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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:

Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C
Wei Zhang, Mahesha M. Poojary, Karsten Olsen, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 22, pp. 6350-6358
Closed Access | Times Cited: 23

Showing 23 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
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
Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship
Yu Fu, Jing Liu, Wei Zhang, et al.
Food Chemistry (2019) Vol. 306, pp. 125613-125613
Closed Access | Times Cited: 59
Effects of hot-air drying temperature on drying characteristics and color deterioration of rape bee pollen
Yanxiang Bi, Magdalena Zielińska, Jiabao Ni, et al.
Food Chemistry X (2022) Vol. 16, pp. 100464-100464
Open Access | Times Cited: 28
Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage
Wei Zhang, Mahesha M. Poojary, Valentin Rauh, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 46, pp. 12863-12874
Closed Access | Times Cited: 39
The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxal
Hongkai Zhu, Mahesha M. Poojary, Mogens L. Andersen, et al.
Food Chemistry (2020) Vol. 319, pp. 126500-126500
Closed Access | Times Cited: 32
Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered Infant Formula
Pernille Lund, Mie Rostved Bechshøft, Colin Ray, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 70, Iss. 1, pp. 319-332
Closed Access | Times Cited: 25
Comparison of Differences of α-Dicarbonyl Compounds between Naturally Matured and Artificially Heated Acacia Honey: Their Application to Determine Honey Quality
Sha Yan, Minghui Sun, Lingling Zhao, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 46, pp. 12885-12894
Closed Access | Times Cited: 28
Effect of pectin oligosaccharides supplementation on infant formulas: The storage stability, formation and intestinal absorption of advanced glycation end products
Rugang Zhu, Xiaoyi Sun, Yuxin Zhang, et al.
Food Chemistry (2021) Vol. 373, pp. 131571-131571
Closed Access | Times Cited: 20
Qualitative and Quantitative Profiling of Fructose Degradation Products Revealed the Formation of Thirteen Reactive Carbonyl Compounds and Higher Reactivity Compared to Glucose
R. Ohno, Andrea Auditore, Sabrina Gensberger‐Reigl, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 34, pp. 19131-19142
Closed Access | Times Cited: 2
Insight into the mechanism of Maillard reaction and lipids mutually contribute to the flavor release of squid fillets during the drying process
Junpeng Zeng, Nan Meng, Yu Song, et al.
Food Chemistry (2024) Vol. 468, pp. 142435-142435
Closed Access | Times Cited: 2
Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production
Wei Zhang, Mahesha M. Poojary, Valentin Rauh, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 11, pp. 3568-3575
Closed Access | Times Cited: 18
Evaluation of Fructo-, Inulin-, and Galacto-Oligosaccharides on the Maillard Reaction Products in Model Systems with Whey Protein
Yuri Nomi, Tae Sato, Yuki Mori, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 29, pp. 9154-9165
Closed Access | Times Cited: 10
Correlation between microbial community and flavour formation in dry-cured squid analysed by next-generation sequencing and molecular sensory analysis
Dandan Zhao, Jun Hu, Xuxia Zhou, et al.
Food Chemistry X (2022) Vol. 15, pp. 100376-100376
Open Access | Times Cited: 9
Galactooligosaccharides in infant formulas: Maillard reaction characteristics and influence on formation of advanced glycation end products
Feifei Shang, Rugang Zhu, Huan Li, et al.
Food & Function (2024) Vol. 15, Iss. 4, pp. 2197-2207
Closed Access | Times Cited: 1
Investigation of Maillard reaction products in plant-based milk alternatives
Mariachiara Pucci, Halise Gül Akıllıoğlu, Marta Bevilacqua, et al.
Food Research International (2024) Vol. 198, pp. 115418-115418
Open Access | Times Cited: 1
Identification of Lactose-Derived α-Dicarbonyl Compounds in Dairy Products and Elucidation of Their Formation Mechanism
Yuri Nomi, Takeshi Anazawa, Kyoko Shinzawa, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 1
Effect of unsaturated fatty acids on glycation product formation pathways
Xin Zhao, Xiaoyu Zhang, Bo Ye, et al.
Food Research International (2021) Vol. 143, pp. 110288-110288
Closed Access | Times Cited: 10
The effect of lactulose thermal degradation products on β-lactoglobulin: Linear-, loop-, and cross-link structural modifications and reduced digestibility
Lu Dong, Zhenting Yu, Runmin Zhao, et al.
Food Chemistry (2022) Vol. 403, pp. 134333-134333
Closed Access | Times Cited: 6
Contents of ɑ-dicarbonyl compounds in commercial black tea and affected by the processing
Hongkai Zhu, Li Niu, Li Zhu, et al.
Food Research International (2023) Vol. 178, pp. 113876-113876
Closed Access | Times Cited: 3
Reduction of the levels of 5-hydroxymethylfurfural and advanced glycation end products in milk by the combination of high pressure and moderate heat pre-incubation
Yuekun Wu, Shiying Wu, Mengyu Sun, et al.
European Food Research and Technology (2022) Vol. 249, Iss. 4, pp. 923-937
Closed Access | Times Cited: 5
Probing the cumulative effects of unit operations and lactose to whey protein ratios on protein modifications in powdered model infant formula
Pernille Lund, Freja Mardal, Colin Ray, et al.
International Dairy Journal (2022) Vol. 132, pp. 105397-105397
Open Access | Times Cited: 4
Effect of Hot-Air Drying Temperature on Drying Characteristics and the Mechanism of Color Deterioration Induced by Α-Dicarbonyl Compounds, 5-Hydroxymethylfurfural and Carotenoids of Rape Bee Pollen
Yanxiang Bi, Magdalena Zielińska, Jiabao Ni, et al.
(2022)
Closed Access
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