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:
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
Showing 12 citing articles:
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
Food process contaminants: formation, occurrence, risk assessment and mitigation strategies – a review
Ahmadullah Zahir, Iftikhar Ali Khan, Maazullah Nasim, et al.
Food Additives & Contaminants Part A (2024) Vol. 41, Iss. 10, pp. 1242-1274
Closed Access | Times Cited: 3
Ahmadullah Zahir, Iftikhar Ali Khan, Maazullah Nasim, et al.
Food Additives & Contaminants Part A (2024) Vol. 41, Iss. 10, pp. 1242-1274
Closed Access | Times Cited: 3
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 Influence of Pomace Powder of Musky Squash on the Characteristics of Foamy Confectionery Products during Storage
Nаtаliа Nеtrеbа, Elena Sergheeva, Angela Gurev, et al.
Applied Sciences (2024) Vol. 14, Iss. 15, pp. 6671-6671
Open Access | Times Cited: 2
Nаtаliа Nеtrеbа, Elena Sergheeva, Angela Gurev, et al.
Applied Sciences (2024) Vol. 14, Iss. 15, pp. 6671-6671
Open Access | Times Cited: 2
Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies
Aliona Ghendov‐Moșanu, Nаtаliа Nеtrеbа, Greta Bălan, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3907-3907
Open Access | Times Cited: 6
Aliona Ghendov‐Moșanu, Nаtаliа Nеtrеbа, Greta Bălan, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3907-3907
Open Access | Times Cited: 6
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
Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products
Muḥammad Musḥtaq Aḥmad, Tahir Mahmood Qureshi, Maham Mushtaq, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 6
Muḥammad Musḥtaq Aḥmad, Tahir Mahmood Qureshi, Maham Mushtaq, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 6
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.
LWT (2024) Vol. 203, pp. 116398-116398
Open Access
Emanuela Lo Faro, Pasquale Nitti, Giuseppe Montevecchi, et al.
LWT (2024) Vol. 203, pp. 116398-116398
Open Access
Synergistic effect of chitosan immobilized L-asparaginase nanobiocomposite on acrylamide mitigation in fried bitter gourd chips
Indian Journal of Experimental Biology (2024) Vol. 62, Iss. 07
Open Access
Indian Journal of Experimental Biology (2024) Vol. 62, Iss. 07
Open Access
Strategies to reduce neurotoxic acrylamide in biscuits, a systematic review
Kiandokht Ghanati, Hamed Shafaroodi, Burhan Başaran, et al.
Toxicology Reports (2024) Vol. 13, pp. 101751-101751
Open Access
Kiandokht Ghanati, Hamed Shafaroodi, Burhan Başaran, et al.
Toxicology Reports (2024) Vol. 13, pp. 101751-101751
Open 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
Determination of cholesterol oxidation products in cheese under photo-oxidative stress using QuEChERS and LC–MS
Eleonora Laura De Paola, Giuseppe Montevecchi, Milena Marega, et al.
European Food Research and Technology (2023)
Closed Access | Times Cited: 1
Eleonora Laura De Paola, Giuseppe Montevecchi, Milena Marega, et al.
European Food Research and Technology (2023)
Closed Access | Times Cited: 1
