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:
Dietary N‐epsilon‐carboxymethyllysine as for a major glycotoxin in foods: A review
Gengjun Chen
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4931-4949
Closed Access | Times Cited: 19
Gengjun Chen
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4931-4949
Closed Access | Times Cited: 19
Showing 19 citing articles:
Effects of seasoning addition and cooking conditions on the formation of free and protein-bound heterocyclic amines and advanced glycation end products in braised lamb
Qiaochun Chen, Keyu Lu, Jiayi He, et al.
Food Chemistry (2024) Vol. 446, pp. 138850-138850
Closed Access | Times Cited: 11
Qiaochun Chen, Keyu Lu, Jiayi He, et al.
Food Chemistry (2024) Vol. 446, pp. 138850-138850
Closed Access | Times Cited: 11
Cracking the code of acrylamide and Nε-(carboxymethyl)lysine: Fish oil use and predictive strategies in potato chips during thermal processing
Xiaoran Song, Jian Yu, Xiaomei Yu, et al.
Food Chemistry (2025) Vol. 473, pp. 143034-143034
Closed Access
Xiaoran Song, Jian Yu, Xiaomei Yu, et al.
Food Chemistry (2025) Vol. 473, pp. 143034-143034
Closed Access
Joint control of multiple food processing contaminants in Maillard reaction: A comprehensive review of health risks and prevention
Fan Zhang, Xiaomei Yu, Yimei Tian, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Fan Zhang, Xiaomei Yu, Yimei Tian, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration prior to the heat treatments
Hui Lin, Keqiang Lai, Juanjuan Zhang, et al.
Food Chemistry X (2022) Vol. 15, pp. 100387-100387
Open Access | Times Cited: 17
Hui Lin, Keqiang Lai, Juanjuan Zhang, et al.
Food Chemistry X (2022) Vol. 15, pp. 100387-100387
Open Access | Times Cited: 17
Comparison of intestinal absorption of soybean protein isolate-, glutenin- and peanut protein isolate-bound Nε-(carboxymethyl) lysine after in vitro gastrointestinal digestion
Shuqi Hao, Mengyu Ye, Na Li, et al.
Food Research International (2024) Vol. 192, pp. 114811-114811
Closed Access | Times Cited: 3
Shuqi Hao, Mengyu Ye, Na Li, et al.
Food Research International (2024) Vol. 192, pp. 114811-114811
Closed 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
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
Yi Wu, Min‐Hua Zong, Zhenhui Zhang, et al.
Food Chemistry (2022) Vol. 391, pp. 133284-133284
Closed Access | Times Cited: 12
Age-dependent effects of a high-fat diet combined with dietary advanced glycation end products on cognitive function and protection with voluntary exercise
Lan Luo, Rui Li, Guiping Wang, et al.
Food & Function (2022) Vol. 13, Iss. 8, pp. 4445-4458
Closed Access | Times Cited: 10
Lan Luo, Rui Li, Guiping Wang, et al.
Food & Function (2022) Vol. 13, Iss. 8, pp. 4445-4458
Closed Access | Times Cited: 10
Characterization of Enzymatic Modified Soluble Dietary Fiber from Rhodomyrtus tomentosa fruits: A Potential Ingredient in Reducing AGEs Accumulation
Yejun Deng, Yong Liu, Caihong Zhang, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 1, pp. 232-246
Closed Access | Times Cited: 10
Yejun Deng, Yong Liu, Caihong Zhang, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 1, pp. 232-246
Closed Access | Times Cited: 10
Nϵ‐(carboxymethyl)lysine in bakery products: A review
Hüseyin Boz
Journal of Food Science (2023) Vol. 88, Iss. 3, pp. 901-908
Open Access | Times Cited: 4
Hüseyin Boz
Journal of Food Science (2023) Vol. 88, Iss. 3, pp. 901-908
Open Access | Times Cited: 4
Nε-(carboxymethyl)lysine promotes lipid uptake of macrophage via cluster of differentiation 36 and receptor for advanced glycation end products
Zhongqun Wang, Haipeng Yao, Zhen Sun
World Journal of Diabetes (2023) Vol. 14, Iss. 3, pp. 222-233
Open Access | Times Cited: 4
Zhongqun Wang, Haipeng Yao, Zhen Sun
World Journal of Diabetes (2023) Vol. 14, Iss. 3, pp. 222-233
Open Access | Times Cited: 4
Major anthocyanins in elderberry effectively trap methylglyoxal and reduce cytotoxicity of methylglyoxal in HepG2 cell line
Sandrine S. Ferreira, M. Rosário M. Domingues, Cristina Barros, et al.
Food Chemistry X (2022) Vol. 16, pp. 100468-100468
Open Access | Times Cited: 6
Sandrine S. Ferreira, M. Rosário M. Domingues, Cristina Barros, et al.
Food Chemistry X (2022) Vol. 16, pp. 100468-100468
Open Access | Times Cited: 6
Galactooligosaccharides ameliorate dietary advanced glycation end product-induced intestinal barrier damage in C57BL/6 mice by modulation of the intestinal microbiome
Chenxi Nie, Xiaoqing Xie, Huicui Liu, et al.
Food & Function (2022) Vol. 14, Iss. 2, pp. 845-856
Closed Access | Times Cited: 6
Chenxi Nie, Xiaoqing Xie, Huicui Liu, et al.
Food & Function (2022) Vol. 14, Iss. 2, pp. 845-856
Closed Access | Times Cited: 6
Application of Molecular Transformer approach for predicting the potential reactions to generate advanced glycation end products in infant formula
Huihui Yang, Xiaosen Bai, Baolong Feng, et al.
Food Chemistry (2022) Vol. 407, pp. 135143-135143
Closed Access | Times Cited: 6
Huihui Yang, Xiaosen Bai, Baolong Feng, et al.
Food Chemistry (2022) Vol. 407, pp. 135143-135143
Closed Access | Times Cited: 6
Formation of N-carboxymethyllysine in raw and heat-treated hen eggs: Effects of egg freshness
Shuai Wu, Keqiang Lai, Ming Chen, et al.
Journal of Food Composition and Analysis (2023) Vol. 118, pp. 105177-105177
Closed Access | Times Cited: 2
Shuai Wu, Keqiang Lai, Ming Chen, et al.
Journal of Food Composition and Analysis (2023) Vol. 118, pp. 105177-105177
Closed Access | Times Cited: 2
Oxidative stress and cellular toxicity induced by dihydropyrazine: a comparative study with other Maillard reaction products
Yuu Miyauchi, Haruna Koba, Madoka Sawai, et al.
The Journal of Toxicological Sciences (2023) Vol. 48, Iss. 5, pp. 263-272
Open Access | Times Cited: 2
Yuu Miyauchi, Haruna Koba, Madoka Sawai, et al.
The Journal of Toxicological Sciences (2023) Vol. 48, Iss. 5, pp. 263-272
Open Access | Times Cited: 2
Dietary Nε-(carboxymethyl) lysine affects cardiac glucose metabolism and myocardial remodeling in mice
Zhongqun Wang, Zhen Sun
World Journal of Diabetes (2022) Vol. 13, Iss. 11, pp. 972-985
Open Access | Times Cited: 3
Zhongqun Wang, Zhen Sun
World Journal of Diabetes (2022) Vol. 13, Iss. 11, pp. 972-985
Open Access | Times Cited: 3
The effect of exogenous free Nε‑(Carboxymethyl)Lysine on diabetes-associated cognitive dysfunction: neuroinflammation, and metabolic disorders
Z. Huang, Lan Mo, Xi Chen, et al.
Deleted Journal (2023) Vol. 13, Iss. 5, pp. 2970-2981
Open Access
Z. Huang, Lan Mo, Xi Chen, et al.
Deleted Journal (2023) Vol. 13, Iss. 5, pp. 2970-2981
Open Access
