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Dual-Pathway Strategy for Click-Type Functionalization and Programmable Polymer Deconstruction. [PDF]
MacromoleculesLevkovsky IO +3 more
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Direct Polymer-on-Polymer Grafting of Polyolefins under Visible Light. [PDF]
J Am Chem SocKim H +4 more
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Autonomous Spatiotemporal Regulation of Reversible Hydrogel Actuators by Chemical Reaction Networks. [PDF]
Adv MaterLiao F, George A, Sui XM, Semenov SN.
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Direct Aziridine Synthesis from Amines and Styrene Derivatives via a Base-Promoted Oxidative Cascade Reaction. [PDF]
J Am Chem SocVásquez Tapia Vera C +4 more
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Nutritional Neuroscience, 2013
Acrylamide, a food contaminant, belongs to a large class of structurally similar toxic chemicals, 'type-2 alkenes', to which humans are widely exposed. Besides, occupational exposure to acrylamide has received wide attention through the last decades.
Pinar, Erkekoglu, Terken, Baydar
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Acrylamide, a food contaminant, belongs to a large class of structurally similar toxic chemicals, 'type-2 alkenes', to which humans are widely exposed. Besides, occupational exposure to acrylamide has received wide attention through the last decades.
Pinar, Erkekoglu, Terken, Baydar
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Journal of Agricultural and Food Chemistry, 2008
The induction of cancer by chemicals is a multiple-stage process. Acrylamide is carcinogenic to experimental mice and rats, causing tumors at multiple organ sites in both species when given in drinking water or by other means. In mice, acrylamide increased the incidence and multiplicity of lung tumors and skin tumors.
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The induction of cancer by chemicals is a multiple-stage process. Acrylamide is carcinogenic to experimental mice and rats, causing tumors at multiple organ sites in both species when given in drinking water or by other means. In mice, acrylamide increased the incidence and multiplicity of lung tumors and skin tumors.
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Acrylamide axonopathy revisited
Toxicology and Applied Pharmacology, 2003Distal swelling and eventual degeneration of axons in the CNS and PNS have been considered to be the characteristic neuropathological features of acrylamide (ACR) neuropathy. These axonopathic changes have been the basis for classifying ACR neuropathy as a central-peripheral distal axonopathy and, accordingly, research over the past 30 years has ...
R M, LoPachin, C D, Balaban, J F, Ross
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Toxicology and Applied Pharmacology, 1964
Abstract This laboratory became interested in acrylamide early in 1954, when it became apparent that the material had great potential as a monomer and comonomer to make resins with unique flocculating action, and later as a dry strength improver in the manufacture of paper and paperboard.
D D, MCCOLLISTER, F, OYEN, V K, ROWE
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Abstract This laboratory became interested in acrylamide early in 1954, when it became apparent that the material had great potential as a monomer and comonomer to make resins with unique flocculating action, and later as a dry strength improver in the manufacture of paper and paperboard.
D D, MCCOLLISTER, F, OYEN, V K, ROWE
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Archives of Toxicology, 1989
Acrylamide administration to rats caused clear alteration of blood thiamine content, which appeared to reflect suppressed intake and/or utilization of the vitamin in the body. Decreased utilization of thiamine does not seem to be induced by decreased binding of thiamine pyrophosphate (TPP) and apotransketolase, because acrylamide did not affect the Km ...
H, Igisu, I, Goto
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Acrylamide administration to rats caused clear alteration of blood thiamine content, which appeared to reflect suppressed intake and/or utilization of the vitamin in the body. Decreased utilization of thiamine does not seem to be induced by decreased binding of thiamine pyrophosphate (TPP) and apotransketolase, because acrylamide did not affect the Km ...
H, Igisu, I, Goto
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2016
Acrylamide is a compound that is formed through the Maillard reaction from the reaction between free asparagine and carbonyl compounds (mainly reducing sugars) during heating at temperatures >. 120. °C of plant-derived, carbohydrate-rich foods such as French fries, potato chips, bakery products, and coffee.
Capuano, E., Fogliano, V.
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Acrylamide is a compound that is formed through the Maillard reaction from the reaction between free asparagine and carbonyl compounds (mainly reducing sugars) during heating at temperatures >. 120. °C of plant-derived, carbohydrate-rich foods such as French fries, potato chips, bakery products, and coffee.
Capuano, E., Fogliano, V.
openaire +1 more source