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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:

Non-enzymatic browning path analysis of ready-to-eat crayfish (Promcambarus clarkii) tails during thermal treatment and storage
Qixing Jiang, Huimin Shen, Pei Gao, et al.
Food Bioscience (2022) Vol. 51, pp. 102334-102334
Closed Access | Times Cited: 12

Showing 12 citing articles:

The Effect of Electromagnetic Field Preservation and Frozen Storage on the Quality of Mutton
Xi Wang, Wei Su, Rongmei Zhou, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
Metabolomics analysis reveals the non-enzymatic browning mechanism of green peppers (Piper nigrum L.) during the hot-air drying process
Yue Huang, Xinyi Wang, Ying Lyu, et al.
Food Chemistry (2024) Vol. 464, pp. 141654-141654
Closed Access | Times Cited: 3
Quality changes and path analysis of color degradation of Dendrobium officinale flower juice during storage
Xuewen Dong, Jie Tang, Xiaoting Qin, et al.
Food Bioscience (2023) Vol. 56, pp. 103265-103265
Closed Access | Times Cited: 9
Application of Path Analysis and Remote Sensing to Assess the Interrelationships between Meteorological Variables and Vegetation Indices in the State of Espírito Santo, Southeastern Brazil
Adriano Pósse Senhorelo, Elias Fernandes de Sousa, Alexandre Rosa dos Santos, et al.
Diversity (2024) Vol. 16, Iss. 2, pp. 90-90
Open Access | Times Cited: 2
Complex organic acids treatment on crayfish (Procambarus clarkii): the relationship between myofibrillar protein structure and meat quality
Ruyi Zhu, Zhouyi Xiong, Dan Li
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 10, pp. 5332-5345
Closed Access | Times Cited: 7
Differences and mechanisms of color deterioration in three types of ready-to-eat shellfishes during storage
Ying Luo, Xiangbo Zeng, Yuanyuan Hu, et al.
Food Chemistry (2024) Vol. 469, pp. 142459-142459
Closed Access | Times Cited: 2
Role of calcium salts in modulating benzo[a]pyrene levels in barbecued pork sausages: A study on quality attributes and safety
Manzi Hu, Jingnan Lu, Hebao Mei, et al.
Food Chemistry (2024) Vol. 463, pp. 141381-141381
Closed Access | Times Cited: 1
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
Comprehensive Analysis on Physicochemical Quality of Cultivated Kelp (Saccharina Japonica) in Three Main Producing Provinces of China
Xiaohui Liu, Meili Xin, Qian Liu, et al.
(2024)
Closed Access
Metabolomics Analysis Reveals the Non-Enzymatic Browning Mechanism of Green Peppers (Piper Nigrum L.) During the Hot-Air Drying Process
Yue Huang, Xinyi Wang, Ying Lyu, et al.
(2024)
Closed Access
Enhancing shelf-life of dried goji berry: Effects of drying methods and packaging conditions on browning evolution
An‐An Zhang, Chi Shu, Long Xie, et al.
Food Research International (2024) Vol. 201, pp. 115648-115648
Closed Access
Comprehensive analysis of the integrated quality of cultivated kelp (Saccharina japonica) in three major producing provinces of China
Xiaohui Liu, Haiyi Wu, Meili Xin, et al.
Aquaculture Reports (2024) Vol. 39, pp. 102484-102484
Open Access
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