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Pharm Sci. 2019;25(4): 338-344. doi: 10.15171/PS.2019.42

Research Article

High-Performance Liquid Chromatography Determination of Acrylamide after Its Extraction from Potato Chips

Maryam Ghalebi 1, Samin Hamidi 2 * ORCID, Mahboob Nemati 2 ORCID

Cited by CrossRef: 3

1- Yeasmen N, Sharma N, Bhuiyan M, Orsat V. Ultrasound as a Techno-Functional Modifier in Food Frying and Bioactive Compounds Extraction. Food Reviews International. 2024;40(3):974 [Crossref]
2- Desmarchelier A, Bebius A, Reding F, Griffin A, Ahijado Fernandez M, Beasley J, Clauzier E, Delatour T. Towards a consensus LC-MS/MS method for the determination of acrylamide in food that prevents overestimation due to interferences. Food Additives & Contaminants: Part A. 2022;39(4):653 [Crossref]
3- Govindaraju I, Sana M, Chakraborty I, Rahman M, Biswas R, Mazumder N. Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts. Foods. 2024;13(4):556 [Crossref]
4- Bonilla L, Sandoval-Aldana A, Daza L. Acrylamide: An approach to its knowledge and importance for roasted coffee. Food Chemistry. 2025;466:142247 [Crossref]
5- Khajeh N, Babapour H, Hassani B, Mohammadi Nafchi A, Nouri L, Abedinia A. Effect of Zedo Gum‐Based Coatings Containing Tarragon and Zataria multiflora Boiss Essential Oils on Oil Uptake, Acrylamide Formation and Physicochemical Properties of Fried Potato Strips. Food Science & Nutrition. 2025;13(6) [Crossref]

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