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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:

Advanced glycation end products in food and their effects on intestinal tract
Chenzhipeng Nie, Yan Li, Haifeng Qian, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 11, pp. 3103-3115
Closed Access | Times Cited: 73

Showing 1-25 of 73 citing articles:

Advanced Glycation End-Products (AGEs): Formation, Chemistry, Classification, Receptors, and Diseases Related to AGEs
Aleksandra Twarda‐Clapa, A. Olczak, Aneta Białkowska, et al.
Cells (2022) Vol. 11, Iss. 8, pp. 1312-1312
Open Access | Times Cited: 377
Dietary polyphenols: regulate the advanced glycation end products-RAGE axis and the microbiota-gut-brain axis to prevent neurodegenerative diseases
Yueqin Li, Yao Peng, Yingbin Shen, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 29, pp. 9816-9842
Closed Access | Times Cited: 103
Polystyrene microplastics induce endoplasmic reticulum stress, apoptosis and inflammation by disrupting the gut microbiota in carp intestines
Fuhan Wang, Qirui Zhang, Jie Cui, et al.
Environmental Pollution (2023) Vol. 323, pp. 121233-121233
Closed Access | Times Cited: 63
Diets intervene osteoporosis via gut-bone axis
Yuan‐Wei Zhang, Peiran Song, Sicheng Wang, et al.
Gut Microbes (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 58
Research advances of advanced glycation end products in milk and dairy products: Formation, determination, control strategy and immunometabolism via gut microbiota
Lezhen Dong, Ying Li, Qin Chen, et al.
Food Chemistry (2023) Vol. 417, pp. 135861-135861
Closed Access | Times Cited: 44
Glyoxal in Foods: Formation, Metabolism, Health Hazards, and Its Control Strategies
Mianzhang Zhang, Caihuan Huang, Juanying Ou, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 5, pp. 2434-2450
Closed Access | Times Cited: 19
The effects of advanced glycation end‐products on skin and potential anti‐glycation strategies
Lingyu Wang, Yanfei Jiang, Chunyue Zhao
Experimental Dermatology (2024) Vol. 33, Iss. 4
Open Access | Times Cited: 17
Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation
Boshan Shi, Xue Guo, Hongyan Liu, et al.
Food Chemistry (2023) Vol. 438, pp. 137994-137994
Closed Access | Times Cited: 34
Ultra-processed food consumption and the risk of incident chronic kidney disease: a systematic review and meta-analysis of cohort studies
Bing-jie Xiao, Jinxian Huang, Linyi Chen, et al.
Renal Failure (2024) Vol. 46, Iss. 1
Open Access | Times Cited: 9
The Potential Role of Advanced Glycation End Products in the Development of Kidney Disease
Yibin Ma, Xinyu Wang, Shan Lin, et al.
Nutrients (2025) Vol. 17, Iss. 5, pp. 758-758
Open Access | Times Cited: 1
Ginger and curcumin can inhibit heterocyclic amines and advanced glycation end products in roast beef patties by quenching free radicals as revealed by electron paramagnetic resonance
Chaoyi Xue, Peng Deng, Wei Quan, et al.
Food Control (2022) Vol. 138, pp. 109038-109038
Closed Access | Times Cited: 35
AGE-RAGE Axis and Cardiovascular Diseases: Pathophysiologic Mechanisms and Prospects for Clinical Applications
Bijian Wang, Tiangao Jiang, Y. Q. Qi, et al.
Cardiovascular Drugs and Therapy (2024)
Open Access | Times Cited: 7
Comparison of metabolic fate, target organs, and microbiota interactions of free and bound dietary advanced glycation end products
Xiaojin Yuan, Chenxi Nie, Huicui Liu, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 19, pp. 3612-3633
Closed Access | Times Cited: 35
Protective role of small extracellular vesicles derived from HUVECs treated with AGEs in diabetic vascular calcification
Bei Guo, Su‐Kang Shan, Feng Xu, et al.
Journal of Nanobiotechnology (2022) Vol. 20, Iss. 1
Open Access | Times Cited: 24
Impact of Western Diet and Ultra-Processed Food on the Intestinal Mucus Barrier
Carmine Stolfi, Teresa Pacifico, Giovanni Monteleone, et al.
Biomedicines (2023) Vol. 11, Iss. 7, pp. 2015-2015
Open Access | Times Cited: 15
Preventive effects of polysaccharides from Physalis alkekengi L. on dietary advanced glycation end product-induced insulin resistance in mice associated with the modulation of gut microbiota
Yuekun Wu, Lu Dong, Yujie Song, et al.
International Journal of Biological Macromolecules (2022) Vol. 204, pp. 204-214
Closed Access | Times Cited: 20
The effect of Sichuan pepper on gut microbiota in mice fed a high-sucrose and low-dietary fibre diet
Yumeng Xia, Takashi Kuda, Mahiro Yamamoto, et al.
Applied Microbiology and Biotechnology (2023) Vol. 107, Iss. 7-8, pp. 2627-2638
Closed Access | Times Cited: 12
Elucidating the structure of melanoidins derived from biscuits: A preliminary study
Mariela Patrignani, Lucía del Sol González Forte, José Ángel Rufián‐Henares, et al.
Food Chemistry (2023) Vol. 419, pp. 136082-136082
Closed Access | Times Cited: 12
Communal interaction of glycation and gut microbes in diabetes mellitus, Alzheimer's disease, and Parkinson's disease pathogenesis
Rahul Patil, Rashmi S. Tupe
Medicinal Research Reviews (2023) Vol. 44, Iss. 1, pp. 365-405
Closed Access | Times Cited: 12
Unveiling the dynamic processes of dietary advanced glycation end-products (dAGEs) in absorption, accumulation, and gut microbiota metabolism
Yi Wu, Yuqi Yang, Yanhong Zhong, et al.
Food & Function (2024) Vol. 15, Iss. 18, pp. 9024-9036
Closed Access | Times Cited: 4
Palladium Nanoparticles Degrade Advanced Glycation End Products via Valosin‐Containing Protein Mediated Autophagy to Attenuate High‐Glucose/High‐Fat‐Induced Intervertebral Disc Degeneration
Xiao Yang, Xiankun Cao, Xin Wang, et al.
Exploration (2025)
Open Access
Formation of advanced glycation end-products and N-nitrosamines in salami of different recipes and fermented at different stages
Wenjing Wang, Zixiong Song, Ying Jing, et al.
Food Chemistry (2025) Vol. 474, pp. 143228-143228
Closed Access
AGEs in cooked meat: Production, detection, and mechanisms of its inhibition by plant extracts
Xue Han, Zihang Shi, Zhenhua Wu, et al.
Food Research International (2025) Vol. 207, pp. 116067-116067
Closed Access
The role of AGEs in muscle ageing and sarcopenia
Zhao-jing Guo, Hengzhen Li, Shide Jiang, et al.
Bone and Joint Research (2025) Vol. 14, Iss. 3, pp. 185-198
Open Access
Fate of myofibrillar protein-bound Nε-(carboxymethyl)lysine in the presence of the human colonic microbiota after gastrointestinal digestion
Shuqi Hao, Zeyu Lu, Mengyu Ye, et al.
Food Bioscience (2025), pp. 106380-106380
Closed Access
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