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 spices on the formation and inhibition of heterocyclic amines in barbecued pork
Yajun Zhou, Manman Zhang, Zhiyuan Ma, et al.
Journal of Food Measurement & Characterization (2023) Vol. 18, Iss. 2, pp. 883-893
Closed Access | Times Cited: 6
Yajun Zhou, Manman Zhang, Zhiyuan Ma, et al.
Journal of Food Measurement & Characterization (2023) Vol. 18, Iss. 2, pp. 883-893
Closed Access | Times Cited: 6
Showing 6 citing articles:
Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices
Ke Xiong, Mengmeng Li, Yiqiang Chen, et al.
Journal of Food Protection (2024) Vol. 87, Iss. 9, pp. 100338-100338
Open Access | Times Cited: 11
Ke Xiong, Mengmeng Li, Yiqiang Chen, et al.
Journal of Food Protection (2024) Vol. 87, Iss. 9, pp. 100338-100338
Open Access | Times Cited: 11
Effect of tea extracts on heterocyclic aromatic amines and advanced glycation end products in roasting Eleutheronema Tetradactylum and lipid-mediated inhibition mechanism analysis
Ruichun Wang, Songyi Lin, Junbo Chu, et al.
Food Bioscience (2024) Vol. 59, pp. 103979-103979
Closed Access | Times Cited: 5
Ruichun Wang, Songyi Lin, Junbo Chu, et al.
Food Bioscience (2024) Vol. 59, pp. 103979-103979
Closed Access | Times Cited: 5
Momordica charantia L. Extract as a Potential Inhibitor of Heterocyclic Aromatic Amine Formation in Pan-fried Meatballs
D. Gümüş, A. Macit, Bengu Guzel, et al.
Food and Bioprocess Technology (2025)
Closed Access
D. Gümüş, A. Macit, Bengu Guzel, et al.
Food and Bioprocess Technology (2025)
Closed Access
Inhibition of the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethyl-3H-imidazo[4,5-f]quinoxaline (MeIQx) by phenolics in model systems and beef patties
Angye D. Caro-Cabarcas, Esmeralda Alcón, María Salomé Mariotti-Cellis, et al.
Food Chemistry (2025), pp. 144091-144091
Closed Access
Angye D. Caro-Cabarcas, Esmeralda Alcón, María Salomé Mariotti-Cellis, et al.
Food Chemistry (2025), pp. 144091-144091
Closed Access
Evaluation of the potential of annatto seed powder to reduce the formation of heterocyclic amines in charcoal-grilled and pan-fried beef patties
Thaís de Moura Neves-Gonçalves, Edgar Pinto, Olga Viegas, et al.
Food Chemistry (2024) Vol. 462, pp. 141015-141015
Closed Access | Times Cited: 2
Thaís de Moura Neves-Gonçalves, Edgar Pinto, Olga Viegas, et al.
Food Chemistry (2024) Vol. 462, pp. 141015-141015
Closed Access | Times Cited: 2
Multiple effects of spicy flavors on neurological diseases through the intervention of TRPV1: a critical review
Boyong Hu, Heng Wang, Hong Liang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-20
Closed Access
Boyong Hu, Heng Wang, Hong Liang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-20
Closed Access
