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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:

Inhibitory Effect of Naturally Occurring Flavonoids on the Formation of Advanced Glycation Endproducts
Chih‐Hsiung Wu, Gow‐Chin Yen
Journal of Agricultural and Food Chemistry (2005) Vol. 53, Iss. 8, pp. 3167-3173
Closed Access | Times Cited: 375

Showing 1-25 of 375 citing articles:

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
Marianne N. Lund, Colin Ray
Journal of Agricultural and Food Chemistry (2017) Vol. 65, Iss. 23, pp. 4537-4552
Open Access | Times Cited: 636
Dietary polyphenols: Good, bad, or indifferent for your health?
Barry Halliwell
Cardiovascular Research (2006) Vol. 73, Iss. 2, pp. 341-347
Open Access | Times Cited: 541
Advanced glycation end products
Paraskevi Gkogkolou, Markus Böhm
Dermato-Endocrinology (2012) Vol. 4, Iss. 3, pp. 259-270
Open Access | Times Cited: 515
Polyphenolic Chemistry of Tea and Coffee: A Century of Progress
Yu Wang, Chi‐Tang Ho
Journal of Agricultural and Food Chemistry (2009) Vol. 57, Iss. 18, pp. 8109-8114
Closed Access | Times Cited: 368
Inhibition of advanced glycation endproduct formation by foodstuffs
Chih‐Hsiung Wu, Shang-Ming Huang, Jer‐An Lin, et al.
Food & Function (2011) Vol. 2, Iss. 5, pp. 224-224
Closed Access | Times Cited: 309
Polyphenols with antiglycation activity and mechanisms of action: A review of recent findings
Wan-Ju Yeh, Shih‐Min Hsia, Wei‐Hwa Lee, et al.
Journal of Food and Drug Analysis (2016) Vol. 25, Iss. 1, pp. 84-92
Open Access | Times Cited: 298
Quercetin Inhibits Advanced Glycation End Product Formation by Trapping Methylglyoxal and Glyoxal
Xiaoming Li, Tiesong Zheng, Shengmin Sang, et al.
Journal of Agricultural and Food Chemistry (2014) Vol. 62, Iss. 50, pp. 12152-12158
Closed Access | Times Cited: 257
Facts about the formation of new antioxidants in natural samples after subcritical water extraction
Merichel Plaza, Miryam Amigo‐Benavent, M. Dolores del Castillo, et al.
Food Research International (2010) Vol. 43, Iss. 10, pp. 2341-2348
Open Access | Times Cited: 252
Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review
Zuzana Ciesarová, Michael Murkovic, Karel Cejpek, et al.
Food Research International (2020) Vol. 133, pp. 109170-109170
Closed Access | Times Cited: 216
Galangin inhibits α-glucosidase activity and formation of non-enzymatic glycation products
Li Zeng, Huafang Ding, Xing Hu, et al.
Food Chemistry (2018) Vol. 271, pp. 70-79
Closed Access | Times Cited: 193
Inhibitory effect of phenolic compounds and plant extracts on the formation of advance glycation end products: A comprehensive review
Majid Khan, Huilin Liu, Jing Wang, et al.
Food Research International (2019) Vol. 130, pp. 108933-108933
Closed Access | Times Cited: 170
Dietary advanced glycation end‐products: Perspectives linking food processing with health implications
Qiaozhi Zhang, Yanbo Wang, Linglin Fu
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 5, pp. 2559-2587
Open Access | Times Cited: 162
Evaluation of Antioxidant, Antidiabetic and Antiobesity Potential of Selected Traditional Medicinal Plants
Satvir Sekhon-Loodu, H.P. Vasantha Rupasinghe
Frontiers in Nutrition (2019) Vol. 6
Open Access | Times Cited: 153
A review on mechanism of inhibition of advanced glycation end products formation by plant derived polyphenolic compounds
Shehwaz Anwar, Aftab Ahmad Khan, Ahmad Almatroudi, et al.
Molecular Biology Reports (2021) Vol. 48, Iss. 1, pp. 787-805
Closed Access | Times Cited: 113
Progress on green crosslinking of polysaccharide hydrogels for drug delivery and tissue engineering applications
Sabyasachi Maiti, Biswajit Maji, Harsh Yadav
Carbohydrate Polymers (2023) Vol. 326, pp. 121584-121584
Closed Access | Times Cited: 52
Cinnamon Bark Proanthocyanidins as Reactive Carbonyl Scavengers To Prevent the Formation of Advanced Glycation Endproducts
Xiaofang Peng, Ka‐Wing Cheng, Jinyu Ma, et al.
Journal of Agricultural and Food Chemistry (2008) Vol. 56, Iss. 6, pp. 1907-1911
Closed Access | Times Cited: 254
Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation endproducts
Xiaofang Peng, Zong‐Ping Zheng, Ka‐Wing Cheng, et al.
Food Chemistry (2007) Vol. 106, Iss. 2, pp. 475-481
Closed Access | Times Cited: 236
Naturally occurring inhibitors against the formation of advanced glycation end-products
Xiaofang Peng, Jinyu Ma, Feng Chen, et al.
Food & Function (2011) Vol. 2, Iss. 6, pp. 289-289
Closed Access | Times Cited: 224
The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread
Xiaofang Peng, Jinyu Ma, Ka‐Wing Cheng, et al.
Food Chemistry (2009) Vol. 119, Iss. 1, pp. 49-53
Closed Access | Times Cited: 220
Trapping reactions of reactive carbonyl species with tea polyphenols in simulated physiological conditions
Chih‐Yu Lo, Shiming Li, Di Tan, et al.
Molecular Nutrition & Food Research (2006) Vol. 50, Iss. 12, pp. 1118-1128
Closed Access | Times Cited: 203
Flavour chemistry of methylglyoxal and glyoxal
Yu Wang, Chi‐Tang Ho
Chemical Society Reviews (2012) Vol. 41, Iss. 11, pp. 4140-4140
Closed Access | Times Cited: 197
Tea Polyphenol (−)-Epigallocatechin-3-Gallate: A New Trapping Agent of Reactive Dicarbonyl Species
Shengmin Sang, Xi Shao, Naisheng Bai, et al.
Chemical Research in Toxicology (2007) Vol. 20, Iss. 12, pp. 1862-1870
Open Access | Times Cited: 194
Apple Polyphenols, Phloretin and Phloridzin: New Trapping Agents of Reactive Dicarbonyl Species
Xi Shao, Naisheng Bai, Kan He, et al.
Chemical Research in Toxicology (2008) Vol. 21, Iss. 10, pp. 2042-2050
Closed Access | Times Cited: 176
Genistein Inhibits Advanced Glycation End Product Formation by Trapping Methylglyoxal
Lishuang Lv, Xi Shao, Huadong Chen, et al.
Chemical Research in Toxicology (2011) Vol. 24, Iss. 4, pp. 579-586
Closed Access | Times Cited: 159
Role of advanced glycation end products in mobility and considerations in possible dietary and nutritional intervention strategies
Jie‐Hua Chen, Xu Lin, Cuihong Bu, et al.
Nutrition & Metabolism (2018) Vol. 15, Iss. 1
Open Access | Times Cited: 150
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