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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:

Protein carbonylation in food and nutrition: a concise update
Mario Estévez, S. Díaz-Velasco, Remigio Martínez
Amino Acids (2021) Vol. 54, Iss. 4, pp. 559-573
Open Access | Times Cited: 60

Showing 1-25 of 60 citing articles:

Effect of atmospheric pin-to-plate cold plasma on oat protein: Structural, chemical, and foaming characteristics
Gunaseelan Eazhumalai, Ranjitha Gracy T. Kalaivendan, Uday S. Annapure
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 125103-125103
Closed Access | Times Cited: 33
Effect of active ice nucleation bacteria on freezing and the properties of surimi during frozen storage
Nasim Saki, Mostafa Ghaffari, Mehdi Nikoo
LWT (2023) Vol. 176, pp. 114548-114548
Open Access | Times Cited: 25
Reduction of antigenicity and emulsibility improvement of ovalbumin by dielectric-barrier discharge plasma treatment induced structure modification
Panpan Tang, Lin‐Lin Zhang, Yu-Xin Xiong, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103602-103602
Closed Access | Times Cited: 8
Effects of oxygen concentrations in modified atmosphere packaging on pork quality and protein oxidation
Shengjie Li, Xiuxia Guo, Yuqing Shen, et al.
Meat Science (2022) Vol. 189, pp. 108826-108826
Closed Access | Times Cited: 27
Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract
Awais Ahmad, Nasir Mahmood, Muzzamal Hussain, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 855-865
Open Access | Times Cited: 15
(−)-Epigallocatechin-3-O-gallate or (−)-epicatechin enhances lipid catabolism and antioxidant defense in common carp (Cyprinus carpio L.) fed a high-fat diet: Mechanistic insights from the AMPK/Sirt1/PGC-1α signaling pathway
Jiali Mi, Dan Liu, Chaobin Qin, et al.
Aquaculture (2024) Vol. 587, pp. 740876-740876
Closed Access | Times Cited: 6
Effect of Germination on Seed Protein Quality and Secondary Metabolites and Potential Modulation by Pulsed Electric Field Treatment
Norma Cecille Bagarinao, Jessie King, Sze Ying Leong, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1598-1598
Open Access | Times Cited: 6
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing
Asad Nawaz, Noman Walayat, Ibrahim Khalifa, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 5
Elucidating the degradation mechanism of beef myofibrillar proteins under hydroxyl radical oxidation through the lens of cysteine oxidation modifications
Jiale Li, Jun Liu, Yue Hui, et al.
Food Chemistry X (2025) Vol. 25, pp. 102146-102146
Open Access
Kinetic Analysis of Antioxidant Systems Based on Malondialdehyde Accumulation in Mayonnaise Made Using Chickpea Protein and Canola Oil
Thomas Peters, Rodrigo A. Contreras
ACS Food Science & Technology (2025)
Closed Access
Decoding the textural deterioration of ready-to-eat shrimp: Insights from dynamic myofibrillar protein changes during thermal sterilization
Shuo Wang, Songyi Lin, Shuang Li, et al.
Food Research International (2025) Vol. 202, pp. 115745-115745
Closed Access
Effects of Eucommia ulmoides Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage
Yanan Zhao, Wenhui Wang, Yuqi Wu, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 441-441
Open Access
Innovative coating of turkey breast with nanoemulsion solution containing chia mucilage and sage essential oil by using vacuum impregnation
Elnaz Sharefiabadi, Hülya Serpil Kavuşan, Meltem Serdaroğlu
British Poultry Science (2025), pp. 1-15
Closed Access
Role of Hydroxyl Radical in the Progression of Chronic Obstructive Pulmonary Disease
Vinay Kumar Pathak, Navneet Kumar, Pradeep Nirala
Indian Journal of Respiratory Care (2025) Vol. 13, Iss. 4, pp. 226-232
Open Access
Impact of pretreatment sterilization techniques and ginger (Zingiber officinale roscoe) essential oil-based active packaging on the quality of crucian carp (Carassius auratus) during cold storage
Peng Shi, Jun Mei, Jing Xie
Journal of Stored Products Research (2025) Vol. 112, pp. 102598-102598
Closed Access
Oxidative stress‐induced changes in wooden breast and mitigation strategies: A review
Yaqin Wang, Binbin Li, Ching Jian, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Tracking protein aggregation behaviour and emulsifying properties induced by structural alterations in common carp (Cyprinus carpio) myofibrillar protein during long-term frozen storage
Qinxiu Sun, Baohua Kong, Zheng Ouyang, et al.
International Journal of Biological Macromolecules (2024) Vol. 264, pp. 130171-130171
Closed Access | Times Cited: 4
Myofibrillar protein lipoxidation in fish induced by linoleic acid and 4-hydroxy-2-nonenal: Insights from LC-MS/MS analysis
Ruifang Feng, Qinye Yu, Yulong Bao, et al.
Food Research International (2024) Vol. 187, pp. 114357-114357
Closed Access | Times Cited: 4
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: 21
Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein
Fan Feng, Yantao Yin, Lei Zhou, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 5, pp. 2532-2540
Closed Access | Times Cited: 10
Mitochondrial sirtuin 3 and role of natural compounds: the effect of post-translational modifications on cellular metabolism
Francesca Oppedisano, Salvatore Nesci, Anna Spagnoletta
Critical Reviews in Biochemistry and Molecular Biology (2024) Vol. 59, Iss. 3-4, pp. 199-220
Closed Access | Times Cited: 3
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: 3
Deciphering the underlying mechanisms of the oxidative perturbations and impaired meat quality in Wooden breast myopathy by label-free quantitative MS-based proteomics
Leila Moreira de Carvalho, Thayse Cavalcante da Rocha, Josué Delgado, et al.
Food Chemistry (2023) Vol. 423, pp. 136314-136314
Open Access | Times Cited: 9
Potential implications of oxidative modification on dietary protein nutritional value: A review
Fang Li, Xiaojuan Wu, Ying Liang, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 714-751
Closed Access | Times Cited: 14
Lipid-Induced Oxidative Modifications Decrease the Bioactivities of Collagen Hydrolysates from Fish Skin: The Underlying Mechanism Based on the Proteomic Strategy
Fengjie Gou, Song Gao, Бо Лі
Foods (2024) Vol. 13, Iss. 4, pp. 583-583
Open Access | Times Cited: 2
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