ReviewMolecules (Basel, Switzerland)2020
Effect of Microwave Heating on the Acrylamide Formation in Foods.
Review in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
21 citing papers in PubMed, 87 citations in OpenAlex.
- From Deep-Fat Frying to G-Frying: Exploring Absorption Dynamics of Oil Fractions in Fried Foods.Food science & nutrition · 2026Review
- Effects of Different Drying Methods on Nutritional Compositions, Bioactive Substances, and Volatile Compounds of Radish (Foods (Basel, Switzerland) · 2026Article
- Heat-processed rodent chow alters nutritive content and improves metabolic outcomes in insulin-resistant female mice.Frontiers in nutrition · 2026Article
- What do we know about acrylamide levels in rice and rice products? A general overview.Food chemistry: X · 2025Review
- Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products.Foods (Basel, Switzerland) · 2025Review
- Exploring Formation and Control of Hazards in Thermal Processing for Food Safety.Foods (Basel, Switzerland) · 2025Review
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review.Foods (Basel, Switzerland) · 2025Review
- Advancements and challenges in microalgal protein production: A sustainable alternative to conventional protein sources.Microbial cell factories · 2025Review
- A Review on Recent Trends in Bacteriophages for Post-Harvest Food Decontamination.Microorganisms · 2025Review
- Strategies to reduce neurotoxic acrylamide in biscuits, a systematic review.Toxicology reports · 2024Review
- Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts.Foods (Basel, Switzerland) · 2024Review
- Review
- Microwaves affect the formation of volatile compounds in peper powder by changing the nucleophilic addition reactions in Maillard reactions.Food chemistry: X · 2023Article
- Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies.Foods (Basel, Switzerland) · 2023Review
- Insect Models in Nutrition Research.Biomolecules · 2022Review
- Protective Effects of Wine Polyphenols on Oxidative Stress and Hepatotoxicity Induced by Acrylamide in Rats.Antioxidants (Basel, Switzerland) · 2022Article
- Protective efficacy of rutin against acrylamide-induced oxidative stress, biochemical alterations and histopathological lesions in rats.Toxicology research · 2022Article
- A strategy for reducing acrylamide content in wheat bread by combining acidification rate and prerequisite substance content ofCurrent research in food science · 2022Article
- Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review.Foods (Basel, Switzerland) · 2021Review
- Microwave technology: a novel approach to the transformation of natural metabolites.Chinese medicine · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially the way they affect the AA formation in food. Available studies demonstrate differences in the mechanisms of microwave and conventional heating. These differences may be beneficial or detrimental depending on different processes. The published studies showed that microwave heating at a high power level can cause greater AA formation in products than conventional food heat treatment. The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods. At the same time, short exposure to microwaves (during blanching and thawing) at low power may even limit the formation of acrylamide during the final heat treatment. Considering the possible harmful effects of microwave heating on food quality (e.g., intensive formation of acrylamide), further research in this direction should be carried out.
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What OpenQuestion holds
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.