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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:

Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction
Mahesha M. Poojary, Marianne N. Lund
Annual Review of Food Science and Technology (2021) Vol. 13, Iss. 1, pp. 35-58
Closed Access | Times Cited: 66

Showing 1-25 of 66 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
Dietary advanced glycation end products (dAGEs): An insight between modern diet and health
Zhaoqing Tian, Shasha Chen, Yiheng Shi, et al.
Food Chemistry (2023) Vol. 415, pp. 135735-135735
Closed Access | Times Cited: 45
Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health
Nneka Ajomiwe, Mike Boland, Suphat Phongthai, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1771-1771
Open Access | Times Cited: 13
Chemical and physical changes induced by cold plasma treatment of foods: A critical review
Mohammad Bayati, Marianne N. Lund, Brijesh K. Tiwari, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 13
Impact of different drying methods on physicochemical characteristics and nutritional compositions of bee larvae
Xiaohuang Cao, Wanxiu Xu, Md. Nahidul Islam
Drying Technology (2024) Vol. 42, Iss. 6, pp. 1037-1050
Closed Access | Times Cited: 10
Changes in structure, functional properties and volatile compounds of Cinnamomum camphora seed kernel protein by Maillard reaction
Xianghui Yan, Xiaofeng Gong, Zheling Zeng, et al.
Food Bioscience (2023) Vol. 53, pp. 102628-102628
Closed Access | Times Cited: 22
Improved bioavailability and antioxidation of β-carotene-loaded biopolymeric nanoparticles stabilized by glycosylated oat protein isolate
Lei Zhong, Juan Xu, Qiuhui Hu, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130298-130298
Closed Access | Times Cited: 7
Delineating molecular regulatory network of meat quality of longissimus dorsi indicated by transcriptomic, proteomic, and metabolomics analysis in rabbit
Liangde Kuang, Jianhong Zeng, Yuying Li, et al.
Journal of Proteomics (2024) Vol. 300, pp. 105179-105179
Closed Access | Times Cited: 6
Protein oxidation affected the digestibility and modification sites of myofibrillar proteins from bighead carp fillets treated with hydroxyl radicals and endogenous oxidizing system
Ruifang Feng, Wenyu Liang, Yueyue Liu, et al.
Food Chemistry (2022) Vol. 409, pp. 135279-135279
Closed Access | Times Cited: 24
Inclusion of reeling wastewater-derived sericin peptides in high-protein nutrition bars for antihardening and storage stability
Hongtao Zhu, Zhi‐Jing Ni, Kiran Thakur, et al.
Food Chemistry (2024) Vol. 451, pp. 139441-139441
Closed Access | Times Cited: 4
Regulation of tea polyphenols in gluten-glucose Maillard reaction: Evaluation and analysis
Heng-Yu Liang, Haoxiang Gao, Zan Jing, et al.
LWT (2024) Vol. 205, pp. 116508-116508
Open Access | Times Cited: 4
Faba bean tempeh: The effects of fermentation and cooking on protein nutritional quality and sensory quality
Linea Thulesen, Patrícia Duque‐Estrada, Longteng Zhang, et al.
Food Chemistry Advances (2025) Vol. 6, pp. 100894-100894
Open Access
Uncovering proteome variations and concomitant quality changes of different drying methods Cordyceps sinensis by 4D-DIA structural proteomics
Mengjun Xiao, Chuyu Tang, Tao Wang, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Insight into the Mechanism of Ultrasound-Assisted Cold Plasma Alleviated the Allergenicity of Peanut Protein with Improved Functional Properties
Yuxin Wang, Lili Zhang, Jinlong Zhao, et al.
Food Hydrocolloids (2025), pp. 111295-111295
Open Access
Sterilized Processed Cheese: Principles, Technological Aspects, and Properties: A Review
Zuzana Lazárková, Eva Lorencová, Markéta Pětová, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1072-1072
Open Access
Pectin-stabilized emulsions: structure-emulsification relationships, covalent and non-covalent modifications, and future trends
Hui Niu, Xianwei Chen, Xiong Fu, et al.
Trends in Food Science & Technology (2025), pp. 104986-104986
Closed Access
The evaluation of structural changes, in vitro digestibility and digestates composition of protein in soybean meal during high-temperature storage
Peng Wang, Qihui Sui, Lili Guo, et al.
Journal of Stored Products Research (2025) Vol. 112, pp. 102640-102640
Open Access
Enhancing the Digestibility and Functional Properties of Food Proteins Using Non‐Thermal Plasma
Nikitha Modupalli, Md Mahfuzur Rahman
Sustainable Food Proteins (2025) Vol. 3, Iss. 2
Open Access
Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review
Jiamei Wang, Na Wu, Yao Yao, et al.
Food Chemistry X (2025), pp. 102454-102454
Open Access
High-moisture extrusion enhances soy protein quality based on in vitro protein digestibility and amino acid scores
Jolien de Boer, Edoardo Capuano, Jannigje G. Kers, et al.
Food Research International (2025), pp. 116353-116353
Open Access
The Effects of Ultrasonic Pretreatment and Enzymatic Modification on the Structure, Functional Properties, and In Vitro Digestion of Whey Protein Isolate
Yingying Yue, Yujun Jiang, Jia Shi
Foods (2025) Vol. 14, Iss. 9, pp. 1445-1445
Open Access
Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies
Bowen Li, Yuhui Yang, Yin‐Yi Ding, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 355-379
Closed Access | Times Cited: 18
Ultrasound, microwave and enzyme-assisted multiproduct biorefinery of Ascophyllum nodosum
Periaswamy Sivagnanam Saravana, Hadil Alaydi, Eduarda M. Cabral, et al.
Food Chemistry (2023) Vol. 433, pp. 137259-137259
Closed Access | Times Cited: 9
The comparison of meat yield, quality, and flavor between small-tailed Han sheep and two crossbred sheep and the verification of related candidate genes
Cheng Xiao, Yu Liu, Wenjun Zhao, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 3
Comparative Analysis of Commercially Available Flavor Oil Sausages and Smoked Sausages
Penghui Zhao, Yongqiang An, Zijie Dong, et al.
Molecules (2024) Vol. 29, Iss. 16, pp. 3772-3772
Open Access | Times Cited: 3
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