Barely Significant
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Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variety and tuber storage time.

Food Chem · 2015 · PMC4396699 · PMID 25842300

Europe PMCDOI
1
hedged sentence
0.0010
closest p · 0.0× alpha
0.0010
boldest claim

The sentences

highly significantp < 0.001actually significant
The effect of variety on acrylamide formation was highly significant ( p < 0.001).

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.