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:
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
Showing 10 citing articles:
Effect of Natural Marination Based on Apple Vinegar and Acid Whey on Volatile and Sensory Profile, Safety, and Physicochemical Properties of Raw Fermented Beef Hams
Barbara Sionek, Anna Okoń, Anna Łepecka, et al.
Agriculture (2025) Vol. 15, Iss. 1, pp. 107-107
Open Access
Barbara Sionek, Anna Okoń, Anna Łepecka, et al.
Agriculture (2025) Vol. 15, Iss. 1, pp. 107-107
Open Access
Volatile Organic Compounds Generated from the Maillard Reaction between l -Ascorbic Acid and Glycine in Hot Compressed Water
Yan Yang, Feng Liang, Xue Dong, et al.
ACS Food Science & Technology (2025)
Closed Access
Yan Yang, Feng Liang, Xue Dong, et al.
ACS Food Science & Technology (2025)
Closed Access
Dual role of exogenous xylose in regulating pyrazines and furans formation during the thermal degradation of N,N-di(1-deoxy-d-xylulos-1-yl)lysine through temperature, reaction time, and xylose concentration control
Han Zhang, Heping Cui, Xue Xia, et al.
Food Chemistry (2025) Vol. 479, pp. 143828-143828
Closed Access
Han Zhang, Heping Cui, Xue Xia, et al.
Food Chemistry (2025) Vol. 479, pp. 143828-143828
Closed Access
Novel insight into Amadori compounds: Fate of Amadori compounds in food supply chain
Ting-ting LI, Cheng Yang, Lianfu Zhang
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Ting-ting LI, Cheng Yang, Lianfu Zhang
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Novel comprehensive perspective on Amadori compounds: preparation, multiple roles and interaction with other compounds
Ting-ting LI, Cheng Yang, Lianfu Zhang
Critical Reviews in Food Science and Nutrition (2025), pp. 1-24
Closed Access
Ting-ting LI, Cheng Yang, Lianfu Zhang
Critical Reviews in Food Science and Nutrition (2025), pp. 1-24
Closed Access
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
Disclosing the Nitrogen Sources via Isotope Labeling Technique and the Formation Mechanism of Pyrazine and Alkylpyrazines during the Heat Treatment of N-(1-Deoxy-d -xylulos-1-yl)-alanine and Exogenous Alanine
Tong Zhou, Meigui Huang, Heping Cui, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 33, pp. 18630-18637
Closed Access | Times Cited: 1
Tong Zhou, Meigui Huang, Heping Cui, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 33, pp. 18630-18637
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
Mechanism of Dihydromyricetin-Induced Reduction of Furfural Derived from the Amadori Compound: Formation of Adducts between Dihydromyricetin and Furfural or Its Precursors
Pusen Chen, Meigui Huang, Heping Cui, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 12, pp. 6554-6564
Closed Access
Pusen Chen, Meigui Huang, Heping Cui, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 12, pp. 6554-6564
Closed Access
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
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
