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:
Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation
Sisse Jongberg, Aline Mondini Calil Racanicci, Leif H. Skibsted
Food Chemistry (2019) Vol. 300, pp. 125134-125134
Closed Access | Times Cited: 24
Sisse Jongberg, Aline Mondini Calil Racanicci, Leif H. Skibsted
Food Chemistry (2019) Vol. 300, pp. 125134-125134
Closed Access | Times Cited: 24
Showing 24 citing articles:
Improved physicochemical properties and product characteristics of tilapia surimi by tea polyphenols during chilled storage
Jing Wu, Chunsheng Li, Laihao Li, et al.
LWT (2022) Vol. 167, pp. 113822-113822
Open Access | Times Cited: 48
Jing Wu, Chunsheng Li, Laihao Li, et al.
LWT (2022) Vol. 167, pp. 113822-113822
Open Access | Times Cited: 48
Application of Xanthan-Gum-Based Edible Coating Incorporated with Litsea cubeba Essential Oil Nanoliposomes in Salmon Preservation
Haiying Cui, Mei Yang, Ce Shi, et al.
Foods (2022) Vol. 11, Iss. 11, pp. 1535-1535
Open Access | Times Cited: 36
Haiying Cui, Mei Yang, Ce Shi, et al.
Foods (2022) Vol. 11, Iss. 11, pp. 1535-1535
Open Access | Times Cited: 36
Effect of MTGase on silver carp myofibrillar protein gelation behavior after peroxidation induced by peroxyl radicals
Shan Qian, Peipei Dou, Junlan Wang, et al.
Food Chemistry (2021) Vol. 349, pp. 129066-129066
Closed Access | Times Cited: 34
Shan Qian, Peipei Dou, Junlan Wang, et al.
Food Chemistry (2021) Vol. 349, pp. 129066-129066
Closed Access | Times Cited: 34
Simultaneous extraction and separation of compounds from mate (Ilex paraguariensis) leaves by pressurized liquid extraction coupled with solid-phase extraction and in-line UV detection
Mariana C. Souza, Laise C. Silva, Jaísa Oliveira Chaves, et al.
Food Chemistry Molecular Sciences (2021) Vol. 2, pp. 100008-100008
Open Access | Times Cited: 30
Mariana C. Souza, Laise C. Silva, Jaísa Oliveira Chaves, et al.
Food Chemistry Molecular Sciences (2021) Vol. 2, pp. 100008-100008
Open Access | Times Cited: 30
Daojing Zhang, Yinyin Zhang, Yajun Huang, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 10, pp. 3189-3198
Closed Access | Times Cited: 29
The gelation properties of myofibrillar proteins prepared with malondialdehyde and (−)-epigallocatechin-3-gallate
Yuanqi Lv, Xianchao Feng, Yujing Wang, et al.
Food Chemistry (2020) Vol. 340, pp. 127817-127817
Closed Access | Times Cited: 27
Yuanqi Lv, Xianchao Feng, Yujing Wang, et al.
Food Chemistry (2020) Vol. 340, pp. 127817-127817
Closed Access | Times Cited: 27
Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach
Gabriele Rocchetti, Letizia Bernardo, Mirian Pateiro, et al.
Foods (2020) Vol. 9, Iss. 11, pp. 1668-1668
Open Access | Times Cited: 26
Gabriele Rocchetti, Letizia Bernardo, Mirian Pateiro, et al.
Foods (2020) Vol. 9, Iss. 11, pp. 1668-1668
Open Access | Times Cited: 26
Poultry Meat Quality Preservation By Plant Extracts: An Overview
Ines Feknous, Djamal Ait Saada, Cerine Yasmine Boulahlib, et al.
Meat Technology (2023) Vol. 64, Iss. 3, pp. 80-101
Open Access | Times Cited: 8
Ines Feknous, Djamal Ait Saada, Cerine Yasmine Boulahlib, et al.
Meat Technology (2023) Vol. 64, Iss. 3, pp. 80-101
Open Access | Times Cited: 8
Green tea extract as natural preservative in chicken patties: Effects on physicochemical, microbiological, and sensory properties
Rafael Sepúlveda Fonsêca Trevisan Passos, Brenno Guimarães Barreto, Juliana Sant’Ana Falcão Leite, et al.
Journal of Food Processing and Preservation (2021) Vol. 46, Iss. 2
Open Access | Times Cited: 20
Rafael Sepúlveda Fonsêca Trevisan Passos, Brenno Guimarães Barreto, Juliana Sant’Ana Falcão Leite, et al.
Journal of Food Processing and Preservation (2021) Vol. 46, Iss. 2
Open Access | Times Cited: 20
Oxidation and nitrosation in Cantonese sausage during processing and storage-The impact of adding Prunus mume polyphenol
Jingrong Cheng, Paul Chen, Xueming Liu, et al.
Food Control (2024) Vol. 167, pp. 110789-110789
Closed Access | Times Cited: 2
Jingrong Cheng, Paul Chen, Xueming Liu, et al.
Food Control (2024) Vol. 167, pp. 110789-110789
Closed Access | Times Cited: 2
Effect of replacing a synthetic antioxidant for natural extract of yerba mate (Ilex paraguariensis) on the physicochemical characteristics, sensory properties, and gastrointestinal digestion in vitro of burgers
Andresa Carla Feihrmann, Fernando Henrique Coutinho, Iza Catarini dos Santos, et al.
Food Chemistry Advances (2022) Vol. 1, pp. 100130-100130
Open Access | Times Cited: 10
Andresa Carla Feihrmann, Fernando Henrique Coutinho, Iza Catarini dos Santos, et al.
Food Chemistry Advances (2022) Vol. 1, pp. 100130-100130
Open Access | Times Cited: 10
A new cyanine from oxidative coupling of chlorogenic acid with tryptophan: Assessment of the potential as red dye for food coloring
Federica Moccia, María Ángeles Martin, Sonia Ramos, et al.
Food Chemistry (2021) Vol. 348, pp. 129152-129152
Open Access | Times Cited: 13
Federica Moccia, María Ángeles Martin, Sonia Ramos, et al.
Food Chemistry (2021) Vol. 348, pp. 129152-129152
Open Access | Times Cited: 13
Progress in the application of novel cryoprotectants for the stabilization of myofibrillar proteins
Shan Shang, Yueyue Wang, Pengfei Jiang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 27, pp. 9756-9770
Closed Access | Times Cited: 5
Shan Shang, Yueyue Wang, Pengfei Jiang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 27, pp. 9756-9770
Closed Access | Times Cited: 5
Effect of commercial plant extracts on the oxidative stability of mechanically deboned poultry meat during chilled storage
Camila de Souza Paglarini, Vitor André Silva Vidal, Iramaia Angélica Neri-Numa, et al.
Food Research International (2022) Vol. 164, pp. 112358-112358
Closed Access | Times Cited: 8
Camila de Souza Paglarini, Vitor André Silva Vidal, Iramaia Angélica Neri-Numa, et al.
Food Research International (2022) Vol. 164, pp. 112358-112358
Closed Access | Times Cited: 8
Antimicrobial and Preservative Effects of the Combinations of Nisin, Tea Polyphenols, Rosemary Extract, and Chitosan on Pasteurized Chicken Sausage
Kekui Sun, Shanglong Wang, Qingfeng Ge, et al.
Journal of Food Protection (2020) Vol. 84, Iss. 2, pp. 233-239
Open Access | Times Cited: 12
Kekui Sun, Shanglong Wang, Qingfeng Ge, et al.
Journal of Food Protection (2020) Vol. 84, Iss. 2, pp. 233-239
Open Access | Times Cited: 12
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
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
Oxidation of proteins
Marina Heinonen, Göker Gürbüz, Per Ertbjerg
Elsevier eBooks (2021), pp. 85-123
Closed Access | Times Cited: 8
Marina Heinonen, Göker Gürbüz, Per Ertbjerg
Elsevier eBooks (2021), pp. 85-123
Closed Access | Times Cited: 8
Analytical and chemometric strategies for elucidation of yerba mate composition
Allan dos Santos Polidoro, Claissa Nied Peixoto, Vitória Carolina Prestes de Souza, et al.
Food Chemistry (2023) Vol. 429, pp. 136918-136918
Closed Access | Times Cited: 3
Allan dos Santos Polidoro, Claissa Nied Peixoto, Vitória Carolina Prestes de Souza, et al.
Food Chemistry (2023) Vol. 429, pp. 136918-136918
Closed Access | Times Cited: 3
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
Micaela Galante, Lucas R. Brun, Erica Mandón, et al.
Studies in natural products chemistry (2023), pp. 383-433
Closed Access | Times Cited: 2
Prediction of Thiol Group Changes in Minced Raw and Cooked Chicken Meat with Plant Extracts—Kinetic and Neural Network Approaches
Anna Kaczmarek, Małgorzata Muzolf-Panek
Animals (2021) Vol. 11, Iss. 6, pp. 1647-1647
Open Access | Times Cited: 4
Anna Kaczmarek, Małgorzata Muzolf-Panek
Animals (2021) Vol. 11, Iss. 6, pp. 1647-1647
Open Access | Times Cited: 4
Can Yerba Maté (Ilex paraguariensis A.-St.-Hil) and Its Constituents Affect Health and Obesity?
Alexander V. Sirotkin
Journal of Cellular Signaling (2024) Vol. 5, Iss. 2, pp. 87-90
Open Access
Alexander V. Sirotkin
Journal of Cellular Signaling (2024) Vol. 5, Iss. 2, pp. 87-90
Open Access
Extração e purificação em linha e análise dos compostos bioativos do chá preto (Camellia sinensis) e mate (Ilex paraguariensis)
Mariana C. Souza
(2022)
Open Access
Mariana C. Souza
(2022)
Open Access
Ilex paraguariensis St. Hil.
Nélson Bracesco, Manuel Minteguiaga, Álvaro Vázquez, et al.
Medicinal and aromatic plants of the world (2021), pp. 279-294
Closed Access
Nélson Bracesco, Manuel Minteguiaga, Álvaro Vázquez, et al.
Medicinal and aromatic plants of the world (2021), pp. 279-294
Closed Access
Prevention of Protein Oxidation in Chicken Meat during Chilled Storage Using Chitosan Gelatin Films with Green Tea Extracts
Shraddha A. Bhoir, Sonit Kumari
Journal of Food Engineering and Technology (2021) Vol. 10, Iss. 2, pp. 45-54
Open Access
Shraddha A. Bhoir, Sonit Kumari
Journal of Food Engineering and Technology (2021) Vol. 10, Iss. 2, pp. 45-54
Open Access
