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:
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: 18
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: 18
Showing 18 citing articles:
A Ratiometric Molecularly Imprinted Sensor for Visual Detection and Removal of α-Dicarbonyl Compounds Based on Biomass Carbon Dot-Embedded Fluorescent Covalent Organic Frameworks
Jingbo He, Yunhai Chen, Huilin Liu, et al.
ACS Sensors (2024) Vol. 9, Iss. 6, pp. 3338-3345
Closed Access | Times Cited: 7
Jingbo He, Yunhai Chen, Huilin Liu, et al.
ACS Sensors (2024) Vol. 9, Iss. 6, pp. 3338-3345
Closed Access | Times Cited: 7
Effects of saccharide type and extended heating on the Maillard reaction and physicochemical properties of high-solid gelatin gels
R. Wang, Xinyu Zhai, Richard W. Hartel, et al.
Food Chemistry (2024) Vol. 459, pp. 140249-140249
Closed Access | Times Cited: 4
R. Wang, Xinyu Zhai, Richard W. Hartel, et al.
Food Chemistry (2024) Vol. 459, pp. 140249-140249
Closed Access | Times Cited: 4
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: 10
Sha Yan, Min Zhang, Yuzhe Yuan, et al.
Food Chemistry (2023) Vol. 424, pp. 136457-136457
Closed Access | Times Cited: 10
Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status
Shuyun Liu, Hanju Sun, Merga Nagassa, et al.
Food Chemistry (2024) Vol. 455, pp. 139760-139760
Closed Access | Times Cited: 2
Shuyun Liu, Hanju Sun, Merga Nagassa, et al.
Food Chemistry (2024) Vol. 455, pp. 139760-139760
Closed Access | Times Cited: 2
Advances of nanoparticle derived from food in the control of α-dicarbonyl compounds-A review
Ying Zhang, Yunhai Chen, Huilin Liu, et al.
Food Chemistry (2024) Vol. 444, pp. 138660-138660
Closed Access | Times Cited: 1
Ying Zhang, Yunhai Chen, Huilin Liu, et al.
Food Chemistry (2024) Vol. 444, pp. 138660-138660
Closed Access | Times Cited: 1
Advanced glycation end products of dietary origin and their association with inflammation in diabetes – A minireview
Adriana Pedreáñez, Jorge Robalino, Diego Tene, et al.
Endocrine Regulations (2024) Vol. 58, Iss. 1, pp. 57-67
Open Access | Times Cited: 1
Adriana Pedreáñez, Jorge Robalino, Diego Tene, et al.
Endocrine Regulations (2024) Vol. 58, Iss. 1, pp. 57-67
Open Access | Times Cited: 1
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
Kate Nyarko, C. Michael Greenlief
Molecules (2024) Vol. 29, Iss. 7, pp. 1588-1588
Open Access | Times Cited: 1
Multi‐response kinetic study of Maillard reaction hazards in the glucose‐lysine model system
Kaihua Liu, Zhijie Liu, Junjian Miao, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
Kaihua Liu, Zhijie Liu, Junjian Miao, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 1
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: 1
Yanbo Luo, Yuwei Liu, Xiangyu Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101858-101858
Open Access | Times Cited: 1
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: 3
Qianqian Xu, Yi Yin, Ye Liu, et al.
Journal of Separation Science (2023) Vol. 46, Iss. 19
Open Access | Times Cited: 3
Study on the non‐enzymatic browning of lotus rhizome juice during sterilization mediated by 1,2‐dicarboxyl and heterocyclic compounds
Xianxian Sun, Jie Li, Shoulei Yan
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 1, pp. 362-372
Open Access | Times Cited: 3
Xianxian Sun, Jie Li, Shoulei Yan
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 1, pp. 362-372
Open Access | Times Cited: 3
Investigation of Advanced Glycation End-Products, α-Dicarbonyl Compounds, and Their Correlations with Chemical Composition and Salt Levels in Commercial Fish Products
Lihong Niu, Shanshan Kong, Fuyu Chu, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4324-4324
Open Access | Times Cited: 3
Lihong Niu, Shanshan Kong, Fuyu Chu, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4324-4324
Open Access | Times Cited: 3
Mechanism of Dihydromyricetin-Induced Reduction of Furfural Derived from the Amadori Compound: Formation of Adducts between Dihydromyricetin and Furfural or Its Precursors
Pusen Chen, Meigui Huang, Heping Cui, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 12, pp. 6554-6564
Closed Access
Pusen Chen, Meigui Huang, Heping Cui, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 12, pp. 6554-6564
Closed Access
The Maillard reactions: Pathways, consequences, and control
Délia B. Rodriguez–Amaya, Jaime Amaya‐Farfán
Vitamins and hormones (2024), pp. 149-182
Closed Access
Délia B. Rodriguez–Amaya, Jaime Amaya‐Farfán
Vitamins and hormones (2024), pp. 149-182
Closed Access
Lipid-involved browning mechanism during the drying process of squid
Junpeng Zeng, Yu Song, Xiaowei Fan, et al.
Food Chemistry (2024) Vol. 465, pp. 142016-142016
Closed Access
Junpeng Zeng, Yu Song, Xiaowei Fan, et al.
Food Chemistry (2024) Vol. 465, pp. 142016-142016
Closed Access
Formation of amino acid–based imidazole salts considerably increased the determined level of fluorescent advanced glycation end products in biscuits
Yuanyuan Liu, Yufeng Liang, Ruixia Qiu, et al.
Food Chemistry (2024), pp. 142227-142227
Closed Access
Yuanyuan Liu, Yufeng Liang, Ruixia Qiu, et al.
Food Chemistry (2024), pp. 142227-142227
Closed Access
Non-targeted profiling of aldehydes and ketones in coffee beans via isotope labelling-assisted UHPLC-Q-Orbitrap-MS and effects of roasting
Han Chen, Wenjiang Dong, Meiyan Liu, et al.
Journal of Food Composition and Analysis (2024), pp. 107073-107073
Closed Access
Han Chen, Wenjiang Dong, Meiyan Liu, et al.
Journal of Food Composition and Analysis (2024), pp. 107073-107073
Closed Access
Recent advances in the occurrence, mechanisms, influence factors and control strategies of process contaminants in nuts: A comprehensive review
Yuwei Liu, Xiaoxiang Peng, Yilun Huang, et al.
Food Control (2023) Vol. 159, pp. 110265-110265
Closed Access | Times Cited: 1
Yuwei Liu, Xiaoxiang Peng, Yilun Huang, et al.
Food Control (2023) Vol. 159, pp. 110265-110265
Closed Access | Times Cited: 1
