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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:

Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef
D. Gümüş, Mevlüde Kızıl
Meat Science (2022) Vol. 186, pp. 108746-108746
Closed Access | Times Cited: 19

Showing 19 citing articles:

Propolis applications in food industries and packaging
Mohamed El‐Sakhawy, Ahmed Salama, Salah A.A. Mohamed
Biomass Conversion and Biorefinery (2023) Vol. 14, Iss. 13, pp. 13731-13746
Open Access | Times Cited: 26
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
Potential application of bee products in food industry: An exploratory review
Jorge L. Maicelo, Katherine Reyna-Gonzales, César R. Balcázar-Zumaeta, et al.
Heliyon (2024) Vol. 10, Iss. 1, pp. e24056-e24056
Open Access | Times Cited: 10
A comprehensive review of structure–activity relationships and effect mechanisms of polyphenols on heterocyclic aromatic amines formation in thermal‐processed food
Hao Dong, Huiping Ye, Weidong Bai, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access | Times Cited: 4
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
Determination of Polar Heterocyclic Aromatic Amines in Meat Thermally Treated in a Roasting Bag with Dried Fruits
Sylwia Bulanda, Magdalena Szumska, Agnieszka Nowak, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 559-559
Open Access
Effect of different roasting time on the formation of free and bound heterocyclic aromatic amines in roasted beef
Longwei Jiang, Iftikhar Hussain Badar, Ziwen Yang, et al.
Journal of Food Composition and Analysis (2025), pp. 107488-107488
Closed Access
Incorporation of ginseng extract to reduce cooking-induced heterocyclic aromatic amines in roasted chicken
Yao Guangming, Yajun Zhou, Zongping Li, et al.
LWT (2024) Vol. 196, pp. 115859-115859
Open Access | Times Cited: 3
The Influence of Deep Eutectic Solvents Extract from Ginger on the Formation of Heterocyclic Amines and Advanced Glycation End Products in Roast Beef Patties
Yang Xu, Jiao Ye, Jie Luo, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3161-3161
Open Access | Times Cited: 13
Inhibiting Effects of Ginger and Rosemary on the Formation of Heterocyclic Amines, Polycyclic Aromatic Hydrocarbons, and Trans Fatty Acids in Fried Pork Balls
Xiaomei He, Baichenyang Li, Xiaoyan Yu, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3767-3767
Open Access | Times Cited: 11
A review of heterocyclic aromatic amines in cooked meat: generation pathways and mitigation mechanism by natural exogenous additives
Junbo Chu, Yi Yuan, Songyi Lin, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 8, pp. 6638-6661
Closed Access | Times Cited: 2
Preparation and characteristics of soy protein isolate - Sea buckthorn flavone emulsion and their effects of on quality and heterocyclic amines of roasted mutton granules
Qian Zhang, Yuanlv Zhang, Xiaoxue Li, et al.
International Journal of Biological Macromolecules (2024), pp. 136181-136181
Closed Access | Times Cited: 2
Comparing effects of tangerine-peel (Citrus reticulata Blanco) age and concentration on deep-fried rabbit meat: Impact on heterocyclic aromatic amines, amino acids, and flavor compound formation
Chunyuan Ping, Xiangdong Zhao, Congcong He, et al.
Food Chemistry X (2024) Vol. 24, pp. 101902-101902
Open Access | Times Cited: 2
Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines
Adem Savaş, Elif Ekiz, Zeynep Elbir, et al.
Separations (2023) Vol. 10, Iss. 1, pp. 29-29
Open Access | Times Cited: 6
Inhibitory Effects of Some Hydrocolloids on the Formation of Advanced Glycation End Products and Heterocyclic Amines in Chemical Models and Grilled Beef Patties
Hongfei Du, Tiantian Huang, Maomao Zeng, et al.
Polymers (2023) Vol. 15, Iss. 19, pp. 3914-3914
Open Access | Times Cited: 6
Excessive oil absorption and maillard reaction products in fried muscle foods: Formation mechanisms, potential health risks and mitigation strategies
Ying Li, Fangda Sun, Xiufang Xia, et al.
Food Chemistry (2024) Vol. 468, pp. 142456-142456
Closed Access | Times Cited: 1
Enhancement of sausages shelf life using natural antimicrobials and propolis extract
Milad Yaghoubi, Kazem Alirezalu, Sahar Nottagh, et al.
Food Science and Biotechnology (2024) Vol. 34, Iss. 1, pp. 287-298
Closed Access
Comparing Aging Year and Concentration of Tangerine Peel (Citrus Reticulata Blanco) in Deep-Fried Rabbit Meat: Impact on Heterocyclic Aromatic Amine, Amnio Acids and Flavor Compounds Formation
Chunyuan Ping, Xiangdong Zhao, Congcong He, et al.
(2024)
Closed Access
Phytochemicals delivery systems in muscle food preservation: An updated review of micro/nano encapsulation, active edible packaging and their combinations
Qiwen Xie, Xuexia Liu, Xiaomin Yang, et al.
Food Bioscience (2024), pp. 105216-105216
Closed Access
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