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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:

Methylglyoxal-hydroimidazolones (MG-Hs) instead of Nɛ-(carboxymethyl)-l-lysine (CML) is the major advanced glycation end-product during drying process in black tea
Wei Zhang, Beibei Zhang, Ye Yang, et al.
Food Chemistry (2020) Vol. 333, pp. 127499-127499
Closed Access | Times Cited: 19

Showing 19 citing articles:

Glyoxal in Foods: Formation, Metabolism, Health Hazards, and Its Control Strategies
Mianzhang Zhang, Caihuan Huang, Juanying Ou, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 5, pp. 2434-2450
Closed Access | Times Cited: 17
Dynamic changes in flavonoids content during congou black tea processing
Fei Liu, Yun Wang, Harold Corke, et al.
LWT (2022) Vol. 170, pp. 114073-114073
Closed Access | Times Cited: 38
Advanced Glycation End Products: A Comprehensive Review of Their Detection and Occurrence in Food
Lixian Li, Yingjun Zhuang, Xiuzhi Zou, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2103-2103
Open Access | Times Cited: 28
Data fusion strategy for rapid prediction of moisture content during drying of black tea based on micro-NIR spectroscopy and machine vision
Xufeng Sheng, Jiezhong Zan, Yongwen Jiang, et al.
Optik (2023) Vol. 276, pp. 170645-170645
Closed Access | Times Cited: 22
Monitoring the dynamic change of catechins in black tea drying by using near-infrared spectroscopy and chemometrics
Li Li, Xufeng Sheng, Jiezhong Zan, et al.
Journal of Food Composition and Analysis (2023) Vol. 119, pp. 105266-105266
Closed Access | Times Cited: 22
Formation of AGEs in fish cakes during air frying and other traditional heating methods
Ruike Qin, Runlin Wu, Haonan Shi, et al.
Food Chemistry (2022) Vol. 391, pp. 133213-133213
Closed Access | Times Cited: 29
Exploring the role of Maillard reaction and lipid oxidation in the advanced glycation end products of batter-coated meat products during frying
Yanxia Liu, Chun Liu, Huang Xiao-shu, et al.
Food Research International (2023) Vol. 178, pp. 113901-113901
Closed Access | Times Cited: 19
Thermochemical reactions in tea drying shape the flavor of tea: A review
Huajie Wang, Lin Chen, Anan Xu, et al.
Food Research International (2024) Vol. 197, pp. 115188-115188
Closed Access | Times Cited: 7
Anti-Glucotoxicity Effect of Phytoconstituents via Inhibiting MGO-AGEs Formation and Breaking MGO-AGEs
Neera Yadav, Jyoti Dnyaneshwar Palkhede, Sun Yeou Kim
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 8, pp. 7672-7672
Open Access | Times Cited: 16
Quantitation of α-Dicarbonyls, Lysine- and Arginine-Derived Advanced Glycation End Products, in Commercial Canned Meat and Seafood Products
You-Yu Lin, Shih-Fang Huang, Kai‐Wei Liao, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 17, pp. 6727-6737
Open Access | Times Cited: 14
Maillard reaction inducing amino acids degradation can adjust the flavour characteristic of black tea
Li Li, Jiezhong Zan, Wenxue Chen, et al.
Food Research International (2025) Vol. 201, pp. 115685-115685
Closed Access
Molecular and Biochemical Characterization of Jasmonic Acid Carboxyl Methyltransferase Involved in Aroma Compound Production of Methyl Jasmonate during Black Tea Processing
Jing Zhang, Huiyan Jia, Biying Zhu, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 10, pp. 3154-3164
Closed Access | Times Cited: 23
Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea
Bernard Ntezimana, Yu‐Chuan Li, Chang He, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2627-2627
Open Access | Times Cited: 22
Comprehensive analysis of advanced glycation end-products in commonly consumed foods: presenting a database for dietary AGEs and associated exposure assessment
Qiaozhi Zhang, Huatao Li, Ruixing Zheng, et al.
Deleted Journal (2023) Vol. 13, Iss. 4, pp. 1917-1928
Open Access | Times Cited: 8
Advanced glycation end products (AGEs) impair the intestinal epithelial barrier via STAT3 activation mediated by macrophages
Qiang Xin, Liang Shumin, Yinchuan Lv, et al.
Food and Chemical Toxicology (2024) Vol. 192, pp. 114966-114966
Closed Access | Times Cited: 1
Contents of ɑ-dicarbonyl compounds in commercial black tea and affected by the processing
Hongkai Zhu, Li Niu, Li Zhu, et al.
Food Research International (2023) Vol. 178, pp. 113876-113876
Closed Access | Times Cited: 3
Elucidating the Antiglycation Effect of Creatine on Methylglyoxal-Induced Carbonyl Stress In Vitro
Shin Koike, Haruka Mitsuhashi, Atsushi Kishida, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 20, pp. 10880-10880
Open Access
Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition
Shubham Singh Patel, Aarti Bains, Minaxi Sharma, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4045-4045
Open Access
Effect of combined UV‐thermosonication and Ecklonia cava extract on advanced glycation end‐products in soymilk
Jong Jin Park, Ibukunoluwa Fola Olawuyi, Won Young Lee
Journal of Food Process Engineering (2022) Vol. 46, Iss. 1
Closed Access | Times Cited: 1
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