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:
The modification effects of roselle anthocyanin film on shrimp texture via water distribution controlling and protein conformation maintenance
Jiayin Huang, Zhiheng Hu, Lingping Hu, et al.
Food Bioscience (2022) Vol. 49, pp. 101976-101976
Closed Access | Times Cited: 7
Jiayin Huang, Zhiheng Hu, Lingping Hu, et al.
Food Bioscience (2022) Vol. 49, pp. 101976-101976
Closed Access | Times Cited: 7
Showing 7 citing articles:
Effects of active film based on chitosan/polyvinyl alcohol on the quality of refrigerated sea bass (Lateolabrax Japonicus) fillets
Xuening Chen, Weiqing Lan, Zhenfei Xu, et al.
Food Bioscience (2024) Vol. 59, pp. 103854-103854
Closed Access | Times Cited: 5
Xuening Chen, Weiqing Lan, Zhenfei Xu, et al.
Food Bioscience (2024) Vol. 59, pp. 103854-103854
Closed Access | Times Cited: 5
Effects of different power multi-frequency ultrasound-assisted thawing on the quality characteristics and protein stability of large yellow croaker (Larimichthys crocea)
Xinrui Yang, Chuhan Bian, Yixuan Dong, et al.
Food Chemistry X (2024) Vol. 23, pp. 101559-101559
Open Access | Times Cited: 2
Xinrui Yang, Chuhan Bian, Yixuan Dong, et al.
Food Chemistry X (2024) Vol. 23, pp. 101559-101559
Open Access | Times Cited: 2
Elucidating the effects of precooked treatments on the quality attributes of red swamp crayfish (Procambarus clarkia): Insights from water boiling vs. microwaving
Wensi Xu, Qifu Yang, Deyang Li, et al.
Food Chemistry X (2024) Vol. 23, pp. 101692-101692
Open Access | Times Cited: 1
Wensi Xu, Qifu Yang, Deyang Li, et al.
Food Chemistry X (2024) Vol. 23, pp. 101692-101692
Open Access | Times Cited: 1
The stable co-pigmented roselle anthocyanin active film extended shelf life of Penaeus vannamei better: Mechanism revealed by the TMT-labeled proteomic strategy
Jiayin Huang, Zhiheng Hu, Gaoshang Li, et al.
Food Chemistry (2023) Vol. 432, pp. 137238-137238
Closed Access | Times Cited: 3
Jiayin Huang, Zhiheng Hu, Gaoshang Li, et al.
Food Chemistry (2023) Vol. 432, pp. 137238-137238
Closed Access | Times Cited: 3
Elucidating the Effects of Precooked Treatments on the Quality Attributes of Red Swamp Crayfish (Procambarus Clarkia): Insights from Water Boiling vs. Microwaving
Wensi Xu, Qifu Yang, Deyang Li, et al.
(2024)
Closed Access
Wensi Xu, Qifu Yang, Deyang Li, et al.
(2024)
Closed Access
Using multi-modal spectroscopy technology and microscopic analysis to explore the regulation of ultra-high pressure heat-assisted treatment on the texture of ready-to-eat shrimp during storage
Na Li, Zhifeng Tan, Ruida Ma, et al.
Food Chemistry (2024) Vol. 464, pp. 141604-141604
Closed Access
Na Li, Zhifeng Tan, Ruida Ma, et al.
Food Chemistry (2024) Vol. 464, pp. 141604-141604
Closed Access
Polyphenol oxidase mediated (-)-epigallocatechin gallate stabilized protein in body wall of Apostichopus japonicus: Characteristics and structure
Yicheng Guo, Yu Ming, Xiufang Dong, et al.
Food Chemistry (2024) Vol. 470, pp. 142710-142710
Closed Access
Yicheng Guo, Yu Ming, Xiufang Dong, et al.
Food Chemistry (2024) Vol. 470, pp. 142710-142710
Closed Access
