Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction
Lusani Norah Vhangani, Jessy Van Wyk
Journal of Food Biochemistry (2021) Vol. 45, Iss. 2
Open Access | Times Cited: 16

Showing 16 citing articles:

Drying conditions and varietal impacts on physicochemical, antioxidant and functional properties of onion powder
Animesh Sarkar, Md Washim Hossain, Mahabub Alam, et al.
Journal of Agriculture and Food Research (2023) Vol. 12, pp. 100578-100578
Open Access | Times Cited: 18
Analysis of the relationship between color and natural pigments of tobacco leaves during curing
Meng Yang, Yuanhui Wang, Weimin Guo, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 5
Inhibition of Enzymatic Browning and Antioxidant Activities of Marrubium vulgare L Extracts: A Promising Natural Solution
Karim Tighilet, Abdelaziz Messis, Ahmed Adjebli
Research Square (Research Square) (2025)
Closed Access
Changes in the Chemical Composition and in the Antioxidant and Antidiabetic Activities of Shrimp Paste (Ka-Pi) by the in Vitro Simulated Gastrointestinal Digestion
Thanakorn Damsud, Anantanit Chumsrim, Malinee Chinnanon, et al.
(2025)
Closed Access
Biochemical characterization of browning-induced enzyme in black-eyed Bambara groundnut (Vigna subterranea): Inhibition by natural fruit extracts
Olusola Tosin Lawal, Damilola Fasan, Oluwatobiloba P. Ogundele, et al.
South African Journal of Botany (2025) Vol. 180, pp. 134-143
Closed Access
Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef
Liqin You, Yanfeng Zhang, Yingjuan Ma, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1372-1372
Open Access
Natural plant extracts as inhibitors of potato polyphenol oxidase: The green tea case study
Gloria Bobo, Cristina Arroqui, Paloma Vírseda
LWT (2021) Vol. 153, pp. 112467-112467
Open Access | Times Cited: 19
Numerical analysis of polyphenol oxidase inactivation in non-Newtonian characteristic liquid food with high viscosity during radio frequency treatment
Xinmei Wang, Shulong Chu, Shuyi Jiang, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103749-103749
Closed Access | Times Cited: 1
Hydrophobic Cellulose Acetate Active Food Packaging: Enhanced with (E)-Cinnamaldehyde for Antimicrobial and Anti-browning Properties
Zhi Zhou Siew, Eric Wei Chiang Chan, Chen Wai Wong
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
Unlocking the Potential of Food Waste Chemistry for Biodegradable Plastics Production: Recent Advancements, Perspectives, and Life-Cycle Assessment
Vivek Kumar Gaur, Prachi Gaur, А. V. Telegin, et al.
Trends in Food Science & Technology (2024), pp. 104836-104836
Closed Access | Times Cited: 1
Effect of Hydrothermal Pretreatment on Anaerobic Digestion of Erythromycin Fermentation Dregs: Biogas Production, Antibiotic Resistance Gene Evolution, and Microbial Community Dynamics
Yafei Wang, Shaoping Kuang, Mengmeng Wang
Frontiers in Environmental Science (2022) Vol. 10
Open Access | Times Cited: 6
Systematic Study of the Sensory Quality, Metabolomics, and Microbial Community of Fresh-Cut Watermelon Provides New Clues for Its Quality Control and Preservation
Yili Hu, Yi Cai, Haibin Wang, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3423-3423
Open Access | Times Cited: 6
Anti-browning Effect of Acorn (Quercus ithaburensis) Cupule Extract on Fresh-Cut Potatoes
Recep Palamutoğlu, Cemal Kasnak
Potato Research (2023) Vol. 67, Iss. 2, pp. 565-581
Closed Access | Times Cited: 2
Gene expression analysis for stem browning in the mushroom <i>Lentinula edodes</i>
Jili Zhang, Yuki Tanaka, Akiko Ono, et al.
Mycoscience (2024) Vol. 65, Iss. 5, pp. 253-259
Open Access
Determination of the Content of Phenolic Compounds and the Changes of Polyphenol Oxidase and Each Index during Browning of Phyllanthus emblica at Different Storage Temperatures
Rong Li, Shuang Guo, Wenjun Wu, et al.
Journal of Food Quality (2022) Vol. 2022, pp. 1-12
Open Access | Times Cited: 2
Solutions for effective prevention of after-cooking discoloration in deep-fried eggplant (Solanum melongena L.)
Thien Chi Nguyen, Tai Phan
Agriculture and Natural Resources (2022) Vol. 56, Iss. 6
Open Access
Page 1

Scroll to top