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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:

Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction
Mahesha M. Poojary, Marianne N. Lund
Annual Review of Food Science and Technology (2021) Vol. 13, Iss. 1, pp. 35-58
Closed Access | Times Cited: 66

Showing 26-50 of 66 citing articles:

Comparative Analysis of Commercially Available Flavor Oil Sausages and Smoked Sausages
Penghui Zhao, Yongqiang An, Zijie Dong, et al.
Molecules (2024) Vol. 29, Iss. 16, pp. 3772-3772
Open Access | Times Cited: 3
Hydroxyl radical-induced oxidation boosts the gelation of ginkgo seed protein in the presence of hyaluronic acid
Qiao Cheng, Changqi Liu, Jing Zhao, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136960-136960
Closed Access | Times Cited: 3
Comparison of the impact of UV-light emitting diode and UV lamp at pilot-plant scale level on quality parameters and consumer perception of fresh chicken meat
Arturo B. Soro, Cristina Botineştean, Sajad Shokri, et al.
Food Chemistry (2023) Vol. 434, pp. 137397-137397
Closed Access | Times Cited: 8
A model study on the site-specificity of (−)-epicatechin-induced reactions in β-lactoglobulin by high-resolution mass spectrometry in combination with bioinformatics
Amelie Börsig, Nevzat Konar, Sevim Dalabasmaz
Food Chemistry (2022) Vol. 408, pp. 135242-135242
Closed Access | Times Cited: 13
Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility
Sevim Dalabasmaz, Ömer Said Toker, İbrahim Palabıyık, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 25, pp. 9082-9094
Closed Access | Times Cited: 7
Inhibition of Myeloperoxidase by Food-Derived Peptides: A Review of Current Research and Future Prospects
Fai‐Chu Wong, Yit‐Lai Chow, Sheri-Ann Tan, et al.
Food Bioscience (2024) Vol. 60, pp. 104458-104458
Closed Access | Times Cited: 2
Detection of protein oxidation products by fluorescence spectroscopy and trilinear data decomposition: Proof of concept
Marta Bevilacqua, Kasper Engholm‐Keller, Anne Bech Risum, et al.
Food Chemistry (2022) Vol. 396, pp. 133732-133732
Open Access | Times Cited: 11
Impact of the Pre-Dehydration and Drying Methods on the Mass Transfer and Quality Attributes of Yak Milk Casein
Dong Wang, Zhi Cao, Yumei Gao, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1062-1062
Open Access | Times Cited: 2
Shelf life extended: Focus on microbiota identification, nutrition value, color difference and lipid oxidation of puffed bean products
Huanhuan Wang, Zeyuan Deng, Bing Zhang, et al.
Food Control (2024) Vol. 163, pp. 110517-110517
Closed Access | Times Cited: 2
Mitochondria-targeted nanoparticles based on glycated oat protein for enhanced curcumin bioavailability and antioxidant activity
Lei Zhong, Jiangrong Tian, Qiuhui Hu, et al.
Food Bioscience (2024) Vol. 60, pp. 104386-104386
Closed Access | Times Cited: 2
Effect of different roasting steps on protein degradation and lipid oxidative hydrolysis, promoting flavor in Larou
Caixia Lin, Wei Su, Yingchun Mu, et al.
LWT (2024) Vol. 202, pp. 116249-116249
Open Access | Times Cited: 2
Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound
Shibin Deng, Yun Zhai, Heping Cui, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 45, pp. 14457-14467
Closed Access | Times Cited: 9
Dityrosine Aggravates Hepatic Insulin Resistance in Obese Mice by Altering Gut Microbiota and the LPS/TLR4/NF‐κB Inflammatory Pathway
Yin‐Yi Ding, Jinchi Lan, Yumeng Fang, et al.
Molecular Nutrition & Food Research (2023) Vol. 67, Iss. 22
Closed Access | Times Cited: 5
Comparison of ovalbumin glycation induced by high-temperature steaming and high-temperature baking: A study combining conventional spectroscopy with high-resolution mass spectrometry
Yueming Hu, Haiqi Chen, Yifan Yang, et al.
Food Research International (2023) Vol. 173, pp. 113279-113279
Closed Access | Times Cited: 4
Effect of pH, Reducing Sugars, and Protein on Roasted Sunflower Seed Aroma Volatiles
Jessica Laemont, Sheryl A. Barringer
Foods (2023) Vol. 12, Iss. 22, pp. 4155-4155
Open Access | Times Cited: 4
Preliminary evaluation of the antiglycoxidant activity of verapamil using various in vitro and in silico biochemical/biophysical methods
Miłosz Nesterowicz, Kamil Klaudiusz Lauko, Karolina Dańkowska, et al.
Frontiers in Pharmacology (2023) Vol. 14
Open Access | Times Cited: 4
Effects of Dityrosine on Lactic Acid Metabolism in Mice Gastrocnemius Muscle During Endurance Exercise via the Oxidative Stress-Induced Mitochondria Damage
Qiudong Xia, Jinchi Lan, Yuxiang Pan, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 10, pp. 5269-5282
Closed Access | Times Cited: 1
Novel insights into discoloration of crude pine oleoresin during storage: Browning mechanisms via untargeted metabolomics
Xin Li, Guangyan Yao, Xiaopeng Chen, et al.
Industrial Crops and Products (2024) Vol. 218, pp. 118964-118964
Closed Access | Times Cited: 1
Integrated Analysis of Transcriptome and Metabolome Reveals Chronic Low Salinity Stress Responses in the Muscle of Exopalaemon Carinicauda
Jiquan Zhang, Rongxiao Wang, Yuke Bu, et al.
(2024)
Closed Access | Times Cited: 1
Multi‐response kinetic study of Maillard reaction hazards in the glucose‐lysine model system
Kaihua Liu, Zhijie Liu, Junjian Miao, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
Evaluation of the effect of ultrasound‐assisted hot air drying on the drying characteristics and physicochemical properties of cherries based on the entropy‐weighted TOPSIS method
H. Lu, Xiaopeng Huang, Guojun Ma, et al.
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 7157-7171
Open Access | Times Cited: 1
Inhibitory effect of L-arginine on the oxidative aggregation behavior of myofibrillar proteins in the Antarctic krill (Euphausia superba): pH and antioxidation
Xinyu Zhang, Xiang Ren, Junxin Lin, et al.
Food Chemistry (2024) Vol. 464, pp. 141702-141702
Closed Access | Times Cited: 1
The Formation of Protein–Chitosan Complexes: Their Interaction, Applications, and Challenges
Yufeng Xie, Jiaqi Ding, Yue Li, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3572-3572
Open Access | Times Cited: 1
Investigation of Maillard reaction products in plant-based milk alternatives
Mariachiara Pucci, Halise Gül Akıllıoğlu, Marta Bevilacqua, et al.
Food Research International (2024) Vol. 198, pp. 115418-115418
Open Access | Times Cited: 1
Distinctive volatile compound profile of different raw meats, including beef, pork, chicken, and duck, based on flavor map
Min Kyung Park, Bo-Gyeong Kim, Min‐Cheol Kang, et al.
Applied Food Research (2024), pp. 100655-100655
Open Access | Times Cited: 1

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