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 ginger juice on the formation of advanced glycation end products in fried fish cakes
Yanlei Gao, Haonan Shi, Qing Xiong, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 2943-2951
Closed Access | Times Cited: 4
Yanlei Gao, Haonan Shi, Qing Xiong, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 2943-2951
Closed Access | Times Cited: 4
Showing 4 citing articles:
Effects of slightly acidic electrolyzed water and ginger (Zingiber officinale Roscoe) juice on the quality and myofibrillar protein structure of silver carp (Hypophthalmichthys molitrix) fillets during cold storage
Yu Liu, Jun Mei, Jing Xie
LWT (2024) Vol. 204, pp. 116451-116451
Open Access | Times Cited: 8
Yu Liu, Jun Mei, Jing Xie
LWT (2024) Vol. 204, pp. 116451-116451
Open Access | Times Cited: 8
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
Xue Han, Zihang Shi, Zhenhua Wu, et al.
Food Research International (2025) Vol. 207, pp. 116067-116067
Closed Access
Intricate relationship among major heat-induced harmful by-products and modulating role of lipid and protein oxidation in seafood: A comprehensive review
Huaixu Wang, Baoping Shi, Zening Zhang, et al.
Food Research International (2025), pp. 116293-116293
Closed Access
Huaixu Wang, Baoping Shi, Zening Zhang, et al.
Food Research International (2025), pp. 116293-116293
Closed Access
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
Ying Li, Fangda Sun, Xiufang Xia, et al.
Food Chemistry (2024) Vol. 468, pp. 142456-142456
Closed Access | Times Cited: 1
