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:
Changes in acrylamide content and quality characteristics of red pepper oil by cooking method and conditions
Seunghee Choi, Yeonjeong Lee, Mun Yhung Jung, et al.
Food Control (2023) Vol. 155, pp. 110091-110091
Closed Access | Times Cited: 5
Seunghee Choi, Yeonjeong Lee, Mun Yhung Jung, et al.
Food Control (2023) Vol. 155, pp. 110091-110091
Closed Access | Times Cited: 5
Showing 5 citing articles:
Identifying high‐risk factors and mitigation strategies for acrylamide formation in air‐fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning
Hee Won Lee, Chung Hun Baek, Yongzhe Ma, et al.
Journal of Food Science (2024) Vol. 89, Iss. 3, pp. 1473-1484
Closed Access | Times Cited: 3
Hee Won Lee, Chung Hun Baek, Yongzhe Ma, et al.
Journal of Food Science (2024) Vol. 89, Iss. 3, pp. 1473-1484
Closed Access | Times Cited: 3
Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes
Hao Luo, Yongjun Wu, Jing Jin, et al.
RSC Advances (2024) Vol. 14, Iss. 23, pp. 16368-16378
Open Access
Hao Luo, Yongjun Wu, Jing Jin, et al.
RSC Advances (2024) Vol. 14, Iss. 23, pp. 16368-16378
Open Access
Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (Capsicum annuum L.)
WanTing Zhao, YangJian Xu, Jeong-Yeon Kim, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 10, pp. 2323-2331
Closed Access
WanTing Zhao, YangJian Xu, Jeong-Yeon Kim, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 10, pp. 2323-2331
Closed Access
Acrylamide formation in air-fryer roasted legumes as affected by legume species and roasting degree: the correlation of acrylamide with asparagine and free sugars
Mun Yhung Jung, Chung Hun Baek, Yongzhe Ma, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 10, pp. 2333-2342
Closed Access
Mun Yhung Jung, Chung Hun Baek, Yongzhe Ma, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 10, pp. 2333-2342
Closed Access
A comprehensive review on minimizing acrylamide in foods: rethinking ingredients, process tweaks, culinary techniques, and advanced analysis
K. Vidhya, Shahana Parveen, P. Rajkumar, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 12, pp. 9938-9958
Closed Access
K. Vidhya, Shahana Parveen, P. Rajkumar, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 12, pp. 9938-9958
Closed Access
