 713. https://doi.org/10.3390/agronomy9110713
    45. Marta Mesías, Cristina Delgado-Andrade, Francisco J. Morales. Risk/Benefits Evaluation of Acrylamide Mitigation Initiatives in Cereal Products. 2019, 45-74. https://doi.org/10.1039/9781788016438-00045
    46. Sarah Raffan, Nigel G. Halford. Acrylamide in food: Progress in and prospects for genetic and agronomic solutions. Annals of Applied Biology 2019, 175 (3) , 259-281. https://doi.org/10.1111/aab.12536
    47. Stockmann, Weber, Mast, Schreiter, Merkt, Claupein, Graeff-Hönninger. Acrylamide-Formation Potential of Cereals: What Role Does the Agronomic Management System Play?. Agronomy 2019, 9 (10) , 584. https://doi.org/10.3390/agronomy9100584
    48. Lovemore N. Malunga, Nancy P. Ames, M. Tugrul Masatcioglu, Ali Salimi Khorshidi, Sijo Joseph Thandapilly, Richard D. Cuthbert, Elaine Sopiwnyk, Martin G. Scanlon, . Free asparagine concentrations in Canadian hard red spring wheat cultivars. Canadian Journal of Plant Science 2019, 99 (3) , 338-347. https://doi.org/10.1139/cjps-2018-0134
    49. Xiaoxi Li, Catrin E. Tyl, Daniel E. Kaiser, George A. Annor. Effect of sulfur fertilization rates on wheat (Triticum aestivum L.) functionality. Journal of Cereal Science 2019, 87 , 292-300. https://doi.org/10.1016/j.jcs.2019.04.017
    50. . Improving the Quality of Fried Foods. 2019, 407-445. https://doi.org/10.1002/9781119468417.ch13
    51. Sarah Raffan, Nigel G. Halford. Reducing the Acrylamide-Forming Potential of Crop Plants. 2019, 377-399. https://doi.org/10.1007/978-3-319-95354-0_12
    52. Letitia Schoeman, Marena Manley. Oven and Forced Convection Continuous Tumble (FCCT) Roasting: Effect on Physicochemical, Structural and Functional Properties of Wheat Grain. Food and Bioprocess Technology 2019, 12 (1) , 166-182. https://doi.org/10.1007/s11947-018-2200-8
    53. Nigel G. Halford. Managing Acrylamide at the Agricultural Stage: Variety Selection, Crop Management, and the Prospects for Solving the Acrylamide Problem Through Plant Breeding and Biotechnology. 2019, 559-568. https://doi.org/10.1016/B978-0-08-100596-5.21821-0
    54. D. H. Gordon, J. C. Hughes, A. D. Manson. Soil fertility requirements of root chicory ( Cichorium intybus var. sativum ): a review. Journal of Plant Nutrition 2018, 41 (20) , 2644-2659. https://doi.org/10.1080/01904167.2018.1482918
    55. Falko Stockmann, Ernst Weber, Benjamin Mast, Pat Schreiter, Nikolaus Merkt, Wilhelm Claupein, Simone Graeff-Hönninger. Evaluation of Asparagine Concentration as an Indicator of the Acrylamide Formation in Cereals Grown under Organic Farming Conditions. Agronomy 2018, 8 (12) , 294. https://doi.org/10.3390/agronomy8120294
    56. Matthias Rapp, Klaus Schwadorf, Willmar L. Leiser, Tobias Würschum, C. Friedrich H. Longin. Assessing the variation and genetic architecture of asparagine content in wheat: What can plant breeding contribute to a reduction in the acrylamide precursor?. Theoretical and Applied Genetics 2018, 131 (11) , 2427-2437. https://doi.org/10.1007/s00122-018-3163-x
    57. Gurunathan Baskar, Ravi Aiswarya. Overview on mitigation of acrylamide in starchy fried and baked foods. Journal of the Science of Food and Agriculture 2018, 98 (12) , 4385-4394. https://doi.org/10.1002/jsfa.9013
    58. Thomas E. Marler, April N. J. Cascasan. Carbohydrate Depletion during Lethal Infestation of Aulacaspis yasumatsui on Cycas revoluta. International Journal of Plant Sciences 2018, 179 (6) , 497-504. https://doi.org/10.1086/697929
    59. Tanya Y. Curtis, Valeria Bo, Allan Tucker, Nigel G. Halford. Construction of a network describing asparagine metabolism in plants and its application to the identification of genes affecting asparagine metabolism in wheat under drought and nutritional stress. Food and Energy Security 2018, 7 (1) https://doi.org/10.1002/fes3.126
    60. Hongwei Xu, Tanya Y. Curtis, Stephen J. Powers, Sarah Raffan, Runhong Gao, Jianhua Huang, Monika Heiner, David R. Gilbert, Nigel G. Halford. Genomic, Biochemical, and Modeling Analyses of Asparagine Synthetases from Wheat. Frontiers in Plant Science 2018, 8 https://doi.org/10.3389/fpls.2017.02237
    61. Rolf Nieder, Dinesh K. Benbi, Franz X. Reichl. Macro- and Secondary Elements and Their Role in Human Health. 2018, 257-315. https://doi.org/10.1007/978-94-024-1222-2_6
    62. Tanya Y. Curtis, Stephen J. Powers, Ruiyun Wang, Nigel G. Halford. Effects of variety, year of cultivation and sulphur supply on the accumulation of free asparagine in the grain of commercial wheat varieties. Food Chemistry 2018, 239 , 304-313. https://doi.org/10.1016/j.foodchem.2017.06.113
    63. Jae-Bom Ohm, Senay Simsek, Mohamed Mergoum. Variation of protein MWD parameters and their associations with free asparagine concentration and quality characteristics in hard red spring wheat. Journal of Cereal Science 2018, 79 , 154-159. https://doi.org/10.1016/j.jcs.2017.09.014
    64. Joseph H.Y. Galani, Nilesh J. Patel, Jayant G. Talati. Acrylamide-forming potential of cereals, legumes and roots and tubers analyzed by UPLC-UV. Food and Chemical Toxicology 2017, 108 , 244-248. https://doi.org/10.1016/j.fct.2017.08.011
    65. Ha T. Nguyen, H.J. (Ine). van der Fels-Klerx, M.A.J.S. van Boekel. Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine. Food Chemistry 2017, 230 , 14-23. https://doi.org/10.1016/j.foodchem.2017.03.009
    66. Peter R. Shewry, Delia I. Corol, Huw D. Jones, Michael H. Beale, Jane L. Ward. Defining genetic and chemical diversity in wheat grain by 1H‐NMR spectroscopy of polar metabolites. Molecular Nutrition & Food Research 2017, 61 (7) https://doi.org/10.1002/mnfr.201600807
    67. Jae‐Bom Ohm, Mohamed Mergoum, Senay Simsek. Variation of Free Asparagine Concentration and Association with Quality Parameters for Hard Red Spring Wheat Grown in North Dakota. Cereal Chemistry 2017, 94 (4) , 712-716. https://doi.org/10.1094/CCHEM-12-16-0290-R
    68. Nira Muttucumaru, Stephen J. Powers, J. Stephen Elmore, Andrew Dodson, Adrian Briddon, Donald S. Mottram, Nigel G. Halford. Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation. Food Chemistry 2017, 220 , 76-86. https://doi.org/10.1016/j.foodchem.2016.09.199
    69. Franco Pedreschi, María Salomé Mariotti. Mitigation of Acrylamide Formation in Highly Consumed Foods. 2017, 357-375. https://doi.org/10.1007/978-1-4939-6496-3_19
    70. Galina Brychkova, Assylay Kurmanbayeva, Aizat Bekturova, Inna Khozin, Dominic Standing, Dmitry Yarmolinsky, Moshe Sagi. Determination of Enzymes Associated with Sulfite Toxicity in Plants: Kinetic Assays for SO, APR, SiR, and In-Gel SiR Activity. 2017, 229-251. https://doi.org/10.1007/978-1-4939-7136-7_14
    71. Fei Xu, Maria-Jose Oruna-Concha, J. Stephen Elmore. The use of asparaginase to reduce acrylamide levels in cooked food. Food Chemistry 2016, 210 , 163-171. https://doi.org/10.1016/j.foodchem.2016.04.105
    72. Anna Koprivova, Stanislav Kopriva. Sulfur metabolism and its manipulation in crops. Journal of Genetics and Genomics 2016, 43 (11) , 623-629. https://doi.org/10.1016/j.jgg.2016.07.001
    73. Tanya Y. Curtis, Nigel G. Halford. Reducing the acrylamide‐forming potential of wheat. Food and Energy Security 2016, 5 (3) , 153-164. https://doi.org/10.1002/fes3.85
    74. Jennifer Postles, Tanya Y. Curtis, Stephen J. Powers, J. S. Elmore, Donald S. Mottram, Nigel G. Halford. Changes in Free Amino Acid Concentration in Rye Grain in Response to Nitrogen and Sulfur Availability, and Expression Analysis of Genes Involved in Asparagine Metabolism. Frontiers in Plant Science 2016, 7 https://doi.org/10.3389/fpls.2016.00917
    75. Runhong Gao, Tanya Y. Curtis, Stephen J. Powers, Hongwei Xu, Jianhua Huang, Nigel G. Halford. Food safety: Structure and expression of the asparagine synthetase gene family of wheat. Journal of Cereal Science 2016, 68 , 122-131. https://doi.org/10.1016/j.jcs.2016.01.010
    76. Ha T. Nguyen, H.J. (Ine) Van der Fels-Klerx, Ruud J.B. Peters, Martinus A.J.S. Van Boekel. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type. Food Chemistry 2016, 192 , 575-585. https://doi.org/10.1016/j.foodchem.2015.07.016
    77. Marta Mesias, Francisco J. Morales. Acrylamide in Bakery Products. 2016, 131-157. https://doi.org/10.1016/B978-0-12-802832-2.00007-3
    78. Delia I. Corol, Catherine Ravel, Marianna Rakszegi, Gilles Charmet, Zoltan Bedo, Michael H. Beale, Peter R. Shewry, Jane L. Ward. 1 H‐ NMR screening for the high‐throughput determination of genotype and environmental effects on the content of asparagine in wheat grain. Plant Biotechnology Journal 2016, 14 (1) , 128-139. https://doi.org/10.1111/pbi.12364
    79. Hamid A. Naeem. Sulfur Nutrition and Wheat Quality. 2015, 153-169. https://doi.org/10.2134/agronmonogr50.c10
    80. Silvia Haneklaus, Elke Bloem, Ewald Schnug. History of Sulfur Deficiency in Crops. 2015, 45-58-6. https://doi.org/10.2134/agronmonogr50.c4
    81. Zhanwu Dai, Anne Plessis, Jonathan Vincent, Nathalie Duchateau, Alicia Besson, Mireille Dardevet, Duyen Prodhomme, Yves Gibon, Ghislaine Hilbert, Marie Pailloux, Catherine Ravel, Pierre Martre. Transcriptional and metabolic alternations rebalance wheat grain storage protein accumulation under variable nitrogen and sulfur supply. The Plant Journal 2015, 83 (2) , 326-343. https://doi.org/10.1111/tpj.12881
    82. Jonathan Vincent, Pierre Martre, Benjamin Gouriou, Catherine Ravel, Zhanwu Dai, Jean-Marc Petit, Marie Pailloux, . RulNet: A Web-Oriented Platform for Regulatory Network Inference, Application to Wheat –Omics Data. PLOS ONE 2015, 10 (5) , e0127127. https://doi.org/10.1371/journal.pone.0127127
    83. Nigel G. Halford, Tanya Y. Curtis, Zhiwei Chen, Jianhua Huang. Effects of abiotic stress and crop management on cereal grain composition: implications for food quality and safety. Journal of Experimental Botany 2015, 66 (5) , 1145-1156. https://doi.org/10.1093/jxb/eru473
    84. Michael J. Considine, Christine H. Foyer. Metabolic responses to sulfur dioxide in grapevine (Vitis vinifera L.): photosynthetic tissues and berries. Frontiers in Plant Science 2015, 6 https://doi.org/10.3389/fpls.2015.00060
    85. Grégory Loaëc, Céline Niquet-Léridon, Nicolas Henry, Philippe Jacolot, Grégoire Volpoet, Ellen Goudemand, Myriam Janssens, Philippe Hance, Thierry Cadalen, Jean-Louis Hilbert, Bruno Desprez, Frédéric J. Tessier. Effects of variety, agronomic factors, and drying on the amount of free asparagine and crude protein in chicory. Correlation with the acrylamide formation during roasting. Food Research International 2014, 63 , 299-305. https://doi.org/10.1016/j.foodres.2014.03.010
    86. Bertrand Matthäus, Norbert U. Haase. Acrylamide – Still a matter of concern for fried potato food?*. European Journal of Lipid Science and Technology 2014, 116 (6) , 675-687. https://doi.org/10.1002/ejlt.201300281
    87. Livinus C Emebiri. Genetic variation and possible SNP markers for breeding wheat with low-grain asparagine, the major precursor for acrylamide formation in heat-processed products. Journal of the Science of Food and Agriculture 2014, 94 (7) , 1422-1429. https://doi.org/10.1002/jsfa.6434
    88. Tanya Y. Curtis, Jennifer Postles, Nigel G. Halford. Reducing the potential for processing contaminant formation in cereal products. Journal of Cereal Science 2014, 59 (3) , 382-392. https://doi.org/10.1016/j.jcs.2013.11.002
    89. T. Curtis, N. G. Halford. Food security: the challenge of increasing wheat yield and the importance of not compromising food safety. Annals of Applied Biology 2014, 164 (3) , 354-372. https://doi.org/10.1111/aab.12108
    90. N. Muttucumaru, S.J. Powers, J.S. Elmore, A. Briddon, D.S. Mottram, N.G. Halford. Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide‐forming potential in potato. Annals of Applied Biology 2014, 164 (2) , 286-300. https://doi.org/10.1111/aab.12101
    91. Nira Muttucumaru, Alfred J. Keys, Martin A. J. Parry, Stephen J. Powers, Nigel G. Halford. Photosynthetic assimilation of 14C into amino acids in potato (Solanum tuberosum) and asparagine in the tubers. Planta 2014, 239 (1) , 161-170. https://doi.org/10.1007/s00425-013-1967-0
    92. Christian Zörb, Karl Hermann Mühling, Mario Hasler, Victoria Gödde, Karsten Niehaus, Dirk Becker, Christoph‐Martin Geilfus. Metabolomic responses in grain, ear, and straw of winter wheat under increasing sulfur treatment. Journal of Plant Nutrition and Soil Science 2013, 176 (6) , 964-970. https://doi.org/10.1002/jpln.201300163
    93. Grzegorz Moniuszko, Marek Skoneczny, Katarzyna Zientara-Rytter, Anna Wawrzyńska, Dawid Głów, Simona M. Cristescu, Frans J. M. Harren, Agnieszka Sirko. Tobacco LSU-like protein couples sulphur-deficiency response with ethylene signalling pathway. Journal of Experimental Botany 2013, 64 (16) , 5173-5182. https://doi.org/10.1093/jxb/ert309
    94. Jennifer Postles, Stephen J. Powers, J. Stephen Elmore, Donald S. Mottram, Nigel G. Halford. Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain. Journal of Cereal Science 2013, 57 (3) , 463-470. https://doi.org/10.1016/j.jcs.2013.02.001
    95. N. G. Halford, T. Y. Curtis, N. Muttucumaru, J. Postles, J. S. Elmore, D. S. Mottram. The acrylamide problem: a plant and agronomic science issue. Journal of Experimental Botany 2012, 63 (8) , 2841-2851. https://doi.org/10.1093/jxb/ers011
    96. David R. Lineback, James R. Coughlin, Richard H. Stadler. Acrylamide in Foods: A Review of the Science and Future Considerations. Annual Review of Food Science and Technology 2012, 3 (1) , 15-35. https://doi.org/10.1146/annurev-food-022811-101114
    97. Edward H. Byrne, Ian Prosser, Nira Muttucumaru, Tanya Y. Curtis, Astrid Wingler, Stephen Powers, Nigel G. Halford. Overexpression of GCN2‐type protein kinase in wheat has profound effects on free amino acid concentration and gene expression. Plant Biotechnology Journal 2012, 10 (3) , 328-340. https://doi.org/10.1111/j.1467-7652.2011.00665.x
    98. Richard H. Stadler, Viviane Theurillat. Acrylamide in Coffee. 2012, 259-273. https://doi.org/10.1002/9781119949893.ch15
    99. Lamabam Peter Singh, Sarvajeet Singh Gill, Ritu Gill, Narendra Tuteja. Mechanism of Sulfur Dioxide Toxicity and Tolerance in Crop Plants. 2012, 133-163. https://doi.org/10.1002/9783527632930.ch6
    100. Karolina Miśkiewicz, Ewa Nebesny, Joanna Oracz. Formation of acrylamide during baking of shortcrust cookies derived from various flours. Czech Journal of Food Sciences 2012, 30 (1) , 53-56. https://doi.org/10.17221/287/2010-CJFS
    Load all citations

    Pair your accounts.

    Export articles to Mendeley

    Get article recommendations from ACS based on references in your Mendeley library.

    Pair your accounts.

    Export articles to Mendeley

    Get article recommendations from ACS based on references in your Mendeley library.

    You’ve supercharged your research process with ACS and Mendeley!

    STEP 1:
    Click to create an ACS ID

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    MENDELEY PAIRING EXPIRED
    Your Mendeley pairing has expired. Please reconnect