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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:

Dietary supplementation of resveratrol improved the oxidative stability and spatial conformation of myofibrillar protein in frozen-thawed duck breast meat
Sanjun Jin, Min Wang, Hao Yang, et al.
Food Bioscience (2021) Vol. 43, pp. 101261-101261
Closed Access | Times Cited: 19

Showing 19 citing articles:

Protein Oxidation in Muscle Foods: A Comprehensive Review
Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata, et al.
Antioxidants (2021) Vol. 11, Iss. 1, pp. 60-60
Open Access | Times Cited: 217
Biological function of resveratrol and its application in animal production: a review
Qingwei Meng, Jiawei Li, Chunsheng Wang, et al.
Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology (2023) Vol. 14, Iss. 1
Open Access | Times Cited: 52
Application of Xanthan-Gum-Based Edible Coating Incorporated with Litsea cubeba Essential Oil Nanoliposomes in Salmon Preservation
Haiying Cui, Mei Yang, Ce Shi, et al.
Foods (2022) Vol. 11, Iss. 11, pp. 1535-1535
Open Access | Times Cited: 36
Effectiveness of l-arginine/l-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles
Mengmeng Li, Shufeng He, Yangying Sun, et al.
Food Bioscience (2022) Vol. 51, pp. 102302-102302
Closed Access | Times Cited: 29
Interaction and binding mechanism of lipid oxidation products to sturgeon myofibrillar protein in low temperature vacuum heating conditions: Multispectroscopic and molecular docking approaches
Shi‐ke Shen, Qian‐yun Bu, Wen‐tao Yu, et al.
Food Chemistry X (2022) Vol. 15, pp. 100389-100389
Open Access | Times Cited: 25
Oxidative stability and gelation properties of myofibrillar protein from chicken breast after post-mortem frozen storage as influenced by phenolic compound-pterostilbene
Yingjie Wang, Mengru Liu, Xin Zhou, et al.
International Journal of Biological Macromolecules (2022) Vol. 221, pp. 1271-1281
Closed Access | Times Cited: 25
Dietary inulin supplementation improves the physicochemical and gel properties of duck myofibrillar protein: Insights into the effect of muscle fiber types
Hailei Sun, Yimin Zhang, Jingxin Sun
Food Hydrocolloids (2023) Vol. 150, pp. 109722-109722
Closed Access | Times Cited: 13
Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging
Rui Liu, Wen Guan, Wei Lv, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 391-391
Open Access | Times Cited: 5
Improvement of Gel Properties of Grape Seed Proanthocyanidin-Modified Oxidized Mutton Myofibrillar Protein by Sesbania Gum
Dongsong Yang, Lingping Zhang, Yulong Luo, et al.
LWT (2025) Vol. 216, pp. 117364-117364
Open Access
Effects of grape seed proanthocyanidin on the conformation and functional properties of mutton myofibrillar protein under hydroxyl radical-induced oxidative stress
Dongsong Yang, Lingping Zhang, Shuang Gao, et al.
LWT (2025), pp. 117625-117625
Open Access
Effects of three polyphenols on the gel properties and structures of goose myofibrillar protein
S.‐T. Jiang, Yutong Huang, Qian Li, et al.
Food Hydrocolloids (2025), pp. 111407-111407
Closed Access
Improvement of Myofibrillar Protein Gel Properties After Freezing–Thawing by Magnesium Ions and Sorbitol: Synergistic Effects of Ionic Bridges and Hydrogen Bonds
Jun Xiang, Xingqiang Lü, Chaofan Guo, et al.
Food and Bioprocess Technology (2025)
Closed Access
Effect of Dietary Curcumin Supplementation on Duck Growth Performance, Antioxidant Capacity and Breast Meat Quality
Sanjun Jin, Hao Yang, Fangju Liu, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 2981-2981
Open Access | Times Cited: 26
The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles
Jiping Han, Yingjie Sun, Tao Zhang, et al.
Ultrasonics Sonochemistry (2022) Vol. 92, pp. 106259-106259
Open Access | Times Cited: 17
Unlocking the molecular modifications of plasma-activated water-induced oxidation through redox proteomics: In the case of duck myofibrillar protein (Anas platyrhynchos)
Wei Rao, Shilong Ju, Yangying Sun, et al.
Food Chemistry (2024) Vol. 458, pp. 140173-140173
Closed Access | Times Cited: 3
Enhanced Gel Properties of Duck Myofibrillar Protein by Plasma-Activated Water: Through Mild Structure Modifications
Wei Rao, M. S. Roopesh, Daodong Pan, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 877-877
Open Access | Times Cited: 8
Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze–Thaw Cycles
Pengjuan Yu, Jiayan Yan, Lingru Kong, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3135-3135
Open Access | Times Cited: 4
Dietary supplementation with quercetin: an ideal approach for improving meat quality and oxidative stability of broiler chickens
Chuangye Deng, Huiyu Zou, Yanyang Wu, et al.
Poultry Science (2024) Vol. 103, Iss. 8, pp. 103789-103789
Open Access | Times Cited: 1
Effects of Different Types of Starch on Physicochemical Properties and Microstructure of Beef during Cold Storage
Shulin Zhang, Lina Wang, Qiuyu Wang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2767-2767
Open Access
Influence of dietary resveratrol supplementation on integrity and colloidal characteristics of Myofibrillar proteins in broiler chicken breast meat
Xueyan Qi, Shenao Wang, Hao Yu, et al.
Food Chemistry (2024) Vol. 464, pp. 141771-141771
Closed Access
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