On the public citation graph
Concentrations of Free Amino Acids and Sugars in Nine Potato Varieties: Effects of Storage and Relationship with Acrylamide Formation
0 signed · 171 inferred · view as graph
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.
Is this your work? Sign in with ORCID and put your name on the
claims that are yours.
Reference health. See whether every reference in this work resolves to a
known work and none has been retracted — and get a dated CiteStamped
badge you can embed.
What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/(sici)1097-0010(199608)71:4<449::aid-jsfa601>3.0.co;2-nopenalex-snapshot
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
inferredcites →https://doi.org/10.1002/mnfr.200500152openalex-snapshot
Pyrolytic acrylamide formation from purified wheat gluten and gluten‐supplemented wheat bread rolls
inferredcites →https://doi.org/10.1007/978-3-540-49339-6_12openalex-snapshot
The Maillard Reaction: Source of Flavour in Thermally Processed Foods
inferredcites →https://doi.org/10.1016/j.foodchem.2006.11.044openalex-snapshot
Analysis of free amino acids in cereal products
inferredcites →https://doi.org/10.1016/j.foodchem.2008.09.024openalex-snapshot
Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach – Part I: Effect of the type of sugar
inferredcites →https://doi.org/10.1016/j.foodchem.2010.04.070openalex-snapshot
Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population
inferredcites →https://doi.org/10.1021/bk-2010-1042.ch010openalex-snapshot
The Effects of Storage on the Formation of Aroma and Acrylamide in Heated Potato
inferredcites →https://doi.org/10.1021/jf0012345openalex-snapshot
Comparison of Volatile Compounds Isolated from the Skin and Flesh of Four Potato Cultivars after Baking
inferredcites →https://doi.org/10.1021/jf020302fopenalex-snapshot
Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
inferredcites →https://doi.org/10.1021/jf030204+openalex-snapshot
Chemistry, Biochemistry, and Safety of Acrylamide. A Review
inferredcites →https://doi.org/10.1021/jf034180iopenalex-snapshot
Acrylamide Formation Mechanism in Heated Foods
inferredcites →https://doi.org/10.1021/jf034344vopenalex-snapshot
Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems
inferredcites →https://doi.org/10.1021/jf0349376openalex-snapshot
Acrylamide in French Fries: Influence of Free Amino Acids and Sugars
inferredcites →https://doi.org/10.1021/jf049581sopenalex-snapshot
Quantitation of 3-Aminopropionamide in PotatoesA Minor but Potent Precursor in Acrylamide Formation
inferredcites →https://doi.org/10.1021/jf061936fopenalex-snapshot
Influence of Agronomic Factors and Extraction Rate on the Acrylamide Contents in Yeast-Leavened Breads
inferredcites →https://doi.org/10.1021/jf0623081openalex-snapshot
Formation of High Levels of Acrylamide during the Processing of Flour Derived from Sulfate-Deprived Wheat
inferredcites →https://doi.org/10.1021/jf062477lopenalex-snapshot
Improving Potato Storage and Processing Characteristics through All-Native DNA Transformation
inferredcites →https://doi.org/10.1021/jf070262lopenalex-snapshot
Influence of Sulfur Fertilization on the Amounts of Free Amino Acids in Wheat. Correlation with Baking Properties as well as with 3-Aminopropionamide and Acrylamide Generation during Baking
inferredcites →https://doi.org/10.1021/jf070447sopenalex-snapshot
Changes in Free Amino Acids and Sugars in Potatoes Due to Sulfate Fertilization and the Effect on Acrylamide Formation
inferredcites →https://doi.org/10.1021/jf1032262openalex-snapshot
Tuber-Specific Silencing of the Acid Invertase Gene Substantially Lowers the Acrylamide-Forming Potential of Potato
inferredcites →https://doi.org/10.1021/jf703743gopenalex-snapshot
Correlations between the Amounts of Free Asparagine and Saccharides Present in Commercial Cereal Flours in the United Kingdom and the Generation of Acrylamide during Cooking
inferredcites →https://doi.org/10.1021/jf8031292openalex-snapshot
Effects of Genotype and Environment on Free Amino Acid Levels in Wheat Grain: Implications for Acrylamide Formation during Processing
inferredcites →https://doi.org/10.1021/jf9014763openalex-snapshot
Investigations on the Effect of Amino Acids on Acrylamide, Pyrazines, and Michael Addition Products in Model Systems
inferredcites →https://doi.org/10.1021/jf903577bopenalex-snapshot
Free Amino Acids and Sugars in Rye Grain: Implications for Acrylamide Formation
inferredcites →https://doi.org/10.1038/419448aopenalex-snapshot
Acrylamide is formed in the Maillard reaction
inferredcites →https://doi.org/10.1038/419449aopenalex-snapshot
Acrylamide from Maillard reaction products
inferredcites →https://doi.org/10.1093/jxb/ers011openalex-snapshot
The acrylamide problem: a plant and agronomic science issue
inferredcites →https://doi.org/10.1093/oso/9780198507086.001.0001openalex-snapshot
Principles of Multivariate Analysis
inferredcites →https://doi.org/10.1104/pp.110.162545openalex-snapshot
Suppression of the Vacuolar Invertase Gene Prevents Cold-Induced Sweetening in Potato
inferredcites →https://doi.org/10.1111/j.1744-7348.2006.00104.xopenalex-snapshot
Asparagine in plants
inferredcites →https://doi.org/10.1111/j.1744-7348.2010.00443.xopenalex-snapshot
Sugars in crop plants
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.4837114openalex-extracted
Evaluation of the Effect of Enzymatic Pretreatment with L-Asparaginase on Acrylamide Formation During Microwave, Air and Deep Frying of Potatoes
inferred← citeshttps://doi.org/10.1002/elan.70008openalex-snapshot
Deep Learning‐Assisted Prediction of Acrylamide Concentration In Potato Crisps with Electrochemical Impedance Spectroscopy Data of Raw Tuber
inferred← citeshttps://doi.org/10.1002/fes3.126openalex-snapshot
Construction of a network describing asparagine metabolism in plants and its application to the identification of genes affecting asparagine metabolism in wheat under drought and nutritional stress
inferred← citeshttps://doi.org/10.1002/fft2.368openalex-snapshot
Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook
inferred← citeshttps://doi.org/10.1002/fft2.43openalex-snapshot
Maillard conjugates and their potential in food and nutritional industries: A review
inferred← citeshttps://doi.org/10.1002/fsn3.3818openalex-snapshot
Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes
inferred← citeshttps://doi.org/10.1007/978-3-030-22556-8_3openalex-snapshot
Chemical Strategies Against Maillard Reaction in Foods
inferred← citeshttps://doi.org/10.1007/978-3-030-80674-3_3openalex-snapshot
Amino Acids Other Than Proline and Their Participation in Abiotic Stress Tolerance
inferred← citeshttps://doi.org/10.1007/978-3-319-95354-0_12openalex-snapshot
Reducing the Acrylamide-Forming Potential of Crop Plants
inferred← citeshttps://doi.org/10.1007/978-981-19-4796-4_4openalex-snapshot
Browning Reactions in Foods
inferred← citeshttps://doi.org/10.1007/s00425-013-1967-0openalex-snapshot
Photosynthetic assimilation of 14C into amino acids in potato (Solanum tuberosum) and asparagine in the tubers
inferred← citeshttps://doi.org/10.1007/s11540-023-09634-8openalex-snapshot
Acrylamide in Thermally Processed Potato Products
inferred← citeshttps://doi.org/10.1007/s11540-024-09700-9openalex-snapshot
Development and Validation of an Optoelectronic Method for the Assessment of Frying Colours of French Fries Based on RGB Colour Values
inferred← citeshttps://doi.org/10.1007/s11694-018-9772-xopenalex-snapshot
Thermal transition and thermo-physical properties of potato (Solanum tuberosum L.) var. Russet brown
inferred← citeshttps://doi.org/10.1007/s11694-023-02223-wopenalex-snapshot
Validation of high-performance liquid chromatography coupled with LTQ orbitrap mass spectrometry for analysis of acrylamide
inferred← citeshttps://doi.org/10.1007/s11738-016-2290-8openalex-snapshot
Acrylamide in processed potato products: progress made and present status
inferred← citeshttps://doi.org/10.1007/s12230-013-9321-4openalex-snapshot
Acrylamide in Processed Potato Products
inferred← citeshttps://doi.org/10.1007/s12230-013-9362-8openalex-snapshot
Teton Russet: An Early-Maturing, Dual-Purpose Potato Cultivar Having Higher Protein and Vitamin C Content, Low Asparagine, and Resistances to Common Scab and Fusarium Dry Rot
inferred← citeshttps://doi.org/10.1007/s12230-018-09704-5openalex-snapshot
Effects of Cooking Methods on Nutritional Content in Potato Tubers
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.21821-0openalex-snapshot
Managing Acrylamide at the Agricultural Stage: Variety Selection, Crop Management, and the Prospects for Solving the Acrylamide Problem Through Plant Breeding and Biotechnology
inferred← citeshttps://doi.org/10.1016/b978-0-12-800002-1.00010-8openalex-snapshot
Postharvest Storage of Potatoes
inferred← citeshttps://doi.org/10.1016/b978-0-12-802832-2.00008-5openalex-snapshot
Acrylamide in Fried Potato Products
inferred← citeshttps://doi.org/10.1016/b978-0-12-822945-3.00022-1openalex-snapshot
l-Asparaginases from hyperthermophilic archaea and their applications
inferred← citeshttps://doi.org/10.1016/b978-0-323-99119-3.00005-9openalex-snapshot
Acrylamide in fried potato products
inferred← citeshttps://doi.org/10.1016/j.ab.2025.115798openalex-snapshot
Next-generation electrochemical biosensors for acrylamide: Progress, challenges, and opportunities
inferred← citeshttps://doi.org/10.1016/j.bcab.2025.103833openalex-snapshot
Acrylamide formation and mitigation strategies in potato cutlets & French fries derived from cold-stored potatoes
inferred← citeshttps://doi.org/10.1016/j.cofs.2022.100887openalex-snapshot
Progress towards the production of potatoes and cereals with low acrylamide-forming potential
inferred← citeshttps://doi.org/10.1016/j.fbio.2025.106211openalex-snapshot
Foodomics-based chemical profiling and signature compound characterization of air-fried potato chips: The effect of thermal processing and fish oil treatment on advancing safety, nutrition, and flavor attributes
inferred← citeshttps://doi.org/10.1016/j.fct.2017.08.006openalex-snapshot
Determination of acrylamide levels in potato crisps and other snacks and exposure risk assessment through a Margin of Exposure approach
inferred← citeshttps://doi.org/10.1016/j.fct.2017.08.011openalex-snapshot
Acrylamide-forming potential of cereals, legumes and roots and tubers analyzed by UPLC-UV
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.focha.2024.100652openalex-snapshot
Derivation of a no significant risk level (NSRL) of acrylamide in potato-based synthetic models and validation by NIR spectroscopy
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.03.010openalex-snapshot
A GC–MS-based metabolomics study on the tubers of commercial potato cultivars upon storage
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.02.103openalex-snapshot
Acrylamide in potato crisps prepared from 20 UK-grown varieties: Effects of variety and tuber storage time
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.05.047openalex-snapshot
Simultaneous determination of acrylamide, asparagine and glucose in food using short chain methyl imidazolium ionic liquid based ultrasonic assisted extraction coupled with analyte focusing by ionic liquid micelle collapse capillary electrophoresis
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.04.105openalex-snapshot
The use of asparaginase to reduce acrylamide levels in cooked food
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.09.199openalex-snapshot
Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.03.009openalex-snapshot
Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.04.051openalex-snapshot
Validation of a rapid and sensitive HPLC/MS method for measuring sucrose, fructose and glucose in plant tissues
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.125372openalex-snapshot
Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.127387openalex-snapshot
Simultaneous generation of acrylamide, β-carboline heterocyclic amines and advanced glycation ends products in an aqueous Maillard reaction model system
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.127853openalex-snapshot
Exploring the relationship between potato components and Maillard reaction derivative harmful products using multivariate statistical analysis
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131465openalex-snapshot
A portable kit based on thiol-ene Michael addition for acrylamide detection in thermally processed foods
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.2025.145195openalex-snapshot
Effect of milling methods on acrylamide levels in chapatti and poori
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146182openalex-snapshot
Effects of potato cultivars and processing methods on acrylamide formation in fresh-cut potato chips
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146341openalex-snapshot
Insights into the effect of pulsed electric field on the flavor of potato chips: A combined analysis using HS-SPME-GC–MS, GC-IMS, E-nose, and chemometrics
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.147686openalex-snapshot
Effects of adding L-cysteine on the accumulation of the main compounds and their new analogs in roasting Coffea arabica beans
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.147892openalex-snapshot
A comprehensive review on inhibitory effects and mechanisms of plant polyphenols on acrylamide and 5-hydroxymethylfurfural formation in heat-processed foods
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.149152openalex-snapshot
Regulation of acrylamide formation in a starch-based potato strips model by oxygen supplementation in air frying microenvironment
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.151572openalex-snapshot
Revealing the characteristic aroma compounds and metabolites basis of Yunnan coffee using a combined sensomics and metabolomics strategy
inferred← citeshttps://doi.org/10.1016/j.foodcont.2015.03.021openalex-snapshot
Rapid methods for detecting acrylamide in thermally processed foods: A review
inferred← citeshttps://doi.org/10.1016/j.foodcont.2015.10.028openalex-snapshot
Influence of the frying process and potato cultivar on acrylamide formation in French fries
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.2016.10.037openalex-snapshot
Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods
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.foodres.2022.111936openalex-snapshot
Acrylamide mitigation in foods using recombinant L-asparaginase: An extremozyme from Himalayan Pseudomonas sp. PCH182
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.112700openalex-snapshot
Exploring correlations between green coffee bean components and thermal contaminants in roasted coffee beans
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2023.128576openalex-snapshot
Biochemical characterization of glutaminase-free L-asparaginases from Himalayan Pseudomonas and Rahnella spp. for acrylamide mitigation
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.134892openalex-snapshot
YourTuber matters: Screening for potato variety for the synthesis of bacterial cellulose in its tuber juice
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2018.09.018openalex-snapshot
Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain
inferred← citeshttps://doi.org/10.1016/j.ijgfs.2019.100163openalex-snapshot
Usefulness of barley flour for retention of palatability and antioxidant capacity and inhibition of acrylamide formation in flour products cooked at high temperatures
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.jcs.2013.11.002openalex-snapshot
Reducing the potential for processing contaminant formation in cereal products
inferred← citeshttps://doi.org/10.1016/j.jfca.2020.103522openalex-snapshot
Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry
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.2023.105416openalex-snapshot
Screening for GABA and glutamic acid in tomato and potato genotypes and effects of domestic cooking
inferred← citeshttps://doi.org/10.1016/j.jfca.2024.107031openalex-snapshot
Acrylamide in processed potatoes from food service establishments: Effects of treatment methods and risk assessment
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.jfoodeng.2026.113210openalex-snapshot
A comparative evaluation of conventional, microwave and hybrid baking methods and their impact on bread quality, acrylamide formation and sustainability
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111989openalex-snapshot
Effect of d-allulose, in comparison to sucrose and d-fructose, on the physical properties of cupcakes
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.2025.117438openalex-snapshot
Physicochemical characteristics and metabolite content of roasted arabica coffee in relation to consumer preference
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.2025.113766openalex-snapshot
Postharvest storage conditions impact potato tuber microbiome and dormancy progression
inferred← citeshttps://doi.org/10.1016/j.psep.2024.12.118openalex-snapshot
Bioprospecting of microbial L-asparaginase: Sustainable production from waste and its application for acrylamide reduction in food industry
inferred← citeshttps://doi.org/10.1016/j.tifs.2019.01.003openalex-snapshot
Occurrence, synthesis, toxicity and detection methods for acrylamide determination in processed foods with special reference to biosensors: A review
inferred← citeshttps://doi.org/10.1016/j.tifs.2019.03.015openalex-snapshot
Innovative non-thermal technologies affecting potato tuber and fried potato quality
inferred← citeshttps://doi.org/10.1016/j.tifs.2021.03.020openalex-snapshot
Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects
inferred← citeshttps://doi.org/10.1021/acs.est.2c01409openalex-snapshot
Gas- and Particle-Phase Amide Emissions from Cooking: Mechanisms and Air Quality Impacts
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.1c00279openalex-snapshot
Acrylamide Mitigation in French Fries: The Effects of the Surface-to-Volume Ratio of Potato Strips and Timing of In-season Nitrogen Applications
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.5c00643openalex-snapshot
Free Amino Acids and Sugars in 15 Sweetpotato Genotypes: Effects of Curing and Storage on Acrylamide Formation in Fried Chips
inferred← citeshttps://doi.org/10.1021/bk-2016-1237.ch004openalex-snapshot
Reducing the Acrylamide-Forming Potential of Wheat, Rye and Potato: A Review
inferred← citeshttps://doi.org/10.1021/bk-2019-1306.ch002openalex-snapshot
Acrylamide Content of Vegetable Chips
inferred← citeshttps://doi.org/10.1021/jf401570xopenalex-snapshot
Effects of Nitrogen and Sulfur Fertilization on Free Amino Acids, Sugars, and Acrylamide-Forming Potential in Potato
inferred← citeshttps://doi.org/10.1021/jf404290vopenalex-snapshot
Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries
inferred← citeshttps://doi.org/10.1021/jf506031wopenalex-snapshot
Effects of Water Availability on Free Amino Acids, Sugars, and Acrylamide-Forming Potential in Potato
inferred← citeshttps://doi.org/10.1038/s41598-023-40880-5openalex-snapshot
Genetic architecture of tuber-bound free amino acids in potato and effect of growing environment on the amino acid content
inferred← citeshttps://doi.org/10.1039/c5fo00320bopenalex-snapshot
Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans
inferred← citeshttps://doi.org/10.1039/c5fo00655dopenalex-snapshot
Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox
inferred← citeshttps://doi.org/10.1080/10242422.2023.2257351openalex-snapshot
Covalent immobilization of recombinant L-asparaginase from Geobacillus kaustophilus on ReliZyme supports for mitigation of acrylamide
inferred← citeshttps://doi.org/10.1080/10408398.2016.1152949openalex-snapshot
Maillard reaction in food allergy: Pros and cons
inferred← citeshttps://doi.org/10.1080/10408398.2022.2099344openalex-snapshot
Two decades of research in dietary acrylamide: What do we know today
inferred← citeshttps://doi.org/10.1080/10942912.2017.1295255openalex-snapshot
Acrylamide content in dried coloured-flesh potato products: Effects of drying
inferred← citeshttps://doi.org/10.1080/19393210.2019.1576774openalex-snapshot
Acrylamide in daily food in the metropolitan area of Hanoi, Vietnam
inferred← citeshttps://doi.org/10.1080/19393210.2026.2626297openalex-snapshot
Acrylamide and 5-hydroxymethylfurfural in breadsticks in Aydin, Türkiye
inferred← citeshttps://doi.org/10.1080/19440049.2013.805439openalex-snapshot
Acrylamide concentrations in potato crisps in Europe from 2002 to 2011
inferred← citeshttps://doi.org/10.1080/19440049.2017.1379101openalex-snapshot
Acrylamide levels in potato crisps in Europe from 2002 to 2016
inferred← citeshttps://doi.org/10.1080/19440049.2018.1512757openalex-snapshot
Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying
inferred← citeshttps://doi.org/10.1080/19440049.2020.1871083openalex-snapshot
Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019
inferred← citeshttps://doi.org/10.1080/19440049.2025.2450214openalex-snapshot
Formation of acrylamide in commercially available plant-based meat alternatives during domestic cooking
inferred← citeshttps://doi.org/10.1080/23311932.2016.1180950openalex-snapshot
The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized
inferred← citeshttps://doi.org/10.1111/1750-3841.15712openalex-snapshot
Chemical constituents of fresh‐cut potato as affected by cultivar, age, storage, and cooking
inferred← citeshttps://doi.org/10.1111/1750-3841.70081openalex-snapshot
Evaluation of the effect of enzymatic pretreatment with l ‐asparaginase on acrylamide formation during microwave, air, and deep frying of potatoes
inferred← citeshttps://doi.org/10.1111/aab.12101openalex-snapshot
Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide‐forming potential in potato
inferred← citeshttps://doi.org/10.1111/aab.12536openalex-snapshot
Acrylamide in food: Progress in and prospects for genetic and agronomic solutions
inferred← citeshttps://doi.org/10.1111/aab.12634openalex-snapshot
The impact of home storage conditions on the accumulation of acrylamide precursors in potato tubers
inferred← citeshttps://doi.org/10.1111/pbi.12421openalex-snapshot
Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products
inferred← citeshttps://doi.org/10.1111/pbi.70661openalex-snapshot
Field Trials and Baking Studies of Ultra‐Low Asparagine, Genome Edited ( CRISPR /Cas9) and Mutant ( TILLING ) Wheat
inferred← citeshttps://doi.org/10.1111/risa.12709openalex-snapshot
Reduction in Dietary Acrylamide Exposure—Impact of Potatoes with Low Acrylamide Potential
inferred← citeshttps://doi.org/10.1186/1756-0500-7-801openalex-snapshot
Sugar metabolism, chip color, invertase activity, and gene expression during long-term cold storage of potato (Solanum tuberosum) tubers from wild-type and vacuolar invertase silencing lines of Katahdin
inferred← citeshttps://doi.org/10.1186/s43014-023-00212-6openalex-snapshot
Investigating influencing factors on acrylamide content in fried potatoes and mitigating measures: a review
inferred← citeshttps://doi.org/10.12944/crnfsj.5.2.04openalex-snapshot
Nutrient Composition of Continuous and Kettle Cooked Potato Chips from Three Potato Cultivars
inferred← citeshttps://doi.org/10.1371/journal.pone.0093381openalex-snapshot
Vacuolar Invertase Gene Silencing in Potato (Solanum tuberosum L.) Improves Processing Quality by Decreasing the Frequency of Sugar-End Defects
inferred← citeshttps://doi.org/10.15586/ijfs.v34i3.2180openalex-snapshot
Effect of pulsed electric field treatment on cell-membrane permeabilization of potato tissue and the quality of French fries
inferred← citeshttps://doi.org/10.15586/qas.v14i3.1054openalex-snapshot
Acrylamide formation in carbohydrate-rich food powders consumed in Korea
inferred← citeshttps://doi.org/10.17221/313/2015-cjfsopenalex-snapshot
Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder
inferred← citeshttps://doi.org/10.17268/sci.agropecu.2020.03.04openalex-snapshot
Identification of pigmented-fleshed potato clones of high marketable yield and better frying quality: Stability and multivariate analysis of genotype-environment interaction
inferred← citeshttps://doi.org/10.18174/589139openalex-snapshot
Y-Aminobutyric acid (GABA) as a potential bioactive food component : Food sources, bioavailability and effects on human cardiometabolic health
inferred← citeshttps://doi.org/10.2139/ssrn.6555846openalex-snapshot
Revealing the Characteristic Aroma Compounds and Metabolites Basis of Yunnan Coffee Using a Combined Sensomics and Metabolomics Strategy
inferred← citeshttps://doi.org/10.21608/assjm.2020.108480openalex-snapshot
Reduction of Acrylamide Formation In Potato Chips By Gamma Irradiation and Some Pretreatments Processing
inferred← citeshttps://doi.org/10.2903/j.efsa.2015.4104openalex-snapshot
Scientific Opinion on acrylamide in food
inferred← citeshttps://doi.org/10.2991/agrosmart-18.2018.99openalex-snapshot
Using Capillary Electrophoresis to Determine Acrylamide in Bakery Products
inferred← citeshttps://doi.org/10.32845/agrobio.2019.4.3openalex-snapshot
Prospects of practical use of new potatoes state varietal resources in the north-east Forest-Steppe of Ukraine
inferred← citeshttps://doi.org/10.3389/fnut.2022.852717openalex-snapshot
The Simultaneous Formation of Acrylamide, β-carbolines, and Advanced Glycation End Products in a Chemical Model System: Effect of Multiple Precursor Amino Acids
inferred← citeshttps://doi.org/10.3389/fpls.2022.920212openalex-snapshot
Comparison of the Effects of Potassium Sulphate and Potassium Chloride Fertilisation on Quality Parameters, Including Volatile Compounds, of Potato Tubers After Harvest and Storage
inferred← citeshttps://doi.org/10.3390/foods9030352openalex-snapshot
Potato Tuber Chemical Properties in Storage as Affected by Cultivar and Nitrogen Rate: Implications for Acrylamide Formation
inferred← citeshttps://doi.org/10.3390/molecules23123118openalex-snapshot
Effects of (S)-Carvone and Gibberellin on Sugar Accumulation in Potatoes during Low Temperature Storage
inferred← citeshttps://doi.org/10.3390/molecules26051322openalex-snapshot
The Free-Amino-Acid Content in Six Potatoes Cultivars through Storage
inferred← citeshttps://doi.org/10.3390/pr12112501openalex-snapshot
Effect of UV-C Treatment on the Quality of Fresh-Cut Potatoes Obtained from Tubers of Different Ages
inferred← citeshttps://doi.org/10.37247/afs.1.2020.6openalex-snapshot
Potato Tuber Chemical Properties in Storage as Affected by Cultivar and Nitrogen Rate: Implications for Acrylamide Formation
inferred← citeshttps://doi.org/10.37256/fse.3120221173openalex-snapshot
Potato Nutritional Quality Loss Due to Bruising: Need Attention During Handling
inferred← citeshttps://doi.org/10.47328/ufvbbt.2023.704openalex-snapshot
Qualidade de diferentes cultivares de batatas destinadas à indústria de processamento
inferred← citeshttps://doi.org/10.5327/fst.10223openalex-snapshot
Differential response of potato cultivars intended for the processing industry
inferred← citeshttps://doi.org/10.5821/dissertation-2117-412155openalex-snapshot
Effect of precursors and thermal processing on acrylamide formation in synthetic potato models. Validation with potato cultivars
inferred← citeshttps://doi.org/10.5965/223811711842019444openalex-snapshot
Quality attributes for processing potato clones of purple-fleshed in Peru
inferred← citeshttps://doi.org/10.64898/2026.06.08.730856openalex-snapshot
Dual Knockout of StAMY23 and StVINV Improves Postharvest Storage Traits in Potato
Editorial review for independent work. ICSAC — the Institute for Complexity
Science and Advanced Computing — runs a structured editorial panel for researchers
publishing outside journals, and publishes on CiteStamp rails. Submission is free
and goes through ORCID: icsacinstitute.org/submit.