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:
Chinese quince proanthocyanidins enhance frying performance and suppress heterocyclic aromatic amine formation in soybean oil
Chenxia Zhang, Shou‐Tao Wang, Meng‐Le Li, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 4, pp. 1754-1765
Open Access | Times Cited: 8
Chenxia Zhang, Shou‐Tao Wang, Meng‐Le Li, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 4, pp. 1754-1765
Open Access | Times Cited: 8
Showing 8 citing articles:
The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil
Beibei Hu, Wenting Yin, Heng-bo Zhang, et al.
Food Research International (2024) Vol. 186, pp. 114397-114397
Closed Access | Times Cited: 12
Beibei Hu, Wenting Yin, Heng-bo Zhang, et al.
Food Research International (2024) Vol. 186, pp. 114397-114397
Closed Access | Times Cited: 12
Effect of simultaneous application of antioxidants in oil and in chicken on heterocyclic aromatic amine formation in deep-fat fried chicken breast
Tian-Pei Zhao, Chenxia Zhang, Yu‐Xiang Ma, et al.
LWT (2023) Vol. 187, pp. 115287-115287
Open Access | Times Cited: 17
Tian-Pei Zhao, Chenxia Zhang, Yu‐Xiang Ma, et al.
LWT (2023) Vol. 187, pp. 115287-115287
Open Access | Times Cited: 17
Modified Chinese quince oligomeric proanthocyanidin protects deep-frying oil quality by inhibiting oxidation
Run-Yang Zhang, Wan‐Qing Kong, Zhao Qin, et al.
Food Chemistry (2024) Vol. 444, pp. 138642-138642
Closed Access | Times Cited: 4
Run-Yang Zhang, Wan‐Qing Kong, Zhao Qin, et al.
Food Chemistry (2024) Vol. 444, pp. 138642-138642
Closed Access | Times Cited: 4
Enhancing effect of chia seeds on heterocyclic amine generation in meatball
Zeynep Elbir, Elif Ekiz, Eyad Aoudeh, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 5, pp. 2560-2572
Open Access | Times Cited: 12
Zeynep Elbir, Elif Ekiz, Eyad Aoudeh, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 5, pp. 2560-2572
Open Access | Times Cited: 12
Comparative analysis of free and bound heterocyclic aromatic amines in fried chicken drumsticks affected by various vegetable oils
Yue Ding, Longwei Jiang, G. R. Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106687-106687
Closed Access | Times Cited: 3
Yue Ding, Longwei Jiang, G. R. Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106687-106687
Closed Access | Times Cited: 3
Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken
Shou‐Tao Wang, Chenxia Zhang, Yanhong Deng, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3494-3505
Closed Access | Times Cited: 1
Shou‐Tao Wang, Chenxia Zhang, Yanhong Deng, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3494-3505
Closed Access | Times Cited: 1
Critical steps in the production of oil from oilseed to reduce heterocyclic aromatic amines
Chenxia Zhang, Mengle Li, Weiwei Ma, et al.
Food Quality and Safety (2023) Vol. 7
Open Access | Times Cited: 2
Chenxia Zhang, Mengle Li, Weiwei Ma, et al.
Food Quality and Safety (2023) Vol. 7
Open Access | Times Cited: 2
Effect of solid acid catalyst coupled decolorization process on the physicochemical properties and bioactive and volatile compounds of sesame oil
Q. Yu, Xue‐De Wang, Shi Yang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4816-4828
Closed Access
Q. Yu, Xue‐De Wang, Shi Yang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4816-4828
Closed Access
