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:
Effects of quercetin and l-ascorbic acid on heterocyclic amines and advanced glycation end products production in roasted eel and lipid-mediated inhibition mechanism analysis
Junbo Chu, Songyi Lin, Yi Yuan, et al.
Food Chemistry (2024) Vol. 441, pp. 138394-138394
Closed Access | Times Cited: 14
Junbo Chu, Songyi Lin, Yi Yuan, et al.
Food Chemistry (2024) Vol. 441, pp. 138394-138394
Closed Access | Times Cited: 14
Showing 14 citing articles:
Emerging technologies in reducing dietary advanced glycation end products in ultra‐processed foods: Formation, health risks, and innovative mitigation strategies
Shenwan Wang, Xiaoyan Zheng, Yang Yang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access | Times Cited: 2
Shenwan Wang, Xiaoyan Zheng, Yang Yang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access | Times Cited: 2
Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity
Shuo Wang, Songyi Lin, Shuang Li, et al.
Food Chemistry (2024) Vol. 450, pp. 139359-139359
Closed Access | Times Cited: 8
Shuo Wang, Songyi Lin, Shuang Li, et al.
Food Chemistry (2024) Vol. 450, pp. 139359-139359
Closed Access | Times Cited: 8
Effect of tea extracts on heterocyclic aromatic amines and advanced glycation end products in roasting Eleutheronema Tetradactylum and lipid-mediated inhibition mechanism analysis
Ruichun Wang, Songyi Lin, Junbo Chu, et al.
Food Bioscience (2024) Vol. 59, pp. 103979-103979
Closed Access | Times Cited: 5
Ruichun Wang, Songyi Lin, Junbo Chu, et al.
Food Bioscience (2024) Vol. 59, pp. 103979-103979
Closed Access | Times Cited: 5
Momordica charantia L. Extract as a Potential Inhibitor of Heterocyclic Aromatic Amine Formation in Pan-fried Meatballs
D. Gümüş, A. Macit, Bengu Guzel, et al.
Food and Bioprocess Technology (2025)
Closed Access
D. Gümüş, A. Macit, Bengu Guzel, et al.
Food and Bioprocess Technology (2025)
Closed Access
A Study on Production of Canned Minced Chicken and Pork and Formation of Heterocyclic Amines During Processing
Baskaran Stephen Inbaraj, Yu‐Wen Lai, Bing‐Huei Chen
Processes (2025) Vol. 13, Iss. 1, pp. 153-153
Open Access
Baskaran Stephen Inbaraj, Yu‐Wen Lai, Bing‐Huei Chen
Processes (2025) Vol. 13, Iss. 1, pp. 153-153
Open Access
Effects of dietary fiber on the quality of fried oysters and oil Permeation mechanism
Junbo Chu, Songyi Lin, Yuxin Xie, et al.
Food Research International (2025) Vol. 203, pp. 115898-115898
Closed Access
Junbo Chu, Songyi Lin, Yuxin Xie, et al.
Food Research International (2025) Vol. 203, pp. 115898-115898
Closed Access
Mechanistic insights into advanced glycation end products production in glucose-lysine model system involved with ascorbic acid
Zixiong Song, Ying Jing, Xiaoxiao Wei, et al.
Food Chemistry (2025) Vol. 474, pp. 143178-143178
Closed Access
Zixiong Song, Ying Jing, Xiaoxiao Wei, et al.
Food Chemistry (2025) Vol. 474, pp. 143178-143178
Closed Access
Intricate relationship among major heat-induced harmful by-products and modulating role of lipid and protein oxidation in seafood: A comprehensive review
Huaixu Wang, Baoping Shi, Zening Zhang, et al.
Food Research International (2025), pp. 116293-116293
Closed Access
Huaixu Wang, Baoping Shi, Zening Zhang, et al.
Food Research International (2025), pp. 116293-116293
Closed Access
Effect of Linoleic Acid on Oxidation of Beef Myofibrillar and Sarcoplasmic Proteins and Heterocyclic Amines Production
Yong-Liang Ma, Yajun Zhou, Xinyu Jiang, et al.
Food Bioscience (2025), pp. 106401-106401
Closed Access
Yong-Liang Ma, Yajun Zhou, Xinyu Jiang, et al.
Food Bioscience (2025), pp. 106401-106401
Closed Access
Inhibitory effect of homemade hawthorn vinegar-based marinade on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in beef tenderloins
Mehmet Emin Aydemi̇r, Serap Kılıç Altun, Kasım Takım, et al.
Meat Science (2024) Vol. 214, pp. 109535-109535
Closed Access | Times Cited: 2
Mehmet Emin Aydemi̇r, Serap Kılıç Altun, Kasım Takım, et al.
Meat Science (2024) Vol. 214, pp. 109535-109535
Closed Access | Times Cited: 2
Effects of deep, air and vacuum frying on oyster quality and protein-mediated mechanism analysis via TMT quantitative proteomics
Junbo Chu, Songyi Lin, Baoshang Fu, et al.
Food Chemistry (2024) Vol. 460, pp. 140654-140654
Closed Access | Times Cited: 2
Junbo Chu, Songyi Lin, Baoshang Fu, et al.
Food Chemistry (2024) Vol. 460, pp. 140654-140654
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
Chenxia Zhang, Chaoyi Xue, Xiaohuan Wang, et al.
LWT (2024), pp. 116943-116943
Open Access | Times Cited: 2
Mechanism of four dihydroflavones inhibiting heterocyclic amine formation in roasted pork patties―increasing the moisture
Yangyang Wang, Haolin Zhang, Lei Chen, et al.
Food Bioscience (2024), pp. 105317-105317
Closed Access | Times Cited: 1
Yangyang Wang, Haolin Zhang, Lei Chen, et al.
Food Bioscience (2024), pp. 105317-105317
Closed Access | Times Cited: 1
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
Shubham Singh Patel, Aarti Bains, Minaxi Sharma, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4045-4045
Open Access
