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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:

Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage
Yueyue Liu, Longteng Zhang, Song Gao, et al.
Food Chemistry (2021) Vol. 370, pp. 131079-131079
Closed Access | Times Cited: 70

Showing 26-50 of 70 citing articles:

Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meat
Yan Cheng, Yuanrong Zheng, Xintong Cai, et al.
Food Research International (2024) Vol. 197, pp. 115166-115166
Closed Access | Times Cited: 3
Protein oxidation affected the digestibility and modification sites of myofibrillar proteins from bighead carp fillets treated with hydroxyl radicals and endogenous oxidizing system
Ruifang Feng, Wenyu Liang, Yueyue Liu, et al.
Food Chemistry (2022) Vol. 409, pp. 135279-135279
Closed Access | Times Cited: 20
Cold-induced denaturation of muscle proteins in hairtail (Trichiurus lepturus) during storage: Physicochemical and label-free based proteomics analyses
Shanshan Shui, Hongbo Yan, Chuanhai Tu, et al.
Food Chemistry X (2022) Vol. 16, pp. 100479-100479
Open Access | Times Cited: 19
Ferritin-dependent cellular autophagy pathway promotes ferroptosis in beef during cold storage
Jun S. Liu, Ziying Hu, Qin Ma, et al.
Food Chemistry (2023) Vol. 412, pp. 135550-135550
Closed Access | Times Cited: 10
Degradation and evaluation of myofibril proteins induced by endogenous protease in aquatic products during storage: a review
Na Li, Jing Xie, Yuan Ming Chu
Food Science and Biotechnology (2023) Vol. 32, Iss. 8, pp. 1005-1018
Closed Access | Times Cited: 10
Recent advances in the effects of protein oxidation on aquatic products quality: mechanism and regulation
Ye Yu, Yongqiang Zhao, Yi Zhang, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1968-1978
Closed Access | Times Cited: 9
Effect of Gum Tragacanth-Sodium Alginate Active Coatings Incorporated With Epigallocatechin Gallate and Lysozyme on the Quality of Large Yellow Croaker at Superchilling Condition
Juxin Pei, Jun Mei, Huijie Yu, et al.
Frontiers in Nutrition (2022) Vol. 8
Open Access | Times Cited: 16
Label-free based proteomics revealed the specific changes of muscle proteins in pike eel (Muraenesox cinereus) under cold stress
Pengxiang Yuan, Xiaonan Chen, Soottawat Benjakul, et al.
Food Chemistry X (2022) Vol. 14, pp. 100275-100275
Open Access | Times Cited: 16
Effect of three culture patterns on quality changes of crayfish meats during partial freezing storage
Xiaoliang Huang, Zongcai Tu, Wenyu Liu, et al.
Food Chemistry (2023) Vol. 414, pp. 135683-135683
Closed Access | Times Cited: 8
Predicting quality of the whole egg powder during storage: Based on Arrhenius and radial basis function model
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
Journal of Food Composition and Analysis (2023) Vol. 124, pp. 105666-105666
Closed Access | Times Cited: 8
Evaluation of meat and meat product oxidation and off-flavor formation: Managing oxidative changes
Mayada A. Al-Shibli, Rawdah M. Al-Ali, Alia Z. Hashim, et al.
Theory and practice of meat processing (2024) Vol. 8, Iss. 4, pp. 302-315
Open Access | Times Cited: 2
A solution for fillet quality: Slaughter age's effect on protein mechanism and oxidation
Ayşe Kara, Ahmet Akköse, Sevda Urçar Gelen, et al.
Heliyon (2024) Vol. 10, Iss. 10, pp. e31146-e31146
Open Access | Times Cited: 2
Effect of lipoxygenase-catalyzed linoleic acid oxidation and 4-hydroxy-2-nonenal on digestibility and gel properties of myofibrillar protein
Ruifang Feng, Huijuan Zhang, Ning Ding, et al.
Food Bioscience (2024) Vol. 61, pp. 104882-104882
Closed Access | Times Cited: 2
The effects of tea polyphenol‐ozonated slurry ice treatment on the quality of large yellow croaker (Pseudosciaena crocea) during chilled storage
Weiqing Lan, Xuening Chen, Yanan Zhao, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 15, pp. 7052-7061
Closed Access | Times Cited: 13
Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods
Rickyn Alexander Jacinto-Valderrama, Cristina T. Andrade, Mirian Pateiro, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3662-3662
Open Access | Times Cited: 6
Effects of electrostatic field-assisted freezing on the functional properties and aggregation behavior of gluten
Yanyan Zhang, Siqi Zhang, Bingrui Wang, et al.
Food Physics (2023) Vol. 1, pp. 100004-100004
Open Access | Times Cited: 6
Low-voltage electrostatic field enhances the frozen force of −12 ℃ to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing
Chuan Yang, Guangyu Wu, Yunhe Liu, et al.
Food Chemistry (2023) Vol. 438, pp. 138055-138055
Closed Access | Times Cited: 6
Differential proteomic analysis of frozen tilapia (Oreochromis niloticus) fillets with quality characteristics by a tandem mass tag (TMT)-based strategy
Hongli Wang, Wenzheng Shi, Xichang Wang
Journal of Food Composition and Analysis (2022) Vol. 116, pp. 105073-105073
Closed Access | Times Cited: 10
Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method
Songsong Zhao, Hengxun Lin, Shuangqing Li, et al.
Animals (2022) Vol. 12, Iss. 11, pp. 1415-1415
Open Access | Times Cited: 9
Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies
Yong Xie, Kai Zhou, Li-jun Tan, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 49, pp. 19221-19239
Closed Access | Times Cited: 5
Effects of liquid nitrogen freezing, immersion freezing, and air freezing on properties of Perca fluviatilis fillets and analysis of potential protein markers based on label-free proteomics
Jie Zhang, Yadi Li, Zixuan Wang, et al.
Food Bioscience (2024) Vol. 59, pp. 104262-104262
Closed Access | Times Cited: 1
Precooked state based on protein denaturation kinetics impacts moisture status, protein oxidation and texture of prepared chicken breast
Bowen Wang, Xing Chen, Bowen Yan, et al.
Food Chemistry (2024) Vol. 462, pp. 140994-140994
Closed Access | Times Cited: 1
Evaluation of optimal dietary protein levels and meat quality of adult hybrid abalone (Haliotis discus hannai♀ × H. fulgens♂) under two representative water temperatures
Yao-Bin Ma, Weiguang Zou, Weiwei You, et al.
Aquaculture (2023) Vol. 577, pp. 739907-739907
Closed Access | Times Cited: 4
Effect of Phenolic Compounds from Almond Skins Obtained by Water Extraction on Pork Patty Shelf Life
Marisa Timón, A.I. Andrés, L. Sorrentino, et al.
Antioxidants (2022) Vol. 11, Iss. 11, pp. 2175-2175
Open Access | Times Cited: 8
Evaluation of Preservation (−23 to 4 °C) for Cuttlefish Through Functional Ice Glazing During Storage and Cold Chain Logistics
Wu Gan, Ying Lv, Yuanming Chu, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 1, pp. 68-81
Closed Access | Times Cited: 7

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