ArticleMolecules (Basel, Switzerland)2019
Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility.
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
7 citing papers in PubMed.
- Exploring Formation and Control of Hazards in Thermal Processing for Food Safety.Foods (Basel, Switzerland) · 2025Review
- Effects of dietary acrylamide on kidney and liver health: Molecular mechanisms and pharmacological implications.Toxicology reports · 2025Review
- Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods.Foods (Basel, Switzerland) · 2024Article
- Soluble Carbohydrates in Several Transylvanian Potato Cultivars.Plants (Basel, Switzerland) · 2022Article
- Cigarette smoking is associated with acrylamide exposure among the U.S. population: NHANES 2011-2016.Environmental research · 2022Article
- Effect of Microwave Heating on the Acrylamide Formation in Foods.Molecules (Basel, Switzerland) · 2020Review
- Analytical Technology in Nutrition Analysis.Molecules (Basel, Switzerland) · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
A fractional factorial design was used to evaluate the effects of temperature, frying time, blanching treatment and the thickness of potato slices on acrylamide content in crisps. The design was used on freshly harvested and four-month stored potatoes. The critical factors found were temperature and frying time, and the interaction between blanching treatment and slice thickness. Once frying conditions were selected, an acrylamide content of 725 and 1030 mg kg
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.