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F. İnci Özdemir, Burcu Karaaslan, Ahmet Tülek & Deniz Yildirim. (2023) Covalent immobilization of recombinant L-asparaginase from Geobacillus kaustophilus on ReliZyme supports for mitigation of acrylamide. Biocatalysis and Biotransformation 0:0, pages 1-14.
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Yilun Wang, Yuxuan Liu, Xiaohong Huang, Zihan Xiao, Yifang Yang, Qinxin Yu, Shujuan Chen, Li He, Aiping Liu, Shuliang Liu, Likou Zou & Yong Yang. (2023) A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing. Food Reviews International 39:3, pages 1275-1292.
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Amir Hossein Abedini, Naiema Vakili Saatloo, Mahla Salimi, Parisa Sadighara, Mahmood Alizadeh Sani, Paula Garcia-Oliviera, Miguel A. Prieto, Mohammad Saeed Kharazmi & Seid Mahdi Jafari. (2022) The role of additives on acrylamide formation in food products: a systematic review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-21.
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Mónica Quesada-Valverde, Graciela Artavia, Fabio Granados-Chinchilla & Carolina Cortés-Herrera. (2022) Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects. Toxin Reviews 41:4, pages 1343-1373.
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Ahmad Salimi, Niloufar Hashemidanesh, Enayatollah Seydi, Elahe Baghal, Farzad Khodaparast & Hassan Ghobadi. (2021) Restoration and stabilization of acrylamide-induced DNA, mitochondrial damages and oxidative stress by chrysin in human lymphocyte. Expert Opinion on Drug Metabolism & Toxicology 17:7, pages 857-865.
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Nuchnicha Phaeon, Pisittinee Chapanya, Anutin Pattamasuwan, Hanán Issa-Issa, Leontina Lipan, Ángel Antonio Carbonell-Barrachina, Esther Sendra, Klanarong Sriroth, Tanat Uan-on & Nuttakan Nitayapat. (2023) Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives. Molecules 28:7, pages 3212.
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F. İnci Özdemir, Burcu Karaaslan, Ahmet Tülek, Guzide Yucebilgic & Deniz Yildirim. (2023) Immobilization of recombinant l-asparaginase from Geobacillus kaustophilus on magnetic MWCNT-nickel composites. Process Biochemistry 127, pages 10-20.
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Mir-Michael Mousavi, Mansour Mahmoudpourb, Mojtaba Yousefi & Amir M Mortazavian. (2023) Strategies for Reduction of Acrylamide in Fried Potatoes and Potato Chips: A Review. Middle East Journal of Rehabilitation and Health Studies In Press:In Press.
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Diem Nguyen Phuoc Ly, Sadia Iqbal, John Fosu-Nyarko, Stephen Milroy & Michael G. K. Jones. (2023) Multiplex CRISPR-Cas9 Gene-Editing Can Deliver Potato Cultivars with Reduced Browning and Acrylamide. Plants 12:2, pages 379.
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Burhan Başaran, Burcu Çuvalcı & Güzin Kaban. (2023) Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies. Foods 12:2, pages 346.
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Vijeta Patial, Virender Kumar, Robin Joshi, Mahesh Gupta & Dharam Singh. (2022) Acrylamide mitigation in foods using recombinant L-asparaginase: An extremozyme from Himalayan Pseudomonas sp. PCH182. Food Research International 162, pages 111936.
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Sandra Ramirez-Montes, Luis A. Zárate-Hernández, Jose A. Rodriguez, Eva M. Santos & Julián Cruz-Borbolla. (2022) A DFT Study of the Reaction of Acrylamide with L-Cysteine and L-Glutathione. Molecules 27:23, pages 8220.
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Mustafa Cengiz, Adnan Ayhanci, Ebru Akkemik, İlknur Kulcanay Şahin, Fatma Gür, Alpaslan Bayrakdar, Betül Peker Cengiz, Ahmet Musmul & Bahri Gür. (2022) The role of Bax/Bcl-2 and Nrf2-Keap-1 signaling pathways in mediating the protective effect of boric acid on acrylamide-induced acute liver injury in rats. Life Sciences 307, pages 120864.
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Mingchih Fang, Yen-Shu Ting & Wen-Chieh Sung. (2022) Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits. Polymers 14:19, pages 3961.
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Matyáš Orsák, Zora Kotíková, Klára Podhorecká, Jaromír Lachman & Pavel Kasal. (2022) Acrylamide formation in red-, purple- and yellow-fleshed potatoes by frying and baking. Journal of Food Composition and Analysis 110, pages 104529.
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Sandra J Henao Toro, Faver Gómez-Narváez, José Contreras-Calderón & Adriana P Arisseto. (2022) Acrylamide in sugar products. Current Opinion in Food Science 45, pages 100841.
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Lu Dong, Caiyi Qiu, Fan Wei, Zhenting Yu, Yan Zhang & Shuo Wang. (2022) The Effect of Microwave Baking Conditions on the Quality of Biscuits and the Control of Thermal Processing Hazards in the Maillard Reaction. Frontiers in Nutrition 9.
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