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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:

Comparison of Free and Bound Advanced Glycation End Products in Food: A Review on the Possible Influence on Human Health
Di Zhao, Bulei Sheng, Yi Wu, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 51, pp. 14007-14018
Closed Access | Times Cited: 85

Showing 1-25 of 85 citing articles:

Advanced Glycation End-Products (AGEs): Formation, Chemistry, Classification, Receptors, and Diseases Related to AGEs
Aleksandra Twarda‐Clapa, A. Olczak, Aneta Białkowska, et al.
Cells (2022) Vol. 11, Iss. 8, pp. 1312-1312
Open Access | Times Cited: 377
Advanced glycation end products (AGEs) and other adducts in aging-related diseases and alcohol-mediated tissue injury
Wiramon Rungratanawanich, Ying Qu, Xin Wang, et al.
Experimental & Molecular Medicine (2021) Vol. 53, Iss. 2, pp. 168-188
Open Access | Times Cited: 244
Dietary advanced glycation end‐products: Perspectives linking food processing with health implications
Qiaozhi Zhang, Yanbo Wang, Linglin Fu
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2559-2587
Open Access | Times Cited: 162
Dietary advanced glycation end products (dAGEs): An insight between modern diet and health
Zhaoqing Tian, Shasha Chen, Yiheng Shi, et al.
Food Chemistry (2023) Vol. 415, pp. 135735-135735
Closed Access | Times Cited: 45
Emerging technologies in reducing dietary advanced glycation end products in ultra‐processed foods: Formation, health risks, and innovative mitigation strategies
Shenwan Wang, Xiaoyan Zheng, Yang Yang, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access | Times Cited: 2
Advanced glycation end products in food and their effects on intestinal tract
Chenzhipeng Nie, Yan Li, Haifeng Qian, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 11, pp. 3103-3115
Closed Access | Times Cited: 73
Differences in kinetics and dynamics of endogenous versus exogenous advanced glycation end products (AGEs) and their precursors
Katja C.W. van Dongen, Leonie Kappetein, Ignacio Miro Estruch, et al.
Food and Chemical Toxicology (2022) Vol. 164, pp. 112987-112987
Open Access | Times Cited: 40
Hypoglycemic bioactivity of anthocyanins: A review on proposed targets and potential signaling pathways
Zhiying Li, Jinlong Tian, Zhen Cheng, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 26, pp. 7878-7895
Closed Access | Times Cited: 33
Formation of advanced glycation end products by novel food processing technologies: A review
Lucas Prestes Fallavena, Naira Poerner Rodrigues, Lígia Damasceno Ferreira Marczak, et al.
Food Chemistry (2022) Vol. 393, pp. 133338-133338
Closed Access | Times Cited: 31
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
Effect of catechin on dietary AGEs absorption and cytotoxicity in Caco-2 cells
Qian Wu, Yuanyuan Chen, Yu Ouyang, et al.
Food Chemistry (2021) Vol. 355, pp. 129574-129574
Closed Access | Times Cited: 34
Role of gut microbiota in the modulation of the health effects of advanced glycation end‑products (Review)
Michael Aschner, Anatoly V. Skalny, В. А. Гриценко, et al.
International Journal of Molecular Medicine (2023) Vol. 51, Iss. 5
Open Access | Times Cited: 16
Inhibition of advance glycation end products formation, gastrointestinal digestion, absorption and toxicity: A comprehensive review
Nianjie Feng, Yingna Feng, Jiangying Tan, et al.
International Journal of Biological Macromolecules (2023) Vol. 249, pp. 125814-125814
Closed Access | Times Cited: 16
Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems
Shizhang Yan, Joe M. Regenstein, Baokun Qi, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-19
Closed Access | Times Cited: 13
The metabolism and transformation of casein-bound lactulosyllysine in vivo: Promoting dicarbonyl stress and the formation of advanced glycation end products accompanied by systemic inflammation
Yuekun Wu, Aiying Shi, Wanhua Li, et al.
Food Chemistry (2024) Vol. 444, pp. 138681-138681
Closed Access | Times Cited: 5
Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion
Xiaogang Zhang, Parinya Noisa, Ali Hamzeh, et al.
Food Chemistry X (2024) Vol. 21, pp. 101228-101228
Open Access | Times Cited: 5
Insights into digestibility, biological activity, and peptide profiling of flaxseed protein isolates treated by ultrasound coupled with alkali cycling
Jing Yang, Jiaqi Shao, Yuqing Duan, et al.
Food Research International (2024) Vol. 190, pp. 114629-114629
Closed Access | Times Cited: 5
Glycation from α-dicarbonyl compounds has different effects on the heat-induced aggregation of bovine serum albumin and β-casein
Di Zhao, Bulei Sheng, Hao Li, et al.
Food Chemistry (2020) Vol. 340, pp. 128108-128108
Closed Access | Times Cited: 38
Effect of lotus seedpod oligomeric procyanidins on AGEs formation in simulated gastrointestinal tract and cytotoxicity in Caco-2 cells
Qian Wu, Kuoquan Zhao, Yuanyuan Chen, et al.
Food & Function (2021) Vol. 12, Iss. 8, pp. 3527-3538
Closed Access | Times Cited: 29
Natural Antioxidants and Hydrocolloids as a Mitigation Strategy to Inhibit Advanced Glycation End Products (AGEs) and 5-Hydroxymethylfurfural (HMF) in Butter Cookies
Hui-Yu Hu, Yuting Wang, Yousheng Huang, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 657-657
Open Access | Times Cited: 22
Unveiling the dynamic processes of dietary advanced glycation end-products (dAGEs) in absorption, accumulation, and gut microbiota metabolism
Yi Wu, Yuqi Yang, Yanhong Zhong, et al.
Food & Function (2024) Vol. 15, Iss. 18, pp. 9024-9036
Closed Access | Times Cited: 4
Influence of hydroxyl substitution on the inhibition of flavonoids in advanced glycation end-products formation in glucose-lysine-arginine Maillard reaction models
Lifeng Li, Meng-Di Wang, Chenyang Zhang, et al.
Food Research International (2025) Vol. 207, pp. 116068-116068
Closed Access
Dietary advanced glycation end products intake, genetic predisposition and risk of coronary heart disease: a prospective study
Huanying He, Ying Zhang, Guo-Chong Chen, et al.
European Journal of Nutrition (2025) Vol. 64, Iss. 3
Closed Access
Fate of myofibrillar protein-bound Nε-(carboxymethyl)lysine in the presence of the human colonic microbiota after gastrointestinal digestion
Shuqi Hao, Zeyu Lu, Mengyu Ye, et al.
Food Bioscience (2025), pp. 106380-106380
Closed Access
Effects of Fortified Wheat Bran Arabinoxylan on the Quality of Wheat Malt Beer
Kai Jiang, Yuhong Jin
Foods (2025) Vol. 14, Iss. 6, pp. 1036-1036
Open Access
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