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:
Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound
Shibin Deng, Yun Zhai, Heping Cui, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 45, pp. 14457-14467
Closed Access | Times Cited: 9
Shibin Deng, Yun Zhai, Heping Cui, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 45, pp. 14457-14467
Closed Access | Times Cited: 9
Showing 9 citing articles:
Exogenous Threonine-Induced Conversion of Threonine-Xylose Amadori Compound to Heyns Compound for Efficiently Promoting the Formation of Pyrazines
Pusen Chen, Heping Cui, Tong Zhou, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 29, pp. 11141-11149
Closed Access | Times Cited: 10
Pusen Chen, Heping Cui, Tong Zhou, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 29, pp. 11141-11149
Closed Access | Times Cited: 10
Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose–Corn Protein Hydrolysate
Xinjing Li, Yishun Yao, Xue Xia, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 72, Iss. 1, pp. 647-656
Closed Access | Times Cited: 9
Xinjing Li, Yishun Yao, Xue Xia, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 72, Iss. 1, pp. 647-656
Closed Access | Times Cited: 9
Accelerated Degradation of DiXyl-α,ε-Lys-ARP via Interaction between Extra-Added Xylose and Monosubstituted Lys-ARPs during Maillard Reaction
Han Zhang, Heping Cui, Xue Xia, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 30, pp. 16930-16940
Closed Access | Times Cited: 3
Han Zhang, Heping Cui, Xue Xia, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 30, pp. 16930-16940
Closed Access | Times Cited: 3
Exogenous Alanine Promoting the Reaction between Amadori Compound and Deoxyxylosone and Inhibiting the Formation of 2-Furfural during Thermal Treatment
Tong Zhou, Meigui Huang, Heping Cui, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 11, pp. 5878-5886
Closed Access | Times Cited: 1
Tong Zhou, Meigui Huang, Heping Cui, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 11, pp. 5878-5886
Closed Access | Times Cited: 1
Promoted formation of pyrazines by targeted precursor addition to improve aroma of thermally processed methionine-glucose Amadori compound
Shibin Deng, Heping Cui, Shahzad Hussain, et al.
Food Chemistry (2024) Vol. 465, pp. 142033-142033
Closed Access | Times Cited: 1
Shibin Deng, Heping Cui, Shahzad Hussain, et al.
Food Chemistry (2024) Vol. 465, pp. 142033-142033
Closed Access | Times Cited: 1
Efficient Formation of N-(1-Deoxy-d -ribulos-1-yl)-Glutathione via Limited Oxidation and Degradation of Glutathione during the Atmospheric–Vacuum Thermal Reaction
Linhui Feng, Heping Cui, Pusen Chen, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 46, pp. 17874-17885
Closed Access | Times Cited: 3
Linhui Feng, Heping Cui, Pusen Chen, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 46, pp. 17874-17885
Closed Access | Times Cited: 3
Control Formation of Furans and Pyrazines Resulting from Dual Glycation Sites in Nα,Nε-Di(1-deoxy-d -xylulos-1-yl)lysine via Elevating Thermal Degradation Temperatures
Han Zhang, Heping Cui, Xue Xia, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 45, pp. 25261-25274
Closed Access
Han Zhang, Heping Cui, Xue Xia, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 45, pp. 25261-25274
Closed Access
Effect of lysine on the cysteine-xylose Maillard reaction to form flavor compounds
Chenping Zhang, Jia Heng Tan, Jinxin He, et al.
Food Chemistry (2024) Vol. 469, pp. 142529-142529
Closed Access
Chenping Zhang, Jia Heng Tan, Jinxin He, et al.
Food Chemistry (2024) Vol. 469, pp. 142529-142529
Closed Access
Mechanism of pyrazines and thioethers formation promoted by high oxygen concentration in the methionine‐glucose Maillard reaction system
Yuxia Yuan, Khizar Hayat, Jibao Cai, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Yuxia Yuan, Khizar Hayat, Jibao Cai, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
