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 novel strategy for inhibiting AGEs in fried fish cakes: Grape seed extract surimi slurry coating
Yanlei Gao, Haonan Shi, Qing Xiong, et al.
Food Control (2023) Vol. 154, pp. 109948-109948
Closed Access | Times Cited: 9
Yanlei Gao, Haonan Shi, Qing Xiong, et al.
Food Control (2023) Vol. 154, pp. 109948-109948
Closed Access | Times Cited: 9
Showing 9 citing articles:
Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
Yangyang Jia, Lanlan Hu, Ruifeng Liu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103521-103521
Closed Access | Times Cited: 14
Yangyang Jia, Lanlan Hu, Ruifeng Liu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103521-103521
Closed Access | Times Cited: 14
Food Hydrocolloids: Structure, Properties, and Applications
Yanlei Gao, Ru Liu, Hongshan Liang
Foods (2024) Vol. 13, Iss. 7, pp. 1077-1077
Open Access | Times Cited: 4
Yanlei Gao, Ru Liu, Hongshan Liang
Foods (2024) Vol. 13, Iss. 7, pp. 1077-1077
Open Access | Times Cited: 4
Inhibitory effect of ginger juice on the formation of advanced glycation end products in fried fish cakes
Yanlei Gao, Haonan Shi, Qing Xiong, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 2943-2951
Closed Access | Times Cited: 2
Yanlei Gao, Haonan Shi, Qing Xiong, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 2943-2951
Closed Access | Times Cited: 2
Mechanistic evaluation of carboxymethyl cellulose physicochemical and functional activity of breadcrumbs after frying
Jianguo Zhang, Ying Zhang, Wang-Wei Zhang, et al.
LWT (2024) Vol. 201, pp. 116232-116232
Open Access | Times Cited: 2
Jianguo Zhang, Ying Zhang, Wang-Wei Zhang, et al.
LWT (2024) Vol. 201, pp. 116232-116232
Open Access | Times Cited: 2
Development and Process Optimization of a Steamed Fish Paste Cake Prototype for Room Temperature Distribution
Jinhwa Lee, Sang In Kang, Sana Mansoor, et al.
Processes (2024) Vol. 12, Iss. 4, pp. 795-795
Open Access | Times Cited: 1
Jinhwa Lee, Sang In Kang, Sana Mansoor, et al.
Processes (2024) Vol. 12, Iss. 4, pp. 795-795
Open Access | Times Cited: 1
Effects of Potassium Bicarbonate on Gel, Antioxidant and Microbial Properties of Reduced-Phosphate Silver Carp Surimi Batter at Cold Storage
Jingchao Fan, Guang‐Hui Liu, Kai Wang, et al.
(2023)
Open Access | Times Cited: 2
Jingchao Fan, Guang‐Hui Liu, Kai Wang, et al.
(2023)
Open Access | Times Cited: 2
Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage
Jingchao Fan, Guang‐Hui Liu, Kai Wang, et al.
Gels (2023) Vol. 9, Iss. 10, pp. 836-836
Open Access | Times Cited: 2
Jingchao Fan, Guang‐Hui Liu, Kai Wang, et al.
Gels (2023) Vol. 9, Iss. 10, pp. 836-836
Open Access | Times Cited: 2
Critical factors associated with Maillard Reaction Products in different Meats: an integrative review
Luam de Oliveira Santos, André Ribeiro, Keli Lima, et al.
Food Control (2024) Vol. 168, pp. 110960-110960
Closed Access
Luam de Oliveira Santos, André Ribeiro, Keli Lima, et al.
Food Control (2024) Vol. 168, pp. 110960-110960
Closed Access
Excessive oil absorption and maillard reaction products in fried muscle foods: Formation mechanisms, potential health risks and mitigation strategies
Ying Li, Fangda Sun, Xiufang Xia, et al.
Food Chemistry (2024) Vol. 468, pp. 142456-142456
Closed Access
Ying Li, Fangda Sun, Xiufang Xia, et al.
Food Chemistry (2024) Vol. 468, pp. 142456-142456
Closed Access
