المؤلفون: Zh. Kudiyarova, Zh. Lesova, T.Y. Curtis, N. Muttucumaru, J. Postles, N. G. Halford

المصدر: Eurasian Chemico-Technological Journal, Vol 15, Iss 1, Pp 67-75 (2013)

مصطلحات موضوعية: Chemistry, QD1-999

وصف الملف: electronic resource

Relation: http://ect-journal.kz/index.php/ectj/article/view/323; https://doaj.org/toc/1562-3920; https://doaj.org/toc/2522-4867

URL الوصول: https://doaj.org/article/a7cd214524444b30ad4f35ad4b45fc1b

المؤلفون: Tanya Y. Curtis, Nigel G. Halford, J. Postles

المصدر: Journal of Cereal Science

مصطلحات موضوعية: Trans fatty acids, Food industry, Review, Biochemistry, symbols.namesake, Lipid oxidation, Furan, Food science, Reducing sugars, chemistry.chemical_classification, Acrylamide, Free amino acids, business.industry, digestive, oral, and skin physiology, food and beverages, Hydroxymethylfurfuryl, Cereal grain, Maillard reaction, chemistry, symbols, Processing contaminant, Asparagine, business, Fatty acid formation, Food Science, Polyunsaturated fatty acid

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b697b9170d91c444275c18f9e1ffd6a
https://doi.org/10.1016/j.jcs.2013.11.002

المؤلفون: Stephen J. Powers, Nigel G. Halford, J. Stephen Elmore, Donald S. Mottram, J. Postles

المصدر: Journal of Cereal Science

مصطلحات موضوعية: 0106 biological sciences, chemistry.chemical_element, Raw material, 01 natural sciences, Biochemistry, Article, chemistry.chemical_compound, 0404 agricultural biotechnology, Nutrient, Process contaminant, Botany, Secale cereale, Food science, Asparagine, Carcinogen, 2. Zero hunger, digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, Nitrogen, Sulfur, chemistry, 13. Climate action, Acrylamide, Sugars, 010606 plant biology & botany, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::229ee9c9ef103560b594645654a8ef7a

المؤلفون: J. Postles, Donald S. Mottram, Nira Muttucumaru, J. Stephen Elmore, Nigel G. Halford, Tanya Y. Curtis

المصدر: Journal of Experimental Botany. 63:2841-2851

مصطلحات موضوعية: Acrylamide, Food industry, Physiology, business.industry, Agriculture, Plant Science, Plants, Biology, Plants, Genetically Modified, Maillard Reaction, Biotechnology, Crop, Maillard reaction, symbols.namesake, chemistry.chemical_compound, chemistry, symbols, Food science, Asparagine, Genetic Engineering, business, Sugar, Reproductive effects

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a5e094a22050707527e608add334bf4
https://doi.org/10.1093/jxb/ers011

المؤلفون: J. Postles, Nigel G. Halford, Nira Muttucumaru, Tanya Y. Curtis, Donald S. Mottram

المصدر: Annals of Applied Biology. 158:1-25

مصطلحات موضوعية: chemistry.chemical_classification, Sucrose, Disaccharide, food and beverages, Sugars in wine, Fructose, Maltose, Biology, Reducing sugar, Agriculture, Multidisciplinary, chemistry.chemical_compound, Maillard reaction, symbols.namesake, chemistry, Botany, symbols, Sugar, Agronomy and Crop Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3dd8f1d32b291efcec35cc7a99e8f0da
https://doi.org/10.1111/j.1744-7348.2010.00443.x

المؤلفون: Stephen J. Powers, Nigel G. Halford, Tanya Y. Curtis, Donald S. Mottram, J. S. Elmore, J. Postles

المصدر: Frontiers in Plant Science

مصطلحات موضوعية: 0106 biological sciences, 0301 basic medicine, Asparaginase, aspartate kinase, Asparagine synthetase, Plant Science, Biology, 01 natural sciences, 03 medical and health sciences, chemistry.chemical_compound, Glutamine synthetase, Aspartate kinase, Asparagine, Original Research, 2. Zero hunger, chemistry.chemical_classification, SnRK1, glutamine synthetase, food and beverages, Metabolism, asparaginase, Amino acid, Glutamine, food safety, 030104 developmental biology, chemistry, Biochemistry, acrylamide, GCN2, asparagine synthetase, 010606 plant biology & botany

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1515a775d483bd4b0fa129e564759fc
https://doi.org/10.3389/fpls.2016.00917

المؤلفون: Tanya Y. Curtis, Nigel G. Halford, Zh. Lesova, Nira Muttucumaru, Zh. Kudiyarova, J. Postles

المصدر: Scopus-Elsevier
Eurasian Chemico-Technological Journal , Vol 15, Iss 1, Pp 67-75 (2013)

مصطلحات موضوعية: business.industry, Chemistry, French fries, General Chemical Engineering, General Chemistry, Food chemistry, Raw material, Condensed Matter Physics, Food safety, lcsh:Chemistry, Maillard reaction, symbols.namesake, chemistry.chemical_compound, lcsh:QD1-999, Food products, Acrylamide, symbols, media_common.cataloged_instance, General Materials Science, Food science, European union, business, media_common

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3e92a5e63424ed7e4e83c1016a928f5
http://www.scopus.com/inward/record.url?eid=2-s2.0-84890322690&partnerID=MN8TOARS