On the public citation graph

Redox state of Epigallocatechin Gallate Governs Its Inhibition on Acrylamide Formation in Maillard Reaction by Modulating the 3-Aminopropionamide Pathway

https://doi.org/10.2139/ssrn.6215767
0 signed · 15 inferred · view as graph

Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.

Is this your work? Sign in with ORCID and put your name on the claims that are yours.
Claim with ORCID
Reference health. See whether every reference in this work resolves to a known work and none has been retracted — and get a dated CiteStamped badge you can embed.
See reference health

What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1016/j.aca.2004.05.038openalex-snapshot
Catechin electrochemical oxidation mechanisms
inferredcites →https://doi.org/10.1016/j.aca.2018.07.013openalex-snapshot
Flavanols react preferentially with quinones through an electron transfer reaction, stimulating rather than preventing wine browning
inferredcites →https://doi.org/10.1016/j.foodchem.2006.10.031openalex-snapshot
Impact of heating on chemical compositions of green tea liquor
inferredcites →https://doi.org/10.1016/j.foodchem.2016.10.060openalex-snapshot
Unravelling effects of flavanols and their derivatives on acrylamide formation via support vector machine modelling
inferredcites →https://doi.org/10.1016/j.foodchem.2017.09.050openalex-snapshot
Effect of (−)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process
inferredcites →https://doi.org/10.1016/j.foodres.2012.10.006openalex-snapshot
Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products
inferredcites →https://doi.org/10.1016/j.lwt.2014.03.034openalex-snapshot
Effect of natural extracts on the formation of acrylamide in fried potatoes
inferredcites →https://doi.org/10.1021/jf049581sopenalex-snapshot
Quantitation of 3-Aminopropionamide in PotatoesA Minor but Potent Precursor in Acrylamide Formation
inferredcites →https://doi.org/10.1021/jf061150hopenalex-snapshot
Thermally Generated 3-Aminopropionamide as a Transient Intermediate in the Formation of Acrylamide
inferredcites →https://doi.org/10.1021/jf300498eopenalex-snapshot
Sensitive Determination of (−)-Epigallocatechin Gallate in Tea Infusion Using a Novel Ionic Liquid Carbon Paste Electrode
inferredcites →https://doi.org/10.1080/02652030500482355openalex-snapshot
A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system
inferredcites →https://doi.org/10.1111/j.1365-2621.2003.tb09641.xopenalex-snapshot
A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries
inferredcites →https://doi.org/10.1111/j.1365-2621.2005.00959.xopenalex-snapshot
The kinetics of polyphenol degradation during the drying of Malaysian cocoa beans
inferredcites →https://doi.org/10.5344/ajev.2013.12137openalex-snapshot
Reactions Involving Iron in Mediating Catechol Oxidation in Model Wine
inferredcites →https://doi.org/10.5344/ajev.2015.15088openalex-snapshot
Fe(II):Fe(III) Ratio and Redox Status of White Wines
Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.