OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!
If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.
Requested Article:
An updated view of acrylamide in cereal products
Marta Mesías, Cristina Delgado‐Andrade, Francisco J. Morales
Current Opinion in Food Science (2022) Vol. 46, pp. 100847-100847
Open Access | Times Cited: 37
Marta Mesías, Cristina Delgado‐Andrade, Francisco J. Morales
Current Opinion in Food Science (2022) Vol. 46, pp. 100847-100847
Open Access | Times Cited: 37
Showing 1-25 of 37 citing articles:
Traditional food processing and Acrylamide formation: A review
Mekuannt Alefe Adimas, Biresaw Demelash Abera, Zemenu Tadesse Adimas, et al.
Heliyon (2024) Vol. 10, Iss. 9, pp. e30258-e30258
Open Access | Times Cited: 10
Mekuannt Alefe Adimas, Biresaw Demelash Abera, Zemenu Tadesse Adimas, et al.
Heliyon (2024) Vol. 10, Iss. 9, pp. e30258-e30258
Open Access | Times Cited: 10
The formation mechanism, analysis strategies and regulation measures of cereal aroma: A review
Yao Feng, Hongwei Cao, Hongdong Song, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104452-104452
Closed Access | Times Cited: 7
Yao Feng, Hongwei Cao, Hongdong Song, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104452-104452
Closed Access | Times Cited: 7
Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods
Cennet Pelin Boyacı Gündüz
International Journal of Environmental Research and Public Health (2023) Vol. 20, Iss. 13, pp. 6272-6272
Open Access | Times Cited: 18
Cennet Pelin Boyacı Gündüz
International Journal of Environmental Research and Public Health (2023) Vol. 20, Iss. 13, pp. 6272-6272
Open Access | Times Cited: 18
The burden of disease due to dietary exposure to acrylamide in Italy: A risk assessment-based approach
Octavian Augustin Mihalache, Chiara Dall’Asta
Food and Chemical Toxicology (2024) Vol. 188, pp. 114699-114699
Open Access | Times Cited: 3
Octavian Augustin Mihalache, Chiara Dall’Asta
Food and Chemical Toxicology (2024) Vol. 188, pp. 114699-114699
Open Access | Times Cited: 3
Assessment of Acrylamide Levels by Advanced Molecularly Imprinted Polymer-Imprinted Surface Plasmon Resonance (SPR) Sensor Technology and Sensory Quality in Homemade Fried Potatoes
Betül Karslıoğlu, Bahar Bankoğlu Yola, İlknur Polat, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2927-2927
Open Access | Times Cited: 3
Betül Karslıoğlu, Bahar Bankoğlu Yola, İlknur Polat, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2927-2927
Open Access | Times Cited: 3
Dietary acrylamide exposure and health risk assessment of pregnant women: A case study from Türkiye
Hilal PEKMEZCİ PURUT, Burhan Başaran
Food Science & Nutrition (2023) Vol. 12, Iss. 2, pp. 1133-1145
Open Access | Times Cited: 8
Hilal PEKMEZCİ PURUT, Burhan Başaran
Food Science & Nutrition (2023) Vol. 12, Iss. 2, pp. 1133-1145
Open Access | Times Cited: 8
Technology processing strategies to reduce the Acrylamide formation in wheat-based bakery products and future prospects: A review
Veeranna Hitlamani, Aashitosh A. Inamdar
Food Control (2024) Vol. 162, pp. 110437-110437
Closed Access | Times Cited: 2
Veeranna Hitlamani, Aashitosh A. Inamdar
Food Control (2024) Vol. 162, pp. 110437-110437
Closed Access | Times Cited: 2
The level, human exposure, and health risk assessment of acrylamide in chips and breakfast cereals: A study from Türkiye
Burhan Başaran, Parisa Sadighara
Journal of Food Composition and Analysis (2024) Vol. 134, pp. 106584-106584
Closed Access | Times Cited: 2
Burhan Başaran, Parisa Sadighara
Journal of Food Composition and Analysis (2024) Vol. 134, pp. 106584-106584
Closed Access | Times Cited: 2
Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies
Emanuela Lo Faro, Tommaso Salerno, Giuseppe Montevecchi, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2343-2343
Open Access | Times Cited: 12
Emanuela Lo Faro, Tommaso Salerno, Giuseppe Montevecchi, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2343-2343
Open Access | Times Cited: 12
Individual and combined effect of acrylamide, fumitremorgin C and penitrem A on human neuroblastoma SH-SY5Y cells
Luna Bridgeman, Cristina Juan, Ana Juan‐García, et al.
Food and Chemical Toxicology (2023) Vol. 182, pp. 114114-114114
Closed Access | Times Cited: 6
Luna Bridgeman, Cristina Juan, Ana Juan‐García, et al.
Food and Chemical Toxicology (2023) Vol. 182, pp. 114114-114114
Closed Access | Times Cited: 6
Dietary acrylamide-linked burden of cancers in four sub-sahara African countries: A review and data synthesis
Naa Kwarley Quartey, Juanita A. Haagsma, Lea S. Jakobsen, et al.
Heliyon (2023) Vol. 10, Iss. 1, pp. e23075-e23075
Open Access | Times Cited: 5
Naa Kwarley Quartey, Juanita A. Haagsma, Lea S. Jakobsen, et al.
Heliyon (2023) Vol. 10, Iss. 1, pp. e23075-e23075
Open Access | Times Cited: 5
New Food Sources and Production Systems: A Comparison of International Regulations and China’s Advancements in Novel Foods with Synthetic Biology
Xin Liu, Di Wu, Yi Ta Shao, et al.
Deleted Journal (2024) Vol. 13, Iss. 5, pp. 2519-2542
Open Access | Times Cited: 1
Xin Liu, Di Wu, Yi Ta Shao, et al.
Deleted Journal (2024) Vol. 13, Iss. 5, pp. 2519-2542
Open Access | Times Cited: 1
Strategies to Mitigate Acrylamide Development in Bakery Products: Effect of Asparagine Content in Flour and Tartaric Acid Addition in Biscuit Formulation
Emanuela Lo Faro, Pasquale Nitti, Giuseppe Montevecchi, et al.
(2024)
Open Access | Times Cited: 1
Emanuela Lo Faro, Pasquale Nitti, Giuseppe Montevecchi, et al.
(2024)
Open Access | Times Cited: 1
Time Trends of Acrylamide Exposure in Europe: Combined Analysis of Published Reports and Current HBM4EU Studies
Michael Poteser, Federica Laguzzi, Thomas Schettgen, et al.
Toxics (2022) Vol. 10, Iss. 8, pp. 481-481
Open Access | Times Cited: 10
Michael Poteser, Federica Laguzzi, Thomas Schettgen, et al.
Toxics (2022) Vol. 10, Iss. 8, pp. 481-481
Open Access | Times Cited: 10
Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile
Elena Bartkienė, Arnoldas Rimsa, Eglė Zokaitytė, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2093-2093
Open Access | Times Cited: 5
Elena Bartkienė, Arnoldas Rimsa, Eglė Zokaitytė, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2093-2093
Open Access | Times Cited: 5
Scientific opinion on the exposure of the adult population of the Republic of Croatia to acrylamide in food
Danijela Stražanac, Martina Jurković, Tanja Bogdanović, et al.
Food Risk Assess Europe (2024) Vol. 2, Iss. 1
Open Access | Times Cited: 1
Danijela Stražanac, Martina Jurković, Tanja Bogdanović, et al.
Food Risk Assess Europe (2024) Vol. 2, Iss. 1
Open Access | Times Cited: 1
Miniaturized matrix solid-phase dispersion assisted by deep eutectic solvent for acrylamide determination in bread samples
Susanna Della Posta, Anna Maria Ascrizzi, Giorgia Pietrangeli, et al.
Analytical and Bioanalytical Chemistry (2024)
Closed Access | Times Cited: 1
Susanna Della Posta, Anna Maria Ascrizzi, Giorgia Pietrangeli, et al.
Analytical and Bioanalytical Chemistry (2024)
Closed Access | Times Cited: 1
Reducing the acrylamide concentration in homemade bread processed with L-asparaginase
Martina Calabrese, Lucia De Luca, G. Basile, et al.
LWT (2024), pp. 116770-116770
Open Access | Times Cited: 1
Martina Calabrese, Lucia De Luca, G. Basile, et al.
LWT (2024), pp. 116770-116770
Open Access | Times Cited: 1
A method on acrylamide elimination: Comparing and tracing reaction pathways of acrylamide and catechin (catechin quinone) using UHPLC-Q-exactive orbitrap mass spectrometry
Xinyu Liu, Jingjing Su, Yaqian Geng, et al.
Food Chemistry (2023) Vol. 410, pp. 135391-135391
Closed Access | Times Cited: 4
Xinyu Liu, Jingjing Su, Yaqian Geng, et al.
Food Chemistry (2023) Vol. 410, pp. 135391-135391
Closed Access | Times Cited: 4
Voltammetric Determination of Acrylamide Using Coal Tar Pitch Modified Pencil Graphite Electrode by SWV
Şeyma Korkmaz, Wael Bosnalı, İbrahim Ender Mülazımoğlu, et al.
Food Analytical Methods (2023) Vol. 16, Iss. 11-12, pp. 1738-1745
Closed Access | Times Cited: 3
Şeyma Korkmaz, Wael Bosnalı, İbrahim Ender Mülazımoğlu, et al.
Food Analytical Methods (2023) Vol. 16, Iss. 11-12, pp. 1738-1745
Closed Access | Times Cited: 3
Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction
Elena Bartkienė, Giedre Kungiene, Vytautė Starkutė, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 3
Elena Bartkienė, Giedre Kungiene, Vytautė Starkutė, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 3
Assessment of Acrylamide Levels and Evaluation of Physical Attributes in Bread Made with Sourdough and Prolonged Fermentation
Cristina López-Moreno, Sara Fernández-Palacios, Pedro Ramírez Márquez, et al.
Food Science and Engineering (2023), pp. 34-48
Open Access | Times Cited: 2
Cristina López-Moreno, Sara Fernández-Palacios, Pedro Ramírez Márquez, et al.
Food Science and Engineering (2023), pp. 34-48
Open Access | Times Cited: 2
Trends of Exposure to Acrylamide as Measured by Urinary Biomarkers Levels within the HBM4EU Biomonitoring Aligned Studies (2000–2021)
Michael Poteser, Federica Laguzzi, Thomas Schettgen, et al.
Toxics (2022) Vol. 10, Iss. 8, pp. 443-443
Open Access | Times Cited: 4
Michael Poteser, Federica Laguzzi, Thomas Schettgen, et al.
Toxics (2022) Vol. 10, Iss. 8, pp. 443-443
Open Access | Times Cited: 4
Risk benefit assessment of acrylamide in bakery products and bread
Amar Aouzelleg, Delia Ojinnaka
Nutrition & Food Science (2022) Vol. 53, Iss. 6, pp. 986-994
Open Access | Times Cited: 4
Amar Aouzelleg, Delia Ojinnaka
Nutrition & Food Science (2022) Vol. 53, Iss. 6, pp. 986-994
Open Access | Times Cited: 4
Raw Kernels Packaged for Toasting: A Current Challenge for Microwave Technology
Nelly Lara
IntechOpen eBooks (2024)
Open Access
Nelly Lara
IntechOpen eBooks (2024)
Open Access
