ArticleFood chemistry2018
Effects of variety, year of cultivation and sulphur supply on the accumulation of free asparagine in the grain of commercial wheat varieties.
Article in Food chemistry, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed, 61 citations in OpenAlex.
- Agronomic, genetic and biotechnological approaches to lower free asparagine content in cereals: state of the art and perspectives.Food chemistry: X · 2026Review
- Field Trials and Baking Studies of Ultra-Low Asparagine, Genome Edited (CRISPR/Cas9) and Mutant (TILLING) Wheat.Plant biotechnology journal · 2026Article
- The impact of acrylamide regulations on the competitive structure of the grain market.Food chemistry: X · 2025Review
- Markers Associated with Starch, Protein and Asparagine Content in Grain of Common Wheat.Genes · 2025Article
- Low asparagine wheat: Europe's first field trial of genome edited wheat amid rapidly changing regulations on acrylamide in food and genome editing of crops.Breeding science · 2024Article
- Different wheat loci are associated to heritable free asparagine content in grain grown under different water and nitrogen availability.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2024Article
- Genetic control of grain amino acid composition in a UK soft wheat mapping population.The plant genome · 2023Article
- Effect of novel botanical synergist on the effectiveness and residue behavior of prothioconazole in wheat field.Scientific reports · 2023Article
- Reducing the Risk of Acrylamide and Other Processing Contaminant Formation in Wheat Products.Foods (Basel, Switzerland) · 2023Review
- Asparaginase Treatment of Sea Buckthorn Berries as an Effective Tool for Acrylamide Reduction in Nutritionally Enriched Wholegrain Wheat, Rye and Triticale Biscuits.Foods (Basel, Switzerland) · 2023Article
- Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat (Plants (Basel, Switzerland) · 2023Article
- Reducing Dietary Acrylamide Exposure from Wheat Products through Crop Management and Imaging.Journal of agricultural and food chemistry · 2023Article
- Understanding the Relationships between Free Asparagine in Grain and Other Traits to Breed Low-Asparagine Wheat.Plants (Basel, Switzerland) · 2022Review
- Wheat Quality Formation and Its Regulatory Mechanism.Frontiers in plant science · 2022Review
- Wheat with greatly reduced accumulation of free asparagine in the grain, produced by CRISPR/Cas9 editing of asparagine synthetase gene TaASN2.Plant biotechnology journal · 2021Article
- Reduced free asparagine in wheat grain resulting from a natural deletion of TaASN-B2: investigating and exploiting diversity in the asparagine synthetase gene family to improve wheat quality.BMC plant biology · 2021Article
- Cereal asparagine synthetase genes.The Annals of applied biology · 2021Article
- Wheat amino acid transporters highly expressed in grain cells regulate amino acid accumulation in grain.PloS one · 2021Article
- The Sulphur Response in Wheat Grain and Its Implications for Acrylamide Formation and Food Safety.International journal of molecular sciences · 2020Review
- Acrylamide in food: Progress in and prospects for genetic and agronomic solutions.The Annals of applied biology · 2019Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Free asparagine concentration, which is the determining factor for acrylamide-forming potential in cereals, was measured in grain from wheat grown in field trials in the United Kingdom in 2011-2012 and 2012-2013. There were 25 varieties in 2012 and 59 in 2013, with eleven present in both trials. The trials were split-plot, with half of each plot supplied with sulphur and the other half not. The varietal means (mmol per kg) for free asparagine in the sulphur-fed wheat ranged from 1.521 to 2.687 in 2011-2012 and 0.708 to 11.29 in 2012-2013. Eight varieties were identified as having consistently low free asparagine concentration. There was a differential response of varieties to sulphur, and much higher levels of free asparagine in 2012-2013 versus 2011-2012. Given the short commercial lifespan of some wheat varieties, it is concluded that information on free asparagine concentration should be made available when a variety is launched.
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Registered trials
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