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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:

Formation mechanisms, detection methods and mitigation strategies of acrylamide, polycyclic aromatic hydrocarbons and heterocyclic amines in food products
Pei-Tjun Edna Hee, Zijian Liang, Pangzhen Zhang, et al.
Food Control (2023) Vol. 158, pp. 110236-110236
Open Access | Times Cited: 20

Showing 20 citing articles:

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
Cracking the code of acrylamide and Nε-(carboxymethyl)lysine: Fish oil use and predictive strategies in potato chips during thermal processing
Xiaoran Song, Jian Yu, Xiaomei Yu, et al.
Food Chemistry (2025) Vol. 473, pp. 143034-143034
Closed Access
Unveiling the Dark Side of Flavonoid: Rutin Provokes Hepatotoxicity in Low-Dose 2-Amino-3-methylimidazo [4,5-f] Quinoline-Exposed Mice via Regulating Gut Microbiota and Liver Metabolism
Hongting Deng, Yanan Zhao, Yuanju He, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Polycyclic Aromatic Hydrocarbons’ Impact on Crops and Occurrence, Sources, and Detection Methods in Food: A Review
Tengfei Liu, Li Zhang, Leiqing Pan, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 1977-1977
Open Access | Times Cited: 4
The burden of disease due to dietary exposure to acrylamide in Italy: A risk assessment-based approach
Octavian Augustin Mihalache, Chiara Dall’Asta
Food and Chemical Toxicology (2024) Vol. 188, pp. 114699-114699
Open Access | Times Cited: 3
A practical and eco-friendly method for the determination of polycyclic aromatic hydrocarbons in açaí-based food products by vacuum-assisted sorbent extraction coupled to gas chromatography-mass spectrometry
Luís Eduardo Silva Nascimento, Bhawana Thapa, Wellington da Silva Oliveira, et al.
Journal of Chromatography A (2024) Vol. 1730, pp. 465104-465104
Closed Access | Times Cited: 1
Epicatechin-Promoted Formation of Acrylamide from 3-Aminopropionamide Via Postoxidative Reaction of B-Ring
Yajing Qi, Jiahao Cheng, Wangmin Ding, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 27, pp. 15301-15310
Closed Access | Times Cited: 1
Removal and mechanism investigation of polycyclic aromatic hydrocarbons in coconut oils by ionic liquids
Gege Zhao, Haoyu Xu, Zhang Hai, et al.
Journal of the American Oil Chemists Society (2024)
Closed Access | Times Cited: 1
Acrylamide in food products and the role of electrochemical biosensors in its detection: a comprehensive review
Alexandra Virginia Bounegru, Iulian Bounegru
Analytical Methods (2024) Vol. 16, Iss. 18, pp. 2824-2839
Closed Access
Reliability of a short diet and vitamin supplement questionnaire for retrospective collection of maternal nutrient intake
Rebecca J. Schmidt, Amanda J. Goodrich, Lauren Granillo, et al.
Global Epidemiology (2024) Vol. 8, pp. 100150-100150
Open Access
Formation of MeIQx and PhIP in model matrices from amino acids, carbohydrates, and creatine
D.A. Utyanov, А. В. Куликовский, Д. В. Хвостов, et al.
Food systems (2024) Vol. 7, Iss. 2, pp. 206-212
Open Access
Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds
M.J. Beriain, Inmaculada Gómez, Susana García, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2443-2443
Open Access
Facile synthesis of magnetic ionic covalent organic framework and dispersive magnetic solid phase extraction of aromatic amino acid oxidation products in thermally processed foods
Yujie Yang, Wenrui Li, Di Wu, et al.
Food Chemistry (2024) Vol. 462, pp. 140936-140936
Closed Access
Polycyclic Aromatic Hydrocarbon Contamination in Yogurt: Levels, Compositions, and Risks
Yuxing Ge, Shimin Wu, Jianqiang Lan
ACS Food Science & Technology (2024)
Closed Access
Insights into the Formation of Chlorinated Polycyclic Aromatic Hydrocarbons Related to Chlorine in Salt-Tolerant Rice: Profiles in Market Samples, Effects of Saline Cultivation, and Household Cooking
Wei Li, Shimin Wu, Weimin Zhang
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 44, pp. 24833-24846
Closed Access
Sex-Stratified Mendelian Randomization Study on the Associations Between Dietary Habits and Colorectal Cancer Risk
Qilu Huang
Research Square (Research Square) (2024)
Open Access
Prediction acrylamide contents in fried dough twist based on the application of artificial neural network
Xinyu Wu, Haiyang Yan, Yue Cao, et al.
Food Chemistry X (2024) Vol. 24, pp. 102007-102007
Open Access
Acrylamide: An approach to its knowledge and importance for roasted coffee
Lina Fernanda Bonilla, Angélica Sandoval‐Aldana, Luis Daniel Daza
Food Chemistry (2024) Vol. 466, pp. 142247-142247
Open Access
Ninety-Day Subchronic Toxicology of Individual and Combined Toxicants from the Thermal Processing of Lipid-Rich Foods
C. Wang, Hanshu Zhu, Miao Zhang, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
Bread-Making Quality and Reduction of Acrylamide Content Using Weissella confusa Strain V20 from Desert Plant Stipagrostis pungens as Sourdough Additive
Imène Fhoula, Islem Dammak, Insaf Nachi, et al.
Fermentation (2024) Vol. 10, Iss. 12, pp. 647-647
Open Access
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