{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T20:36:26Z","timestamp":1790109386242,"version":"4.0.1"},"reference-count":40,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2025,7,8]],"date-time":"2025-07-08T00:00:00Z","timestamp":1751932800000},"content-version":"vor","delay-in-days":7,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,7,1]],"date-time":"2025-07-01T00:00:00Z","timestamp":1751328000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,7]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Acrylamide is a chemical that can form in some foods during high\u2010temperature cooking processes and is a known carcinogen according to the International Agency for Research on Cancer (IARC). Since biscuit consumption is high amongst Iranians, especially children, and there is a risk of exposure to hazardous compounds such as acrylamide, the purpose of this study is to investigate the amount of acrylamide in some types of biscuits. In this study, graphene (G) modified with magnetite (Fe\n                    <jats:sub>3<\/jats:sub>\n                    O\n                    <jats:sub>4<\/jats:sub>\n                    ) and sol\u2013gel hybrid tetraethoxysilane methyltrimethoxysilane (TEOS\u2010MTMOS) or MSPE (magnetic solid phase extraction) and GC\/MS (gas chromatography\u2013mass spectrometry) method was used to measure acrylamide. The calibration curve, LOD (detection limit), LOQ (quantification limit), RSD (Relative standard deviation), recovery, and linear\n                    <jats:italic>r<\/jats:italic>\n                    <jats:sup>2<\/jats:sup>\n                    (correlation coefficient) were 0\u2013200\u2009ng\/g, 19\u2009\u03bcg\/kg, 58\u2009\u03bcg\/kg, 9.64%, 96%, and 0.9982, respectively. The results displayed that the highest level was observed in the biscuits sample with cardamom essential oil (9.01\u2009mg\/kg) and the lowest level was observed in the saffron biscuits sample (0.15\u2009mg\/kg). According to the results, the mean\u2009\u00b1\u2009SD of all samples was 1.739\u2009\u00b1\u20090.830\u2009mg\/kg, which being higher than 0.35\u2009mg\/kg can be higher than the EU (European Union) standard level. Our results also indicated that biscuits containing essential oil (mean\u2009=\u20094.510\u2009mg\/kg) were more contaminated than biscuits containing natural additives (mean\u2009=\u20090.806\u2009mg\/kg). Monte Carlo simulation results showed the THQ (Target Hazard Quotient) and ILCR (Incremental Lifetime Cancer Risk) associated with exposure to acrylamide via biscuits for adults were 2.52E\u20101 and 2.48E\u20104; and for children were 8.75E\u20101 and 8.47E\u20104, respectively. Uncertain analysis of human health risks by consumption of biscuit samples contaminated with acrylamide showed a serious non\u2010carcinogenic risk (95th percentile; THQ &gt;\u20091) for children and a carcinogenic risk (ILCR &gt;\u20091E\u20104) for children and adults. Consequently, there is a significant carcinogenic risk from biscuit consumption.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.70480","type":"journal-article","created":{"date-parts":[[2025,7,8]],"date-time":"2025-07-08T08:05:43Z","timestamp":1751961943000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Acrylamide Occurrence in Iranian Biscuits and Its Potential Risk of Exposure"],"prefix":"10.1002","volume":"13","author":[{"given":"Saeed","family":"Hoseini Majd","sequence":"first","affiliation":[{"name":"Department of Food Hygiene, Am.C. Islamic Azad University  Amol Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5667-2875","authenticated-orcid":false,"given":"Seyed\u2010Ahmad","family":"Shahidi","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Am.C. Islamic Azad University  Amol Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2861-5758","authenticated-orcid":false,"given":"Nabi","family":"Shariatifar","sequence":"additional","affiliation":[{"name":"Department of Environmental Health Engineering, School of Public Health Tehran University of Medical Sciences  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mohammad","family":"Ahmadi","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene, Am.C. Islamic Azad University  Amol Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mahdi","family":"Sharifi Soltani","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene, Cha.C. Islamic Azad University  Chaloos Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,7,8]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2023.100629"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-009-1026-z"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.3001"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-022-02826-z"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1080\/19440049.2010.501037"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-323-99119-3.00077-1"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf902529v"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1021\/tx9001644"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2011.11.006"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.200600167"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.3923\/ajft.2009.177.191"},{"key":"e_1_2_10_13_1","unstructured":"Environmental Protection Agency (EPA).2022.\u201cU.S. Environmental Protection Agency.\u201d"},{"key":"e_1_2_10_14_1","unstructured":"EPA.2015.\u201cUse of High Throughput Assays and Computational Tools; Endocrine Disruptor Screening Program; Notice of Availability and Opportunity for Comment (O. o. C. S. a. P. Prevention Ed.).\u201dUS Environmental Protection Agency Washington DC Federal Register.35350\u201335355 Docket No: EPA\u2010HQ\u2010OPPT\u20102015\u20100305 FRL\u20109928\u201069."},{"key":"e_1_2_10_15_1","unstructured":"European Commission.2011.\u201cCommission Recommendation of 10.1. 2011 on Investigations Into the Levels of Acrylamide in Food.\u201d"},{"key":"e_1_2_10_16_1","unstructured":"European Union.2017.\u201cEstablishing Mitigation Measures and Benchmark Levels for the Reduction of the Presence of Acrylamide in Food. 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