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:
Effects of eugenol on the structure and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress
Deyin Pan, Jinming Ma, Jingjing Diao, et al.
Food Chemistry X (2023) Vol. 20, pp. 100946-100946
Open Access | Times Cited: 9
Deyin Pan, Jinming Ma, Jingjing Diao, et al.
Food Chemistry X (2023) Vol. 20, pp. 100946-100946
Open Access | Times Cited: 9
Showing 9 citing articles:
Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review
Hao Zhu, Qingchun Zhang, Yicheng Ding, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104560-104560
Closed Access | Times Cited: 6
Hao Zhu, Qingchun Zhang, Yicheng Ding, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104560-104560
Closed Access | Times Cited: 6
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
Dongsong Yang, Lingping Zhang, Yulong Luo, et al.
LWT (2025) Vol. 216, pp. 117364-117364
Open Access
Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions
Dong Zhang, Zhicheng Wu, Jingbing Xu, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 1
Dong Zhang, Zhicheng Wu, Jingbing Xu, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 1
Characterization of Odor-Active Compounds in Liuzhou River Snails Rice Noodles Soup by Sensory-Directed Flavor Analysis
Xing Gao, Mingguang Yu, Xiaomo Han, et al.
(2024)
Closed Access
Xing Gao, Mingguang Yu, Xiaomo Han, et al.
(2024)
Closed Access
Arginine as a Regulator of Oxidative Stability and Gel Formation in Yak Myofibrillar Proteins: Efficacy and Mechanistic Insights
Yuqi Wang, Linlin Wang, Rongsheng Du, et al.
(2024)
Closed Access
Yuqi Wang, Linlin Wang, Rongsheng Du, et al.
(2024)
Closed Access
Inactivation of Escherichia coli O157:H7 in tomato juice by combined treatment of ethanolic clove extract and mild heat
Waraporn Kusalaruk, Tadashi Shimamoto, Nguyen Van Quan, et al.
Research Square (Research Square) (2024)
Closed Access
Waraporn Kusalaruk, Tadashi Shimamoto, Nguyen Van Quan, et al.
Research Square (Research Square) (2024)
Closed Access
Inactivation of Escherichia coli O157:H7 in tomato juice by combined treatment of ethanolic clove extract and mild heat
Waraporn Kusalaruk, Tadashi Shimamoto, Nguyen Van Quan, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access
Waraporn Kusalaruk, Tadashi Shimamoto, Nguyen Van Quan, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access
Simultaneous monitoring of two comprehensive quality evaluation indexes of frozen-thawed beef meatballs using hyperspectral imaging and multi-task convolutional neural network
Qian You, Yukun Yuan, R Mao, et al.
Meat Science (2024) Vol. 220, pp. 109708-109708
Closed Access
Qian You, Yukun Yuan, R Mao, et al.
Meat Science (2024) Vol. 220, pp. 109708-109708
Closed Access
The mechanism of peanut shell flavonoids inhibiting the oxidation of myofibrillar protein: An elucidation of the antioxidative preservation action of peanut shell flavonoids on chilled pork
Cong Wang, Li Zhang, Ling Han, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137900-137900
Closed Access
Cong Wang, Li Zhang, Ling Han, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137900-137900
Closed Access
