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:
Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage
Mahesha M. Poojary, Wei Zhang, Sarah Bisgaard Olesen, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 48, pp. 14261-14273
Closed Access | Times Cited: 17
Mahesha M. Poojary, Wei Zhang, Sarah Bisgaard Olesen, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 48, pp. 14261-14273
Closed Access | Times Cited: 17
Showing 17 citing articles:
Reactions of plant polyphenols in foods: Impact of molecular structure
Marianne N. Lund
Trends in Food Science & Technology (2021) Vol. 112, pp. 241-251
Closed Access | Times Cited: 142
Marianne N. Lund
Trends in Food Science & Technology (2021) Vol. 112, pp. 241-251
Closed Access | Times Cited: 142
Dietary advanced glycation end products (dAGEs): An insight between modern diet and health
Zhaoqing Tian, Shasha Chen, Yiheng Shi, et al.
Food Chemistry (2023) Vol. 415, pp. 135735-135735
Closed Access | Times Cited: 45
Zhaoqing Tian, Shasha Chen, Yiheng Shi, et al.
Food Chemistry (2023) Vol. 415, pp. 135735-135735
Closed Access | Times Cited: 45
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction
Mahesha M. Poojary, Marianne N. Lund
Annual Review of Food Science and Technology (2021) Vol. 13, Iss. 1, pp. 35-58
Closed Access | Times Cited: 66
Mahesha M. Poojary, Marianne N. Lund
Annual Review of Food Science and Technology (2021) Vol. 13, Iss. 1, pp. 35-58
Closed Access | Times Cited: 66
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
Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols
Yue Luo, Jianan Zhang, Chi‐Tang Ho, et al.
Food Science and Human Wellness (2022) Vol. 11, Iss. 3, pp. 557-567
Open Access | Times Cited: 36
Yue Luo, Jianan Zhang, Chi‐Tang Ho, et al.
Food Science and Human Wellness (2022) Vol. 11, Iss. 3, pp. 557-567
Open Access | Times Cited: 36
Formation of advanced glycation end products by novel food processing technologies: A review
Lucas Prestes Fallavena, Naira Poerner Rodrigues, Lígia Damasceno Ferreira Marczak, et al.
Food Chemistry (2022) Vol. 393, pp. 133338-133338
Closed Access | Times Cited: 31
Lucas Prestes Fallavena, Naira Poerner Rodrigues, Lígia Damasceno Ferreira Marczak, et al.
Food Chemistry (2022) Vol. 393, pp. 133338-133338
Closed Access | Times Cited: 31
Magnetically Controlled Nanorobots Based on Red Emissive Peptide Dots and Artificial Antibodies for Specific Recognition and Smart Scavenging of Nε-(Carboxymethyl)lysine in Dairy Products
Xinyue Yuan, Jingbo He, Hongfei Su, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 12, pp. 4970-4981
Closed Access | Times Cited: 21
Xinyue Yuan, Jingbo He, Hongfei Su, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 12, pp. 4970-4981
Closed Access | Times Cited: 21
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
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
Zongshuai Zhu, Anthony Pius Bassey, Iftikhar Ali Khan, et al.
LWT (2021) Vol. 147, pp. 111550-111550
Closed Access | Times Cited: 28
Effect of marinating with green tea extract on the safety and sensory profiles of oven-baked oyster
Huaixu Wang, Baoping Shi, Weitao Wang, et al.
Food Chemistry (2024) Vol. 448, pp. 139090-139090
Closed Access | Times Cited: 3
Huaixu Wang, Baoping Shi, Weitao Wang, et al.
Food Chemistry (2024) Vol. 448, pp. 139090-139090
Closed Access | Times Cited: 3
Covalent bonding of 4-methylcatechol to β-lactoglobulin results in the release of cysteine-4-methylcatechol adducts after in vitro digestion
Khadija Waqar, Kasper Engholm‐Keller, Marcel Skejovic Joehnke, et al.
Food Chemistry (2022) Vol. 397, pp. 133775-133775
Open Access | Times Cited: 10
Khadija Waqar, Kasper Engholm‐Keller, Marcel Skejovic Joehnke, et al.
Food Chemistry (2022) Vol. 397, pp. 133775-133775
Open Access | Times Cited: 10
Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts
Weitao Wang, Huaixu Wang, WU Zhong-jun, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 321-321
Open Access | Times Cited: 6
Weitao Wang, Huaixu Wang, WU Zhong-jun, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 321-321
Open Access | Times Cited: 6
Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end‐products (AGEs )
Faezeh Arasteh, Mohsen Barzegar, Hassan Ahmadi Gavlighi
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 3075-3082
Open Access | Times Cited: 5
Faezeh Arasteh, Mohsen Barzegar, Hassan Ahmadi Gavlighi
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 3075-3082
Open Access | Times Cited: 5
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
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
Editorial: Chemical and biological changes of polyphenols caused by food thermal processing
Ying Zhang, Huilin Liu
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 8
Ying Zhang, Huilin Liu
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 8
Effect of combined UV ‐thermosonication and Ecklonia cava extract on advanced glycation end‐products in soymilk
Jong Jin Park, Ibukunoluwa Fola Olawuyi, Won Young Lee
Journal of Food Process Engineering (2022) Vol. 46, Iss. 1
Closed Access | Times Cited: 1
Jong Jin Park, Ibukunoluwa Fola Olawuyi, Won Young Lee
Journal of Food Process Engineering (2022) Vol. 46, Iss. 1
Closed Access | Times Cited: 1
