Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Precursors and formation pathways of furfural in sugarcane juice during thermal treatment
Huimei Huang, Jiebo Chen, Mingfeng Zheng, et al.
Food Chemistry (2022) Vol. 402, pp. 134318-134318
Closed Access | Times Cited: 18

Showing 18 citing articles:

Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources
Yishun Yao, Meigui Huang, Xiaomin Wang, et al.
Food Chemistry (2024) Vol. 459, pp. 140335-140335
Closed Access | Times Cited: 5
Understanding the health implications of furan and its derivatives in thermally processed foods: occurrence, toxicology, and mixture analysis
Denghui Meng, Fan Zhang, Jia Wang, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101151-101151
Closed Access | Times Cited: 4
Characterization and assessment of free amino acids in different varieties of sugarcane
Lu Wang, Limei Xiao, Shoujing Zheng, et al.
Industrial Crops and Products (2024) Vol. 212, pp. 118306-118306
Closed Access | Times Cited: 3
Characterizing and decoding the key odor-active compounds in fresh, pasteurized, and high pressure processing sea buckthorn (Hippophae rhamnoides L.) juice
Xiao Jia, Jingnan Ren, Zhifeng Zhang, et al.
Talanta (2024) Vol. 278, pp. 126416-126416
Closed Access | Times Cited: 2
Unveiling the cocoa-carob flavour gap in dark chocolates via instrumental and descriptive sensory analyses
Manfred Choo-Yong Ku, Shao‐Quan Liu
Food Research International (2024) Vol. 195, pp. 114992-114992
Closed Access | Times Cited: 2
Influence of reducing sugars and protein‐to‐sugar ratios on volatile profile, pH, and browning intensity of Maillard‐reacted nutritional yeast hydrolysate
Alicia Hui Ping Theng, Raffael Osen, Jie Hong Chiang
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6325-6339
Closed Access | Times Cited: 1
Investigation of the formation of furfural compounds in apple products treated with pasteurization and high pressure processing
Qingchao Gao, Yingxin Wang, Yahui Li, et al.
Food Research International (2024) Vol. 190, pp. 114546-114546
Open Access | Times Cited: 1
Extraction of fermentable sugars and phenolic compounds from Colombian cashew (Anacardium occidentale) nut shells using subcritical water technology: response surface methodology and chemical profiling.
Luis J. Cruz, Jader Rodríguez Cortina, Fabrice Vaillant, et al.
Chemical Engineering Journal Advances (2024) Vol. 20, pp. 100661-100661
Open Access | Times Cited: 1
Study on the non‐enzymatic browning of lotus rhizome juice during sterilization mediated by 1,2‐dicarboxyl and heterocyclic compounds
Xianxian Sun, Jie Li, Shoulei Yan
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 1, pp. 362-372
Open Access | Times Cited: 3
Role of catechin on furfural inhibition in sugarcane juice during thermal treatment: Adducts and mechanism
Shoujing Zheng, Huimei Huang, Cheng Guan, et al.
Food Control (2024) Vol. 160, pp. 110364-110364
Closed Access
Microwave Replacing Traditional Concentrating Process To Promote the Synthesis of Mumefural in Prunus Mume Extract
Miao Teng, Shan Qin, Xiao Hong Chen, et al.
(2024)
Closed Access
Acrylamide, hydroxymethylfurfural and furfural in ready-to-eat foods consumed by child population: Presence, risk assessment and future perspectives
Verônica Simões de Borba, Sergiane Souza Caldas, Larine Kupski, et al.
Food Chemistry (2024) Vol. 457, pp. 140086-140086
Closed Access
Anti‐oxidant activity of 1‐(1H‐imidazo[4,5‐c]pyridin‐4‐yl)ethenone, a Maillard reaction product derived from fructose and histidine
Kangyu Zhao, Xin Long, Junle Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 15, pp. 9548-9558
Closed Access
In ovo sexing of chickens: Evaluating volatile organic compounds analysis techniques and daily prediction performance from the onset of incubation
Matthias Corion, Miguel Portillo‐Estrada, Simão Santos, et al.
Biosystems Engineering (2024) Vol. 247, pp. 109-118
Closed Access
Identification and Biotransformation of Volatile Markers During the Early Stage of Zygosaccharomyces rouxii and Zygosaccharomyces mellis Contamination in Acacia Honey
Yuanyuan Huang, Jing Jin, Wei Cao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 42, pp. 23422-23437
Closed Access
Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics
Yishun Yao, Meigui Huang, Qiuhong Liao, et al.
Food Chemistry (2024) Vol. 464, pp. 141629-141629
Closed Access
Microwave replacing traditional concentrating process to promote the synthesis of mumefural in Prunus mume extract
Miao Teng, Shan Qin, Xiao Hong Chen, et al.
Food Research International (2024) Vol. 199, pp. 115370-115370
Closed Access
Impacts of starch breakdown during germination and stewing on aroma formation in crystal malts.
Andrew Foulkes, Irina Bolat, Chris Dodds, et al.
Journal of the Institute of Brewing (2024) Vol. 130, Iss. 4, pp. 221-237
Open Access
Page 1

Scroll to top