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OpenAlex Citation Counts

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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:

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

Showing 18 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
Probabilistic Risk Assessment of Metals, Acrylamide and Ochratoxin A in Instant Coffee from Brazil, Colombia, Mexico and Peru
Grobert A. Guadalupe, Dorila E. Grández-Yoplac, Erick Arellanos, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 726-726
Open Access | Times Cited: 5
Occurrence and Dietary Exposure to Acrylamide from Foods Consumed within and outside Main Meals in Singapore
Wesley Zongrong Yu, Ping Shen, Ignatius Lim, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3022-3022
Open Access | Times Cited: 10
Reducing the Risk of Acrylamide and Other Processing Contaminant Formation in Wheat Products
Navneet Kaur, Nigel G. Halford
Foods (2023) Vol. 12, Iss. 17, pp. 3264-3264
Open Access | Times Cited: 8
Reducing Acrylamide Formation Potential by Targeting Free Asparagine Accumulation in Seeds
Sarah L. Oliver, Abou Yobi, Sherry Flint‐Garcia, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 12, pp. 6089-6095
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
Mitigating Toxic Compounds in Deep-Fried Meat: The Antioxidant Potential of Edible Coatings
William Oyom, Ruth Boahemaah Awuku, Yang Bi, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 2
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
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
Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality
Elena Bartkienė, Aiste Valionyte, Vytautė Starkutė, et al.
Journal of Cereal Science (2023) Vol. 115, pp. 103831-103831
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
Food safety and control: Proceedings of professional papers
Štefan Ailer, Ján Kamenský, Lucia Benešov‡á, et al.
(2024)
Open Access
Acrylamide in food products and the role of electrochemical biosensors in its detection: a comprehensive review
Alexandra Virginia Bounegru, Iulian Bounegru
Analytical Methods (2024) Vol. 16, Iss. 18, pp. 2824-2839
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
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
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
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
Home-made vs industry-made: nutrient composition and content of potentially harmful compounds of different food products
Beatrice Pellegrini, Lin Xin Strootman, Christos Fryganas, et al.
Current Research in Food Science (2024) Vol. 10, pp. 100958-100958
Open Access
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