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:
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
Chenxia Zhang, Xiaohuan Wang, Chaoyi Xue, et al.
Food Chemistry (2024) Vol. 456, pp. 140003-140003
Closed Access | Times Cited: 6
Showing 6 citing articles:
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 different roasting time on the formation of free and bound heterocyclic aromatic amines in roasted beef
Longwei Jiang, Iftikhar Hussain Badar, Ziwen Yang, et al.
Journal of Food Composition and Analysis (2025), pp. 107488-107488
Closed Access
Longwei Jiang, Iftikhar Hussain Badar, Ziwen Yang, et al.
Journal of Food Composition and Analysis (2025), pp. 107488-107488
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
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
Inhibitory effects of cold plasma-activated water on the generation of advanced glycation end products and methylimidazoles in cookies and mechanistic evaluation using electron paramagnetic resonance
Chenxia Zhang, Jian Zhang, Tiantian Huang, et al.
Food Chemistry (2024) Vol. 461, pp. 140763-140763
Closed Access
Chenxia Zhang, Jian Zhang, Tiantian Huang, et al.
Food Chemistry (2024) Vol. 461, pp. 140763-140763
Closed 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
Shubham Singh Patel, Aarti Bains, Minaxi Sharma, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4045-4045
Open Access
