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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:

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

Showing 9 citing articles:

Association between phthalate exposure and rash eczema disease: based on NHANES 2005–2006
Qiao Mu, Fan Hu, Yingying Shen, et al.
Archives of Dermatological Research (2025) Vol. 317, Iss. 1
Closed Access
One-step preparation of highly antimicrobial composite gelatin film for food packaging preservation
Zelin Zhou, Jiahang Su, Chuanying Yao, et al.
Food Bioscience (2025), pp. 106375-106375
Closed Access
Further enhancement of the sustained-release properties and stability of direct compression gel matrix bilayer tablets by controlling the particle size of HPMC and drug microencapsulation
Tong Liu, Jiahui Wang, Yupeng Feng, et al.
Powder Technology (2024) Vol. 448, pp. 120256-120256
Closed Access | Times Cited: 2
Sensory improvement and antioxidant enhancement in silver carp hydrolysate using prebiotic oligosaccharides: insights from the Maillard reaction
Peipei Dou, Kai Wang, Ning Ding, et al.
Food & Function (2024) Vol. 15, Iss. 19, pp. 9888-9902
Closed Access | Times Cited: 1
Glycation modification of protein hydrolysate from channel catfish (Ictalurus Punetaus) viscera to mitigate undesirable flavor: Unraveling structure and flavor characteristics
Binbin Yu, Xiaoli Gong, Na Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101993-101993
Open Access | Times Cited: 1
Development and Characterization of Soy Protein Isolate/Xylose Film
Mingqiao Chen, Q. Yuan, Zhidan Lin
International Journal of Polymer Science (2024) Vol. 2024, Iss. 1
Open Access
Producing Ink That Emits Blue Light: Introduction of Dehydration Reaction to Combine Biomolecules Using Maillard Reaction
Daisuke Kajiya
Journal of Chemical Education (2024) Vol. 101, Iss. 11, pp. 5134-5138
Closed Access
Sensomics-assisted Flavor Decoding and the Sauce Flavor Enhancement Strategy of Tongrenyujiu-A Novel Lujiu Product from Tong Ren Tang
Yahui Zhao, Xi Chen, Zhe Wang, et al.
Journal of Food Composition and Analysis (2024), pp. 106982-106982
Closed Access
Structural Feature of Salty/Saltiness-Enhancing Peptides Derived from Coprinus comatus and Their Stability during Subsequent Thermal Treatment and Maillard Reaction
Mingzhou Song, Tong Zhou, Qiuhong Liao, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access
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