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Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox
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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.3091openalex-snapshot
Comparison of potato varieties between seasons and their potential for acrylamide formation
inferredcites →https://doi.org/10.1002/jsfa.3179openalex-snapshot
The effects of low‐temperature potato storage and washing and soaking pre‐treatments on the acrylamide content of French fries
inferredcites →https://doi.org/10.1002/jsfa.6349openalex-snapshot
Current issues in dietary acrylamide: formation, mitigation and risk assessment
inferredcites →https://doi.org/10.1007/0-387-24980-x_18openalex-snapshot
Kinetic Models as a Route to Control Acrylamide Formation in Food
inferredcites →https://doi.org/10.1007/0-387-24980-x_25openalex-snapshot
Model Systems for Evaluating Factors Affecting Acrylamide Formation in Deep Fried Foods
inferredcites →https://doi.org/10.1007/s00217-006-0357-2openalex-snapshot
Effects of controlled atmosphere storage and low-dose irradiation on potato tuber components affecting acrylamide and color formations upon frying
inferredcites →https://doi.org/10.1007/s00217-008-0936-5openalex-snapshot
Characterization of the Maillard reaction in bread crisps
inferredcites →https://doi.org/10.1007/s00217-013-1976-zopenalex-snapshot
Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough
inferredcites →https://doi.org/10.1007/s11947-009-0317-5openalex-snapshot
Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies
inferredcites →https://doi.org/10.1016/j.foodchem.2006.08.011openalex-snapshot
Acrylamide formation is prevented by divalent cations during the Maillard reaction
inferredcites →https://doi.org/10.1016/j.foodchem.2007.07.001openalex-snapshot
Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps
inferredcites →https://doi.org/10.1016/j.foodchem.2010.11.007openalex-snapshot
Modelling the effect of asparaginase in reducing acrylamide formation in biscuits
inferredcites →https://doi.org/10.1016/j.foodchem.2011.07.028openalex-snapshot
Impact of γ-irradiation, CIPC treatment, and storage conditions on physicochemical and nutritional properties of potato starches
inferredcites →https://doi.org/10.1016/j.foodchem.2011.08.001openalex-snapshot
Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies
inferredcites →https://doi.org/10.1016/j.foodchem.2011.10.044openalex-snapshot
Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: An observational study
inferredcites →https://doi.org/10.1016/j.foodres.2009.03.018openalex-snapshot
Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies
inferredcites →https://doi.org/10.1016/j.foodres.2014.01.039openalex-snapshot
Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics
inferredcites →https://doi.org/10.1016/j.ifset.2014.05.002openalex-snapshot
Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale
inferredcites →https://doi.org/10.1016/j.jcs.2007.06.011openalex-snapshot
Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls
inferredcites →https://doi.org/10.1016/j.jfca.2009.07.009openalex-snapshot
Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones
inferredcites →https://doi.org/10.1016/j.jfoodeng.2006.03.001openalex-snapshot
Color development and acrylamide content of pre-dried potato chips
inferredcites →https://doi.org/10.1016/j.jfoodeng.2008.06.015openalex-snapshot
Kinetics of acrylamide formation in potato powder
inferredcites →https://doi.org/10.1016/j.lwt.2005.03.005openalex-snapshot
Acrylamide in potato crisp—the effect of raw material and processing
inferredcites →https://doi.org/10.1016/j.lwt.2005.05.010openalex-snapshot
Reducing the acrylamide content of a semi-finished biscuit on industrial scale
inferredcites →https://doi.org/10.1016/j.lwt.2014.09.023openalex-snapshot
Heat toxicant contaminant mitigation in potato chips
inferredcites →https://doi.org/10.1016/s0169-2046(01)00120-7openalex-snapshot
Integrating spatial multi-criteria evaluation and expert knowledge for GIS-based habitat suitability modelling
inferredcites →https://doi.org/10.1021/cr800318sopenalex-snapshot
New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes
inferredcites →https://doi.org/10.1021/jf020302fopenalex-snapshot
Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
inferredcites →https://doi.org/10.1021/jf035417dopenalex-snapshot
Influence of Processing Parameters on Acrylamide Formation during Frying of Potatoes
inferredcites →https://doi.org/10.1021/jf050650sopenalex-snapshot
Influence of Storage Practices on Acrylamide Formation during Potato Frying
inferredcites →https://doi.org/10.1021/jf0525030openalex-snapshot
Selection Criteria for Potato Tubers To Minimize Acrylamide Formation during Frying
inferredcites →https://doi.org/10.1021/jf060815copenalex-snapshot
Influence of Thermal Processing Conditions on Acrylamide Generation and Browning in a Potato Model System
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/jf0730441openalex-snapshot
Effects of Plant Sulfur Nutrition on Acrylamide and Aroma Compounds in Cooked Wheat
inferredcites →https://doi.org/10.1021/jf302750qopenalex-snapshot
Okara Promoted Acrylamide and Carboxymethyl-lysine Formation in Bakery Products
inferredcites →https://doi.org/10.1021/jf3037566openalex-snapshot
Concentrations of Free Amino Acids and Sugars in Nine Potato Varieties: Effects of Storage and Relationship with Acrylamide Formation
inferredcites →https://doi.org/10.1021/jf404290vopenalex-snapshot
Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries
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/jf7037482openalex-snapshot
Effectiveness of Methods for Reducing Acrylamide in Bakery Products
inferredcites →https://doi.org/10.1021/jf900174qopenalex-snapshot
Evaluating the Potential for Enzymatic Acrylamide Mitigation in a Range of Food Products Using an Asparaginase from Aspergillus oryzae
inferredcites →https://doi.org/10.1021/jf901120mopenalex-snapshot
Determining the Effect of Calcium Cations on Acrylamide Formation in Cooked Wheat Products Using a Model System
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/10.1039/c0ay00191kopenalex-snapshot
Acrylamide risk in food products: The shortbread case study
inferredcites →https://doi.org/10.1039/c3ra44151bopenalex-snapshot
Study on the methods for reducing the acrylamide content in potato slices after microwaving and frying processes
inferredcites →https://doi.org/10.1080/02652030500150093openalex-snapshot
Effects of yeast stress and pH on 3-monochloropropanediol (3-MCPD)-producing reactions in model dough systems
inferredcites →https://doi.org/10.1080/02652030701439543openalex-snapshot
Acrylamide in fried and roasted potato products: A review on progress in mitigation
inferredcites →https://doi.org/10.1080/19440049.2011.639094openalex-snapshot
A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries
inferredcites →https://doi.org/10.1111/j.1750-3841.2008.00676.xopenalex-snapshot
Development and Experimental Validation of a Frying Model to Estimate Acrylamide Levels in French Fries
inferredcites →https://doi.org/10.1136/bmj.39147.604896.55openalex-snapshot
Long term effects of dietary sodium reduction on cardiovascular disease outcomes: observational follow-up of the trials of hypertension prevention (TOHP)
inferredcites →https://doi.org/10.1196/annals.1433.051openalex-snapshot
Mitigation Strategies to Reduce Acrylamide Formation in Fried Potato Products
inferredcites →https://doi.org/10.17221/10603-cjfsopenalex-snapshot
Ways to reduce the acrylamide formation in cracker products
inferredcites →https://doi.org/10.17221/1061-cjfsopenalex-snapshot
Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation
inferredcites →https://doi.org/10.17221/3308-cjfsopenalex-snapshot
Study of factors affecting acrylamide levels in model systems
inferredcites →https://doi.org/10.2903/j.efsa.2011.2133openalex-snapshot
Results on acrylamide levels in food from monitoring years 2007–2009 and Exposure assessment
inferredcites →https://doi.org/10.3920/qas2013.0371openalex-snapshot
Nutritionally enhanced wheat-oat bread with reduced acrylamide level
inferredcites →https://doi.org/10.5860/choice.195123openalex-snapshot
Encyclopedia of Food and Health
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.4642024openalex-extracted
Effect of Ultrasound and Additives Treatment as Mitigation Strategies to Reduce Acrylamide Formation in Potato Crisps on Industrial Scale
inferred← citeshttps://doi.org/10.1007/978-3-030-29541-7_7openalex-snapshot
Strategies and Challenges for the Development of Industrial Enzymes Using Fungal Cell Factories
inferred← citeshttps://doi.org/10.1007/978-981-19-4796-4_4openalex-snapshot
Browning Reactions in Foods
inferred← citeshttps://doi.org/10.1007/s11540-023-09634-8openalex-snapshot
Acrylamide in Thermally Processed Potato Products
inferred← citeshttps://doi.org/10.1007/s13197-018-3349-xopenalex-snapshot
The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract
inferred← citeshttps://doi.org/10.1016/b978-0-08-100674-0.00008-4openalex-snapshot
Heat-Generated Toxicants in Foods (Acrylamide, MCPD Esters, Glycidyl Esters, Furan, and Related Compounds)
inferred← citeshttps://doi.org/10.1016/b978-0-08-102519-2.00010-4openalex-snapshot
Acrylamide in bread and baked products
inferred← citeshttps://doi.org/10.1016/b978-0-12-817380-0.00010-5openalex-snapshot
Generation of process-induced toxicants
inferred← citeshttps://doi.org/10.1016/j.cofs.2022.100842openalex-snapshot
Formation of acrylamide in coffee
inferred← citeshttps://doi.org/10.1016/j.fbp.2020.09.014openalex-snapshot
Operational considerations for hot-washing in potato crisp manufacture
inferred← citeshttps://doi.org/10.1016/j.fbp.2022.11.010openalex-snapshot
Fryer control strategy improvement: Towards acrylamide reduction in crisp manufacture
inferred← citeshttps://doi.org/10.1016/j.fct.2021.112321openalex-snapshot
Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. Part 2: Color analysis
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.103041openalex-snapshot
What do we know about acrylamide levels in rice and rice products? A general overview
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.103308openalex-snapshot
Mitigating acrylamide formation using agrifood waste materials: A concise review
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.03.140openalex-snapshot
Acrylamide content in French fries prepared in households: A pilot study in Spanish homes
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.05.033openalex-snapshot
A highly sensitive determination method for acrylamide in beverages, grains, and confectioneries by supercritical fluid chromatography tandem mass spectrometry
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.128024openalex-snapshot
Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130491openalex-snapshot
Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads
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.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.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.jafr.2024.101013openalex-snapshot
Revisiting the role of sulfur in crop production: A narrative review
inferred← citeshttps://doi.org/10.1016/j.jcs.2019.04.017openalex-snapshot
Effect of sulfur fertilization rates on wheat (Triticum aestivum L.) functionality
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2026.113138openalex-snapshot
Dough mixing under CO2 pressure as a strategy to reduce chemical leavening in laminated biscuits
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.10.050openalex-snapshot
Acrylamide content in French fries prepared in food service establishments
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111211openalex-snapshot
Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes
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.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.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/10.1021/acs.jafc.8b00456openalex-snapshot
Food Design To Feed the Human Gut Microbiota
inferred← citeshttps://doi.org/10.1039/9781788016438-00045openalex-snapshot
Risk/Benefits Evaluation of Acrylamide Mitigation Initiatives in Cereal Products
inferred← citeshttps://doi.org/10.1039/c9fo02482dopenalex-snapshot
Acrylamide in French fries prepared at primary school canteens
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/10.1080/10408398.2019.1708264openalex-snapshot
Acrylamide in coffee: formation and possible mitigation strategies – a review
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/10.1080/19440049.2020.1769199openalex-snapshot
The effect of superfine tea powder addition on the acrylamide content of innovative Xinjiang nang products (tea nang)
inferred← citeshttps://doi.org/10.1080/19440049.2024.2351986openalex-snapshot
A pilot study of the contribution of energy-dense Caribbean diets to acrylamide exposure with associated health risks for a population of university students in Trinidad and Tobago
inferred← citeshttps://doi.org/10.1080/19440049.2024.2381210openalex-snapshot
Food process contaminants: formation, occurrence, risk assessment and mitigation strategies – a review
inferred← citeshttps://doi.org/10.1080/87559129.2023.2164896openalex-snapshot
Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review
inferred← citeshttps://doi.org/10.1111/1541-4337.70138openalex-snapshot
Joint control of multiple food processing contaminants in Maillard reaction: A comprehensive review of health risks and prevention
inferred← citeshttps://doi.org/10.1111/1750-3841.14456openalex-snapshot
Acrylamide Content of Experimental and Commercial Flatbreads
inferred← citeshttps://doi.org/10.1111/1750-3841.14844openalex-snapshot
Low‐Acrylamide French Fry Acceptance: A Pilot Study
inferred← citeshttps://doi.org/10.15446/agron.colomb.v42n1.112271openalex-snapshot
Effect of planting density and fertilization on yield and tuber characteristics of potato of Group Andigenum
inferred← citeshttps://doi.org/10.19159/tutad.1034713openalex-snapshot
The Effect of Different Orders of Vegetables in Frying on Acrylamide Levels
inferred← citeshttps://doi.org/10.20964/2019.08.31openalex-snapshot
Novel Detection of Acrylamide by Electrochemiluminescence Sensor and Optical Imaging Analysis
inferred← citeshttps://doi.org/10.24925/turjaf.v7i2.173-185.1944openalex-snapshot
Bir Isıl İşlem Kontaminantı Akrilamid: Oluşum Mekanizmaları ve Et Ürünlerinde Akrilamid Oluşumunun Azaltılmasına Dair Stratejiler
inferred← citeshttps://doi.org/10.3390/agriculture16070756openalex-snapshot
Declining Soil Sulphur: A Hidden Threat to Cereal Yield and Protein Quality
inferred← citeshttps://doi.org/10.3390/foods9020200openalex-snapshot
Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries
inferred← citeshttps://doi.org/10.3390/plants12020379openalex-snapshot
Multiplex CRISPR-Cas9 Gene-Editing Can Deliver Potato Cultivars with Reduced Browning and Acrylamide
inferred← citeshttps://doi.org/10.5219/1857openalex-snapshot
The variability of acrylamide content in potato French fries depending on the oil used and deep-frying conditions
inferred← citeshttps://doi.org/10.54612/a.3f14k593rropenalex-snapshot
Structure and function studies of GH45 glycoside hydrolases
inferred← citeshttps://doi.org/10.55251/jmbfs.9942openalex-snapshot
THE IMPACT OF ASPARAGINASE ON TEXTURAL PROPERTIES OF WHOLEGRAIN CEREAL BISCUITS ENRICHED WITH SEA BUCKTHORN POMACE
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