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:
Utilization of plant extracts to control the safety and quality of fried foods—A review
Cuicui Li, Long Chen, David Julian McClements, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 2310-2345
Closed Access | Times Cited: 16
Cuicui Li, Long Chen, David Julian McClements, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 2310-2345
Closed Access | Times Cited: 16
Showing 16 citing articles:
Effect of tea extracts on heterocyclic aromatic amines and advanced glycation end products in roasting Eleutheronema Tetradactylum and lipid-mediated inhibition mechanism analysis
Ruichun Wang, Songyi Lin, Junbo Chu, et al.
Food Bioscience (2024) Vol. 59, pp. 103979-103979
Closed Access | Times Cited: 5
Ruichun Wang, Songyi Lin, Junbo Chu, et al.
Food Bioscience (2024) Vol. 59, pp. 103979-103979
Closed Access | Times Cited: 5
Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications
Cuicui Li, Long Chen, David Julian McClements, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11341-11355
Closed Access | Times Cited: 11
Cuicui Li, Long Chen, David Julian McClements, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11341-11355
Closed Access | Times Cited: 11
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: 4
Ying Zhang, Yunhai Chen, Huilin Liu, et al.
Food Chemistry (2024) Vol. 444, pp. 138660-138660
Closed Access | Times Cited: 4
The control technology of harmful substances impacting the quality of peanut oil: A review
Zenglei Ni, Xiao–kun Ouyang, Anmin Nie, et al.
Grain & Oil Science and Technology (2025)
Open Access
Zenglei Ni, Xiao–kun Ouyang, Anmin Nie, et al.
Grain & Oil Science and Technology (2025)
Open Access
Effects of soy protein isolates and transglutaminase addition on the structure, physicochemical properties, and oil absorption of wheat flour
Gui‐Fang Huang, David Julian McClements, Jianwei Zhao, et al.
Food Chemistry (2025) Vol. 479, pp. 143824-143824
Closed Access
Gui‐Fang Huang, David Julian McClements, Jianwei Zhao, et al.
Food Chemistry (2025) Vol. 479, pp. 143824-143824
Closed Access
The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (Protosalanx hyalocranius) During Deep Frying and Air Frying
Ying Li, Xiufang Xia, Guoping Yu
Foods (2025) Vol. 14, Iss. 6, pp. 920-920
Open Access
Ying Li, Xiufang Xia, Guoping Yu
Foods (2025) Vol. 14, Iss. 6, pp. 920-920
Open Access
Intricate relationship among major heat-induced harmful by-products and modulating role of lipid and protein oxidation in seafood: A comprehensive review
Huaixu Wang, Baoping Shi, Zening Zhang, et al.
Food Research International (2025), pp. 116293-116293
Closed Access
Huaixu Wang, Baoping Shi, Zening Zhang, et al.
Food Research International (2025), pp. 116293-116293
Closed Access
Effect of marinating with green tea extract on the safety and sensory profiles of oven-baked oyster
Huaixu Wang, Baoping Shi, Weitao Wang, et al.
Food Chemistry (2024) Vol. 448, pp. 139090-139090
Closed Access | Times Cited: 3
Huaixu Wang, Baoping Shi, Weitao Wang, et al.
Food Chemistry (2024) Vol. 448, pp. 139090-139090
Closed Access | Times Cited: 3
The inhibition effect and mechanism of typical hydrocolloids on the formation of heterocyclic amines: a study based on quantum chemical computation analysis
Tiantian Huang, Jiang Pin, Tao Li, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100862-100862
Open Access | Times Cited: 3
Tiantian Huang, Jiang Pin, Tao Li, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100862-100862
Open Access | Times Cited: 3
Carboxymethylation enhances the low oil absorption of freeze-thawed tapioca starch in fried ham sausage batter
Jingwei Zhang, Tao Li, Xin Zhang, et al.
LWT (2023) Vol. 184, pp. 115050-115050
Open Access | Times Cited: 7
Jingwei Zhang, Tao Li, Xin Zhang, et al.
LWT (2023) Vol. 184, pp. 115050-115050
Open Access | Times Cited: 7
A novel beverage with functional potential incorporating cascara (Coffea arabica), roselle (Hibiscus sabdariffa), and red ginger (Zingiber officinale Rosc. var. rubrum) extracts: chemical properties and sensory evaluation
Iffana Dani Maulida, Muhammad Refa Al Marsam, Indra Purnama, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 2
Iffana Dani Maulida, Muhammad Refa Al Marsam, Indra Purnama, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 2
Inhibition of heterocyclic amines formation in grilled beef patties by red pepper stalk extracts
Tiantian Huang
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 1
Tiantian Huang
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 1
Simultaneous elimination mechanism of formaldehyde and acrolein by resveratrol in food and the cytotoxicity of the products
Mianzhang Zhang, Yuan Tian, Hua Zhou, et al.
Food Chemistry (2024) Vol. 468, pp. 142371-142371
Closed Access
Mianzhang Zhang, Yuan Tian, Hua Zhou, et al.
Food Chemistry (2024) Vol. 468, pp. 142371-142371
Closed Access
Reduction of Nitrate and Acrylamide in Heat-processed Meats using treatment with Lactobacillus Casei and Plant Extracts
Mahsa Abbasi, Mandana Behbahani, Mehrnaz Roumi
Current Nutrition & Food Science (2023) Vol. 20, Iss. 7, pp. 865-874
Closed Access | Times Cited: 1
Mahsa Abbasi, Mandana Behbahani, Mehrnaz Roumi
Current Nutrition & Food Science (2023) Vol. 20, Iss. 7, pp. 865-874
Closed Access | Times Cited: 1
Alleviate Effect of Hydrocolloids on Heterocyclic Amines in Fried Meatball and Potential Mechanistic Revealed by Electron Paramagnetic Resonance and Quantum Chemical Computation
Zhuoming Huang, Huang Zhang, Maomao Zeng, et al.
(2023)
Closed Access
Zhuoming Huang, Huang Zhang, Maomao Zeng, et al.
(2023)
Closed Access
Youtiao: Effect of ingredients and processing on quality attributes
Fan Zhu
Cereal Chemistry (2023) Vol. 101, Iss. 1, pp. 38-63
Open Access
Fan Zhu
Cereal Chemistry (2023) Vol. 101, Iss. 1, pp. 38-63
Open Access
