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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:

Relationship Between Protein Denaturation and Water Holding Capacity of Pork During Postmortem Ageing
Xia Li, Xiuli Wei, Hang Wang, et al.
Food Biophysics (2017) Vol. 13, Iss. 1, pp. 18-24
Closed Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

The Formation and Control of Ice Crystal and Its Impact on the Quality of Frozen Aquatic Products: A Review
Mingtang Tan, Jun Mei, Jing Xie
Crystals (2021) Vol. 11, Iss. 1, pp. 68-68
Open Access | Times Cited: 120
Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies
Yuan H. Brad Kim, Danyi Ma, Derico Setyabrata, et al.
Meat Science (2018) Vol. 144, pp. 74-90
Open Access | Times Cited: 161
The effects of ice crystal on water properties and protein stability of large yellow croaker (Pseudosciaena crocea)
Mingtang Tan, Jingxin Ye, Yuanming Chu, et al.
International Journal of Refrigeration (2021) Vol. 130, pp. 242-252
Closed Access | Times Cited: 59
Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material
Yang Qiu, Jinfeng Bi, Xin Jin, et al.
Food Chemistry (2022) Vol. 383, pp. 132360-132360
Closed Access | Times Cited: 40
Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage
Jun Liu, Dunhua Liu, Anran Zheng, et al.
Food Chemistry X (2022) Vol. 14, pp. 100304-100304
Open Access | Times Cited: 38
Effects of different cold chain logistics modes on the quality and bacterial community succession of fresh pork
Wang Su, Dequan Zhang, Qing‐Feng Yang, et al.
Meat Science (2024) Vol. 213, pp. 109502-109502
Closed Access | Times Cited: 8
Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality
Shasha Cheng, Xiaohui Wang, Huimin Yang, et al.
Journal of the Science of Food and Agriculture (2019) Vol. 100, Iss. 5, pp. 1940-1948
Closed Access | Times Cited: 68
Effects of protein posttranslational modifications on meat quality: A review
Xin Li, Dequan Zhang, Chi Ren, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 1, pp. 289-331
Open Access | Times Cited: 62
Freezing-induced myofibrillar protein denaturation: Role of pH change and freezing rate
Mingtang Tan, Jingxin Ye, Jing Xie
LWT (2021) Vol. 152, pp. 112381-112381
Closed Access | Times Cited: 53
Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing
Shuyi Qian, Xia Li, Hang Wang, et al.
Food Chemistry (2020) Vol. 324, pp. 126892-126892
Closed Access | Times Cited: 51
Glutathione metabolism-mediated ferroptosis reduces water-holding capacity in beef during cold storage
Jun Liu, Ziying Hu, Dunhua Liu, et al.
Food Chemistry (2022) Vol. 398, pp. 133903-133903
Closed Access | Times Cited: 26
Effect of Sarcoplasmic Protein Solutions Dried at Different Times and Rates on Water Migration in Lamb Myofibril In Vitro
Weili Rao, Sijia Liu, Shiquan Kong, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 930-930
Open Access | Times Cited: 5
Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color
Weilun Lin, Shai Barbut
Poultry Science (2024) Vol. 103, Iss. 7, pp. 103822-103822
Open Access | Times Cited: 5
Ca2+ATPase enzyme activities and lipid and protein oxidations of grass carp (Ctenopharyngodon idellus) stored at 4 °C for 30 min under electromagnetic fields
Swati Mahato, Da‐Wen Sun, Zhiwei Zhu
Food Chemistry (2022) Vol. 399, pp. 133914-133914
Open Access | Times Cited: 21
Effects of electron beam irradiation on protein oxidation and textural properties of shrimp (Litopenaeus vannamei) during refrigerated storage
Haoran Wang, Ran Suo, Yangyang Wang, et al.
Food Chemistry X (2023) Vol. 20, pp. 101009-101009
Open Access | Times Cited: 11
Characterization and identification of frozen-thawed beef: the interactions of frozen storage and chilled display time
Yarui An, Qiantong Wang, Ping Lu, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 1, pp. 9240098-9240098
Closed Access
Effect of low-voltage electrostatic field-assisted subfreezing preservation on the quality of long-term frozen lamb meat: A new strategy alternative to conventional frozen storage
Chuan Yang, Guangyu Wu, Jianping Yue, et al.
LWT (2025) Vol. 220, pp. 117527-117527
Open Access
Recent Perspectives on Meat Consumption and Cancer Proliferation
Ushna Momal, Hammad Naeem, Farhan Aslam, et al.
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat research
Natalie J. Oswell, Olivia P. Gilstrap, Ronald B. Pegg
Meat Science (2021) Vol. 178, pp. 108510-108510
Closed Access | Times Cited: 26
A quick look to the use of time domain nuclear magnetic resonance relaxometry and magnetic resonance imaging for food quality applications
Barış Özel, Mecit Halil Öztop
Current Opinion in Food Science (2021) Vol. 41, pp. 122-129
Closed Access | Times Cited: 24
Measuring water holding capacity in pork meat images using deep learning
Vinicius Clemente de Sousa Reis, Isaura Maria Ferreira, Mariah Castro Durval, et al.
Meat Science (2023) Vol. 200, pp. 109159-109159
Closed Access | Times Cited: 10
Effect of pectin coating incorporated with guava leaf extract (Psidium guajava L.) on the stability of fresh beef steak
Clarissa Pacheco Fernandes Nascimento, M. Vinicius Aquino Lopes, Juliana M. R. Bessa, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 2068-2078
Closed Access | Times Cited: 3
Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin
Junbo Jiang, Liyuan Zhang, Jianbo Yao, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 14
Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef
Xia Li, Hang Wang, Waris Mehmood, et al.
Journal of Food Quality (2018) Vol. 2018, pp. 1-8
Open Access | Times Cited: 25
Electrical impedance estimation for pork tissues during chilled storage
Yue Leng, Yonghai Sun, Xiaodan Wang, et al.
Meat Science (2019) Vol. 161, pp. 108014-108014
Closed Access | Times Cited: 21
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