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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:

Accumulation of Heterocyclic Amines and Advanced Glycation End Products in Various Processing Stages of Plant-Based Burgers by UHPLC-MS/MS
Peng Deng, Yang Chen, Siying Xie, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 46, pp. 14771-14783
Closed Access | Times Cited: 24

Showing 24 citing articles:

Effects of seasoning addition and cooking conditions on the formation of free and protein-bound heterocyclic amines and advanced glycation end products in braised lamb
Qiaochun Chen, Keyu Lu, Jiayi He, et al.
Food Chemistry (2024) Vol. 446, pp. 138850-138850
Closed Access | Times Cited: 11
Synergistic inhibition against heterocyclic amines in beef patties: Caused by carbonyl-trapping and toxicity-reducing of amino acid combinations
Peng Deng, Tian Yang, Chai ZhongPing, et al.
Food Research International (2024) Vol. 180, pp. 114057-114057
Closed Access | Times Cited: 10
Association between red and processed meat consumption and colorectal cancer risk: a comprehensive meta-analysis of prospective studies
Zoltán Ungvári, Mónika Fekete, Péter Varga, et al.
GeroScience (2025)
Open Access | Times Cited: 1
Potential food safety risk factors in plant-based foods: Source, occurrence, and detection methods
Xianfeng Lin, Nuo Duan, Jiajun Wu, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 511-522
Closed Access | Times Cited: 22
The chemical and microbiological safety of emerging alternative protein sources and derived analogues: A review
Matilde Milana, E.D. van Asselt, H.J. van der Fels‐Klerx
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 5
Contents and Correlations of Nε-(carboxymethyl)lysine, Nε-(carboxyethyl)lysine, Acrylamide and Nutrients in Plant-Based Meat Analogs
Shuang Fu, Yurong Ma, Yinan Wang, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1967-1967
Open Access | Times Cited: 12
Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources
Raman Kumar, Aditi Guleria, Yogendra Padwad, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-50
Closed Access | Times Cited: 4
Endophytes drive the biosynthesis and accumulation of sesquiterpenoids in Atractylodes lancea (Thunb.) DC.
Xu Han, K.M. Zhang, Z.L. Zhang, et al.
Industrial Crops and Products (2025) Vol. 225, pp. 120528-120528
Open Access
Formation of acrylamide in commercially available plant-based meat alternatives during domestic cooking
Elnora Abdullajeva, Elena Hakme, Lene Duedahl‐Olesen
Food Additives & Contaminants Part A (2025), pp. 1-16
Closed Access
Effect of myoglobin on the flavor, color and texture of high-moisture soy protein concentrate -wheat gluten extrudates
Yuan Qian, Guijiang Liang, Junli Dong, et al.
Food Chemistry (2025), pp. 143102-143102
Closed Access
Mechanistic insights into advanced glycation end products production in glucose-lysine model system involved with ascorbic acid
Zixiong Song, Ying Jing, Xiaoxiao Wei, et al.
Food Chemistry (2025) Vol. 474, pp. 143178-143178
Closed Access
Impact of freeze-thaw cycles on raw beef quality deterioration and quality prediction using hidden Markov model analysis
Jinghao Zhou, Peng Deng, Kun Zhang, et al.
Journal of Food Composition and Analysis (2025), pp. 107327-107327
Closed Access
Synergistic effect of spice extracts on multiple hazards formation and sensory markers in beef flavoring
Peng Deng, Qifan Wang, Shengfang Wu, et al.
Food Bioscience (2025), pp. 106099-106099
Closed Access
Formation and control of heterocyclic amines and advanced glycation end products in traditional Chinese braised pork belly: The role of food additives
Keyu Lu, Qiaochun Chen, Jiayi He, et al.
Food Research International (2025) Vol. 207, pp. 116130-116130
Closed Access
High-moisture extruded pea balls exhibit lower (glyc)oxidative stability than pork balls following barbecuing and simulated gastrointestinal digestion
Xiaona Tian, Jean L.J.M. Scheijen, Jasper Van Pee, et al.
Food Chemistry (2025) Vol. 479, pp. 143864-143864
Closed 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
Development of a two-step pretreatment and UPLC-MS/MS-based method for simultaneous determination of acrylamide, 5-hydroxymethylfurfural, advanced glycation end products and heterocyclic amines in thermally processed foods
Siyu Wei, Xin Yang, Mengyi Lin, et al.
Food Chemistry (2023) Vol. 430, pp. 136726-136726
Closed Access | Times Cited: 9
A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies
Yuxin Wang, Jinlong Zhao, Lan Jiang, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 2
Advances in Maillard reaction products on color, flavor and biological activity of specialty malt
Xianglin Wang, Jian Lu, Guolin Cai, et al.
Systems Microbiology and Biomanufacturing (2023) Vol. 4, Iss. 2, pp. 500-510
Closed Access | Times Cited: 6
Isotope dilution-HPLC-MS/MS to investigate the production patterns and possible pathways of free and protein-bound AGEs and 4-MI in cookies
Zening Zhang, Yang Chen, Peng Deng, et al.
Food Research International (2023) Vol. 173, pp. 113477-113477
Closed Access | Times Cited: 4
Synergistic inhibition against heterocyclic amines by amino acid combinations: Focus on carbonyl-amine reactions of methylglyoxal and glyoxal
Peng Deng, Tian Yang, Xuejiao Qie, et al.
Journal of Food Composition and Analysis (2024), pp. 106813-106813
Closed Access | Times Cited: 1
Impact of Extrusion Parameters on the Formation of Nε-(Carboxymethyl)lysine, Nε-(Carboxyethyl)lysine and Acrylamide in Plant-Based Meat Analogues
Yurong Ma, Shuang Fu, Ka-Wing Cheng, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 16, pp. 8668-8668
Open Access
Consumer Perception of Plant-Based Meat Substitutes
Isabella Nyambayo, Diana Milena Galindo-Pineda, Ghenwa Sarieddin, et al.
(2024), pp. 199-216
Closed Access
Recent Trends in Advanced Glycation End Products in Foods: Formation, Toxicity, and Innovative Strategies for Extraction, Detection, and Inhibition
Shubham Singh Patel, Aarti Bains, Minaxi Sharma, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4045-4045
Open Access
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