Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Exploring the role of Maillard reaction and lipid oxidation in the advanced glycation end products of batter-coated meat products during frying
Yanxia Liu, Chun Liu, Huang Xiao-shu, et al.
Food Research International (2023) Vol. 178, pp. 113901-113901
Closed Access | Times Cited: 19

Showing 19 citing articles:

Effect of glycosylation modification on structure and properties of soy protein isolate: A review
Jinjing Chen, Wanting Zhang, Yiming Chen, et al.
Journal of Food Science (2024) Vol. 89, Iss. 8, pp. 4620-4637
Open Access | Times Cited: 7
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: 4
Quality and volatile flavor compounds of vacuum frying chili crisps as affected by different fresh chili
Yaqin Huang, Ming-xi Liao, Qingming Li, et al.
Journal of Food Science and Technology (2025)
Closed Access
Joint control of multiple food processing contaminants in Maillard reaction: A comprehensive review of health risks and prevention
Fan Zhang, Xiaomei Yu, Yimei Tian, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Insight into the aged braised broth on braised chicken: Antioxidant activity, physicochemical properties, and flavor characteristics
Yuan Wang, Jun Qi, Kexin Li, et al.
Food Chemistry (2025) Vol. 476, pp. 143445-143445
Closed Access
AGEs in cooked meat: Production, detection, and mechanisms of its inhibition by plant extracts
Xue Han, Zihang Shi, Zhenhua Wu, et al.
Food Research International (2025) Vol. 207, pp. 116067-116067
Closed Access
Effect of incorporation strategies of sesamol and chitosan nanoparticle-methylcellulose edible coating on the polycyclic aromatic hydrocarbon levels in deep-fried meatballs
Zun Wang, Ken Ng, Robyn D. Warner, et al.
Food Research International (2025), pp. 116210-116210
Open 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
Construction of an intelligent recognition system for the cooking doneness of deep-fried golden pompano (Trachinotus ovatus) based on deep learning
Yanqiu Zhang, Mingxin Hou, Lily Peng, et al.
Food Bioscience (2025), pp. 106644-106644
Closed Access
Comparative analysis of free and bound heterocyclic aromatic amines in fried chicken drumsticks affected by various vegetable oils
Yue Ding, Longwei Jiang, G. R. Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106687-106687
Closed Access | Times Cited: 3
Accumulation of N-carboxymethyllysine and N-carboxyethyllysine in precooked pork during cold storage and subsequent reheating
Zhijie Liu, Y Gao, Lin Li, et al.
Food Chemistry (2024) Vol. 466, pp. 142229-142229
Closed Access | Times Cited: 2
Design of in-situ nanoflower-shaped MIL@PANI@LDH coupling photocatalysis and persulfate activation for deep degradation of advanced glycation end products against complex sample matrix
Chunyang Li, Tong Zhai, Wentao Gu, et al.
Separation and Purification Technology (2024) Vol. 353, pp. 128660-128660
Closed Access | Times Cited: 1
Novel Pink Pigments Produced by Thermal Interaction of Theaflavins, Theanine, and Glucose: Color Formation, Isolation, and Structural Characterization
Piaopiao Long, Shengxiao Su, Mingchun Wen, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 40, pp. 22303-22315
Closed Access | Times Cited: 1
Effect of chitosan nanoparticle filled methylcellulose coatings on the polycyclic aromatic hydrocarbon levels of deep-fried meatballs
Zun Wang, Jiaqiang Luo, Ken Ng, et al.
Food Control (2024) Vol. 168, pp. 110946-110946
Open Access | Times Cited: 1
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 | Times Cited: 1
Effective strategies for understanding meat flavor: A review
Min Kyung Park, Yun‐Sang Choi
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 165-184
Open Access | Times Cited: 1
Formation and kinetic analysis of AGEs in Pacific white shrimp during frying
Runlin Wu, Xia Mou, Shiyuan Dong, et al.
Food Chemistry (2024) Vol. 460, pp. 140408-140408
Closed Access
Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi
Xue Li, Ling Zhang, Yexing Liang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101884-101884
Open Access
Analysis of volatile profiles and taste characteristics in sous-vide cooked chicken breast based on HS-SPME-GC-MS and E-tongue
Zhaoqi Li, Xiankun Ren, Chao Ding, et al.
LWT (2024), pp. 117222-117222
Open Access
Page 1

Scroll to top