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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 malondialdehyde on oil-in-water emulsifying behavior and Maillard reaction of chicken sarcoplasmic protein in emulsion
Zongshuai Zhu, Rui Fang, Di Zhao, et al.
Colloids and Surfaces B Biointerfaces (2020) Vol. 191, pp. 111016-111016
Closed Access | Times Cited: 25

Showing 25 citing articles:

Competitive adsorption and dilatational rheology of pork myofibrillar and sarcoplasmic proteins at the O/W emulsion interface
Li Lin, Youling L. Xiong
Food Hydrocolloids (2021) Vol. 118, pp. 106816-106816
Open Access | Times Cited: 43
Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum
Feifei Du, Qi Yue, Huang Hong-bing, et al.
Food Hydrocolloids (2021) Vol. 124, pp. 107242-107242
Closed Access | Times Cited: 42
Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince
Junya Liu, Siyuan Shen, Naiyong Xiao, et al.
Food Chemistry (2022) Vol. 386, pp. 132741-132741
Closed Access | Times Cited: 36
Post-harvest ripening affects drying behavior, antioxidant capacity and flavor release of peach via alteration of cell wall polysaccharides content and nanostructures, water distribution and status
Jia‐Bao Ni, Magdalena Zielińska, Jun Wang, et al.
Food Research International (2023) Vol. 170, pp. 113037-113037
Closed Access | Times Cited: 22
Oxidation combined with Maillard reaction induced free and protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine formation during braised chicken processing
Zongshuai Zhu, Rui Fang, Ming Huang, et al.
Food Science and Human Wellness (2020) Vol. 9, Iss. 4, pp. 383-393
Open Access | Times Cited: 33
The effect of linalool, limonene and sabinene on the thermal stability and structure of rabbit meat myofibrillar protein under malondialdehyde-induced oxidative stress
Zefu Wang, Zhifei He, Dong Zhang, et al.
LWT (2021) Vol. 148, pp. 111707-111707
Closed Access | Times Cited: 29
Inhibitory mechanism of catechins against advanced glycation end products of glycated myofibrillar protein through anti-aggregation and anti-oxidation
Zongshuai Zhu, Anthony Pius Bassey, Iftikhar Ali Khan, et al.
LWT (2021) Vol. 147, pp. 111550-111550
Closed Access | Times Cited: 28
The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation
Zongshuai Zhu, Anthony Pius Bassey, Ming Huang, et al.
Food Science and Human Wellness (2023) Vol. 12, Iss. 5, pp. 1571-1579
Open Access | Times Cited: 11
Joint control of multiple food processing contaminants in Maillard reaction: A comprehensive review of health risks and prevention
Fan Zhang, Xiaomei Yu, Yimei Tian, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Rapid Kinetic Fluorogenic Quantification of Malondialdehyde in Ground Beef
Dongmao Zhang, Keshav Bhandari, Max Wamsley, et al.
(2025)
Closed Access
Proteomic analysis of exudates in thawed fillets of bighead carp (Hypophthalmichthys nobilis) to understand their role in oxidation of myofibrillar proteins
Yueyue Liu, Longteng Zhang, Song Gao, et al.
Food Research International (2021) Vol. 151, pp. 110869-110869
Closed Access | Times Cited: 25
Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meat
Suhong Huang, Xiaoli Dong, Yulong Zhang, et al.
Food Science and Human Wellness (2022) Vol. 11, Iss. 5, pp. 1252-1258
Open Access | Times Cited: 17
Effect of Malondialdehyde on the Digestibility of Beef Myofibrillar Protein: Potential Mechanisms from Structure to Modification Site
Yantao Yin, Lei Zhou, Jiaming Cai, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2176-2176
Open Access | Times Cited: 17
Comparative Study of Oxidative Structural Modifications of Unadsorbed and Adsorbed Proteins in Whey Protein Isolate-Stabilized Oil-in-Water Emulsions under the Stress of Primary and Secondary Lipid Oxidation Products
Jiaxin Chen, Jinhai Zhao, Baohua Kong, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 593-593
Open Access | Times Cited: 21
Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen
Yanxiang Bi, Jiabao Ni, Xiaofeng Xue, et al.
Deleted Journal (2023), pp. 1-21
Open Access | Times Cited: 8
Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of Nε-carboxymethyllysine and Nε-carboxyethyllysine
Zongshuai Zhu, Jing Yang, Xinghu Zhou, et al.
Food Chemistry (2021) Vol. 353, pp. 129487-129487
Closed Access | Times Cited: 19
Dietary N‐epsilon‐carboxymethyllysine as for a major glycotoxin in foods: A review
Gengjun Chen
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4931-4949
Closed Access | Times Cited: 19
Investigation of serum and brain superoxide dismutase levels depending on atomoxetine used in attention-deficit/hyperactivity disorder treatment: A combination of in vivo and molecular docking studies
Fatma Gür, Bahri Gür, Beyzagül Erkayman, et al.
Bioorganic Chemistry (2020) Vol. 105, pp. 104435-104435
Closed Access | Times Cited: 20
Effect of Extraction Methods on Chemical Characteristics and Bioactivity of Chrysanthemum morifolium cv. Fubaiju Extracts
Shang Gao, Tiantian Li, Zhao‐Rong Li, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3057-3057
Open Access | Times Cited: 2
Recovery of emulsifying and gelling protein from waste chicken exudate by using a sustainable pH-shifting treatment
Yinghan Jiang, Cangping Zhang, Xue Zhao, et al.
Food Chemistry (2022) Vol. 387, pp. 132886-132886
Closed Access | Times Cited: 9
The effect of the purslane polyphenols on the structure of rabbit meat myofibrillar protein under malondialdehyde‐induced oxidative stress
Xiaosi Chen, Zhifei He, Zefu Wang, et al.
Journal of Food Science (2023) Vol. 88, Iss. 5, pp. 1924-1938
Closed Access | Times Cited: 5
Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)
Tengfei Zhao, Bulei Sheng, Xiaoguo Ying, et al.
International Journal of Food Science & Technology (2021) Vol. 57, Iss. 2, pp. 1026-1039
Closed Access | Times Cited: 11
Glyoxal induced advanced glycation end products formation in chicken meat emulsion instead of oxidation
Rui Fang, Zongshuai Zhu, Anthony Pius Bassey, et al.
Food Science and Human Wellness (2022) Vol. 11, Iss. 4, pp. 828-836
Open Access | Times Cited: 6
Properties of HA/PBS biodegradable film and evaluation of its influence on the growth of vegetables
Jie Song, Yufang Dou, Yuhua Niu, et al.
Polymer Testing (2021) Vol. 95, pp. 107137-107137
Open Access | Times Cited: 8
Formation and source analysis of potentially hazardous compounds in fried pepper sauce under different high‐temperature stir‐fry conditions
Yuting Song, Zhuhong Ding, Yongjun Wu, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 11, pp. 5533-5546
Closed Access | Times Cited: 4
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