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:
Characteristics and antioxidant properties of Harpadon nehereus protein hydrolysate‐xylose conjugates obtained from the Maillard reaction by ultrasound‐assisted wet heating in a natural deep eutectic solvents system
Shao‐tian Ren, Jing‐jing Fu, Fan‐yu He, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 5, pp. 2273-2282
Closed Access | Times Cited: 9
Shao‐tian Ren, Jing‐jing Fu, Fan‐yu He, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 5, pp. 2273-2282
Closed Access | Times Cited: 9
Showing 9 citing articles:
Structural characteristics and antioxidant activity of Chinese giant salamander enzymatic hydrolysate-glucose conjugates induced by ultrasound Maillard reaction
Jing‐jing Fu, Fan‐yu He, Xing‐Tong Zhu, et al.
Food Bioscience (2024) Vol. 58, pp. 103654-103654
Closed Access | Times Cited: 7
Jing‐jing Fu, Fan‐yu He, Xing‐Tong Zhu, et al.
Food Bioscience (2024) Vol. 58, pp. 103654-103654
Closed Access | Times Cited: 7
Antioxidant and antibrowning properties of Maillard reaction products in food and biological systems
Majid Nooshkam, Mehdi Varidi
Vitamins and hormones (2024), pp. 367-399
Closed Access | Times Cited: 2
Majid Nooshkam, Mehdi Varidi
Vitamins and hormones (2024), pp. 367-399
Closed Access | Times Cited: 2
Alternative Processing Options for Improving the Proteins Functionality by Maillard Conjugation
Loredana Dumitrașcu, Daniela Borda, Iuliana Aprodu
Foods (2023) Vol. 12, Iss. 19, pp. 3588-3588
Open Access | Times Cited: 7
Loredana Dumitrașcu, Daniela Borda, Iuliana Aprodu
Foods (2023) Vol. 12, Iss. 19, pp. 3588-3588
Open Access | Times Cited: 7
Review the Antioxidant and Angiotensin Converting Enzyme Inhibitory Peptides derived from fish: Preparation, structure-relationship, bioavailability and ameliorating strategies
Zonghua Wang, Lu Zhang, Hui Wang, et al.
Food Bioscience (2024) Vol. 62, pp. 104955-104955
Closed Access | Times Cited: 1
Zonghua Wang, Lu Zhang, Hui Wang, et al.
Food Bioscience (2024) Vol. 62, pp. 104955-104955
Closed Access | Times Cited: 1
Structural and sensory characteristics of ultrasonic assisted wet‐heating Maillard reaction products of Giant salamander protein hydrolysates
Fan‐yu He, Xing‐Tong Zhu, Hui Liu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 15, pp. 9462-9471
Closed Access
Fan‐yu He, Xing‐Tong Zhu, Hui Liu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 15, pp. 9462-9471
Closed Access
Reducing the bitterness of soy peptide angiotensin-I-converting enzyme (ACE) inhibitors by NADES-driven Maillard reaction
Xueying Song, Zhenqiu Xu, Huaxing Sun, et al.
Food Chemistry (2024) Vol. 468, pp. 142438-142438
Closed Access
Xueying Song, Zhenqiu Xu, Huaxing Sun, et al.
Food Chemistry (2024) Vol. 468, pp. 142438-142438
Closed Access
Study on the Ultrasonic Assisted Maillard Reaction Modification of Giant Salamander Protein Hydrolysate: Structure-Taste Relationship
Jing‐jing Fu, Fan‐yu He, Hui Liu, et al.
(2023)
Closed Access
Jing‐jing Fu, Fan‐yu He, Hui Liu, et al.
(2023)
Closed Access
Structural Characteristics and Antioxidant Activity of Chinese Giant Salamander Enzymatic Hydrolysate-Glucose Conjugates Induced by Ultrasound Maillard Reaction
Jing‐jing Fu, Fan‐yu He, Yang-na Huang, et al.
(2023)
Closed Access
Jing‐jing Fu, Fan‐yu He, Yang-na Huang, et al.
(2023)
Closed Access
Structural and Sensory Characteristics of Ultrasonic Assisted Maillard Reaction Products of Giant Salamander Protein Hydrolysate
Jing‐jing Fu, Fan‐yu He, Hui Liu, et al.
(2023)
Closed Access
Jing‐jing Fu, Fan‐yu He, Hui Liu, et al.
(2023)
Closed Access
