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:
Effect of the combination of low temperature vacuum heating with tea polyphenol on AGEs in sturgeon fillets
Jianling Wei, Zhengyang Wu, Ting‐ting Chai, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 7, pp. 4065-4075
Closed Access | Times Cited: 8
Jianling Wei, Zhengyang Wu, Ting‐ting Chai, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 7, pp. 4065-4075
Closed Access | Times Cited: 8
Showing 8 citing articles:
Mechanism of natural antioxidants regulating advanced glycosylation end products of Maillard reaction
Wei Jia, Aiai Guo, Rong Zhang, et al.
Food Chemistry (2022) Vol. 404, pp. 134541-134541
Closed Access | Times Cited: 121
Wei Jia, Aiai Guo, Rong Zhang, et al.
Food Chemistry (2022) Vol. 404, pp. 134541-134541
Closed Access | Times Cited: 121
Eating Sturgeon: An Endangered Delicacy
António Raposo, Hmidan A. Alturki, Rabab Alkutbe, et al.
Sustainability (2023) Vol. 15, Iss. 4, pp. 3511-3511
Open Access | Times Cited: 14
António Raposo, Hmidan A. Alturki, Rabab Alkutbe, et al.
Sustainability (2023) Vol. 15, Iss. 4, pp. 3511-3511
Open Access | Times Cited: 14
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
Dietary AGEs and food allergy: insights into the mechanisms of AGEs-induced food allergy and mitigation strategies
Lichun Liu, Ziye Zhang, Hang Xiao, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-18
Closed Access
Lichun Liu, Ziye Zhang, Hang Xiao, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-18
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
Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heating
Dan‐li Jin, Jianling Wei, Fan‐yu He, et al.
Food Chemistry (2022) Vol. 407, pp. 135133-135133
Closed Access | Times Cited: 11
Dan‐li Jin, Jianling Wei, Fan‐yu He, et al.
Food Chemistry (2022) Vol. 407, pp. 135133-135133
Closed Access | Times Cited: 11
Effect of Baking Temperature and Time on Advanced Glycation End Products and Polycyclic Aromatic Hydrocarbons in Beef
Pingping Wen, Lan Zhang, Yuwei Kang, et al.
Journal of Food Protection (2022) Vol. 85, Iss. 12, pp. 1726-1736
Open Access | Times Cited: 7
Pingping Wen, Lan Zhang, Yuwei Kang, et al.
Journal of Food Protection (2022) Vol. 85, Iss. 12, pp. 1726-1736
Open Access | Times Cited: 7
Inhibitory Mechanism of EGCG on Advanced Glycation End Products Formation During Low-Temperature Vacuum Heating of Russian Sturgeon
Yuewen Chen, Min Zhang, Jing‐jing Fu, et al.
Journal of Aquatic Food Product Technology (2023) Vol. 32, Iss. 6-7, pp. 585-597
Open Access | Times Cited: 1
Yuewen Chen, Min Zhang, Jing‐jing Fu, et al.
Journal of Aquatic Food Product Technology (2023) Vol. 32, Iss. 6-7, pp. 585-597
Open Access | Times Cited: 1
