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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:

Inhibitory mechanism of catechins against advanced glycation end products of glycated myofibrillar protein through anti-aggregation and anti-oxidation
Zongshuai Zhu, Anthony Pius Bassey, Iftikhar Ali Khan, et al.
LWT (2021) Vol. 147, pp. 111550-111550
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Food protein aggregation and its application
Zongshuai Zhu, Anthony Pius Bassey, Yaqi Cao, et al.
Food Research International (2022) Vol. 160, pp. 111725-111725
Closed Access | Times Cited: 87
Novel Pickering emulsion stabilized by glycated casein embedding curcumin: Stability, bioaccessibility and antioxidant properties
Yu Wang, Yujun Jiang, Jia Shi
LWT (2024) Vol. 194, pp. 115796-115796
Open Access | Times Cited: 16
Effect of ultrasonic on the structure and quality characteristics of quinoa protein oxidation aggregates
Hongwei Cao, Rulian Sun, Junru Shi, et al.
Ultrasonics Sonochemistry (2021) Vol. 77, pp. 105685-105685
Open Access | Times Cited: 102
Green and efficient approach to extract bioactive flavonoids with antioxidant, antibacterial, antiglycation, and enzyme inhibitory activities from navel orange peel
Chunling Lai, Meiling Huang, Qin Xiong, et al.
Sustainable Chemistry and Pharmacy (2024) Vol. 38, pp. 101479-101479
Closed Access | Times Cited: 10
Comprehensive Review of EGCG Modification: Esterification Methods and Their Impacts on Biological Activities
Yingjun Zhuang, Wei Quan, Xufeng Wang, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1232-1232
Open Access | Times Cited: 8
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
Relationship Between Depression and Epigallocatechin Gallate from the Perspective of Gut Microbiota: A Systematic Review
Yangbo Zhang, Chang-Wei Liu, Qi Zhu, et al.
Nutrients (2025) Vol. 17, Iss. 2, pp. 259-259
Open Access
Inhibition effect of AGEs formation in vitro by the two novel peptides EDYGA and DLLCIC derived from Pelodiscus sinensis
Nuo Chen, Nan Wang, Qingwei Fang, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Comparative study of anti-inflammatory, antioxidant and antibacterial activities of epigallocatechin gallate, epigallocatechin, epicatechin gallate and epicatechin in vitro
Shuqi Wang, Yu‐Jia Chang, Jingji Xu, et al.
Pharmacological Research - Modern Chinese Medicine (2025), pp. 100599-100599
Open Access
Inhibitory effects of lotus seedpod procyanidins against lipid and protein oxidation and spoilage organisms in chilled-storage beef
Xin Li, Jingyi Wang, Xueqin Gao, et al.
LWT (2022) Vol. 160, pp. 113247-113247
Open Access | Times Cited: 18
Inhibitory effects of some hydrocolloids on the formation of N-(carboxymethyl) lysine and N-(carboxyethyl) lysine in chemical models and fish patties
Xin Xu, Tian Xue, Qingqing Jiang, et al.
LWT (2022) Vol. 162, pp. 113431-113431
Open Access | Times Cited: 17
Camellia oleifera shells polyphenols inhibit advanced glycation end-products (AGEs) formation and AGEs-induced inflammatory response in RAW264.7 macrophages
Jinming Peng, Wenjun Wen, Guiqiang Liang, et al.
Industrial Crops and Products (2023) Vol. 197, pp. 116589-116589
Closed Access | Times Cited: 8
Coffee leaf extract inhibits advanced glycation end products and their precursors: A mechanistic study
Yu Sun, Wenwen Xie, Yuanyuan Huang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3455-3468
Closed Access | Times Cited: 2
Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heating
Dan‐li Jin, Jianling Wei, Fan‐yu He, et al.
Food Chemistry (2022) Vol. 407, pp. 135133-135133
Closed Access | Times Cited: 11
Structure, antioxidant properties and AGEs (advanced glycation end products) formation of modified wheat gluten protein after enzymatic hydrolysis and Maillard reaction
Hua Li, Yali Ping, Keshavan Niranjan, et al.
Journal of Food Composition and Analysis (2024) Vol. 136, pp. 106795-106795
Closed Access | Times Cited: 2
Effects of explosion puffing on surimi-starch blends: Structural characteristics, physicochemical properties, and digestibility
Dandan Wang, Wenfang Han, Liu Shi, et al.
LWT (2023) Vol. 183, pp. 114902-114902
Open Access | Times Cited: 6
Inhibitory Mechanism of Advanced Glycation End-Product Formation by Avenanthramides Derived from Oats through Scavenging the Intermediates
Pei Zhu, Ying Zhang, Dianwei Zhang, et al.
Foods (2022) Vol. 11, Iss. 12, pp. 1813-1813
Open Access | Times Cited: 9
The interaction of trehalose and molten globule state soybean 11S globulin and its impact on foaming capacities
Pengyu Zhu, Chunmin Ma, Jing Fan, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 3, pp. 1194-1204
Closed Access | Times Cited: 9
Effect of the combination of low temperature vacuum heating with tea polyphenol on AGEs in sturgeon fillets
Jianling Wei, Zhengyang Wu, Ting‐ting Chai, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 7, pp. 4065-4075
Closed Access | Times Cited: 8
Inhibitory effect of Ginkgo biloba seeds peptides on methylglyoxal-induced glycations
Yejun Deng, Xiang Wang, Yang Zhang, et al.
Food and Chemical Toxicology (2022) Vol. 172, pp. 113587-113587
Closed Access | Times Cited: 8
Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural Characterization
Siqi Zhang, Pengcheng Zhou, Peng Han, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1039-1039
Open Access | Times Cited: 4
Inhibition mechanism of mango vinegar on protein-AGEs digestion in vitro gastrointestinal environment
Nianjie Feng, Yingna Feng, Fen Zhang, et al.
LWT (2023) Vol. 186, pp. 115246-115246
Open Access | Times Cited: 4
Reaction kinetics and shelf-life prediction of Maillard reaction products in milk simulated system with tea polyphenols
Hongbo Li, Meng Bian, Yuelu Jiang, et al.
International Dairy Journal (2023) Vol. 145, pp. 105721-105721
Closed Access | Times Cited: 3
Control of the Maillard reaction and secondary shelf‐life prediction of infant formula during domestic use
Sihui Wang, Mengqi Wang, Ying Wang, et al.
Journal of Food Science (2022) Vol. 88, Iss. 2, pp. 681-695
Closed Access | Times Cited: 3
Multi-Mechanistic In Vitro Evaluation of Antihyperglycemic, Antioxidant and Antiglycation Activities of Three Phenolic-Rich Indian Red Rice Genotypes and In Silico Evaluation of Their Phenolic Metabolites
Ashrita C. Haldipur, N. Srividya
Foods (2021) Vol. 10, Iss. 11, pp. 2818-2818
Open Access | Times Cited: 4
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