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:
Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods
Emel Öz, Eyad Aoudeh, Michael Murkovic, et al.
Meat Science (2023) Vol. 205, pp. 109312-109312
Closed Access | Times Cited: 29
Emel Öz, Eyad Aoudeh, Michael Murkovic, et al.
Meat Science (2023) Vol. 205, pp. 109312-109312
Closed Access | Times Cited: 29
Showing 1-25 of 29 citing articles:
Synergistic inhibition against heterocyclic amines in beef patties: Caused by carbonyl-trapping and toxicity-reducing of amino acid combinations
Peng Deng, Tian Yang, Chai ZhongPing, et al.
Food Research International (2024) Vol. 180, pp. 114057-114057
Closed Access | Times Cited: 7
Peng Deng, Tian Yang, Chai ZhongPing, et al.
Food Research International (2024) Vol. 180, pp. 114057-114057
Closed Access | Times Cited: 7
Food process contaminants: formation, occurrence, risk assessment and mitigation strategies – a review
Ahmadullah Zahir, Iftikhar Ali Khan, Maazullah Nasim, et al.
Food Additives & Contaminants Part A (2024) Vol. 41, Iss. 10, pp. 1242-1274
Closed Access | Times Cited: 5
Ahmadullah Zahir, Iftikhar Ali Khan, Maazullah Nasim, et al.
Food Additives & Contaminants Part A (2024) Vol. 41, Iss. 10, pp. 1242-1274
Closed Access | Times Cited: 5
Momordica charantia L. Extract as a Potential Inhibitor of Heterocyclic Aromatic Amine Formation in Pan-fried Meatballs
D. Gümüş, A. Macit, Bengu Guzel, et al.
Food and Bioprocess Technology (2025)
Closed Access
D. Gümüş, A. Macit, Bengu Guzel, et al.
Food and Bioprocess Technology (2025)
Closed Access
A Study on Production of Canned Minced Chicken and Pork and Formation of Heterocyclic Amines During Processing
Baskaran Stephen Inbaraj, Yu‐Wen Lai, Bing‐Huei Chen
Processes (2025) Vol. 13, Iss. 1, pp. 153-153
Open Access
Baskaran Stephen Inbaraj, Yu‐Wen Lai, Bing‐Huei Chen
Processes (2025) Vol. 13, Iss. 1, pp. 153-153
Open Access
Inhibition effect and mechanism of hydrocolloids on the formation of heterocyclic aromatic amines (HAAs) in meat products: A review
Xiaotong Huang, Yanping Xian, He Qi, et al.
Food Chemistry (2025), pp. 143122-143122
Closed Access
Xiaotong Huang, Yanping Xian, He Qi, et al.
Food Chemistry (2025), pp. 143122-143122
Closed Access
Evaluating the impact of different processing methods on the flavor characteristics of Gorgon Euryale seeds using electronic tongue, electronic nose, gas chromatography‐mass spectrometry, and gas chromatography‐ion mobility spectrometry
Haiwen Sun, Minxin Yang, Tosin Michael Olajide, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Haiwen Sun, Minxin Yang, Tosin Michael Olajide, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Environmental Chemicals And Sex Hormones
Yayuan Mei, Ang Li, Xinyu Wang, et al.
Phenomics (2025)
Closed Access
Yayuan Mei, Ang Li, Xinyu Wang, et al.
Phenomics (2025)
Closed Access
Impact of ultra‐processed meat products on human health: Review and outlook
Dan Yang, Chengpu Chen, Di Zhao, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Dan Yang, Chengpu Chen, Di Zhao, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Meat quality, safety, dietetics, environmental impact, and alternatives now and ten years ago: a critical review and perspective
Yelena Oleinikova, Sviatoslav Maksimovich, Irina Khadzhibayeva, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access
Yelena Oleinikova, Sviatoslav Maksimovich, Irina Khadzhibayeva, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access
Determination of Polar Heterocyclic Aromatic Amines in Meat Thermally Treated in a Roasting Bag with Dried Fruits
Sylwia Bulanda, Magdalena Szumska, Agnieszka Nowak, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 559-559
Open Access
Sylwia Bulanda, Magdalena Szumska, Agnieszka Nowak, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 559-559
Open Access
Investigation of the correlation between urinary aromatic amines and the risk of depression through an examination of the NHANES data from 2013 to 2014
Ning Zhu, Xuyong Zhao, B Huang, et al.
BMC Psychiatry (2025) Vol. 25, Iss. 1
Open Access
Ning Zhu, Xuyong Zhao, B Huang, et al.
BMC Psychiatry (2025) Vol. 25, Iss. 1
Open Access
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: 3
Ruichun Wang, Songyi Lin, Junbo Chu, et al.
Food Bioscience (2024) Vol. 59, pp. 103979-103979
Closed Access | Times Cited: 3
Unraveling the relationships between processing conditions and PhIP formation in chemical model system and roast pork patty via principal component analysis
Qi Chen, Yan Xu, Hao Dong, et al.
Food Chemistry X (2024) Vol. 22, pp. 101404-101404
Open Access | Times Cited: 3
Qi Chen, Yan Xu, Hao Dong, et al.
Food Chemistry X (2024) Vol. 22, pp. 101404-101404
Open Access | Times Cited: 3
Effect of dry aging on quality parameters, protein profile and protein oxidation level of beef
Adem Savaş, Emel Öz, Zeynep Elbir, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7598-7609
Open Access | Times Cited: 2
Adem Savaş, Emel Öz, Zeynep Elbir, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7598-7609
Open Access | Times Cited: 2
Comparing effects of tangerine-peel (Citrus reticulata Blanco) age and concentration on deep-fried rabbit meat: Impact on heterocyclic aromatic amines, amino acids, and flavor compound formation
Chunyuan Ping, Xiangdong Zhao, Congcong He, et al.
Food Chemistry X (2024) Vol. 24, pp. 101902-101902
Open Access | Times Cited: 2
Chunyuan Ping, Xiangdong Zhao, Congcong He, et al.
Food Chemistry X (2024) Vol. 24, pp. 101902-101902
Open Access | Times Cited: 2
Public health risks associated with food process contaminants - a review
Ahmadullah Zahir, Zhiwen Ge, Iftikhar Ali Khan
Journal of Food Protection (2024), pp. 100426-100426
Open Access | Times Cited: 2
Ahmadullah Zahir, Zhiwen Ge, Iftikhar Ali Khan
Journal of Food Protection (2024), pp. 100426-100426
Open Access | Times Cited: 2
The Pivotal Role of Preclinical Animal Models in Anti-Cancer Drug Discovery and Personalized Cancer Therapy Strategies
Haochuan Guo, Xinru Xu, Jiaxi Zhang, et al.
Pharmaceuticals (2024) Vol. 17, Iss. 8, pp. 1048-1048
Open Access | Times Cited: 1
Haochuan Guo, Xinru Xu, Jiaxi Zhang, et al.
Pharmaceuticals (2024) Vol. 17, Iss. 8, pp. 1048-1048
Open Access | Times Cited: 1
Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat
D. Gümüş, A. Macit, Bengu Guzel, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 4259-4268
Open Access
D. Gümüş, A. Macit, Bengu Guzel, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 4259-4268
Open Access
Understanding the heterocyclic aromatic amines: An overview and recent findings
Eyad Aoudeh, Emel Öz, Fatih Öz
Advances in food and nutrition research (2024), pp. 1-66
Closed Access
Eyad Aoudeh, Emel Öz, Fatih Öz
Advances in food and nutrition research (2024), pp. 1-66
Closed Access
Effect of Dry Aging on Some Quality Parameters, Protein Profile and Protein Oxidation Level of Beef
Adem Savaş, Emel Öz, Zeynep Elbir, et al.
(2024)
Closed Access
Adem Savaş, Emel Öz, Zeynep Elbir, et al.
(2024)
Closed Access
Comparing Aging Year and Concentration of Tangerine Peel (Citrus Reticulata Blanco) in Deep-Fried Rabbit Meat: Impact on Heterocyclic Aromatic Amine, Amnio Acids and Flavor Compounds Formation
Chunyuan Ping, Xiangdong Zhao, Congcong He, et al.
(2024)
Closed Access
Chunyuan Ping, Xiangdong Zhao, Congcong He, et al.
(2024)
Closed Access
The food-borne carcinogenic 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) disrupts circadian rhythms and ameliorated by pterostilbene (PSB) in Caenorhabditis elegans
Chun‐Han Chang, Pei-Ling Yen, Min‐Hsiung Pan, et al.
Archives of Toxicology (2024) Vol. 98, Iss. 12, pp. 4131-4141
Closed Access
Chun‐Han Chang, Pei-Ling Yen, Min‐Hsiung Pan, et al.
Archives of Toxicology (2024) Vol. 98, Iss. 12, pp. 4131-4141
Closed Access
Phytochemicals delivery systems in muscle food preservation: An updated review of micro/nano encapsulation, active edible packaging and their combinations
Qiwen Xie, Xuexia Liu, Xiaomin Yang, et al.
Food Bioscience (2024), pp. 105216-105216
Closed Access
Qiwen Xie, Xuexia Liu, Xiaomin Yang, et al.
Food Bioscience (2024), pp. 105216-105216
Closed Access
Mechanism of four dihydroflavones inhibiting heterocyclic amine formation in roasted pork patties―increasing the moisture
Yangyang Wang, Haolin Zhang, Lei Chen, et al.
Food Bioscience (2024), pp. 105317-105317
Closed Access
Yangyang Wang, Haolin Zhang, Lei Chen, et al.
Food Bioscience (2024), pp. 105317-105317
Closed Access
Extraction and analytical approaches for the determination of post-food processing major carcinogens: A comprehensive review towards healthier processed food
Somaia T. Mansour, Hany Ibrahim, Jiachao Zhang, et al.
Food Chemistry (2024), pp. 141736-141736
Closed Access
Somaia T. Mansour, Hany Ibrahim, Jiachao Zhang, et al.
Food Chemistry (2024), pp. 141736-141736
Closed Access
