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Updated: Mar 27, 2026

Facile Preparation of 2Z,4E-Dienamides by the Olefination of Electron-deficient Alkenes with Allyl Acetate
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Structure-guided unravelling: Phenolic hydroxyls contribute to reduction of acrylamide using multiplex quantitative

Yu Zhang1, Mengmeng Huang1, Qiao Wang1

  • 1Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, Zhejiang, China; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, Zhejiang, China.

Food Chemistry
|January 19, 2016
PubMed

Keywords:
AcrylamideFlavonoidsPhenolic hydroxylsQuantitative structure–activity relationshipReduction

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