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:
Exploring molecular mechanism of fish myofibrillar protein adsorbing and releasing aldehydes with different structures
Huilin Zhao, Tingting Zhang, Jianan Chen, et al.
Food Bioscience (2024) Vol. 59, pp. 104040-104040
Closed Access | Times Cited: 5
Huilin Zhao, Tingting Zhang, Jianan Chen, et al.
Food Bioscience (2024) Vol. 59, pp. 104040-104040
Closed Access | Times Cited: 5
Showing 5 citing articles:
Effects of calcium chloride and licorice flavonoids on Tan sheep myofibrillar protein oxidation and gelation: Synergistic impact of endogenous characteristic active substances
Jiangying Yu, Xinru Xie, Silvana Grasso, et al.
Food Chemistry (2025), pp. 143097-143097
Closed Access
Jiangying Yu, Xinru Xie, Silvana Grasso, et al.
Food Chemistry (2025), pp. 143097-143097
Closed Access
Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus
Huang Xiang, Hui Ying Yang, Aihua Lou, et al.
Food Chemistry (2024) Vol. 458, pp. 140266-140266
Closed Access | Times Cited: 3
Huang Xiang, Hui Ying Yang, Aihua Lou, et al.
Food Chemistry (2024) Vol. 458, pp. 140266-140266
Closed Access | Times Cited: 3
Current trends and perspectives on aquatic-derived protein: A focus on structure-technofunctional properties relationship and application for food preservation
Jingxuan Zhou, Qiaohui Feng, Huixian Fu, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104651-104651
Closed Access | Times Cited: 2
Jingxuan Zhou, Qiaohui Feng, Huixian Fu, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104651-104651
Closed Access | Times Cited: 2
Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating
Mi Tang, Xinping Liu, Yong Yu, et al.
Food Chemistry (2024) Vol. 465, pp. 142179-142179
Closed Access
Mi Tang, Xinping Liu, Yong Yu, et al.
Food Chemistry (2024) Vol. 465, pp. 142179-142179
Closed Access
Mechanistic Insights into the interaction between aldehyde aroma compounds and β-Casein through Multi-Spectroscopy and molecular dynamics
Chen Chen, Yuxin Li, Haiyan Yu, et al.
Food Research International (2024) Vol. 200, pp. 115451-115451
Closed Access
Chen Chen, Yuxin Li, Haiyan Yu, et al.
Food Research International (2024) Vol. 200, pp. 115451-115451
Closed Access
