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

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

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]

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