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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:

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

Showing 1-25 of 39 citing articles:

Research advances of advanced glycation end products in milk and dairy products: Formation, determination, control strategy and immunometabolism via gut microbiota
Lezhen Dong, Ying Li, Qin Chen, et al.
Food Chemistry (2023) Vol. 417, pp. 135861-135861
Closed Access | Times Cited: 43
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
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
Liquid chromatography quadrupole-Orbitrap mass spectrometry for the simultaneous analysis of advanced glycation end products and protein-derived cross-links in food and biological matrices
Mahesha M. Poojary, Wei Zhang, Ines Greco, et al.
Journal of Chromatography A (2019) Vol. 1615, pp. 460767-460767
Closed Access | Times Cited: 63
Quantitation of furosine, furfurals, and advanced glycation end products in milk treated with pasteurization and sterilization methods applicable in China
Yong Li, Yaru Wu, Wei Quan, et al.
Food Research International (2020) Vol. 140, pp. 110088-110088
Closed Access | Times Cited: 50
Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage
Halise Gül Akıllıoğlu, Dereck E. W. Chatterton, Marianne N. Lund
Food Chemistry (2022) Vol. 396, pp. 133687-133687
Open Access | Times Cited: 29
Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis
Halise Gül Akıllıoğlu, Marianne N. Lund
Food Chemistry (2021) Vol. 366, pp. 130601-130601
Closed Access | Times Cited: 40
Comparison of metabolic fate, target organs, and microbiota interactions of free and bound dietary advanced glycation end products
Xiaojin Yuan, Chenxi Nie, Huicui Liu, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 19, pp. 3612-3633
Closed Access | Times Cited: 35
Quantitation of α-Dicarbonyls, Lysine- and Arginine-Derived Advanced Glycation End Products, in Commercial Canned Meat and Seafood Products
You-Yu Lin, Shih-Fang Huang, Kai‐Wei Liao, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 17, pp. 6727-6737
Open Access | Times Cited: 14
Carbonyl Chemistry and the Formation of Heterocyclic Aromatic Amines with the Structure of Aminoimidazoazaarene
Francisco J. Hidalgo, Rosario Zamora
Journal of Agricultural and Food Chemistry (2021) Vol. 70, Iss. 1, pp. 79-86
Closed Access | Times Cited: 32
Maillard reaction indicators formation, changes and possible intake in infant formula produced by different thermal treatments during domestic use
Mengqi Wang, Xianwei Yuan, Zheng Yao, et al.
Food Chemistry (2022) Vol. 395, pp. 133576-133576
Closed Access | Times Cited: 19
Quantitative detection of hidden milk allergens in hypoallergenic formulas through bottom-up proteomics, high-resolution mass spectrometry and the mechanism of D-ribose in reducing the allergenicity in vitro.
Daokun Xu, Haolun Huang, Yang Yang, et al.
LWT (2025), pp. 117446-117446
Open Access
Ratiometric upconversion fluorometric turn-off nanosensor for quantification of furfural in foods
Yawen Rong, Md Mehedi Hassan, Qin Ouyang, et al.
Sensors and Actuators B Chemical (2021) Vol. 350, pp. 130843-130843
Closed Access | Times Cited: 25
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: 24
Cocoa melanoidins reduce the formation of dietary advanced glycation end-products in dairy mimicking system
Hao Zhang, Antonio Dario Troise, Hui Zhang, et al.
Food Chemistry (2020) Vol. 345, pp. 128827-128827
Closed Access | Times Cited: 26
Physico-chemical aspects of lactose hydrolysed milk system along with detection and mitigation of maillard reaction products
Payal Singh, Priyanka Singh Rao, V. Sharma, et al.
Trends in Food Science & Technology (2020) Vol. 107, pp. 57-67
Closed Access | Times Cited: 25
Effects of pre-emulsification with whey protein and high temperature sterilisation on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese
Hongjuan Li, Yifei Wu, Dongyu Hou, et al.
International Dairy Journal (2023) Vol. 140, pp. 105610-105610
Closed Access | Times Cited: 8
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
Peptidomic Fingerprints of Stored UHT Milk Inoculated with Protease Extracts from Different Pseudomonas Strains Relative to aprX Expression and Visible Spoilage
Miguel Aguilera-Toro, Søren Nielsen, Martin Laage Kragh, et al.
Dairy (2023) Vol. 4, Iss. 1, pp. 83-97
Open Access | Times Cited: 7
Metabolomics and proteomics approaches provide a better understanding of non-enzymatic browning and pink discoloration in dairy products: A mini review
Gabriele Rocchetti, Sofia Galimberti, Maria Luisa Callegari, et al.
Food Bioscience (2023) Vol. 56, pp. 103328-103328
Open Access | Times Cited: 7
Methylglyoxal-hydroimidazolones (MG-Hs) instead of Nɛ-(carboxymethyl)-l-lysine (CML) is the major advanced glycation end-product during drying process in black tea
Wei Zhang, Beibei Zhang, Ye Yang, et al.
Food Chemistry (2020) Vol. 333, pp. 127499-127499
Closed Access | Times Cited: 19
Impact of UHT treatment and storage on liquid infant formula: Complex structural changes uncovered by centrifugal field-flow fractionation with multi-angle light scattering
Pernille Lund, Søren B. Nielsen, Christian Fiil Nielsen, et al.
Food Chemistry (2021) Vol. 348, pp. 129145-129145
Closed Access | Times Cited: 16
Changes in harmful Maillard reaction products in low-temperature long-time pasteurization-treated milks reconstituted from whole-milk powders after different storage times
Yong Li, Xiaodi Jia, Zhaojun Wang, et al.
Journal of Food Composition and Analysis (2021) Vol. 106, pp. 104280-104280
Closed Access | Times Cited: 16
Ultra‐High Temperature Treatment and Storage of Infant Formula Induces Dietary Protein Modifications, Gut Dysfunction, and Inflammation in Preterm Pigs
Jing Sun, Halise Gül Akıllıoğlu, Karoline Aasmul‐Olsen, et al.
Molecular Nutrition & Food Research (2022) Vol. 66, Iss. 20
Open Access | Times Cited: 12
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
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