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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 effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems
Shou‐Tao Wang, Wen‐Ling Zhuo, Ya‐Qian Dan, et al.
International Journal of Food Science & Technology (2021) Vol. 57, Iss. 1, pp. 330-341
Closed Access | Times Cited: 20

Showing 20 citing articles:

Quality and active constituents of safflower seed oil: A comparison of cold pressing, hot pressing, Soxhlet extraction and subcritical fluid extraction
Nai‐Chang Hou, Hui‐Hui Gao, Zhao-Jie Qiu, et al.
LWT (2024) Vol. 200, pp. 116184-116184
Open Access | Times Cited: 12
Effect of microwave pretreatment of sunflower kernels on the aroma-active composition, sensory quality, lipid oxidation, tocopherols, heterocyclic amines and polycyclic aromatic hydrocarbons of sunflower oil
Wenting Yin, Rui Shi, Ke Li, et al.
LWT (2022) Vol. 170, pp. 114077-114077
Closed Access | Times Cited: 30
Interaction between Chinese quince fruit proanthocyanidins and bovine serum albumin: Antioxidant activity, thermal stability and heterocyclic amine inhibition
Hui‐Hui Gao, Nai‐Chang Hou, Xin Gao, et al.
International Journal of Biological Macromolecules (2023) Vol. 238, pp. 124046-124046
Closed Access | Times Cited: 20
Effect of temperature, pH, metal ions, and oil type on Chinese quince proanthocyanidins' thermal stability, antioxidant activity, and inhibition of heterocyclic amine formation during simulated frying
Hui‐Hui Gao, Xue‐De Wang, Yiwei Zhang, et al.
Food Control (2024) Vol. 161, pp. 110406-110406
Closed Access | Times Cited: 6
Utilization of plant extracts to control the safety and quality of fried foods—A review
Cuicui Li, Long Chen, David Julian McClements, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 2310-2345
Closed Access | Times Cited: 16
Modified Chinese quince oligomeric proanthocyanidin protects deep-frying oil quality by inhibiting oxidation
Run-Yang Zhang, Wan‐Qing Kong, Zhao Qin, et al.
Food Chemistry (2024) Vol. 444, pp. 138642-138642
Closed Access | Times Cited: 4
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
Chinese quince proanthocyanidins enhance frying performance and suppress heterocyclic aromatic amine formation in soybean oil
Chenxia Zhang, Shou‐Tao Wang, Meng‐Le Li, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 4, pp. 1754-1765
Open Access | Times Cited: 8
Interaction between Chinese quince fruit proanthocyanidins and soy protein isolate: Effects on physical and oxidative stability of oil-in-water emulsions
Hui‐Hui Gao, Tingting Lv, Xin Gao, et al.
LWT (2023) Vol. 189, pp. 115484-115484
Open Access | Times Cited: 8
Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs
Muserref Bingol, Charles S. Brennan, Maomao Zeng, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 12, pp. 7653-7665
Closed Access | Times Cited: 11
Moisture content in dehulled sesame seeds: A key factor affecting the aroma and safety quality of sesame paste (tahini)
Ming Yang, Lixia Hou, Yifan Dong, et al.
Journal of Food Science (2024) Vol. 89, Iss. 3, pp. 1361-1372
Closed Access | Times Cited: 2
Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu
Hui‐Hui Gao, Xin Gao, Wan‐Qing Kong, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3759-3775
Closed Access | Times Cited: 2
A novel thiolysis‐high‐performance liquid chromatography method for the determination of proanthocyanidins in grape seeds
Lei Shi, Yun‐Kai Lv, Jiang‐Wang Wang, et al.
Journal of Separation Science (2022) Vol. 45, Iss. 11, pp. 1874-1883
Closed Access | Times Cited: 10
Effect of spices on the formation and inhibition of heterocyclic amines in barbecued pork
Yajun Zhou, Manman Zhang, Zhiyuan Ma, et al.
Journal of Food Measurement & Characterization (2023) Vol. 18, Iss. 2, pp. 883-893
Closed Access | Times Cited: 6
Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken
Shou‐Tao Wang, Chenxia Zhang, Yanhong Deng, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3494-3505
Closed Access | Times Cited: 1
Structures and biological activities of proanthocyanidins obtained from chinese quince by optimized subcritical water-ethanol extraction
Shou-Tao Wang, Ya‐Qian Dan, Chenxia Zhang, et al.
Journal of Food Measurement & Characterization (2022) Vol. 17, Iss. 2, pp. 1703-1713
Closed Access | Times Cited: 6
Pre-regulation of the water content impacts on the flavor and harmful substances of sesame paste
Ming Yang, Lixia Hou, Bingkai Wang, et al.
Food Chemistry X (2023) Vol. 21, pp. 101100-101100
Open Access | Times Cited: 3
Enhancing extraction of proanthocyanidins from Chinese quince fruit by ball-milling and enzyme hydrolysis: yield, structure, and bioactivities
Wan‐Qing Kong, Ming-Wei LIU, Shou-Tao WANG, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 4
Artificial Simulation of Saliva's Astringency Removal Effect on Squid
Ling Huang, Haotian Wang, Xinyi Li, et al.
Journal of Food and Nutrition Sciences (2024) Vol. 12, Iss. 2, pp. 98-106
Open Access
Enhancing extraction of proanthocyanidins from Chinese quince fruit by ball-milling and enzyme hydrolysis
Wan‐Qing Kong, Mingwei Liu, Shou-Tao Wang, et al.
Research Square (Research Square) (2022)
Open Access | Times Cited: 2
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