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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:

Dietary advanced glycation end products and their relevance for human health
K Nowotny, David Schröter, Monika Schreiner, et al.
Ageing Research Reviews (2018) Vol. 47, pp. 55-66
Open Access | Times Cited: 212

Showing 1-25 of 212 citing articles:

Advanced Glycation End-Products (AGEs): Formation, Chemistry, Classification, Receptors, and Diseases Related to AGEs
Aleksandra Twarda‐Clapa, A. Olczak, Aneta Białkowska, et al.
Cells (2022) Vol. 11, Iss. 8, pp. 1312-1312
Open Access | Times Cited: 374
Advanced glycation end products (AGEs) and other adducts in aging-related diseases and alcohol-mediated tissue injury
Wiramon Rungratanawanich, Ying Qu, Xin Wang, et al.
Experimental & Molecular Medicine (2021) Vol. 53, Iss. 2, pp. 168-188
Open Access | Times Cited: 244
Protein Oxidation in Muscle Foods: A Comprehensive Review
Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata, et al.
Antioxidants (2021) Vol. 11, Iss. 1, pp. 60-60
Open Access | Times Cited: 217
Dietary Advanced Glycation End Products: Digestion, Metabolism and Modulation of Gut Microbial Ecology
Matthew Snelson, Melinda T. Coughlan
Nutrients (2019) Vol. 11, Iss. 2, pp. 215-215
Open Access | Times Cited: 189
Advanced Glycation End Products (AGEs) May Be a Striking Link Between Modern Diet and Health
Vidhu Gill, Vijay Kumar, Kritanjali Singh, et al.
Biomolecules (2019) Vol. 9, Iss. 12, pp. 888-888
Open Access | Times Cited: 177
The Role of Dietary Advanced Glycation End Products in Metabolic Dysfunction
Domenico Sergi, Hakim Boulestin, Fiona Campbell, et al.
Molecular Nutrition & Food Research (2020) Vol. 65, Iss. 1
Open Access | Times Cited: 142
A Role for Advanced Glycation End Products in Molecular Ageing
Katarzyna Zgutka, Marta Tkacz, Patrycja Tomasiak, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 12, pp. 9881-9881
Open Access | Times Cited: 58
Application of in silico approaches for the generation of milk protein-derived bioactive peptides
Richard J. Fitzgerald, María Cermeño, Mohammadreza Khalesi, et al.
Journal of Functional Foods (2019) Vol. 64, pp. 103636-103636
Open Access | Times Cited: 122
Comparison of Free and Bound Advanced Glycation End Products in Food: A Review on the Possible Influence on Human Health
Di Zhao, Bulei Sheng, Yi Wu, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 51, pp. 14007-14018
Closed Access | Times Cited: 84
Potential of grape byproducts as functional ingredients in baked goods and pasta
Mădălina Ungureanu‐Iuga, Silvia Mironeasa
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2473-2505
Open Access | Times Cited: 80
Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies
Mingyu Li, Mingyue Shen, Jingnan Lu, et al.
Food Research International (2021) Vol. 151, pp. 110839-110839
Closed Access | Times Cited: 73
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
Dietary advanced glycation endproducts (AGEs) increase their concentration in plasma and tissues, result in inflammation and modulate gut microbial composition in mice; evidence for reversibility
Katja C.W. van Dongen, Armand M.A. Linkens, Suzan Wetzels, et al.
Food Research International (2021) Vol. 147, pp. 110547-110547
Open Access | Times Cited: 65
Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects
Nana Zhang, Qian Zhou, Daming Fan, et al.
Trends in Food Science & Technology (2021) Vol. 111, pp. 706-715
Closed Access | Times Cited: 60
Advanced glycation end products (AGEs) and its receptor, RAGE, modulate age-dependent COVID-19 morbidity and mortality. A review and hypothesis
Durai Sellegounder, Parisa Zafari, Misagh Rajabinejad, et al.
International Immunopharmacology (2021) Vol. 98, pp. 107806-107806
Open Access | Times Cited: 56
Sustainable plant-based ingredients as wheat flour substitutes in bread making
Yaqin Wang, Ching Jian
npj Science of Food (2022) Vol. 6, Iss. 1
Open Access | Times Cited: 55
The role of endogenous versus exogenous sources in the exposome of putative genotoxins and consequences for risk assessment
Ivonne M.C.M. Rietjens, Arand Michael, Hermann M. Bolt, et al.
Archives of Toxicology (2022) Vol. 96, Iss. 5, pp. 1297-1352
Open Access | Times Cited: 43
Accumulation of Advanced Glycation End-Products in the Body and Dietary Habits
Agnieszka Zawada, Alicja Machowiak, Anna Maria Rychter, et al.
Nutrients (2022) Vol. 14, Iss. 19, pp. 3982-3982
Open Access | Times Cited: 43
Differences in kinetics and dynamics of endogenous versus exogenous advanced glycation end products (AGEs) and their precursors
Katja C.W. van Dongen, Leonie Kappetein, Ignacio Miro Estruch, et al.
Food and Chemical Toxicology (2022) Vol. 164, pp. 112987-112987
Open Access | Times Cited: 40
The Effects of Dietary Advanced Glycation End-Products on Neurocognitive and Mental Disorders
Nathan M. D’Cunha, Domenico Sergi, Melissa M. Lane, et al.
Nutrients (2022) Vol. 14, Iss. 12, pp. 2421-2421
Open Access | Times Cited: 40
Inhibitory effects of polyphenols from black chokeberry on advanced glycation end-products (AGEs) formation
Wanbin Zhao, Pengju Cai, Nan Zhang, et al.
Food Chemistry (2022) Vol. 392, pp. 133295-133295
Closed Access | Times Cited: 39
Effect of advanced glycation end-products in a wide range of medical problems including COVID-19
Agnieszka Bronowicka-Szydełko, Kinga Gostomska‐Pampuch, Aleksandra Kuzan, et al.
Advances in Medical Sciences (2024) Vol. 69, Iss. 1, pp. 36-50
Open Access | Times Cited: 10
Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices
Ke Xiong, Mengmeng Li, Yiqiang Chen, et al.
Journal of Food Protection (2024) Vol. 87, Iss. 9, pp. 100338-100338
Open Access | Times Cited: 10
Composite dietary antioxidant index and sleep health: a new insight from cross-sectional study
Bingquan Xiong, Jiaxin Wang, Rui He, et al.
BMC Public Health (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 9
The Potential Role of Advanced Glycation End Products in the Development of Kidney Disease
Yibin Ma, Xinyu Wang, Shan Lin, et al.
Nutrients (2025) Vol. 17, Iss. 5, pp. 758-758
Open Access | Times Cited: 1
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