Number of times cited according to CrossRef:

Cátia Dourado, Carlos A. Pinto, Sara Cunha, Susana Casal, Jorge A. Saraiva, A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology, Innovative Food Science & Emerging Technologies, 10.1016/j.ifset.2020.102310, (102310),

Wen‐Chieh Sung, Ming‐Hsuan Chi, Tai‐Ying Chiou, Shyh‐Hsiang Lin, Wei‐Ju Lee, Influence of caramel and molasses addition on acrylamide and 5‐hydroxylmethylfurfural formation and sensory characteristics of non‐centrifugal cane sugar during manufacturing, Journal of the Science of Food and Agriculture, 10.1002/jsfa.10492, 100, 12, (4512-4520),

Abid Aslam Maan, Muhammad Adeel Anjum, Muhammad Kashif Iqbal Khan, Akmal Nazir, Farhan Saeed, Muhammad Afzaal, Rana Muhammad Aadil, Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review, Food Reviews International, 10.1080/87559129.2020.1719505, (1-18),

Lubna Rifai, Fatima A. Saleh, A Review on Acrylamide in Food: Occurrence, Toxicity, and Mitigation Strategies, International Journal of Toxicology, 10.1177/1091581820902405, (109158182090240),

Shujuan Yu, Zhaojie Chen, Hecheng Meng, Mingshun Chen, Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation, Journal of the Science of Food and Agriculture, 10.1002/jsfa.10132, 100, 3, (1213-1219),

Hasan Tanguler, Bulent Kabak, Chemical Hazards in Foods, Health and Safety Aspects of Food Processing Technologies, 10.1007/978-3-030-24903-8, (349-402),

Rehab Mohamed Ibrahim, Isis Nawar, Mokhtar Ibrahim Yousef, Mahmoud Ibrahim El-Sayed, Amal Hassanein, Protective Role of Natural Antioxidants Against the Formation and Harmful Effects of Acrylamide in Food, Trends in Applied Sciences Research, 10.3923/tasr.2019.41.55, 14, 1, (41-55),

Alessandra Di Francesco, Marta Mari, Luisa Ugolini, Bruno Parisi, Jessica Genovese, Luca Lazzeri, Elena Baraldi, Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain, International Journal of Food Microbiology, 10.1016/j.ijfoodmicro.2018.09.018, 289, (168-173),

Zhonghui Han, Jianxin Gao, Xiaomin Wang, Wenxiang Wang, Jing Dong, Yan Zhang, Shuo Wang, Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk, Molecules, 10.3390/molecules24020272, 24, 2, (272),

Insaf Nachi, Imene Fhoula, Imen Smida, Imen Ben Taher, Moncef Chouaibi, Janis Jaunbergs, Vadims Bartkevics, Mnasser Hassouna, Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread, LWT, 10.1016/j.lwt.2018.02.061, 92, (435-441),

João Luiz Andreotti Dagostin, Blanching as an Acrylamide Mitigation Technique, New Perspectives on Food Blanching, 10.1007/978-3-319-48665-9, (95-122),

P.J. Fellows, Frying, Food Processing Technology, 10.1016/B978-0-08-100522-4.00018-3, (783-810),

Nesreen ALjahdali, Franck Carbonero, Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system, Critical Reviews in Food Science and Nutrition, 10.1080/10408398.2017.1378865, (1-14),

Joongjae Lee, Myeonggeun Oh, Yoon Hyuk Chang, Youngseung Lee, Yong-Ik Jin, Dong-Chil Chang, Sung-Hwan Kim, Yoonhwa Jeong, Misook Kim, Reduction of Acrylamide Formation in Potato Chips Fermented by Bacillus sp., Journal of the Korean Society of Food Science and Nutrition, 10.3746/jkfn.2016.45.3.460, 45, 3, (460-465),

F. Dastmalchi, S.H. Razavi, Comparison of the impact of Lactobacillus casei and Lactobacillus rhamnosus on acrylamide reduction in flat and bulk bread , Quality Assurance and Safety of Crops & Foods, 10.3920/QAS2015.0643, 8, 4, (483-492),

Xiangyun Lv, Bo Yu, Xiwei Tian, Yu Chen, Zejian Wang, Yingping Zhuang, Yonghong Wang, Effect of pH, glucoamylase, pullulanase and invertase addition on the degradation of residual sugar in L-lactic acid fermentation by Bacillus coagulans HL-5 with corn flour hydrolysate, Journal of the Taiwan Institute of Chemical Engineers, 10.1016/j.jtice.2016.01.007, 61, (124-131),

Bruno De Meulenaer, Raquel Medeiros, Frédéric Mestdagh, Acrylamide in Potato Products, Advances in Potato Chemistry and Technology, 10.1016/B978-0-12-800002-1.00018-2, (527-562),

Cécile Rannou, Delphine Laroque, Emilie Renault, Carole Prost, Thierry Sérot, Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods, Food Research International, 10.1016/j.foodres.2016.10.037, 90, (154-176),

Vijay Paul, R. Ezekiel, Rakesh Pandey, Acrylamide in processed potato products: progress made and present status, Acta Physiologiae Plantarum, 10.1007/s11738-016-2290-8, 38, 12,

G. Mousavinejad, K. Rezaei, F. Khodaiyan, Reducing acrylamide in fried potato pancake using baker’s yeast, lactobacilli and microalgae, Quality Assurance and Safety of Crops & Foods, 10.3920/QAS2014.0461, 7, 5, (779-787),

Weilin Zhou, Miao Wang, Jian Chen, Ruohua Zhang, The effect of biological (yeast) treatment conditions on acrylamide formation in deep-fried potatoes, Food Science and Biotechnology, 10.1007/s10068-015-0073-4, 24, 2, (561-566),

Myung-Woo Byun, Tan-Gong Nam, Gyu-Hee Lee, Physicochemical and Sensory Characteristics of Doenjang Made with Various Concentrations of Salt Solution, Journal of the Korean Society of Food Science and Nutrition, 10.3746/jkfn.2015.44.10.1525, 44, 10, (1525-1530),

Abolfazl Kamkar, Peyman Qajarbeygi, Behrouz Jannat, Ashraf Haj Hosseini Babaei, Ali Misaghi, Ebrahim Molaee Aghaee, The inhibitory role of autolysed yeast of Saccharomyces cerevisiae, vitamins B 3 and B 6 on acrylamide formation in potato chips , Toxin Reviews, 10.3109/15569543.2014.974765, 34, 1, (1-5),

Yi Xu, Bo Cui, Ran Ran, Ying Liu, Huaping Chen, Guoyin Kai, Jianxin Shi, Risk assessment, formation, and mitigation of dietary acrylamide: Current status and future prospects, Food and Chemical Toxicology, 10.1016/j.fct.2014.03.037, 69, (1-12),

J.C. Serrano‐Niño, A. Cavazos‐Garduño, A.F. González‐Córdova, B. Vallejo‐Cordoba, A. Hernández‐Mendoza, H.S. García, In vitro Study of the Potential Protective Role of actobacillus Strains by Acrylamide Binding, Journal of Food Safety, 10.1111/jfs.12096, 34, 1, (62-68),

Yu Zhang, Xinyu Chen, Chemistry and Safety of Acrylamide, Food Safety Chemistry, 10.1201/b17712, (5-34),

Atsushi Kobayashi, Satoko Gomikawa, Akira Yamazaki, Shinji Sato, Tetsuya Konishi, Elimination of Acrylamide by Moderate Heat Treatment below 120°C with Lysine and Cysteine, Food Science and Technology Research, 10.3136/fstr.20.979, 20, 5, (979-985),

Elena Bartkiene, Ida Jakobsone, Grazina Juodeikiene, Daiva Vidmantiene, Iveta Pugajeva, Vadims Bartkevics, Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase, Food Control, 10.1016/j.foodcont.2012.07.012, 30, 1, (35-40),

Grażyna Budryn, Dorota Żyżelewicz, Ewa Nebesny, Joanna Oracz, Wiesława Krysiak, Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products, Food Research International, 10.1016/j.foodres.2012.10.006, 50, 1, (149-160),

Paul C. Bethke, Alvin J. Bussan, Acrylamide in Processed Potato Products, American Journal of Potato Research, 10.1007/s12230-013-9321-4, 90, 5, (403-424),

Monica Anese, Lara Manzocco, Sonia Calligaris, M. Cristina Nicoli, Industrially Applicable Strategies for Mitigating Acrylamide, Furan, and 5-Hydroxymethylfurfural in Food, Journal of Agricultural and Food Chemistry, 10.1021/jf305085r, 61, 43, (10209-10214),

WEI‐QIANG YAN, MIN ZHANG, LUE‐LUE HUANG, ARUN S. MUJUMDAR, JUMING TANG, INFLUENCE OF MICROWAVE DRYING METHOD ON THE CHARACTERISTICS OF THE SWEET POTATO DICES, Journal of Food Processing and Preservation, 10.1111/j.1745-4549.2012.00707.x, 37, 5, (662-669),

L. Axelsson, I. Rud, K. Naterstad, H. Blom, B. Renckens, J. Boekhorst, M. Kleerebezem, S. van Hijum, R. J. Siezen, Genome Sequence of the Naturally Plasmid-Free Lactobacillus plantarum Strain NC8 (CCUG 61730), Journal of Bacteriology, 10.1128/JB.00141-12, 194, 9, (2391-2392),

Raquel Medeiros Vinci, Frédéric Mestdagh, Bruno De Meulenaer, Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies, Food Chemistry, 10.1016/j.foodchem.2011.08.001, 133, 4, (1138-1154),

Sezin Tuta, T. Koray Palazoğlu, Vural Gökmen, Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries, Journal of Food Engineering, 10.1016/j.jfoodeng.2009.10.020, 97, 2, (261-266),

Wei‐qiang Yan, Min Zhang, Lue‐lue Huang, Juming Tang, Arun S Mujumdar, Jin‐cai Sun, Study of the optimisation of puffing characteristics of potato cubes by spouted bed drying enhanced with microwave, Journal of the Science of Food and Agriculture, 10.1002/jsfa.3940, 90, 8, (1300-1307),

Monica Anese, Renzo Bortolomeazzi, Lara Manzocco, Marisa Manzano, Cristina Giusto, Maria Cristina Nicoli, Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes, Food Research International, 10.1016/j.foodres.2008.09.008, 42, 1, (142-147),

Monica Anese, Michele Suman, M. Cristina Nicoli, Technological Strategies to Reduce Acrylamide Levels in Heated Foods, Food Engineering Reviews, 10.1007/s12393-009-9008-2, 1, 2, (169-179),

P.J. Fellows, Frying, Food Processing Technology, 10.1533/9781845696344.3.555, (555-577),