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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:

Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses
Mario Estévez, Youling L. Xiong
Journal of Food Science (2019) Vol. 84, Iss. 3, pp. 387-396
Open Access | Times Cited: 123

Showing 26-50 of 123 citing articles:

Muscle food and human health: A systematic review from the perspective of external and internal oxidation
Zhaoming Wang, Zhiyuan Wu, Juncai Tu, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 85-99
Closed Access | Times Cited: 15
Oxidation and side-chain modifications decrease gastrointestinal digestibility and transport of proteins from salted bighead carp fillets after frozen storage
Song Gao, Zixin Fu, Longteng Zhang, et al.
Food Chemistry (2023) Vol. 428, pp. 136747-136747
Closed Access | Times Cited: 15
Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective
Yantao Yin, Lujuan Xing, Wangang Zhang
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 5, pp. 2514-2522
Closed Access | Times Cited: 12
“Unlocking Athletic Potential: Exploring Exercise Physiology from Mechanisms to Performance”: Evidence-based sports supplements: a redox analysis
Nikos V. Margaritelis, James N. Cobley, George G. Nastos, et al.
Free Radical Biology and Medicine (2024) Vol. 224, pp. 62-77
Closed Access | Times Cited: 4
Meat Products Enriched with Antioxidants
Dam Sao, Du Le, Thien‐Hoang Ho
(2025), pp. 113-138
Closed Access
Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid
Jingrong Cheng, Rong Xiang, Daobang Tang, et al.
Meat Science (2020) Vol. 175, pp. 108422-108422
Closed Access | Times Cited: 35
Non-thermal processing has an impact on the digestibility of the muscle proteins
Zuhaib F. Bhat, James D. Morton, Alaa El‐Din A. Bekhit, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 28, pp. 7773-7800
Closed Access | Times Cited: 29
Muscle Protein Oxidation and Functionality: A Global View of a Once-Neglected Phenomenon
Youling L. Xiong
Meat and Muscle Biology (2022) Vol. 5, Iss. 3
Open Access | Times Cited: 20
Advances in the control of lipid peroxidation in oil-in-water emulsions: kinetic approaches †
Carlos Bravo‐Díaz
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6252-6284
Closed Access | Times Cited: 19
Effect of different stunning methods on antioxidant status, myofibrillar protein oxidation, and gelation properties of large yellow croaker during postmortem
Yixuan Dong, Hongzhi Zhang, Jun Mei, et al.
Food Chemistry X (2023) Vol. 18, pp. 100709-100709
Open Access | Times Cited: 12
Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications
Yuanlv Zhang, Guishan Liu, Qiwen Xie, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3444-3477
Closed Access | Times Cited: 11
Estimating In Vitro Protein Digestion and Protein Digestibility Corrected Amino Acid Score of Chicken Breasts Affected by White Striping and Wooden Breast Abnormalities
Yanee Srimarut, Apinya Phanphuet, Thanatorn Trithavisup, et al.
Foods (2024) Vol. 13, Iss. 1, pp. 159-159
Open Access | Times Cited: 3
Processed Meat Protein Promoted Inflammation and Hepatic Lipogenesis by Upregulating Nrf2/Keap1 Signaling Pathway in Glrx-Deficient Mice
Muhammad Ijaz Ahmad, Xiaoyou Zou, Muhammad Umair Ijaz, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 32, pp. 8794-8809
Closed Access | Times Cited: 34
Effect of hydroxyl radicals on biochemical and functional characteristics of myofibrillar protein from large yellow croaker (Pseudosciaena crocea)
Xuepeng Li, Cikun Liu, Jinxiang Wang, et al.
Journal of Food Biochemistry (2019) Vol. 44, Iss. 1
Open Access | Times Cited: 32
Functional Meat Products as Oxidative Stress Modulators: A Review
Adrián Macho‐González, Sara Bastida, Alba Garcimartín, et al.
Advances in Nutrition (2020) Vol. 12, Iss. 4, pp. 1514-1539
Open Access | Times Cited: 30
Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry‐cured chicken
Cheng Qu, Zhifei He, Zhaoming Wang, et al.
Journal of Food Science (2020) Vol. 85, Iss. 6, pp. 1651-1660
Closed Access | Times Cited: 28
The lysine derivative aminoadipic acid, a biomarker of protein oxidation and diabetes-risk, induces production of reactive oxygen species and impairs trypsin secretion in mouse pancreatic acinar cells
Matías Estarás, Fatma Zohra Ameur, Mario Estévez, et al.
Food and Chemical Toxicology (2020) Vol. 145, pp. 111594-111594
Closed Access | Times Cited: 27
Comparison of muscle lipidomes between cattle-yak, yak, and cattle using UPLC–MS/MS
Xuedong Gu, Wenjing Sun, Kaige Yi, et al.
Journal of Food Composition and Analysis (2021) Vol. 103, pp. 104113-104113
Closed Access | Times Cited: 23
Improvements in chitosan-based slurry ice production and its application in precooling and storage of Pampus argenteus
Roujia Zhang, Zhiming Cheng, Fuyuan Ding, et al.
Food Chemistry (2022) Vol. 393, pp. 133266-133266
Closed Access | Times Cited: 18
Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies
Bowen Li, Yuhui Yang, Yin‐Yi Ding, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 355-379
Closed Access | Times Cited: 17
Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb
Tianlong Han, Zixuan Wang, Chunxiao Li, et al.
Meat Science (2023) Vol. 204, pp. 109239-109239
Closed Access | Times Cited: 10
Effect of (−)-epigallocatechin-3-gallate on physicochemical properties, emulsifying and foaming activities of α-lactalbumin under oxidative stress
Yuting Fan, Hui-Min Huang, Jiang Yi
LWT (2024) Vol. 203, pp. 116359-116359
Open Access | Times Cited: 3
Ultra‐processed vegan foods: Healthy alternatives to animal‐source foods or avoidable junk?
Mario Estévez, Álvaro Arjona‐Sánchez, Guadalupe Sánchez-Terrón, et al.
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 7008-7021
Open Access | Times Cited: 3
Protein Oxidation in Foods: Mechanisms, Consequences, and Antioxidant Solutions
Mario Estévez, Youling L. Xiong
Foods (2021) Vol. 10, Iss. 10, pp. 2346-2346
Open Access | Times Cited: 22
Inhibition of Protein and Lipid Oxidation in Ready-to-Eat Chicken Patties by a Spondias mombin L. Bagasse Phenolic-Rich Extract
Deocleciano Cassiano de Santana Neto, Ângela Maria Tribuzy de Magalhães Cordeiro, Bruno Raniere Lins de Albuquerque Meireles, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1338-1338
Open Access | Times Cited: 20

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