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  1. 1
    Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract

    Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract by Shpresa Musa, Claudia Oellig, Katharina Anne Scherf

    Published 2025-05-01
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  2. 2
    Asparaginase treatment for acrylamide reduction in wheat and oat flakes: From laboratory- to pilot-scale

    Asparaginase treatment for acrylamide reduction in wheat and oat flakes: From laboratory- to pilot-scale by Shpresa Musa, Kristína Kukurová, Zuzana Ciesarová, Karsten Eisenhardt, Katharina Anne Scherf

    Published 2025-12-01
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