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Food Additives & Contaminants: Part A Volume 38, 2021 - Issue 8
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Articles

Mechanistic evidence for the effect of sulphur-based additive: methionine, on acrylamide reduction

Dahryn Andilla Augustinea Department of Chemistry, The University of the West Indies, St. Augustine, Trinidad and Tobago
,
Grace-Anne Benta Department of Chemistry, The University of the West Indies, St. Augustine, Trinidad and TobagoCorrespondence[email protected]
&
Peter Nattaniel Nelsonb Department of Chemistry, The University of the West Indies, Kingston, Jamaica
Pages 1324-1331 | Received 04 Mar 2021, Accepted 25 Apr 2021, Published online: 27 May 2021

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Read on this site (1)

Peter N. Nelson, Deneikah T. Jackson & Kiara D. Shannan. (2023) Synthesis, spectroscopic, and lead(II) binding behavior of three novel dibenzo-18-crown-6 hydrazones. Molecular Crystals and Liquid Crystals 0:0, pages 1-19.
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Articles from other publishers (3)

Dahryn Andilla Augustine & Grace-Anne Bent. (2022) Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review. Frontiers in Food Science and Technology 2.
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Sandra Ramirez-Montes, Luis A. Zárate-Hernández, Jose A. Rodriguez, Eva M. Santos & Julián Cruz-Borbolla. (2022) A DFT Study of the Reaction of Acrylamide with L-Cysteine and L-Glutathione. Molecules 27:23, pages 8220.
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Xiude Li, Wendi Teng, Guangmin Liu, Fengyu Guo, Hanzhu Xing, Yahui Zhu & Jinwang Li. (2022) Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage. Foods 11:16, pages 2394.
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