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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 (dAGEs): An insight between modern diet and health
Zhaoqing Tian, Shasha Chen, Yiheng Shi, et al.
Food Chemistry (2023) Vol. 415, pp. 135735-135735
Closed Access | Times Cited: 45

Showing 1-25 of 45 citing articles:

Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation
Boshan Shi, Xue Guo, Hongyan Liu, et al.
Food Chemistry (2023) Vol. 438, pp. 137994-137994
Closed Access | Times Cited: 33
RAGE Inhibitors in Neurodegenerative Diseases
V. Prakash Reddy, Puspa Aryal, Pallavi Soni
Biomedicines (2023) Vol. 11, Iss. 4, pp. 1131-1131
Open Access | Times Cited: 31
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
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
Simultaneous mitigation of heterocyclic aromatic amines and advanced glycation end products in roasted beef patties by plasma-activated water: Effects and mechanisms
Chenxia Zhang, Xiaohuan Wang, Chaoyi Xue, et al.
Food Chemistry (2024) Vol. 456, pp. 140003-140003
Closed Access | Times Cited: 6
Formation of advanced glycation end products of chicken breast meat induced by freeze–thaw cycles and subsequent cooking
Xue Bai, Ying Li, Weiwei Liang, et al.
International Journal of Biological Macromolecules (2023) Vol. 244, pp. 125387-125387
Closed Access | Times Cited: 14
Elucidating the structure of melanoidins derived from biscuits: A preliminary study
Mariela Patrignani, Lucía del Sol González Forte, José Ángel Rufián‐Henares, et al.
Food Chemistry (2023) Vol. 419, pp. 136082-136082
Closed Access | Times Cited: 11
Maternal AGE Precursors During Lactation Alters Offspring Glycemic Homeostasis Early in Life
Lucas Paulo Jacinto Saavedra, Flávio Andrade Francisco, Scarlett Rodrigues Raposo, et al.
Biology (2025) Vol. 14, Iss. 2, pp. 160-160
Open Access
Effects of Diaphragma Juglandis Fructus polysaccharide against advanced glycation end-products: Structural characterization and underlying anti-glycation mechanism
Mengge Ma, Yuanrong Zhan, Lixiang Zheng, et al.
Food Research International (2025) Vol. 204, pp. 115880-115880
Closed Access
Effects of refrigeration-induced protein oxidation of rice and wheat steamed bread on the human gut microbiota in an in vitro fermentation model
Qiong Wu, Xiaojie Cui, Yuhui Yang, et al.
LWT (2025), pp. 117657-117657
Open Access
Advanced glycation end products and human diseases
Hamad Abu Zahra
Journal of Biological Research - Bollettino della Società Italiana di Biologia Sperimentale (2025)
Open Access
Investigating Roasting Conditions to Explore AGEs Formation in Chicken Breast: A Dynamic Model Approach
Yingshuang Lu, Yu Jiang, Mengyu Sun, et al.
Food Control (2025), pp. 111315-111315
Closed Access
Uncovering the possible link between dietary advanced glycation end products and mortality risk: A systematic review and meta-analysis
Hamid Ahmadirad, Hossein Farhadnejad, Mostafa Norouzzadeh, et al.
Cancer Epidemiology (2025) Vol. 96, pp. 102807-102807
Closed Access
Are Carotenoids Like Lutein and Zeaxanthin an Antiglycation Agents? The Potential Cardiometabolic Health Effects and Antiglycation Mechanisms of Action: A Comprehensive Review
Buse Bayram, Gülhan Samur
Food Reviews International (2025), pp. 1-26
Closed Access
Correlation between antioxidant capacity and advanced glycation endproducts inhibition in enzyme-treated polysaccharides from Sargassum fusiforme
Young Sung Jung, Chi Heung Cho, Mingyeong Kim, et al.
Food Science and Biotechnology (2025)
Closed Access
Inhibitory effects and mechanisms of phenolic compounds in rapeseed oil on advanced glycation end product formation in chemical and cellular models in vitro
Huihui Liu, Ruiying Zhang, Wen Wang, et al.
Food Chemistry (2024) Vol. 447, pp. 139056-139056
Closed Access | Times Cited: 3
The contribution of dietary advanced glycation end‐products and genetic risk in the development of inflammatory bowel disease: a prospective cohort study
Fangyuan Jiang, Wenjing Yang, Yushu Cao, et al.
Alimentary Pharmacology & Therapeutics (2024) Vol. 60, Iss. 8, pp. 1075-1086
Open Access | Times Cited: 2
Comprehensive research on the properties of advanced glycation end products in food and biological samples and their harmful role in inducing metabolic diseases
Min Ji Gu, Yu Ra Lee, Donghwan Kim, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Open Access | Times Cited: 2
Effect of dietary intake of advanced glycation end products on biomarkers of type 2 diabetes: a systematic review and meta-analysis
Xiaoxue Lu, Rongrong Ma, Jinling Zhan, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-10
Closed Access | Times Cited: 2
Plasma-activated water pretreatment as a promising technique to reduce the formation of heterocyclic aromatic amines and advanced glycation end products in roasted fish patties
Chenxia Zhang, Chaoyi Xue, Xiaohuan Wang, et al.
LWT (2024), pp. 116943-116943
Open Access | Times Cited: 2
The impact of AGEs on human health and the development of their inhibitors based on natural compounds
Morteza Sadeghi, Mehran Miroliaei, Alireza Kamyabiamineh, et al.
Arabian Journal of Chemistry (2023) Vol. 16, Iss. 10, pp. 105143-105143
Open Access | Times Cited: 5
Hippophae rhamnoides L. leaf extracts alleviate diabetic nephropathy via attenuation of advanced glycation end product-induced oxidative stress in db/db mice
Min Ji Gu, Hee-Weon Lee, Guijae Yoo, et al.
Food & Function (2023) Vol. 14, Iss. 18, pp. 8396-8408
Closed Access | Times Cited: 5
Comparison of Eating Habits, Body Composition and Densitometric Parameters between Subjects with Normal Cognitive Function and Mild Cognitive Impairment: An Observational Study
Małgorzata Jamka, Maria Chrobot, Natalia Jaworska, et al.
Nutrients (2024) Vol. 16, Iss. 5, pp. 644-644
Open Access | Times Cited: 1
Liquid Chromatography with Tandem Mass Spectrometry Analysis of Carboxymethyl Lysine in Indonesian Foods
Patricia Budihartanti Liman, Mulyana Mulyana, Yenny Yenny, et al.
Molecules (2024) Vol. 29, Iss. 6, pp. 1304-1304
Open Access | Times Cited: 1
Berry anthocyanins prevent α‐dicarbonyls and advanced glycation end product formation in phosphate‐buffered saline‐based model systems, cookie and ground pork
Yu‐Wen Hsiao, Shih‐Min Hsia, Min‐Hsiung Pan, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3745-3758
Closed Access | Times Cited: 1
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