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:
A new cyanine from oxidative coupling of chlorogenic acid with tryptophan: Assessment of the potential as red dye for food coloring
Federica Moccia, María Ángeles Martin, Sonia Ramos, et al.
Food Chemistry (2021) Vol. 348, pp. 129152-129152
Open Access | Times Cited: 13
Federica Moccia, María Ángeles Martin, Sonia Ramos, et al.
Food Chemistry (2021) Vol. 348, pp. 129152-129152
Open Access | Times Cited: 13
Showing 13 citing articles:
The Biological Activity Mechanism of Chlorogenic Acid and Its Applications in Food Industry: A Review
Liang Wang, Xiaoqi Pan, Lishi Jiang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 235
Liang Wang, Xiaoqi Pan, Lishi Jiang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 235
Protein–Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications
Mohammad Tarahi, Maryam Gharagozlou, Mehrdad Niakousari, et al.
Antioxidants (2024) Vol. 13, Iss. 7, pp. 777-777
Open Access | Times Cited: 7
Mohammad Tarahi, Maryam Gharagozlou, Mehrdad Niakousari, et al.
Antioxidants (2024) Vol. 13, Iss. 7, pp. 777-777
Open Access | Times Cited: 7
Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities
Helena Kieserling, Wouter J.C. de Bruijn, Julia K. Keppler, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Open Access | Times Cited: 7
Helena Kieserling, Wouter J.C. de Bruijn, Julia K. Keppler, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Open Access | Times Cited: 7
Efficient Production of Chlorogenic Acid in Escherichia coli Via Modular Pathway and Cofactor Engineering
Lian Wang, Huijing Wang, Jianbin Chen, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 41, pp. 15204-15212
Closed Access | Times Cited: 12
Lian Wang, Huijing Wang, Jianbin Chen, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 41, pp. 15204-15212
Closed Access | Times Cited: 12
De Novo Biosynthesis of Chlorogenic Acid in Yarrowia lipolytica through Cis-Acting Element Optimization and NADPH Regeneration Engineering
Wenjing He, Mengsu Liu, Mingyu Yue, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Wenjing He, Mengsu Liu, Mingyu Yue, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Advances in Production of Hydroxycinnamoyl-Quinic Acids: From Natural Sources to Biotechnology
Egle Valanciene, Naglis Malys
Antioxidants (2022) Vol. 11, Iss. 12, pp. 2427-2427
Open Access | Times Cited: 11
Egle Valanciene, Naglis Malys
Antioxidants (2022) Vol. 11, Iss. 12, pp. 2427-2427
Open Access | Times Cited: 11
Generation and structure elucidation of a red colorant formed by oxidative coupling of chlorogenic acid and tryptophan
Ardemia Santarcangelo, Fabian Weber, Stefan Kehraus, et al.
Food Chemistry (2023) Vol. 425, pp. 136473-136473
Closed Access | Times Cited: 6
Ardemia Santarcangelo, Fabian Weber, Stefan Kehraus, et al.
Food Chemistry (2023) Vol. 425, pp. 136473-136473
Closed Access | Times Cited: 6
Improved Generation, Physicochemical Characteristics, and Food Application Studies of a Red Colorant Obtained from Oxidative Coupling of Chlorogenic Acid and Tryptophan
Ardemia Santarcangelo, Nadine Schulze-Kaysers, Andreas Schieber
Foods (2024) Vol. 13, Iss. 5, pp. 686-686
Open Access | Times Cited: 1
Ardemia Santarcangelo, Nadine Schulze-Kaysers, Andreas Schieber
Foods (2024) Vol. 13, Iss. 5, pp. 686-686
Open Access | Times Cited: 1
A Hierarchical Porous Cellulose Sponge Modified with Chlorogenic Acid as a Antibacterial Material for Water Disinfection
En-Jiang Liu, Jia-Xing Huang, Run-Ze Hu, et al.
Sustainability (2022) Vol. 15, Iss. 1, pp. 773-773
Open Access | Times Cited: 3
En-Jiang Liu, Jia-Xing Huang, Run-Ze Hu, et al.
Sustainability (2022) Vol. 15, Iss. 1, pp. 773-773
Open Access | Times Cited: 3
Optimization of the Reaction between 5-O-Caffeoylquinic Acid (5-CQA) and Tryptophan—Isolation of the Product and Its Evaluation as a Food Dye
Patroklos Vareltzis, Panagiota Karatsioli, Ioannis Kazakos, et al.
Separations (2024) Vol. 11, Iss. 2, pp. 60-60
Open Access
Patroklos Vareltzis, Panagiota Karatsioli, Ioannis Kazakos, et al.
Separations (2024) Vol. 11, Iss. 2, pp. 60-60
Open Access
Anti-inflammatory effect of black rice in Aggregatibacter actinomycetemcomitans stimulated macrophages via inhibition of NF-κB pathway
Indian Journal of Experimental Biology (2024) Vol. 62, Iss. 04
Open Access
Indian Journal of Experimental Biology (2024) Vol. 62, Iss. 04
Open Access
A specific purple–blue color reaction between tryptophan and tyrosine in concentrated acidic medium
Rui Wang, Jie Huang, Yubing Dong, et al.
Journal of Molecular Liquids (2023) Vol. 390, pp. 123204-123204
Closed Access | Times Cited: 1
Rui Wang, Jie Huang, Yubing Dong, et al.
Journal of Molecular Liquids (2023) Vol. 390, pp. 123204-123204
Closed Access | Times Cited: 1
Verwertung von Nebenströmen als Beitrag zu nachhaltiger Lebensmittelproduktion: Auf dem Weg vom Reststoff zum natürlichen Zusatzstoff
Andreas Schieber
Lebensmittelchemie (2023) Vol. 77, Iss. S3
Closed Access
Andreas Schieber
Lebensmittelchemie (2023) Vol. 77, Iss. S3
Closed Access
