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:
Impact of methylglyoxal modification of chicken sarcoplasmic protein emulsions on emulsifying properties, rheological behavior and advanced glycation end products
Zongshuai Zhu, Rui Fang, Iftikhar Ali, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 100, Iss. 11, pp. 4208-4216
Closed Access | Times Cited: 6
Zongshuai Zhu, Rui Fang, Iftikhar Ali, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 100, Iss. 11, pp. 4208-4216
Closed Access | Times Cited: 6
Showing 6 citing articles:
Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing
Zongshuai Zhu, Rui Fang, Ming Huang, et al.
Food Science and Human Wellness (2020) Vol. 9, Iss. 4, pp. 383-393
Open Access | Times Cited: 33
Zongshuai Zhu, Rui Fang, Ming Huang, et al.
Food Science and Human Wellness (2020) Vol. 9, Iss. 4, pp. 383-393
Open Access | Times Cited: 33
The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation
Zongshuai Zhu, Anthony Pius Bassey, Ming Huang, et al.
Food Science and Human Wellness (2023) Vol. 12, Iss. 5, pp. 1571-1579
Open Access | Times Cited: 11
Zongshuai Zhu, Anthony Pius Bassey, Ming Huang, et al.
Food Science and Human Wellness (2023) Vol. 12, Iss. 5, pp. 1571-1579
Open Access | Times Cited: 11
Revealing Advanced Glycation End Products Associated Structural Changes in Serum Albumin
Alex Naftaly, Roza Izgilov, Eman Omari, et al.
ACS Biomaterials Science & Engineering (2021) Vol. 7, Iss. 7, pp. 3179-3189
Closed Access | Times Cited: 22
Alex Naftaly, Roza Izgilov, Eman Omari, et al.
ACS Biomaterials Science & Engineering (2021) Vol. 7, Iss. 7, pp. 3179-3189
Closed Access | Times Cited: 22
Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine
Zongshuai Zhu, Jing Yang, Xinghu Zhou, et al.
Food Chemistry (2021) Vol. 353, pp. 129487-129487
Closed Access | Times Cited: 19
Zongshuai Zhu, Jing Yang, Xinghu Zhou, et al.
Food Chemistry (2021) Vol. 353, pp. 129487-129487
Closed Access | Times Cited: 19
The effects of free radicals and metal ion on milk protein β‐lactoglobulin (BLG ) glyco‐oxidation
Yixiao Shen, Qi Dong, Ziyin Yu, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 3073-3084
Closed Access | Times Cited: 5
Yixiao Shen, Qi Dong, Ziyin Yu, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 3073-3084
Closed Access | Times Cited: 5
Glyoxal induced advanced glycation end products formation in chicken meat emulsion instead of oxidation
Rui Fang, Zongshuai Zhu, Anthony Pius Bassey, et al.
Food Science and Human Wellness (2022) Vol. 11, Iss. 4, pp. 828-836
Open Access | Times Cited: 6
Rui Fang, Zongshuai Zhu, Anthony Pius Bassey, et al.
Food Science and Human Wellness (2022) Vol. 11, Iss. 4, pp. 828-836
Open Access | Times Cited: 6
