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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:

Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine Longissimus dorsi subjected to iron-induced oxidative stress
Feibai Zhou, Sisse Jongberg, Mouming Zhao, et al.
Food Chemistry (2019) Vol. 298, pp. 125030-125030
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Oxidative stress mitigation by antioxidants - An overview on their chemistry and influences on health status
Aurelia Magdalena Pisoschi, Aneta Pop, Florin Iordache, et al.
European Journal of Medicinal Chemistry (2020) Vol. 209, pp. 112891-112891
Closed Access | Times Cited: 595
Protein‐based active films: Raw materials, functions, and food applications
Mengzhuo Liu, Xiaohan Zhang, Afeng Wei, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 16
Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review
Wenhui Zhu, Menglin Han, Ying Bu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 8, pp. 2276-2288
Closed Access | Times Cited: 61
Sulphur amino acids, muscle redox status and meat quality: More than building blocks – Invited review
Mario Estévez, Pierre‐André Geraert, Rui Liu, et al.
Meat Science (2020) Vol. 163, pp. 108087-108087
Closed Access | Times Cited: 59
Design of new natural antioxidant active packaging: Screening flowsheet from pure essential oils and vegetable oils to ex vivo testing in meat samples
Magdalena Wrona, Filomena Silva, Jesús Salafranca, et al.
Food Control (2020) Vol. 120, pp. 107536-107536
Open Access | Times Cited: 56
Effects of natural and synthetic antioxidants addition on the characteristic flavor and metabolites of walnut oil during oxidation
Bo-Nan Xi, Zhang JingJing, Cong Li, et al.
Food Bioscience (2024) Vol. 61, pp. 104788-104788
Closed Access | Times Cited: 4
Dietary α-lipoic acid supplementation improves postmortem color stability of the lamb muscles through changing muscle fiber types and antioxidative status
Yulong Luo, Ning Ju, Jiang Chang, et al.
Meat Science (2022) Vol. 193, pp. 108945-108945
Closed Access | Times Cited: 17
Effect of malondialdehyde on oil-in-water emulsifying behavior and Maillard reaction of chicken sarcoplasmic protein in emulsion
Zongshuai Zhu, Rui Fang, Di Zhao, et al.
Colloids and Surfaces B Biointerfaces (2020) Vol. 191, pp. 111016-111016
Closed Access | Times Cited: 25
Management of COVID-19-induced cytokine storm by Keap1-Nrf2 system: a review
Ekta Singh, Gurubasavaraja Swamy Purawarga Matada, Nahid Abbas, et al.
Inflammopharmacology (2021) Vol. 29, Iss. 5, pp. 1347-1355
Open Access | Times Cited: 20
Dietary supplementation of resveratrol improved the oxidative stability and spatial conformation of myofibrillar protein in frozen-thawed duck breast meat
Sanjun Jin, Min Wang, Hao Yang, et al.
Food Bioscience (2021) Vol. 43, pp. 101261-101261
Closed Access | Times Cited: 19
An out of box thinking: the changes of iron-porphyrin during meat processing and gastrointestinal tract and some methods for reducing its potential health hazard
Yafei Zhang, Xiaojing Tian, Yuzhen Jiao, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 10, pp. 1390-1405
Closed Access | Times Cited: 16
Current Quest in Natural Bioactive Compounds for Alzheimer’s Disease: Multi-Targeted-Designed-Ligand Based Approach with Preclinical and Clinical Based Evidence
Ashif Iqubal, Syed Obaidur Rahman, Musheer Ahmed, et al.
Current Drug Targets (2020) Vol. 22, Iss. 6, pp. 685-720
Closed Access | Times Cited: 15
Effects of hydroxyl radical oxidation on the stability and biochemical functions of rex rabbit meat
Shuyun Liu, Hongjun Li, Li Yang, et al.
LWT (2024) Vol. 203, pp. 116295-116295
Open Access | Times Cited: 1
Zn, Cu, and Fe Concentrations in Dehydrated Herbs (Thyme, Rosemary, Cloves, Oregano, and Basil) and the Correlation with the Microbial Counts of Listeria monocytogenes and Other Foodborne Pathogens
José María García-Galdeano, Marina Villalón‐Mir, José Medina-Martínez, et al.
Foods (2020) Vol. 9, Iss. 11, pp. 1658-1658
Open Access | Times Cited: 11
Antioxidative stress of oral administration of tea extract granule in chickens
Xiaoqing Chi, Y. Zhang, Xiaodan Ma, et al.
Poultry Science (2020) Vol. 99, Iss. 4, pp. 1956-1966
Open Access | Times Cited: 10
Impact of Phytophenols on Myofibrillar Proteins: Revisit the Interaction Scenarios Inspired for Meat Products Innovation
Xing Chen, Kaiwen W. Chen, Lingying Zhang, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5637-5665
Closed Access | Times Cited: 6
Glyoxal induced advanced glycation end products formation in chicken meat emulsion instead of oxidation
Rui Fang, Zongshuai Zhu, Anthony Pius Bassey, et al.
Food Science and Human Wellness (2022) Vol. 11, Iss. 4, pp. 828-836
Open Access | Times Cited: 6
Synthetic and Natural Bioactive Molecules in Balancing the Crosstalk among Common Signaling Pathways in Alzheimer’s Disease: Understanding the Neurotoxic Mechanisms for Therapeutic Intervention
Abdul Jalil Shah, Prince Ahad Mir, Mohd Adnan, et al.
ACS Omega (2023) Vol. 8, Iss. 43, pp. 39964-39983
Open Access | Times Cited: 3
Characterization of Bioactive and Antioxidant Composition of Mountain Tea (Sideritis montana ssp. montana): Microwave-Assisted Technology
Emel Akbaba
International Journal of Secondary Metabolite (2021) Vol. 8, Iss. 2, pp. 159-171
Open Access | Times Cited: 7
Impact of methylglyoxal modification of chicken sarcoplasmic protein emulsions on emulsifying properties, rheological behavior and advanced glycation end products
Zongshuai Zhu, Rui Fang, Iftikhar Ali, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 100, Iss. 11, pp. 4208-4216
Closed Access | Times Cited: 6
Insights into yerba mate components: chemistry and food applications
Micaela Galante, Lucas R. Brun, Erica Mandón, et al.
Studies in natural products chemistry (2023), pp. 383-433
Closed Access | Times Cited: 2
Effect of green tea or black tea extract on lipid and protein oxidation in Cantonese sausage
Weibing Xu, Chunlin Nie, Zhicheng Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 1683-1690
Closed Access
Amelioration of myofibrillar protein emulsion gel properties by mildly oxidized sunflower oil
Jinyang Chang, Rui Liu, Beibei Zheng, et al.
Food Chemistry (2024) Vol. 467, pp. 142253-142253
Closed Access
Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat products
Alessandra Cristina Tomé, Eliane Teixeira Mársico, Gilberto Silvério da SILVA, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 1
Possibility of Pulsed Electric Field and Essential Oil Pre-treatment, Microwave-air Dehydration to the Quality of the Dehydrated Sesban (Sesbania sesban) Flower
Nguyễn Phước Minh
Journal of Pure and Applied Microbiology (2021) Vol. 15, Iss. 4, pp. 2302-2316
Open Access | Times Cited: 1
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