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:
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
Showing 13 citing articles:
Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook
R. Pandiselvam, Özge Süfer, Zeynep Tuğba Özaslan, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1063-1095
Open Access | Times Cited: 6
R. Pandiselvam, Özge Süfer, Zeynep Tuğba Özaslan, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1063-1095
Open Access | Times Cited: 6
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
Advancements in Fluorescence Sensing: Carbon Quantum Dots for Acrylamide Detection in Food
Nikhil Sharma, Sweezee Thakur, Aarti Bains, et al.
Journal of Food Biochemistry (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 1
Nikhil Sharma, Sweezee Thakur, Aarti Bains, et al.
Journal of Food Biochemistry (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 1
Review on physical properties and acrylamide formation in seaweed bread
Lukas Salvó Aabel, Sarah Normann Jensen, Elena Hakme, et al.
Frontiers in Food Science and Technology (2023) Vol. 3
Open Access | Times Cited: 2
Lukas Salvó Aabel, Sarah Normann Jensen, Elena Hakme, et al.
Frontiers in Food Science and Technology (2023) Vol. 3
Open Access | Times Cited: 2
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
Acrylamide, hydroxymethylfurfural and furfural in ready-to-eat foods consumed by child population: Presence, risk assessment and future perspectives
Verônica Simões de Borba, Sergiane Souza Caldas, Larine Kupski, et al.
Food Chemistry (2024) Vol. 457, pp. 140086-140086
Closed Access
Verônica Simões de Borba, Sergiane Souza Caldas, Larine Kupski, et al.
Food Chemistry (2024) Vol. 457, pp. 140086-140086
Closed Access
Purification and characterization of glutaminase and urease-free L-asparaginase from Bacillus atrophaeus with acrylamide reduction potential
Murat Özdal, Özlem Gülmez, Erhan GÖKÇE, et al.
International Journal of Biology and Chemistry (2024) Vol. 17, Iss. 1, pp. 13-22
Open Access
Murat Özdal, Özlem Gülmez, Erhan GÖKÇE, et al.
International Journal of Biology and Chemistry (2024) Vol. 17, Iss. 1, pp. 13-22
Open Access
Identification of a thermostable L-asparaginase from Pyrococcus yayanosii CH1 and its application in the reduction of acrylamide
Dawei Ni, Wei Xu, Wenli Zhang, et al.
Extremophiles (2024) Vol. 28, Iss. 3
Closed Access
Dawei Ni, Wei Xu, Wenli Zhang, et al.
Extremophiles (2024) Vol. 28, Iss. 3
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
Heterologous expression of a highly thermostable L-asparaginase from Thermococcus zilligii in Aspergillus niger for efficient reduction of acrylamide in French fries
Yangyang Li, Yu Li, Zihe Lin, et al.
International Journal of Biological Macromolecules (2024) Vol. 285, pp. 138247-138247
Closed Access
Yangyang Li, Yu Li, Zihe Lin, et al.
International Journal of Biological Macromolecules (2024) Vol. 285, pp. 138247-138247
Closed Access
Microbial amidases: Characterization, advances and biotechnological applications
Rajendra Singh, Refana Shahul, Vijay L. Kumar, et al.
Biotechnology Notes (2024) Vol. 6, pp. 44-58
Open Access
Rajendra Singh, Refana Shahul, Vijay L. Kumar, et al.
Biotechnology Notes (2024) Vol. 6, pp. 44-58
Open Access
Valorization of Agro-Industrial Waste into Value-Added Nutraceuticals for Sustainable Development
Sakshi Gupta, Gargi Ghoshal
(2024), pp. 333-351
Closed Access
Sakshi Gupta, Gargi Ghoshal
(2024), pp. 333-351
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
