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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:

Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage
Xin Luo, Kai Dong, Lan Liu, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 8, pp. 3489-3499
Closed Access | Times Cited: 20

Showing 20 citing articles:

Changes in volatile flavor of yak meat during oxidation based on multi-omics
Qun Huang, Kai Dong, Wang Qia, et al.
Food Chemistry (2021) Vol. 371, pp. 131103-131103
Closed Access | Times Cited: 168
Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics
Wang Qia, Xiefei Li, Xue Bei, et al.
LWT (2022) Vol. 171, pp. 114157-114157
Open Access | Times Cited: 49
Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork: meat quality, water distribution, and microstructure
Junmei Liu, Xiefei Li, Rong Jing, et al.
Food Quality and Safety (2024) Vol. 8
Open Access | Times Cited: 10
Mechanism of effect of heating temperature on functional characteristics of thick egg white
Xin Luo, Wang Qia, Yongyan Wu, et al.
LWT (2021) Vol. 154, pp. 112807-112807
Open Access | Times Cited: 51
Ultrasound-assisted succinylation comprehensively improved functional properties of egg white protein
Yongyan Wu, Xiaole Xiang, Lan Liu, et al.
LWT (2022) Vol. 171, pp. 114155-114155
Open Access | Times Cited: 28
Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat
Lujie Cheng, Wang Qia, Xiefei Li, et al.
Food Chemistry X (2024) Vol. 23, pp. 101591-101591
Open Access | Times Cited: 5
Mulberry fruit powder enhanced the antioxidant capacity and gel properties of hammered minced beef: Oxidation degree, rheological, and structure
Huang Xiang, Lu Sun, Kai Dong, et al.
LWT (2021) Vol. 154, pp. 112648-112648
Open Access | Times Cited: 36
Effect of nano eggshell calcium on the structure, physicochemical, and gel properties of threadfin bream (Nemipterus virgatus) actomyosin
Qun Huang, Huang Xiang, Lan Liu, et al.
LWT (2021) Vol. 150, pp. 112047-112047
Closed Access | Times Cited: 34
Exploring the formation mechanism of off-flavor of irradiated yak meat based on metabolomics
Wang Qia, Kai Dong, Yongyan Wu, et al.
Food Chemistry X (2022) Vol. 16, pp. 100494-100494
Open Access | Times Cited: 25
An effective means to improve the flavor quality of traditional fermented sour meat: the salt reduction strategy
Kai Dong, Wang Qia, Xiefei Li, et al.
LWT (2024) Vol. 209, pp. 116726-116726
Open Access | Times Cited: 4
Nano eggshell calcium enhanced gel properties of Nemipterus virgatus surimi sausage: gel strength, water retention and microstructure
Qun Huang, Huang Xiang, Lan Liu, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 11, pp. 5738-5752
Closed Access | Times Cited: 30
Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process
Kai Dong, Yufang Guan, Wang Qia, et al.
Food Chemistry X (2022) Vol. 17, pp. 100541-100541
Open Access | Times Cited: 21
Selection of texture-associated biomarkers in chilled and iced grass carp (Ctenopharyngodon idella) fillets via DIA-based proteomics
Jialu Teng, Lihua Chen, Fang Yang, et al.
Food Research International (2024) Vol. 188, pp. 114505-114505
Closed Access | Times Cited: 3
Ultrasound-assisted improvement of thawing quality of Tibetan pork by inhibiting oxidation
Junmei Liu, Xiefei Li, Fang Geng, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107029-107029
Open Access | Times Cited: 3
Quantitative proteomics insights into gel properties changes of myofibrillar protein from Procambarus clarkii under cold stress
Xuehong Li, Shugang Li, Gangpeng Shi, et al.
Food Chemistry (2021) Vol. 372, pp. 130935-130935
Closed Access | Times Cited: 23
Application of biopreservatives in meat preservation: a review
Baojing Ren, Wei Wu, Olugbenga P. Soladoye, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 12, pp. 6124-6141
Closed Access | Times Cited: 20
Mechanism of heat‐induced thinning of thick egg white in weak alkaline condition: molecular aggregation, functional and structure properties analysis
Lan Liu, Yongyan Wu, Wenshan Duan, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 10
Closed Access | Times Cited: 9
Relationships of quality indices with wooden breast myopathy severity in chicken breast meat under refrigerated storage
C Kaewkot, Meiying Wu, Fa‐Jui Tan
British Poultry Science (2024) Vol. 65, Iss. 3, pp. 287-296
Closed Access | Times Cited: 1
Exploring Variances in Meat Quality between Qingyuan Partridge Chicken and Cobb Broiler: Insights from Combined Multi-Omics Analysis
Xin Yang, Bolin Cai, Zhaofeng Zhang, et al.
Poultry Science (2024) Vol. 104, Iss. 2, pp. 104666-104666
Open Access | Times Cited: 1
Integrated Chemometrics and Data-Independent Acquisition Proteomics for the Discovery of Meat Authenticity Biomarkers: A Study on Early Post-Mortem Pectoralis major Muscle Proteomes of Ross 308 and Ranger Classic Chicken Produced by Organic versus Antibiotic-Free Farming Systems
Laura Alessandroni, Gianni Sagratini, Mohammed Gagaoua
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 36, pp. 20153-20170
Closed Access
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