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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 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

Showing 1-25 of 35 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
Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation
Boshan Shi, Xue Guo, Hongyan Liu, et al.
Food Chemistry (2023) Vol. 438, pp. 137994-137994
Closed Access | Times Cited: 33
Meat products in human nutrition and health – About hazards and risks
Stefaan De Smet, Thomas Van Hecke
Meat Science (2024) Vol. 218, pp. 109628-109628
Closed Access | Times Cited: 8
Magnetically Controlled Nanorobots Based on Red Emissive Peptide Dots and Artificial Antibodies for Specific Recognition and Smart Scavenging of Nε-(Carboxymethyl)lysine in Dairy Products
Xinyue Yuan, Jingbo He, Hongfei Su, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 12, pp. 4970-4981
Closed Access | Times Cited: 21
Recent advances in molecularly imprinted polymers (MIPs) for visual recognition and inhibition of α-dicarbonyl compound-mediated Maillard reaction products
Jingbo He, Lei Wang, Huilin Liu, et al.
Food Chemistry (2024) Vol. 446, pp. 138839-138839
Closed Access | Times Cited: 7
Simultaneous determination of advanced glycation end products and heterocyclic amines in roast/grilled meat by UPLC-MS/MS
Mingyu Li, Chunjiang Zhang, Zhenyu Wang, et al.
Food Chemistry (2024) Vol. 447, pp. 138930-138930
Closed Access | Times Cited: 7
Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion
Xiaona Tian, Els Vossen, Stefaan De Smet, et al.
Food Chemistry (2024) Vol. 453, pp. 139662-139662
Closed Access | Times Cited: 6
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
Absorption and intracellular accumulation of food-borne dicarbonyl precursors of advanced glycation end-product in a Caco-2 human cell transwell model
Xiyu Li, Wouter Bakker, Yaxin Sang, et al.
Food Chemistry (2024) Vol. 452, pp. 139532-139532
Open 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: 4
Key factors influencing the formation of α-dicarbonyls and dietary advanced glycation end products in bread and commercial bakery products: Impacts of sugar, lipid and gluten protein
Cheng-Yi Tsai, Kai‐Wei Liao, Shih‐Min Hsia, et al.
Food Chemistry X (2025) Vol. 26, pp. 102286-102286
Open Access
High-moisture extruded pea balls exhibit lower (glyc)oxidative stability than pork balls following barbecuing and simulated gastrointestinal digestion
Xiaona Tian, Jean L.J.M. Scheijen, Jasper Van Pee, et al.
Food Chemistry (2025) Vol. 479, pp. 143864-143864
Closed Access
Anti-glycation activity and mechanism of Siraitia grosvenorii polysaccharide based on bovine serum albumin-fructose and Caco-2 cell models
Hui Long, Yuxi Guo, Jie Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 142267-142267
Closed Access
Rutin alleviates advanced glycosylation end products-induced insulin resistance by inhibiting SOCS3/IRS1 and activating PI3K/AKT signaling pathways in HepG2 cells
Yuling Jiang, Li Wang, Fangyu Fan, et al.
Journal of Functional Foods (2024) Vol. 120, pp. 106385-106385
Open Access | Times Cited: 3
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: 3
Selective transportation and energy homeostasis regulation of dietary advanced glycation end-products in human intestinal Caco-2 cells
Yi Wu, Min‐Hua Zong, Zhenhui Zhang, et al.
Food Chemistry (2022) Vol. 391, pp. 133284-133284
Closed Access | Times Cited: 12
Comparison of tissue distribution of free and protein bound Nɛ-carboxymethyllysine after long-term oral administration to mice
Xiaojin Yuan, Yating Bai, Jing Zhang, et al.
Food Research International (2022) Vol. 161, pp. 111787-111787
Closed Access | Times Cited: 12
The Interaction between Human Microbes and Advanced Glycation End Products: The Role of Klebsiella X15 on Advanced Glycation End Products’ Degradation
Aiying Shi, Xuemeng Ji, Wanhua Li, et al.
Nutrients (2024) Vol. 16, Iss. 5, pp. 754-754
Open Access | Times Cited: 2
Comprehensive research on the properties of advanced glycation end products in food and biological samples and their harmful role in inducing metabolic diseases
Min Ji Gu, Yu Ra Lee, Donghwan Kim, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Open Access | Times Cited: 2
Advanced glycation end-products in raw and commercially sterilized pork tenderloin and offal
Lihong Niu, Hui Yu, Lili Zhang, et al.
Journal of Food Composition and Analysis (2022) Vol. 112, pp. 104681-104681
Closed Access | Times Cited: 8
Isotope dilution-HPLC-MS/MS to investigate the production patterns and possible pathways of free and protein-bound AGEs and 4-MI in cookies
Zening Zhang, Yang Chen, Peng Deng, et al.
Food Research International (2023) Vol. 173, pp. 113477-113477
Closed Access | Times Cited: 4
Berry anthocyanins prevent α‐dicarbonyls and advanced glycation end product formation in phosphate‐buffered saline‐based model systems, cookie and ground pork
Yu‐Wen Hsiao, Shih‐Min Hsia, Min‐Hsiung Pan, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3745-3758
Closed Access | Times Cited: 1
The dynamic roles of advanced glycation end products
Mariyam Khalid, Abdu Adem
Vitamins and hormones (2024), pp. 1-29
Closed Access | Times Cited: 1
Improvement of skin condition and intestinal microbiota via Heyndrickxia coagulans SANK70258 intake: A placebo-controlled, randomized, double-blind, parallel-group comparative study
Naoyuki Togawa, Ryouichi Yamada, Yoshinori Aoki, et al.
Nutrition (2024) Vol. 126, pp. 112533-112533
Open Access | Times Cited: 1
The RAGE/DIAPH1 axis: mediator of obesity and proposed biomarker of human cardiometabolic disease
Lakshmi Arivazhagan, Collin Popp, Henry H. Ruiz, et al.
Cardiovascular Research (2022) Vol. 119, Iss. 18, pp. 2813-2824
Open Access | Times Cited: 6
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