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Alternative food matrices for snack formulations in terms of acrylamide formation and mitigation

https://doi.org/10.1002/jsfa.9354
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Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/jsfa.2740360110openalex-snapshot
A simple method for the extraction of reducing and non‐reducing sugars from carrot and other storage root vegetables
inferredcites →https://doi.org/10.1007/s13197-011-0575-xopenalex-snapshot
Effect of treatments and packaging on the quality of dried carrot slices during storage
inferredcites →https://doi.org/10.1016/j.appet.2006.10.006openalex-snapshot
‘All foods affect health’: Understandings of functional foods and healthy eating among health-oriented Finns
inferredcites →https://doi.org/10.1016/j.fct.2015.03.031openalex-snapshot
Acrylamide in commercial potato crisps from Spanish market: Trends from 2004 to 2014 and assessment of the dietary exposure
inferredcites →https://doi.org/10.1016/j.foodchem.2018.03.140openalex-snapshot
Acrylamide content in French fries prepared in households: A pilot study in Spanish homes
inferredcites →https://doi.org/10.1016/j.foodcont.2016.11.005openalex-snapshot
Impact of the characteristics of fresh potatoes available in-retail on exposure to acrylamide: Case study for French fries
inferredcites →https://doi.org/10.1016/j.foodres.2005.06.001openalex-snapshot
Acrylamide content and color development in fried potato strips
inferredcites →https://doi.org/10.1080/19393210.2014.894141openalex-snapshot
Acrylamide in deep-fried snacks of India
inferredcites →https://doi.org/10.1093/9780197610138.001.0001openalex-snapshot
Official Methods of Analysis of AOAC International
inferredcites →https://doi.org/10.1111/j.1365-2621.1994.tb14666.xopenalex-snapshot
Carrot Pulp Chemical Composition, Color, and Water‐holding Capacity as Affected by Blanching
inferredcites →https://doi.org/10.1111/j.1365-2621.2003.tb09641.xopenalex-snapshot
A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries
inferredcites →https://doi.org/10.1111/j.1365-2621.2009.01922.xopenalex-snapshot
Influence of sodium chloride on colour, residual volatiles and acrylamide formation in model systems and breakfast cereals
inferredcites →https://doi.org/10.2903/j.efsa.2015.4104openalex-snapshot
Scientific Opinion on acrylamide in food
inferredcites →https://doi.org/10.3358/shokueishi.45.44openalex-snapshot
Production of Acrylamide in Agricultural Products by Cooking
inferredcites →https://doi.org/10.4315/0362-028x.jfp-12-229openalex-snapshot
Acrylamide Content Distribution and Possible Alternative Ingredients for Snack Foods

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4828389openalex-extracted
Development of a Greener and More Sustainable Method to Determine Acrylamide in Corn Products: Evaluation of Levels in Corn-Based Products
inferred← citeshttps://doi.org/10.1007/s10068-023-01448-1openalex-snapshot
Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods
inferred← citeshttps://doi.org/10.1007/s11947-024-03565-zopenalex-snapshot
Reduction of Asparagine and Reducing Sugar Content, and Utilization of Alternative Food Processing Strategies in Mitigating Acrylamide Formation—A Review
inferred← citeshttps://doi.org/10.1016/j.fct.2020.111857openalex-snapshot
Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.132764openalex-snapshot
Formation and mitigation of acrylamide in oven baked vegetable fries
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.140478openalex-snapshot
Analysis of Maillard reaction precursors and secondary metabolites in Chilean potatoes and neoformed contaminants during frying
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.140494openalex-snapshot
Development of a greener and sustainable method to determine acrylamide in corn products by LC-MS/MS: Evaluation of levels in corn-based products
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.144296openalex-snapshot
Health-related compounds and Maillard reaction products in dry and steam roasted purple carrots (Daucus carota L.)
inferred← citeshttps://doi.org/10.1016/j.foodcont.2020.107217openalex-snapshot
Process contaminants in battered and breaded foods prepared at public food service establishments
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.114931openalex-snapshot
Acrylamide in alternative snacks to potato: A review
inferred← citeshttps://doi.org/10.1016/j.jfca.2019.03.011openalex-snapshot
Risk/benefit evaluation of traditional and novel formulations for snacking: Acrylamide and furfurals as process contaminants
inferred← citeshttps://doi.org/10.1016/j.jfca.2020.103682openalex-snapshot
Acrylamide mitigation in processed potato derivatives by addition of natural phenols from olive chain by-products
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.107576openalex-snapshot
Hidden risks on the plate: Dietary acrylamide exposure in students using university cafeteria
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.108189openalex-snapshot
Contribution of black olives and other vegetable toppings to acrylamide formation in pizzas
inferred← citeshttps://doi.org/10.1016/j.tifs.2023.06.012openalex-snapshot
Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture
inferred← citeshttps://doi.org/10.1021/acs.jafc.2c07208openalex-snapshot
Reducing Dietary Acrylamide Exposure from Wheat Products through Crop Management and Imaging
inferred← citeshttps://doi.org/10.1039/9781788016438-00045openalex-snapshot
Risk/Benefits Evaluation of Acrylamide Mitigation Initiatives in Cereal Products
inferred← citeshttps://doi.org/10.1080/10408398.2021.2022594openalex-snapshot
Processing contaminants in wheat-based foods – a systematic review, meta-analysis and bibliometric analysis
inferred← citeshttps://doi.org/10.1080/19440049.2025.2576661openalex-snapshot
Acrylamide in vegetable snacks by LC-MS/MS: in-house analytical method validation and application to commercial samples from Brazil
inferred← citeshttps://doi.org/10.1111/1750-3841.16939openalex-snapshot
Identifying high‐risk factors and mitigation strategies for acrylamide formation in air‐fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning
inferred← citeshttps://doi.org/10.1177/11786302251327290openalex-snapshot
Global Research Hotspots and Progress on Acrylamide: Visualization Analysis
inferred← citeshttps://doi.org/10.3390/foods10092008openalex-snapshot
Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings
inferred← citeshttps://doi.org/10.3390/polym14194053openalex-snapshot
The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks
inferred← citeshttps://doi.org/10.4067/s0717-75182021000100109openalex-snapshot
Acrilamida en los alimentos: Valores de referencia, recomendaciones y acciones de mitigación
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