ArticleInternational journal of environmental research and public health2019
Acrylamide and Thermal-Processing Indexes in Market-Purchased Food.
Article in International journal of environmental research and public health, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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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.
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Who cites it
8 citing papers in PubMed.
- Balancing nutrition and safety: Acrylamide and HMF in biscuits from different cereal flours.Food chemistry: X · 2026Article
- Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness.Foods (Basel, Switzerland) · 2025Review
- Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry.NPJ science of food · 2025Article
- Acrylamide induces human chondrocyte cell death by initiating autophagy‑dependent ferroptosis.Experimental and therapeutic medicine · 2023Article
- How Different Are Industrial, Artisanal and Homemade Soft Breads?Foods (Basel, Switzerland) · 2022Article
- Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets.Foods (Basel, Switzerland) · 2022Article
- Effect of Microwave Heating on the Acrylamide Formation in Foods.Molecules (Basel, Switzerland) · 2020Review
- Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast Cereals.Nutrients · 2020Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Determining acrylamide (AA) content in foods using chromatographic methods is expensive and time-consuming. Therefore, there is a need to develop a simple, economical method for monitoring the content of acrylamide in foods. This study analysed whether there is a relationship between acrylamide levels with some heat-induced parameters, such as 5-hydroxymethylfurfural (HMF) and browning, in order to assess their usefulness in predicting the potential acrylamide levels in market-purchased food. Sixty plant-based food products were tested. The correlation coefficients for AA levels with L*, a* and b* values and HMF content were significant (
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