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:
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
Showing 7 citing articles:
Formation and functional improvement of α-casein, β-lactoglobulin, and hyaluronic acid conjugates via the Maillard reaction: Comparison with different mass ratios
Ling Li, Yanxin Huang, Qianqian Ding, et al.
Food Chemistry (2025) Vol. 475, pp. 143322-143322
Closed Access | Times Cited: 1
Ling Li, Yanxin Huang, Qianqian Ding, et al.
Food Chemistry (2025) Vol. 475, pp. 143322-143322
Closed Access | Times Cited: 1
Low frequency ultrasound enhanced the antioxidant activity and isoflavones accumulation of soybean sprouts by inducing oxidant stress
Zhangning Qiao, Yanling Shi, Juanjuan Yi, et al.
Food Bioscience (2024) Vol. 60, pp. 104360-104360
Closed Access | Times Cited: 6
Zhangning Qiao, Yanling Shi, Juanjuan Yi, et al.
Food Bioscience (2024) Vol. 60, pp. 104360-104360
Closed Access | Times Cited: 6
Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates
Zhengsen Long, Xiangzhou Yi, Xia Gao, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 560-560
Open Access
Zhengsen Long, Xiangzhou Yi, Xia Gao, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 560-560
Open Access
Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates
Zilong Zhao, Wenduo Wang, Jin Chen, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107113-107113
Open Access | Times Cited: 3
Zilong Zhao, Wenduo Wang, Jin Chen, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107113-107113
Open Access | Times Cited: 3
Cultured Chinese Giant Salamander Skin and Skin Secretions as a Source of Bioactive Peptides for Food and Medicine
Jinghua Wang, Yuchen Liu, Hongfei Guo, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 109-125
Open Access
Jinghua Wang, Yuchen Liu, Hongfei Guo, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 109-125
Open Access
Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction
Naiwen Xing, Shouchu Tang, Xuejiao Wang, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3847-3847
Open Access
Naiwen Xing, Shouchu Tang, Xuejiao Wang, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3847-3847
Open Access
