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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:

Nonenzymatic Browning Reactions: Overview
Yuliya Hrynets, Abhishek Bhattacherjee, Mirko Betti
Elsevier eBooks (2017), pp. 233-244
Closed Access | Times Cited: 10

Showing 10 citing articles:

Insights into flavor and key influencing factors of Maillard reaction products: A recent update
Shuyun Liu, Hanju Sun, Gang Ma, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 120
A Critical Comparison of the Advanced Extraction Techniques Applied to Obtain Health-Promoting Compounds from Seaweeds
Eva Quitério, Clara Grosso, Ricardo Ferraz, et al.
Marine Drugs (2022) Vol. 20, Iss. 11, pp. 677-677
Open Access | Times Cited: 117
Managing Lethal Browning and Microbial Contamination in Musa spp. Tissue Culture: Synthesis and Perspectives
Nandang Permadi, Mohamad Nurzaman, Arshad Naji Alhasnawi, et al.
Horticulturae (2023) Vol. 9, Iss. 4, pp. 453-453
Open Access | Times Cited: 24
Development and Characterization of Hybrid Burgers Made from Pork and Multi-Ingredient Plant Mixtures and Protected with Lactic Acid Bacteria
K. Dasiewicz, Iwona Szymańska, Dominika Opat, et al.
Applied Sciences (2024) Vol. 14, Iss. 14, pp. 6272-6272
Open Access | Times Cited: 5
Development of a functional food (pan bread) using amla fruit powder
Dina Alkandari, Humaira Sarfraz, Jiwan S. Sidhu
Journal of Food Science and Technology (2019) Vol. 56, Iss. 4, pp. 2287-2295
Open Access | Times Cited: 29
Effect of Methionine on the Thermal Degradation of N-(1-Deoxy-d-fructos-1-yl)-methionine Affecting Browning Formation
Shibin Deng, Heping Cui, Khizar Hayat, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 17, pp. 5167-5177
Closed Access | Times Cited: 17
Development of a low allergenic product for patients with milk allergy and assessment of its specific IgE reactivity
Duygu Yazıcı, Hande Süer Mickler, Cemre Naz Bulbuloglu, et al.
Pediatric Allergy and Immunology (2024) Vol. 35, Iss. 6
Open Access | Times Cited: 2
Evolution of nonenzymatic browning during the simulated Msalais‐production process in models of grape juice
Ruili Zhang, Meng‐Meng Zhang, Yunfeng Pu, et al.
Food Science & Nutrition (2022) Vol. 10, Iss. 7, pp. 2132-2140
Open Access | Times Cited: 4
Transcriptomic analysis of the effects of melatonin on genes potentially related to the browning of broccoli (Brassica oleracea L. var. italica Planch) hairy roots
Jie Yang, Jinyu Bao, Xu Lu, et al.
Plant Growth Regulation (2022) Vol. 98, Iss. 3, pp. 557-567
Closed Access | Times Cited: 4
Reacciones químicas de los azúcares simples empleados en la industria alimentaria
Sebastián Arias-Giraldo, Diana Marcela López-Velasco
Lámpsakos (2019), Iss. 22, pp. 123-136
Open Access | Times Cited: 5
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