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:

Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat
Suhong Huang, Xiaoli Dong, Yulong Zhang, et al.
Food Science and Human Wellness (2022) Vol. 11, Iss. 5, pp. 1252-1258
Open Access | Times Cited: 17

Showing 17 citing articles:

Glyoxal in Foods: Formation, Metabolism, Health Hazards, and Its Control Strategies
Mianzhang Zhang, Caihuan Huang, Juanying Ou, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 5, pp. 2434-2450
Closed Access | Times Cited: 19
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
Correlations of dynamic changes in lipid and protein of salted large yellow croaker during storage
Min Zhang, Jing‐jing Fu, Junlong Mao, et al.
Food Research International (2024) Vol. 186, pp. 114410-114410
Closed Access | Times Cited: 8
Formation of advanced glycation end products of chicken breast meat induced by freeze–thaw cycles and subsequent cooking
Xue Bai, Ying Li, Weiwei Liang, et al.
International Journal of Biological Macromolecules (2023) Vol. 244, pp. 125387-125387
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
Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (−18 °C) and Its Mechanism Analysis
Mengna Zhao, Ying Li, Xue Bai, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2509-2509
Open Access | Times Cited: 21
Effect of different oil incorporation on gelling properties, flavor and advanced glycation end-products of silver carp surimi sausages
Zhiwen Shen, Li Shichao, Jinhong Wu, et al.
Journal of Food Measurement & Characterization (2022) Vol. 16, Iss. 6, pp. 5007-5022
Closed Access | Times Cited: 19
Effects of refrigeration-induced protein oxidation of rice and wheat steamed bread on the human gut microbiota in an in vitro fermentation model
Qiong Wu, Xiaojie Cui, Yuhui Yang, et al.
LWT (2025), pp. 117657-117657
Open Access
Metabolomics unravels the formation pathway of advanced glycation end products in preserved egg yolk mediated by OH− during pickling
Le Chen, Zhuosi Yu, Shiqin Dong, et al.
Food Chemistry (2025) Vol. 483, pp. 144217-144217
Closed Access
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
Effects of pH, linoleic acid, and reheating on volatile compounds in glucose-lysine model system
Feng Du, Yiqun Huang, Zhijie Liu, et al.
Food Bioscience (2024) Vol. 58, pp. 103631-103631
Closed Access | Times Cited: 2
Raman spectroscopy coupled with chemometrics for identification of adulteration and fraud in muscle foods: a review
Haiyang Ma, Jiajun Guo, Guishan Liu, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-23
Closed Access | Times Cited: 2
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
Multi‐response kinetic study of Maillard reaction hazards in the glucose‐lysine model system
Kaihua Liu, Zhijie Liu, Junjian Miao, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
Inhibition of Nε‐(carboxyethyl)lysine and Nε‐(carboxymethyl)lysine formation in beef, chicken, and fish meat: A comparative study of oven frying and air frying with a marinade‐containing Micromeria fruticosa
Serap Kılıç Altun, Mehmet Emin Aydemi̇r, Kasım Takım, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 9, pp. 6298-6314
Open Access
Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition
Shubham Singh Patel, Aarti Bains, Minaxi Sharma, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4045-4045
Open Access
Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast
Qiannan Wang, Zongshuai Zhu, Anthony Pius Bassey, et al.
LWT (2023) Vol. 185, pp. 115127-115127
Open Access | Times Cited: 1
Page 1

Scroll to top