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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:

The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation
Zongshuai Zhu, Anthony Pius Bassey, Ming Huang, et al.
Food Science and Human Wellness (2023) Vol. 12, Iss. 5, pp. 1571-1579
Open Access | Times Cited: 11

Showing 11 citing articles:

Effects of Different Drying Methods on the Quality and Maillard Reaction Products of Angelica Sinensis
Lin Yang, Lizhong He, Qinmei Xu, et al.
(2025)
Closed Access
Riboflavin-mediated ultraviolet photosensitive oxidation of beef myofibrillar proteins with different storage times
Lei Xue, Wensong Wei, Fangting Fu, et al.
Food Chemistry (2025), pp. 142788-142788
Closed Access
Anti-glycation activity and mechanism of Siraitia grosvenorii polysaccharide based on bovine serum albumin-fructose and Caco-2 cell models
Hui Long, Yuxi Guo, Jie Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 142267-142267
Closed Access
Investigating Roasting Conditions to Explore AGEs Formation in Chicken Breast: A Dynamic Model Approach
Yingshuang Lu, Yu Jiang, Mengyu Sun, et al.
Food Control (2025), pp. 111315-111315
Closed Access
Improving the texture attributes of squid meat (sthenoteuthis oualaniensis) with slight oxidative and phosphate curing treatments
Jiangxiang Wang, Zheng Xu, Lu Wei, et al.
Food Research International (2023) Vol. 176, pp. 113829-113829
Closed Access | Times Cited: 8
Structure, antioxidant properties and AGEs (advanced glycation end products) formation of modified wheat gluten protein after enzymatic hydrolysis and Maillard reaction
Hua Li, Yali Ping, Keshavan Niranjan, et al.
Journal of Food Composition and Analysis (2024) Vol. 136, pp. 106795-106795
Closed Access | Times Cited: 2
Uncovering chemical profiles, biological potentials, and protection effect against ECM destruction in H2O2‐treated HDF cells of the extracts of Stachys tundjeliensis
İnci Kurt‐Celep, Dimitrina Zheleva‐Dimitrova, Kouadio Ibrahime Sinan, et al.
Archiv der Pharmazie (2023) Vol. 357, Iss. 2
Closed Access | Times Cited: 5
Ethnobotanical survey of plants used in the Maasai food system and traditional medicine against gout and associated conditions in Monduli-Tanzania
Richard P Clement, Joseph Runyogote, Jofrey Raymond, et al.
Journal of Herbs Spices & Medicinal Plants (2024) Vol. 30, Iss. 4, pp. 386-412
Closed Access | Times Cited: 1
Sodium chloride inhibits the heat-induced formation of advanced glycation end-products in myofibrillar protein–reducing sugar–oleic acid model systems
Lihong Niu, Keqiang Lai, Yiqun Huang
Journal of Food Measurement & Characterization (2023) Vol. 18, Iss. 2, pp. 1293-1301
Closed Access | Times Cited: 2
Protein oxidation‐induced changes in the physicochemical properties and quality of plant food
J.P. Wu, Yanli Ji, Jie Xue, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3537-3544
Closed Access
Inhibitory effect of caffeic acid and dihydrocaffeic acid on the formation of advanced glycation end products: Mechanism analysis based on intermolecular interaction
Yanqing Zhang, Lixia Yuan, Qiulu Wang, et al.
Journal of Molecular Liquids (2024), pp. 126322-126322
Closed Access
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