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:
Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation
Xinyu Liu, Dandan Chen, Zihan Yang, et al.
Food Research International (2022) Vol. 156, pp. 111297-111297
Closed Access | Times Cited: 22
Xinyu Liu, Dandan Chen, Zihan Yang, et al.
Food Research International (2022) Vol. 156, pp. 111297-111297
Closed Access | Times Cited: 22
Showing 22 citing articles:
Stability and preservation of phenolic compounds and related antioxidant capacity from agro-food matrix: Effect of pH and atmosphere
P Pasquet, Diane Julien-David, Minjie Zhao, et al.
Food Bioscience (2024) Vol. 57, pp. 103586-103586
Open Access | Times Cited: 24
P Pasquet, Diane Julien-David, Minjie Zhao, et al.
Food Bioscience (2024) Vol. 57, pp. 103586-103586
Open Access | Times Cited: 24
From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications
Yaqian Geng, Xinyu Liu, Yiran Yu, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3254-3291
Closed Access | Times Cited: 28
Yaqian Geng, Xinyu Liu, Yiran Yu, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3254-3291
Closed Access | Times Cited: 28
Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning
Andrew Tilley, Mark P. McHenry, Julia Anwar McHenry, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100623-100623
Open Access | Times Cited: 26
Andrew Tilley, Mark P. McHenry, Julia Anwar McHenry, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100623-100623
Open Access | Times Cited: 26
Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review
Xu Zhao, Chang‐Qing Duan, Siyu Li, et al.
Food Chemistry (2023) Vol. 425, pp. 136420-136420
Closed Access | Times Cited: 22
Xu Zhao, Chang‐Qing Duan, Siyu Li, et al.
Food Chemistry (2023) Vol. 425, pp. 136420-136420
Closed Access | Times Cited: 22
Covalent conjugate of pea protein induced by cyanidin-3-O-glucoside quinone: The structural formation and functional properties
Kaixin Li, Xin Yuan, Jiajia Zhao, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110047-110047
Closed Access | Times Cited: 5
Kaixin Li, Xin Yuan, Jiajia Zhao, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110047-110047
Closed Access | Times Cited: 5
Enhancing Bioactive Compound Stability of Stinging Nettle (Urtica dioica L.) Leaves via Advanced Packaging Techniques
Mia Dujmović, Mia Kurek, Zdenko Mlinar, et al.
Applied Food Research (2025), pp. 100717-100717
Open Access
Mia Dujmović, Mia Kurek, Zdenko Mlinar, et al.
Applied Food Research (2025), pp. 100717-100717
Open Access
Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing
Yuming Wei, Xuchao Yin, Mengjie Zhao, et al.
Food Chemistry (2023) Vol. 428, pp. 136785-136785
Closed Access | Times Cited: 14
Yuming Wei, Xuchao Yin, Mengjie Zhao, et al.
Food Chemistry (2023) Vol. 428, pp. 136785-136785
Closed Access | Times Cited: 14
Influence of EGCG oxidation on inhibitory activity against the SARS-CoV-2 main protease
Yufeng He, Meng Hao, Mingchuan Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133451-133451
Closed Access | Times Cited: 4
Yufeng He, Meng Hao, Mingchuan Yang, et al.
International Journal of Biological Macromolecules (2024) Vol. 274, pp. 133451-133451
Closed Access | Times Cited: 4
Quinone reactivity: Investigation of their contribution to nonenzymatic browning
Yiran Yu, Dandan Chen, Wei Li, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 945-954
Open Access | Times Cited: 11
Yiran Yu, Dandan Chen, Wei Li, et al.
Food Frontiers (2023) Vol. 4, Iss. 2, pp. 945-954
Open Access | Times Cited: 11
Quality changes and path analysis of color degradation of Dendrobium officinale flower juice during storage
Xuewen Dong, Jie Tang, Xiaoting Qin, et al.
Food Bioscience (2023) Vol. 56, pp. 103265-103265
Closed Access | Times Cited: 9
Xuewen Dong, Jie Tang, Xiaoting Qin, et al.
Food Bioscience (2023) Vol. 56, pp. 103265-103265
Closed Access | Times Cited: 9
Chemometric analysis illuminates the relationship among browning, polyphenol degradation, Maillard reaction and flavor variation of 5 jujube fruits during air-impingement jet drying
Wenfeng Li, Chan Liang, Fangtian Bao, et al.
Food Chemistry X (2024) Vol. 22, pp. 101425-101425
Open Access | Times Cited: 2
Wenfeng Li, Chan Liang, Fangtian Bao, et al.
Food Chemistry X (2024) Vol. 22, pp. 101425-101425
Open Access | Times Cited: 2
Quinone-mediated non-enzymatic browning in model systems during long-term storage
Jingjing Su, Yaqian Geng, Jinbo Yao, et al.
Food Chemistry X (2022) Vol. 16, pp. 100512-100512
Open Access | Times Cited: 13
Jingjing Su, Yaqian Geng, Jinbo Yao, et al.
Food Chemistry X (2022) Vol. 16, pp. 100512-100512
Open Access | Times Cited: 13
Chlorogenic acid as an indispensible partner of caffeic acid in coffee via selective regulation of prooxidative actions of caffeic acid
Xiuli Li, Lumin Yang, Meng Hao, et al.
Food Research International (2023) Vol. 173, pp. 113482-113482
Closed Access | Times Cited: 6
Xiuli Li, Lumin Yang, Meng Hao, et al.
Food Research International (2023) Vol. 173, pp. 113482-113482
Closed Access | Times Cited: 6
Investigation of the Quinone-quinone and Quinone-catechol products using 13C labeling, UPLC-Q-TOF/MS and UPLC-Q-Exactive Orbitrap/MS
Yaqian Geng, Zijing Xu, Yiran Yu, et al.
Food Research International (2022) Vol. 164, pp. 112397-112397
Closed Access | Times Cited: 9
Yaqian Geng, Zijing Xu, Yiran Yu, et al.
Food Research International (2022) Vol. 164, pp. 112397-112397
Closed Access | Times Cited: 9
Novel insights into discoloration of crude pine oleoresin during storage: Browning mechanisms via untargeted metabolomics
Xin Li, Guangyan Yao, Xiaopeng Chen, et al.
Industrial Crops and Products (2024) Vol. 218, pp. 118964-118964
Closed Access | Times Cited: 1
Xin Li, Guangyan Yao, Xiaopeng Chen, et al.
Industrial Crops and Products (2024) Vol. 218, pp. 118964-118964
Closed Access | Times Cited: 1
A method on acrylamide elimination: Comparing and tracing reaction pathways of acrylamide and catechin (catechin quinone) using UHPLC-Q-exactive orbitrap mass spectrometry
Xinyu Liu, Jingjing Su, Yaqian Geng, et al.
Food Chemistry (2023) Vol. 410, pp. 135391-135391
Closed Access | Times Cited: 4
Xinyu Liu, Jingjing Su, Yaqian Geng, et al.
Food Chemistry (2023) Vol. 410, pp. 135391-135391
Closed Access | Times Cited: 4
Regionally Adapted Model of an Ideal Malus×domestica Borkh Apple Variety for Industrial-Scale Cultivation in European Russia
И. М. Куликов, Yu. V. Burmenko, Natalya YU. Svistunova, et al.
Agriculture (2022) Vol. 12, Iss. 12, pp. 2124-2124
Open Access | Times Cited: 5
И. М. Куликов, Yu. V. Burmenko, Natalya YU. Svistunova, et al.
Agriculture (2022) Vol. 12, Iss. 12, pp. 2124-2124
Open Access | Times Cited: 5
Novel Oxidation Oligomer of Chlorogenic Acid and (−)-Epigallocatechin and Its Quantitative Analysis during the Processing of Keemun Black Tea
Guoping Lai, Mingchun Wen, Zongde Jiang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 42, pp. 15745-15753
Closed Access | Times Cited: 2
Guoping Lai, Mingchun Wen, Zongde Jiang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 42, pp. 15745-15753
Closed Access | Times Cited: 2
Physical and chemical characteristics of walnut (Juglans regia L.) kernels with different skin lightness
Zatil Afrah Athaillah, Selina C. Wang
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 2730-2746
Open Access
Zatil Afrah Athaillah, Selina C. Wang
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 2730-2746
Open Access
Characterization of Browning, Chlorogenic Acid Content, and Polyphenol Oxidase Activity in Different Varietal Types of Eggplant (Solanum melongena) for Improving Visual and Nutritional Quality
Gloria Villanueva, Santiago Vilanova, Mariola Plazas
Plants (2024) Vol. 13, Iss. 8, pp. 1059-1059
Open Access
Gloria Villanueva, Santiago Vilanova, Mariola Plazas
Plants (2024) Vol. 13, Iss. 8, pp. 1059-1059
Open Access
Determination of o-quinones in foods by a derivative strategy combined with UHPLC-MS/MS
Yue Sun, Yaqian Geng, Lingjun Ma
Food Chemistry (2024) Vol. 453, pp. 139638-139638
Closed Access
Yue Sun, Yaqian Geng, Lingjun Ma
Food Chemistry (2024) Vol. 453, pp. 139638-139638
Closed Access
Thermal processing and food-related toxicants
Bhakti Pawar, Sneha A. Dhamne, Prashant Pingale, et al.
Elsevier eBooks (2023), pp. 343-368
Closed Access
Bhakti Pawar, Sneha A. Dhamne, Prashant Pingale, et al.
Elsevier eBooks (2023), pp. 343-368
Closed Access
