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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:

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

Showing 1-25 of 28 citing articles:

Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
Ashbala Shakoor, Chenping Zhang, Jianchun Xie, et al.
Food Chemistry (2022) Vol. 393, pp. 133416-133416
Closed Access | Times Cited: 207
Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage
Maria Tarapoulouzi, Monica Mironescu, Chryssoula Drouza, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 473-473
Open Access | Times Cited: 24
A metabolomics approach revealed an Amadori compound distinguishes artificially heated and naturally matured acacia honey
Sha Yan, Xuan Wang, Yuchen Wu, et al.
Food Chemistry (2022) Vol. 385, pp. 132631-132631
Closed Access | Times Cited: 29
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
α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control
Sha Yan, Liming Wu, Xiaofeng Xue
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 2, pp. 1387-1417
Closed Access | Times Cited: 22
Electrospinning of honey and propolis for wound care
Elisa Mele
Biotechnology and Bioengineering (2023) Vol. 120, Iss. 5, pp. 1229-1240
Open Access | Times Cited: 15
Chaste honey in long term-storage: Occurrence and accumulation of Maillard reaction products, and safety assessment
Sha Yan, Min Zhang, Yuzhe Yuan, et al.
Food Chemistry (2023) Vol. 424, pp. 136457-136457
Closed Access | Times Cited: 13
Detection of acacia honey adulteration with high fructose corn syrup through determination of targeted α‑Dicarbonyl compound using ion mobility-mass spectrometry coupled with UHPLC-MS/MS
Sha Yan, Meijie Song, Kai Wang, et al.
Food Chemistry (2021) Vol. 352, pp. 129312-129312
Closed Access | Times Cited: 30
Precursors and formation pathways of furfural in sugarcane juice during thermal treatment
Huimei Huang, Jiebo Chen, Mingfeng Zheng, et al.
Food Chemistry (2022) Vol. 402, pp. 134318-134318
Closed Access | Times Cited: 21
Exploring the Formation of Chemical Markers in Chaste Honey by Comparative Metabolomics: From Nectar to Mature Honey
Sha Yan, Guodong Mu, Yuzhe Yuan, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 18, pp. 10596-10604
Closed Access | Times Cited: 4
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
Effects of pulsed vacuum drying temperature on drying kinetics, physicochemical properties and microstructure of bee pollen
Shuyao Wang, Yanxiang Bi, Zidan Zhou, et al.
LWT (2022) Vol. 169, pp. 113966-113966
Open Access | Times Cited: 15
Rapid characterization of Maillard reaction products in heat-treated honey by nanoelectrospray ionization mass spectrometry
Liangliang Qu, Yuze Li, Yiran Wang, et al.
Food Chemistry (2023) Vol. 419, pp. 136010-136010
Closed Access | Times Cited: 8
Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen
Yanxiang Bi, Jiabao Ni, Xiaofeng Xue, et al.
Deleted Journal (2023), pp. 1-21
Open Access | Times Cited: 8
Rapid and convenient determination of α-dicarbonyl compounds via streamlined simultaneous derivatization and extraction coupled with liquid chromatography-fluorescence detection
Yanbo Luo, Yuwei Liu, Xiangyu Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101858-101858
Open Access | Times Cited: 2
Composition and distribution of α-dicarbonyl compounds in propolis from different plant origins and extraction processing
Meijie Song, Kai Wang, Huanxian Lu, et al.
Journal of Food Composition and Analysis (2021) Vol. 104, pp. 104141-104141
Closed Access | Times Cited: 17
Identification of Pigmented Substances in Black Honey from Leucosceptrum canum: Novel Quinonoids Contribute to Honey Color
Sha Yan, Xuan Wang, Wenqian Wang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 11, pp. 3521-3528
Closed Access | Times Cited: 11
Amadori compounds: analysis, composition in food and potential health beneficial functions
Jialing Cao, Cheng Yang, Jian Zhang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 2, pp. 406-428
Closed Access | Times Cited: 5
Simultaneous determination of six α‑dicarbonyl compounds in traditional Chinese medicines using high‐performance liquid chromatography‐fluorescence detector with pre‐column derivatization
Qianqian Xu, Yi Yin, Ye Liu, et al.
Journal of Separation Science (2023) Vol. 46, Iss. 19
Open Access | Times Cited: 4
Investigations of Major α-Dicarbonyl Content in U.S. Honey of Different Geographical Origins
Kate Nyarko, C. Michael Greenlief
Molecules (2024) Vol. 29, Iss. 7, pp. 1588-1588
Open Access | Times Cited: 1
Investigation of hydroxymethylfurfural levels in commercial acacia honey for quality control: a systematic review
Maha A. Althaiban
Deleted Journal (2024) Vol. 6, Iss. 10
Open Access | Times Cited: 1
Identification of the maturity of acacia honey by an endogenous oligosaccharide: A preliminary study
Sha Yan, Wenqian Wang, Wen Zhao, et al.
Food Chemistry (2022) Vol. 399, pp. 134005-134005
Closed Access | Times Cited: 7
Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl2 model system using ESI/qTOF/MS/MS and isotope labelling technique
Eun Sil Kim, Varoujan Yaylayan
Current Research in Food Science (2021) Vol. 4, pp. 287-294
Open Access | Times Cited: 8
Isotope-Coding Derivatization for Quantitative Profiling of Reactive α-Dicarbonyl Species in Processed Botanicals by Liquid Chromatography–Tandem Mass Spectrometry
Meiling Wang, Yaxuan Liu, Bin Guo, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 35, pp. 10379-10393
Closed Access | Times Cited: 8
Profiling of glucose degradation products through complexation with divalent metal ions coupled with ESI/qTOF/MS/MS analysis
Eun Sil Kim, Varoujan Yaylayan
Current Research in Food Science (2020) Vol. 3, pp. 268-274
Open Access | Times Cited: 8
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