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:
Glyoxal induced advanced glycation end products formation in chicken meat emulsion instead of oxidation
Rui Fang, Zongshuai Zhu, Anthony Pius Bassey, et al.
Food Science and Human Wellness (2022) Vol. 11, Iss. 4, pp. 828-836
Open Access | Times Cited: 6
Rui Fang, Zongshuai Zhu, Anthony Pius Bassey, et al.
Food Science and Human Wellness (2022) Vol. 11, Iss. 4, pp. 828-836
Open Access | Times Cited: 6
Showing 6 citing articles:
Advanced Glycation End Products: A Comprehensive Review of Their Detection and Occurrence in Food
Lixian Li, Yingjun Zhuang, Xiuzhi Zou, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2103-2103
Open Access | Times Cited: 28
Lixian Li, Yingjun Zhuang, Xiuzhi Zou, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2103-2103
Open Access | Times Cited: 28
Effects of quercetin and l-ascorbic acid on heterocyclic amines and advanced glycation end products production in roasted eel and lipid-mediated inhibition mechanism analysis
Junbo Chu, Songyi Lin, Yi Yuan, et al.
Food Chemistry (2024) Vol. 441, pp. 138394-138394
Closed Access | Times Cited: 14
Junbo Chu, Songyi Lin, Yi Yuan, et al.
Food Chemistry (2024) Vol. 441, pp. 138394-138394
Closed Access | Times Cited: 14
Effect of tea extracts on heterocyclic aromatic amines and advanced glycation end products in roasting Eleutheronema Tetradactylum and lipid-mediated inhibition mechanism analysis
Ruichun Wang, Songyi Lin, Junbo Chu, et al.
Food Bioscience (2024) Vol. 59, pp. 103979-103979
Closed Access | Times Cited: 5
Ruichun Wang, Songyi Lin, Junbo Chu, et al.
Food Bioscience (2024) Vol. 59, pp. 103979-103979
Closed Access | Times Cited: 5
Formation regularity of AGEs in fish patties under the synergistic action of pre-oxidized oil and air frying
Yanlei Gao, Ruike Qin, Runlin Wu, et al.
Journal of Food Composition and Analysis (2023) Vol. 120, pp. 105340-105340
Closed Access | Times Cited: 8
Yanlei Gao, Ruike Qin, Runlin Wu, et al.
Journal of Food Composition and Analysis (2023) Vol. 120, pp. 105340-105340
Closed Access | Times Cited: 8
Effects of Lipid on the Formation of Heterocyclic Aromatic Amines and Advanced Glycation End Products in Thermally Processed Fish
Xi Chen, Ruichun Wang, Haixia Yu, et al.
Journal of Aquatic Food Product Technology (2024) Vol. 33, Iss. 3, pp. 275-290
Open Access | Times Cited: 1
Xi Chen, Ruichun Wang, Haixia Yu, et al.
Journal of Aquatic Food Product Technology (2024) Vol. 33, Iss. 3, pp. 275-290
Open Access | Times Cited: 1
Integrated GC-MS and proteomics reveal the changes and correlations between flavor compounds and the proteome in surimi gels treated with high-temperature sterilization
Wenmin Wu, Pei Gao, Qixing Jiang, et al.
Food Bioscience (2024) Vol. 62, pp. 105030-105030
Closed Access
Wenmin Wu, Pei Gao, Qixing Jiang, et al.
Food Bioscience (2024) Vol. 62, pp. 105030-105030
Closed Access
