ArticleJournal of environmental health science & engineering2021
The analysis and probabilistic health risk assessment of acrylamide level in commercial nuggets samples marketed in Iran: effect of two different cooking methods.
Article in Journal of environmental health science & engineering, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Measurement of Elements (Essential and Toxic) in Various Types of Canned Vegetable Available in Iran Using ICP‑OES Method: A Health Risk Assessment Study.Biological trace element research · 2026Article
- Classical and New Approaches to Health Risk Assessment of Acrylamide Through the Consumption of Potato Chips.Food science & nutrition · 2025Article
- Effects of jujube and barberry extracts on the acrylamide formation in French fries in deep fryers and microwaves.Food chemistry: X · 2025Article
- Acrylamide Occurrence in Iranian Biscuits and Its Potential Risk of Exposure.Food science & nutrition · 2025Article
- Advancements and obstacles in acrylamide detection and mitigation in food products.Food chemistry: X · 2025Review
- Determination of Element Concentration of Brewed Tea Consumed in Iran Using ICP-OES: A Risk Assessment Study.Biological trace element research · 2025Article
- Evaluation of acrylamide concentration in commercial falafel available in Tehran City by different cooking methods: A health risk assessment study.Food chemistry: X · 2024Article
- Effect of Allium Jesdianum's extract on the physicochemical, antioxidant, antimicrobial and sensory properties of Sausage characteristics.Food chemistry: X · 2024Article
- Characterization and risk assessment of polycyclic aromatic hydrocarbons from the emission of different power generator.Heliyon · 2024Article
- Review of the Terminology, Approaches, and Formulations Used in the Guidelines on Quantitative Risk Assessment of Chemical Hazards in Food.Foods (Basel, Switzerland) · 2024Review
- Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts.Foods (Basel, Switzerland) · 2024Review
- Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment.Food chemistry: X · 2023Article
- Investigation of cocoa and cinnamon effect on acrylamide formation in cakes production using GC/MS method: A risk assessment study.Food chemistry: X · 2023Article
- Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products.Frontiers in nutrition · 2022Article
- Measurement of Polycyclic Aromatic Hydrocarbons in Baby Food Samples in Tehran, Iran With Magnetic-Solid-Phase-Extraction and Gas-Chromatography/Mass-Spectrometry Method: A Health Risk Assessment.Frontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of current study was to evaluate the acrylamide level in chicken, meat and shrimp nugget samples cooked in both traditional and industrial methods using "Quick, Easy, Cheap, Effective, Rugged, and Safe" QuEChERS extraction and gas chromatography-flame-ionization detection (GC-FID). Results revealed the traditional frying method has significant effect on the increase of acrylamide compared to industrial frying method and it was also found that the different cooking temperatures and time have significant effect on increase of acrylamide formation (
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Registered trials
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