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Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Free and Total Amino Acid Composition of Edible Parts of Beans, Kale, Spinach, Cauliflower and Potatoes as Influenced by Nitrogen Fertilisation and Phosphorus and Potassium Deficiency
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Determination of Hemoglobin Adducts in Humans Occupationally Exposed to Acrylamide
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Analysis of free amino acids in green coffee beans
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Inheritance patterns of reducing sugars in potato tubers after storage at 12 C and 4 C followed by reconditioning
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Formation of Strecker Aldehydes and Pyrazines in a Fried Potato Model System
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Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
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Acrylamide in Foods: Occurrence, Sources, and Modeling
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Hemoglobin Adducts of Acrylamide and Acrylonitrile in Laboratory Workers, Smokers and Nonsmokers
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Acrylamide is formed in the Maillard reaction
inferredcites →https://doi.org/10.1038/419449aopenalex-snapshot
Acrylamide from Maillard reaction products
inferredcites →https://doi.org/10.1039/b204938dopenalex-snapshot
Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry
inferredcites →https://doi.org/10.1080/10408399209527560openalex-snapshot
Volatiles from interactions of Maillard reactions and lipids
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Effect of Low Temperature Storage on Sugar Concentrations and Chip Color of Certain Processing Potato Cultivars and Selections
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Enzymatic acrylamide mitigation in French fries – An industrial-scale case study
inferred← citeshttps://doi.org/10.1016/j.foodcont.2021.107887openalex-snapshot
Intermittent frying effect on French fries in palm olein, sunflower, soybean and canola oils on quality indices, 3-monochloropropane-1,2-diol esters (3-MCPDE), glycidyl esters (GE) and acrylamide contents
inferred← citeshttps://doi.org/10.1016/j.foodcont.2025.111512openalex-snapshot
Portable and handheld hyperspectral imaging for non-destructive acrylamide prediction in ground potato crisps
inferred← citeshttps://doi.org/10.1016/j.foodres.2008.09.008openalex-snapshot
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes
inferred← citeshttps://doi.org/10.1016/j.foodres.2013.08.023openalex-snapshot
Role of polyphenols in acrylamide formation in the fried products of potato tubers with colored flesh
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.01.020openalex-snapshot
Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111172openalex-snapshot
Integrated approach towards acrylamide reduction in potato-based snacks: A critical review
inferred← citeshttps://doi.org/10.1016/j.foohum.2025.100631openalex-snapshot
Optimization of the combination of different flours to minimize the acrylamide and hydroxymethylfurfural and evaluation of physicochemical properties in biscuits by using a D-optimal mixture design
inferred← citeshttps://doi.org/10.1016/j.gaost.2026.01.003openalex-snapshot
Potential relationship between lipid oxidation and acrylamide formation: A review on control of acrylamide in foods
inferred← citeshttps://doi.org/10.1016/j.heliyon.2024.e31790openalex-snapshot
Pulsed electric field effect on acrylamide reduction and quality attributes of continuous-style Lamoka potato chips
inferred← citeshttps://doi.org/10.1016/j.ifset.2018.08.010openalex-snapshot
Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes
inferred← citeshttps://doi.org/10.1016/j.ifset.2019.05.008openalex-snapshot
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields
inferred← citeshttps://doi.org/10.1016/j.ifset.2020.102397openalex-snapshot
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips
inferred← citeshttps://doi.org/10.1016/j.ifset.2022.103233openalex-snapshot
Comparative evaluation of conventional and advanced frying methods on hydroxymethylfurfural and acrylamide formation in French fries
inferred← citeshttps://doi.org/10.1016/j.ijgfs.2022.100513openalex-snapshot
Some physicochemical, color, bioactive and sensory properties of a pestil enriched with wheat, corn and potato flours: An optimization study based on simplex lattice mixture design
inferred← citeshttps://doi.org/10.1016/j.jcs.2007.06.016openalex-snapshot
Acrylamide in cereal products: A review
inferred← citeshttps://doi.org/10.1016/j.jcs.2013.02.001openalex-snapshot
Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain
inferred← citeshttps://doi.org/10.1016/j.jfca.2008.10.001openalex-snapshot
Influence of frying conditions on acrylamide content and other quality characteristics of French fries
inferred← citeshttps://doi.org/10.1016/j.jfca.2008.11.003openalex-snapshot
Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color
inferred← citeshttps://doi.org/10.1016/j.jfca.2009.07.009openalex-snapshot
Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones
inferred← citeshttps://doi.org/10.1016/j.jfca.2010.09.005openalex-snapshot
Nutritional composition of freshly harvested and stored Latvian potato (Solanum tuberosum L.) varieties depending on traditional cooking methods
inferred← citeshttps://doi.org/10.1016/j.jfca.2015.03.009openalex-snapshot
Carcinogenic and neurotoxic risks of acrylamide and heavy metals from potato and corn chips consumed by the Lebanese population
inferred← citeshttps://doi.org/10.1016/j.jfca.2021.104177openalex-snapshot
The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level
inferred← citeshttps://doi.org/10.1016/j.jfca.2022.104529openalex-snapshot
Acrylamide formation in red-, purple- and yellow-fleshed potatoes by frying and baking
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.107570openalex-snapshot
Acrylamide concentrations in three sweet potato cultivars subjected to different thermal treatments and cuttings
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.107977openalex-snapshot
Metabolomic insights on acrylamide formation and mitigation in coffee processing: a review
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2009.02.017openalex-snapshot
Image characterization of potato chip appearance during frying
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2009.10.020openalex-snapshot
Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries
inferred← citeshttps://doi.org/10.1016/j.lwt.2005.03.005openalex-snapshot
Acrylamide in potato crisp—the effect of raw material and processing
inferred← citeshttps://doi.org/10.1016/j.lwt.2006.07.012openalex-snapshot
An experimental set-up for studying acrylamide formation in potato crisps
inferred← citeshttps://doi.org/10.1016/j.lwt.2006.11.015openalex-snapshot
A survey of acrylamide precursors in Irish ware potatoes and acrylamide levels in French fries
inferred← citeshttps://doi.org/10.1016/j.lwt.2007.05.022openalex-snapshot
A methodology for evaluating the formation and human exposure to acrylamide through fried potato crisps
inferred← citeshttps://doi.org/10.1016/j.lwt.2007.10.007openalex-snapshot
Optimization of the blanching process to reduce acrylamide in fried potatoes
inferred← citeshttps://doi.org/10.1016/j.lwt.2008.07.004openalex-snapshot
Acrylamide formation in different batter formulations during microwave frying
inferred← citeshttps://doi.org/10.1016/j.lwt.2008.08.012openalex-snapshot
The influence of variety, agronomical factors and storage on the potential for acrylamide formation in potatoes grown in Norway
inferred← citeshttps://doi.org/10.1016/j.lwt.2010.11.019openalex-snapshot
Effect of formulation and processing parameters on acrylamide formation: A case study on extrusion of blends of potato flour and semolina
inferred← citeshttps://doi.org/10.1016/j.lwt.2011.02.004openalex-snapshot
Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching
inferred← citeshttps://doi.org/10.1016/j.lwt.2011.11.006openalex-snapshot
Assessment of acrylamide intake of Spanish boys aged 11–14 years consuming a traditional and balanced diet
inferred← citeshttps://doi.org/10.1016/j.lwt.2014.09.023openalex-snapshot
Heat toxicant contaminant mitigation in potato chips
inferred← citeshttps://doi.org/10.1016/j.lwt.2016.04.017openalex-snapshot
Acrylamide mitigation in French fries using native l-asparaginase from Aspergillus oryzae CCT 3940
inferred← citeshttps://doi.org/10.1016/j.lwt.2017.09.048openalex-snapshot
Evaluation of acrylamide reduction potential of l-asparaginase from Fusarium culmorum (ASP-87) in starchy products
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.114896openalex-snapshot
Effect of post-harvest anti-sprouting treatment with spearmint essential oil on acrylamide formation in potato crisps
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.115876openalex-snapshot
Effect of ultrasound and additives treatment as mitigation strategies to reduce acrylamide formation in potato crisps on industrial scale
inferred← citeshttps://doi.org/10.1016/j.matpr.2022.09.421openalex-snapshot
Production and purification of glutaminase free L-asparaginase from Lysinibacillus fusiformis and its appraisal in acrylamide mitigation of starchy foods
inferred← citeshttps://doi.org/10.1016/j.plantsci.2007.04.011openalex-snapshot
Developmental modulation of inulin accumulation in storage organs of transgenic maize and transgenic potato
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2008.08.015openalex-snapshot
Sweetening responses of potato tubers of different maturity to conventional and non-conventional storage temperature regimes
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2015.12.020openalex-snapshot
Temperature-dependent regulation of sugar metabolism in wild-type and low-invertase transgenic chipping potatoes during and after cooling for low-temperature storage
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2016.02.002openalex-snapshot
Effect of ventilation strategy on storage quality indicators of processing potatoes with different maturity levels at harvest
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2021.111637openalex-snapshot
Senescent sweetening in potato (Solanum tuberosum) tubers is associated with a reduction in plastidial glucose-6-phosphate/phosphate translocator transcripts
inferred← citeshttps://doi.org/10.1016/j.reprotox.2009.11.002openalex-snapshot
Reproductive toxicity of acrylamide-treated male rats
inferred← citeshttps://doi.org/10.1016/j.reprotox.2014.03.007openalex-snapshot
Reproductive toxicity in acrylamide-treated female mice
inferred← citeshttps://doi.org/10.1016/j.sciaf.2023.e01698openalex-snapshot
Acrylamide reduction in potato chips as functional food product via application of enzymes, baker's yeast, and green tea powder
inferred← citeshttps://doi.org/10.1016/j.scienta.2022.111750openalex-snapshot
Genotype × environment interactions of potato tuber quality characteristics by AMMI and GGE biplot analysis
inferred← citeshttps://doi.org/10.1016/j.talanta.2008.03.011openalex-snapshot
Liquid chromatography coupled to tandem mass spectrometry for the analysis of acrylamide in typical Spanish products☆
inferred← citeshttps://doi.org/10.1016/j.talanta.2015.09.004openalex-snapshot
Direct determination of acrylamide in potato chips by using headspace solid-phase microextraction coupled with gas chromatography-flame ionization detection
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