Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Interrelationship between myoglobin and lipid oxidations in oxeye scad (Selar boops) muscle during iced storage
Chantira Wongwichian, Sappasith Klomklao, Worawan Panpipat, et al.
Food Chemistry (2014) Vol. 174, pp. 279-285
Closed Access | Times Cited: 86

Showing 1-25 of 86 citing articles:

Mechanisms of Oxidative Processes in Meat and Toxicity Induced by Postprandial Degradation Products: A Review
Camelia Papuc, G. V. Goran, Nicoleta Corina Predescu, et al.
Comprehensive Reviews in Food Science and Food Safety (2016) Vol. 16, Iss. 1, pp. 96-123
Closed Access | Times Cited: 254
Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat
Zhaoming Wang, Zhifei He, A.M. Emara, et al.
Food Chemistry (2019) Vol. 288, pp. 405-412
Closed Access | Times Cited: 187
Current trends and perspectives on the color of fish during low-temperature preservation: A focus on evaluation methods, discoloration mechanism, and protection methods
Hongli Wang, B Swetha Bai, Yingying Wang, et al.
Food Chemistry (2025) Vol. 474, pp. 143199-143199
Closed Access | Times Cited: 2
Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage
Zhaoming Wang, Zhifei He, Xiao Gan, et al.
Meat Science (2018) Vol. 146, pp. 131-139
Closed Access | Times Cited: 151
Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles
Qingqing Jiang, Naho Nakazawa, Yaqin Hu, et al.
Food Chemistry (2019) Vol. 293, pp. 178-186
Closed Access | Times Cited: 116
Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage
Xiaoting Wang, Zhaobin Wang, Hong Zhuang, et al.
Meat Science (2021) Vol. 176, pp. 108456-108456
Closed Access | Times Cited: 78
Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea
Sirinet Chaijan, Worawan Panpipat, Atikorn Panya, et al.
Food Control (2020) Vol. 118, pp. 107400-107400
Closed Access | Times Cited: 77
Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets
Ruifei Wang, Xinyi Hu, Keren Agyekumwaa Addo, et al.
LWT (2020) Vol. 137, pp. 110452-110452
Closed Access | Times Cited: 76
Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process
Yong Xie, Bo Chen, Jie Guo, et al.
Meat Science (2021) Vol. 179, pp. 108527-108527
Closed Access | Times Cited: 64
Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage
Xin Guo, Yongqin Wang, Shiling Lu, et al.
LWT (2021) Vol. 149, pp. 111860-111860
Closed Access | Times Cited: 58
Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage
Jun Liu, Dunhua Liu, Anran Zheng, et al.
Food Chemistry X (2022) Vol. 14, pp. 100304-100304
Open Access | Times Cited: 38
Gelatin-chitosan interactions in edible films and coatings doped with plant extracts for biopreservation of fresh tuna fish products: A review
Don Hettiarachchige Udana Eranda, Manat Chaijan, Worawan Panpipat, et al.
International Journal of Biological Macromolecules (2024), pp. 135661-135661
Open Access | Times Cited: 14
Biopreservation of pre-processed fresh fish by bio-based coatings: A single strategy with multiple benefits towards waste prevention
Don Hettiarachchige Udana Eranda, Manat Chaijan, Ilke Uysal‐Unalan, et al.
Food Bioscience (2024) Vol. 58, pp. 103696-103696
Closed Access | Times Cited: 9
Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits
Djamel Djenane, Pedro Roncalés
Foods (2018) Vol. 7, Iss. 2, pp. 12-12
Open Access | Times Cited: 75
Effects of ultrasound–assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze–thaw cycles
Hongyue Li, Lei Wang, Jinxiang Wang, et al.
Food Chemistry (2022) Vol. 404, pp. 134530-134530
Closed Access | Times Cited: 35
Interrelationship of lipid aldehydes (MDA, 4-HNE, and 4-ONE) mediated protein oxidation in muscle foods
Yixiao Huang, Shubhajit Sarkhel, Anupam Roy, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-17
Closed Access | Times Cited: 22
Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing
Leda Cristina Muzzi Cunha, Maria Lúcia Guerra Monteiro, Bruno R.C. Costa-Lima, et al.
Innovative Food Science & Emerging Technologies (2018) Vol. 49, pp. 136-145
Closed Access | Times Cited: 57
Preparation of glycosylated zein and retarding effect on lipid oxidation of ground pork
Xiaojie Wang, Xiqun Zheng, Xiaolan Liu, et al.
Food Chemistry (2017) Vol. 227, pp. 335-341
Closed Access | Times Cited: 51
Non-destructive assessment of the myoglobin content of Tan sheep using hyperspectral imaging
Lijuan Cheng, Guishan Liu, Jianguo He, et al.
Meat Science (2019) Vol. 167, pp. 107988-107988
Closed Access | Times Cited: 50
Effects of Radiation Technologies on Food Nutritional Quality
Fabiana Regina Lima, Kássia Héllen Vieira, Miriam Aparecida de Aguilar Santos, et al.
IntechOpen eBooks (2018)
Open Access | Times Cited: 49
Effects of low frequency magnetic field on myoglobin oxidation stability
Minquan Xia, Yinxia Chen, Jing Ma, et al.
Food Chemistry (2019) Vol. 309, pp. 125651-125651
Closed Access | Times Cited: 46
Effect of long-term storage, ultra-low temperature, and freshness on the quality characteristics of frozen tuna meat
Naho Nakazawa, Ritsuko Wada, Hideto Fukushima, et al.
International Journal of Refrigeration (2019) Vol. 112, pp. 270-280
Closed Access | Times Cited: 44
Changes in quality characteristics of southern bluefin tuna (Thunnus maccoyii) during refrigerated storage and their correlation with color stability
Ying Bu, Menglin Han, Guizhi Tan, et al.
LWT (2021) Vol. 154, pp. 112715-112715
Open Access | Times Cited: 35
Effect of Washing Times on the Quality Characteristics and Protein Oxidation of Silver Carp Surimi
Xiaodi Zhang, Yiqi Zhang, Haochen Ding, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2397-2397
Open Access | Times Cited: 25
Impact of dielectric barrier discharge cold plasma on the lipid oxidation, color stability, and protein structures of myoglobin-added washed pork muscle
Xiaoting Wang, Jin Wang, Zhaobin Wang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 13
Page 1 - Next Page

Scroll to top