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:
Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base
Clelia Covino, Angela Sorrentino, Próspero Di Pierro, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100206-100206
Open Access | Times Cited: 11
Clelia Covino, Angela Sorrentino, Próspero Di Pierro, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100206-100206
Open Access | Times Cited: 11
Showing 11 citing articles:
Bioprospecting of microbial L-asparaginase: Sustainable production from waste and its application for acrylamide reduction in food industry
Shivangi Mudaliar, Vineet Kumar, Pradeep Verma
Process Safety and Environmental Protection (2025)
Closed Access
Shivangi Mudaliar, Vineet Kumar, Pradeep Verma
Process Safety and Environmental Protection (2025)
Closed Access
Effective mitigation in the amount of acrylamide through enzymatic approaches
Elahe Abedi, Seyed Mohammad Bagher Hashemi, Fatemeh Ghiasi
Food Research International (2023) Vol. 172, pp. 113177-113177
Closed Access | Times Cited: 13
Elahe Abedi, Seyed Mohammad Bagher Hashemi, Fatemeh Ghiasi
Food Research International (2023) Vol. 172, pp. 113177-113177
Closed Access | Times Cited: 13
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
Reduction of Asparagine and Reducing Sugar Content, and Utilization of Alternative Food Processing Strategies in Mitigating Acrylamide Formation—A Review
Batuwitage Kosambi Hansini Hiruprab Batuwita, J. M. J. K. Jayasinghe, Rajapaksha Arachchillage Upul Janap Marapana, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 2
Batuwitage Kosambi Hansini Hiruprab Batuwita, J. M. J. K. Jayasinghe, Rajapaksha Arachchillage Upul Janap Marapana, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 2
Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility
Clelia Covino, A. Tafuri, Angela Sorrentino, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 7, pp. 4070-4082
Closed Access | Times Cited: 1
Clelia Covino, A. Tafuri, Angela Sorrentino, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 7, pp. 4070-4082
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
Recent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processing
Arindam Jana, Satyajit Biswas, Ritu Ghosh, et al.
Food Chemistry X (2024) Vol. 25, pp. 102055-102055
Open Access | Times Cited: 1
Arindam Jana, Satyajit Biswas, Ritu Ghosh, et al.
Food Chemistry X (2024) Vol. 25, pp. 102055-102055
Open Access | Times Cited: 1
Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time
Clelia Covino, Angela Sorrentino, Próspero Di Pierro, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1407-1407
Open Access | Times Cited: 2
Clelia Covino, Angela Sorrentino, Próspero Di Pierro, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1407-1407
Open Access | Times Cited: 2
Evaluation of the Effect of Enzymatic Pretreatment with L-Asparaginase on Acrylamide Formation During Microwave, Air and Deep Frying of Potatoes
LUCIA DE LUCA, Mariarca Esposito, Giovanni Sorrentino, et al.
(2024)
Closed Access
LUCIA DE LUCA, Mariarca Esposito, Giovanni Sorrentino, et al.
(2024)
Closed Access
Impact of high-temperature household electric ovens on quality attributes and heat-related byproducts content of homemade pizzas
G. Giovanelli, Giuliana Aliberti, E. Casiraghi
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106460-106460
Closed Access
G. Giovanelli, Giuliana Aliberti, E. Casiraghi
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106460-106460
Closed Access
l-Asparaginase from an acrylamide degrader, Cupriavidus oxalaticus ICTDB921: Production, kinetic modelling, purification and characterization
Manoj J. Dev, Shivaji B. Mawal, Rekha S. Singhal
Biocatalysis and Agricultural Biotechnology (2023) Vol. 53, pp. 102871-102871
Closed Access | Times Cited: 1
Manoj J. Dev, Shivaji B. Mawal, Rekha S. Singhal
Biocatalysis and Agricultural Biotechnology (2023) Vol. 53, pp. 102871-102871
Closed Access | Times Cited: 1
