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:
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: 4
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: 4
Showing 4 citing articles:
Asparagine–Glucose Amadori Compounds: Formation, Characterization, and Analysis in Dry Jujube Fruit
Qing Xiao, Qingrong Huang, Chi‐Tang Ho
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 13, pp. 7344-7353
Closed Access | Times Cited: 1
Qing Xiao, Qingrong Huang, Chi‐Tang Ho
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 13, pp. 7344-7353
Closed Access | Times Cited: 1
Directed preparation of N-(1-deoxy-d-ribulos-1-yl)-glutathione during short-term high temperature dehydration: Suppressing the side reactions of glutathione
Linhui Feng, Heping Cui, Khizar Hayat, et al.
Food Bioscience (2024) Vol. 60, pp. 104468-104468
Closed Access
Linhui Feng, Heping Cui, Khizar Hayat, et al.
Food Bioscience (2024) Vol. 60, pp. 104468-104468
Closed Access
Impact of pectin and alginate gel particle size and concentration on in vitro gut fermentation
Anqi Li, Heather M. Shewan, Bernadine M. Flanagan, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110808-110808
Closed Access
Anqi Li, Heather M. Shewan, Bernadine M. Flanagan, et al.
Food Hydrocolloids (2024) Vol. 160, pp. 110808-110808
Closed Access
Effect of lysine on the cysteine-xylose Maillard reaction to form flavor compounds
Chenping Zhang, Jia Heng Tan, Jinxin He, et al.
Food Chemistry (2024) Vol. 469, pp. 142529-142529
Closed Access
Chenping Zhang, Jia Heng Tan, Jinxin He, et al.
Food Chemistry (2024) Vol. 469, pp. 142529-142529
Closed Access