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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:

Microbial L-asparaginase for Application in Acrylamide Mitigation from Food: Current Research Status and Future Perspectives
Ruiying Jia, Xiao Wan, Xu Geng, et al.
Microorganisms (2021) Vol. 9, Iss. 8, pp. 1659-1659
Open Access | Times Cited: 86

Showing 1-25 of 86 citing articles:

Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts
Indira Govindaraju, Maidin Sana, Ishita Chakraborty, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 556-556
Open Access | Times Cited: 13
An updated view of acrylamide in cereal products
Marta Mesías, Cristina Delgado‐Andrade, Francisco J. Morales
Current Opinion in Food Science (2022) Vol. 46, pp. 100847-100847
Open Access | Times Cited: 37
Bioengineered Enzymes and Precision Fermentation in the Food Industry
Fatma Boukid, S. Ganeshan, Yingxin Wang, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 12, pp. 10156-10156
Open Access | Times Cited: 26
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
Analysis of meta-transcriptomics and identification of genes linked to bioactive peptides and vitamins in Indonesian tempe
Jyoti Prakash Tamang, Souvik Das, Sonam Lama, et al.
Food Research International (2025) Vol. 202, pp. 115757-115757
Closed Access
Integrating computational and experimental insights into osmolyte-driven activation of Geobacillus kaustophilus L-asparaginase for acrylamide mitigation
İnci Özdemir, Burak Servili, Özge Demirtaş, et al.
Journal of Molecular Liquids (2025), pp. 127072-127072
Closed Access
A critical review on exploitation of agro-industrial biomass as substrates for the therapeutic microbial enzymes production and implemented protein purification techniques
Diksha Raina, Vinod Kumar, Saurabh Saran
Chemosphere (2022) Vol. 294, pp. 133712-133712
Closed Access | Times Cited: 32
Enhanced Thermostability and Molecular Insights for l-Asparaginase from Bacillus licheniformis via Structure- and Computation-Based Rational Design
Huibing Chi, Yilian Wang, Bingjie Xia, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 45, pp. 14499-14509
Closed Access | Times Cited: 29
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
Thermostable Chitosan-L-Asparaginase conjugate from Aspergillus fumigatus is a novel structurally stable composite for abolishing acrylamide formation in French fried potatoes
Marwa A. Yassin, Ahmed A. Shindia, Mai M. Labib, et al.
LWT (2022) Vol. 162, pp. 113494-113494
Open Access | Times Cited: 22
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
Thermo-L-Asparaginases: From the Role in the Viability of Thermophiles and Hyperthermophiles at High Temperatures to a Molecular Understanding of Their Thermoactivity and Thermostability
М. В. Думина, Alexander A. Zhgun
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 3, pp. 2674-2674
Open Access | Times Cited: 12
Immobilization of recombinant l-asparaginase from Geobacillus kaustophilus on magnetic MWCNT-nickel composites
İnci Özdemir, Burcu Karaaslan, Ahmet Tülek, et al.
Process Biochemistry (2023) Vol. 127, pp. 10-20
Closed Access | Times Cited: 11
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
Exploring Bioactive Potential of Streptomyces thinghirensis WAE1 from Wadi El-Natron, Egypt
Mohamed Osman, Amany A. Abo-Elnasr, Eslam Mohamed
Indian Journal of Microbiology (2024) Vol. 64, Iss. 4, pp. 1685-1696
Open Access | Times Cited: 3
Investigating influencing factors on acrylamide content in fried potatoes and mitigating measures: a review
Zahraa Adil Ahmed, Nameer Khairullah Mohammed
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 3
Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review
Francesco Pesce, Valentina Ponzo, Davide Mazzitelli, et al.
Food Reviews International (2023) Vol. 40, Iss. 1, pp. 185-211
Closed Access | Times Cited: 9
Engineering and Expression Strategies for Optimization of L-Asparaginase Development and Production
Anastasia N. Shishparenok, Yulia A. Gladilina, Dmitry D. Zhdanov
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 20, pp. 15220-15220
Open Access | Times Cited: 9
Application of hyperthermophiles in sludge composting: a review
Shihong Chen, Jun Gu, Siyuan Zhang, et al.
Environmental Chemistry Letters (2023) Vol. 22, Iss. 1, pp. 445-460
Closed Access | Times Cited: 8
Cloning, expression, and characterization of a novel thermo-acidophilic l-asparaginase of Pseudomonas aeruginosa CSPS4
Vinay Kumar, Ravi Kumar, Shilpa Sharma, et al.
3 Biotech (2024) Vol. 14, Iss. 2
Closed Access | Times Cited: 2
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
L-Asparaginase Conjugates from the Hyperthermophilic Archaea Thermococcus sibiricus with Improved Biocatalytic Properties
Natalia V. Dobryakova, М. В. Думина, Alexander A. Zhgun, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 8, pp. 4174-4174
Open 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
Highly Active Thermophilic L-Asparaginase from Melioribacter roseus Represents a Novel Large Group of Type II Bacterial L-Asparaginases from Chlorobi-Ignavibacteriae-Bacteroidetes Clade
М. В. Думина, Alexander A. Zhgun, M. V. Pokrovskaya, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 24, pp. 13632-13632
Open Access | Times Cited: 21
Determination and health risk assessment of acrylamide levels in instant coffee products available in Tehran markets by GC-MS
Marziyeh Karami, Behrouz Akbari‐adergani, Gholamreza Jahed Khaniki, et al.
International Journal of Environmental & Analytical Chemistry (2022) Vol. 104, Iss. 13, pp. 3016-3025
Closed Access | Times Cited: 13
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