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OpenAlex Citation Counts

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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 sugar types on structural and flavor properties of peony seed derived Maillard reaction products
Ya‐Fang Shang, Heng Cao, Chao‐Kun Wei, et al.
Journal of Food Processing and Preservation (2019) Vol. 44, Iss. 3
Open Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Maillard conjugates and their potential in food and nutritional industries: A review
Xiang Liu, Bin Xia, Long‐Teng Hu, et al.
Food Frontiers (2020) Vol. 1, Iss. 4, pp. 382-397
Open Access | Times Cited: 83
Microwave-assisted maillard reaction between rice protein and dextran induces structural changes and functional improvements
Yunhui Cheng, Daichen Mu, Jiao Ye, et al.
Journal of Cereal Science (2020) Vol. 97, pp. 103134-103134
Closed Access | Times Cited: 56
Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments
Ildephonse Habinshuti, Taihua Mu, Miao Zhang
Food Chemistry (2021) Vol. 361, pp. 130090-130090
Closed Access | Times Cited: 53
Effects of different sulfur-containing substances on the structural and flavor properties of defatted sesame seed meal derived Maillard reaction products
Yi Shen, Long‐Teng Hu, Bin Xia, et al.
Food Chemistry (2021) Vol. 365, pp. 130463-130463
Closed Access | Times Cited: 47
Microwave heating in rice and its influence on quality and techno-functional parameters of rice compositional components
Deepak Kumar Verma, Soubhagya Tripathy, Prem Prakash Srivastav
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106030-106030
Closed Access | Times Cited: 6
Effects of fibrillation combined with glycation by different chain length sugars on structural and functional properties of soybean protein
Liming Miao, Kunyu Ren, Jianling Feng, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110026-110026
Closed Access | Times Cited: 6
Studies on the Increasing Saltiness and Antioxidant Effects of Peanut Protein Maillard Reaction Products
Wenjing Xing, Chunmin Ma, Yang Yu, et al.
Antioxidants (2024) Vol. 13, Iss. 6, pp. 665-665
Open Access | Times Cited: 6
Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals
Zhi‐Jing Ni, Xiang Liu, Bin Xia, et al.
Food Chemistry X (2021) Vol. 11, pp. 100127-100127
Open Access | Times Cited: 40
Producing beef flavors in hydrolyzed soybean meal-based Maillard reaction products participated with beef tallow hydrolysates
Yongkang Ye, Shuangshuang Ye, Zhangxiang Wanyan, et al.
Food Chemistry (2022) Vol. 378, pp. 132119-132119
Closed Access | Times Cited: 25
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
Enzymatic methods for the preparation of fragrant rapeseed oil: Effect of reducing sugars on flavor production using the Maillard reaction
Yubo Han, Mengyuan You, Shu Wang, et al.
LWT (2023) Vol. 189, pp. 115497-115497
Open Access | Times Cited: 15
Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions
Bin Xia, Zhi‐Jing Ni, Long‐Teng Hu, et al.
Food Chemistry (2021) Vol. 363, pp. 130276-130276
Closed Access | Times Cited: 32
Utilization of Maillard reaction in moist-dry-heating system to enhance physicochemical and antioxidative properties of dried whole longan fruit
Chalermkwan Somjai, Thanyaporn Siriwoharn, Kanokwan Kulprachakarn, et al.
Heliyon (2021) Vol. 7, Iss. 5, pp. e07094-e07094
Open Access | Times Cited: 28
Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities
Xiao Chen, Ziyi Li, Weijie Lan, et al.
Food Bioscience (2024) Vol. 61, pp. 104503-104503
Closed Access | Times Cited: 4
Optimizing cooking duration for enhanced physicochemical properties of liquid sugar derived from gewang (Corypha utan Lamk) Sap
Lince Mukkun, Herianus J. D. Lalel, P Senjaya, et al.
IOP Conference Series Earth and Environmental Science (2025) Vol. 1482, Iss. 1, pp. 012046-012046
Open Access
Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil
Gang Ma, Shudong He, Shuyun Liu, et al.
Molecules (2022) Vol. 27, Iss. 24, pp. 8857-8857
Open Access | Times Cited: 15
Mechanism of off-color formation in potato chips fried in oil systems containing ascorbic acid as a stabilizer
Lisard Iglesias‐Carres, Kathryn Racine, Sydney Chadwick, et al.
LWT (2023) Vol. 179, pp. 114682-114682
Open Access | Times Cited: 8
Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates
Ildephonse Habinshuti, Miao Zhang, Hongnan Sun, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 6, pp. 3652-3664
Closed Access | Times Cited: 14
The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products
Long‐Teng Hu, Elnur Elam, Zhi‐Jing Ni, et al.
Food Chemistry X (2021) Vol. 12, pp. 100148-100148
Open Access | Times Cited: 17
Influence of reducing sugars and protein‐to‐sugar ratios on volatile profile, pH, and browning intensity of Maillard‐reacted nutritional yeast hydrolysate
Alicia Hui Ping Theng, Raffael Osen, Jie Hong Chiang
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6325-6339
Closed Access | Times Cited: 2
Formation of fluorescent substances and correlation with process flavor changes of dehydrated Maillard reaction intermediates of peanut protein hydrolysates
Wenyu Zhou, Cheng Huang, Yishun Yao, et al.
Food Bioscience (2023) Vol. 56, pp. 103316-103316
Closed Access | Times Cited: 5
Ready-to-use therapeutic/supplementary foods from local food resources: Technology accessibility, program effectiveness, and sustainability, a review
Fetriyuna Fetriyuna, Ratna Chrismiari Purwestri, Ignasius Radix A.P. Jati, et al.
Heliyon (2023) Vol. 9, Iss. 12, pp. e22478-e22478
Open Access | Times Cited: 5
Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal
Tao Chen, Chao‐Kun Wei, Tong Li, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4346-4346
Open Access | Times Cited: 5
Changes in the flavor formation and sensory attributes of Maillard reaction products by different oxidation degrees of beef tallow via cold plasma
Dongheon Lee, Hye-Jin Kim, Sung-Su Kim, et al.
Food Research International (2024) Vol. 196, pp. 115118-115118
Closed Access | Times Cited: 1
Effects of ultrasound‐assisted enzymatic hydrolysis and monosaccharides on structural, antioxidant and flavour characteristics of Maillard reaction products from sweet potato protein hydrolysates
Ildephonse Habinshuti, Miao Zhang, Hongnan Sun, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 11, pp. 6086-6099
Closed Access | Times Cited: 7
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