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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:

Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage
Yueyue Liu, Longteng Zhang, Song Gao, et al.
Food Chemistry (2021) Vol. 370, pp. 131079-131079
Closed Access | Times Cited: 70

Showing 1-25 of 70 citing articles:

Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation
Song Gao, Yueyue Liu, Zixin Fu, et al.
Food Chemistry (2023) Vol. 414, pp. 135714-135714
Closed Access | Times Cited: 40
Preservation effects of photodynamic inactivation-mediated antibacterial film on storage quality of salmon fillets: Insights into protein quality
Lu Chen, Yong Zhao, Qiandai Shi, et al.
Food Chemistry (2024) Vol. 444, pp. 138685-138685
Closed Access | Times Cited: 14
Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review
Longteng Zhang, Qian Li, Yulong Bao, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 6, pp. 1572-1591
Closed Access | Times Cited: 44
Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage
Qinye Yu, Jun Liu, Yueyue Liu, et al.
Food Research International (2022) Vol. 161, pp. 111880-111880
Closed Access | Times Cited: 36
Effects of protein and lipid oxidation on the water holding capacity of different parts of bighead carp: Eye, dorsal, belly and tail muscles
Qing Li, Xiaoyue Sun, Elliot Mubango, et al.
Food Chemistry (2023) Vol. 423, pp. 136238-136238
Closed Access | Times Cited: 30
Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperatures
Hua Chen, Gaiming Zhao, Xiaoling Yu, et al.
Food Chemistry (2023) Vol. 414, pp. 135694-135694
Closed Access | Times Cited: 29
Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: Physicochemical properties and gel quality during storage
Xiaoyue Sun, Qing Li, Ning Ding, et al.
Food Hydrocolloids (2023) Vol. 148, pp. 109404-109404
Closed Access | Times Cited: 28
Evidence of myofibrillar protein oxidation and degradation induced by exudates during the thawing process of bighead carp fillets
Yueyue Liu, Yuqing Tan, Yongkang Luo, et al.
Food Chemistry (2023) Vol. 434, pp. 137396-137396
Closed Access | Times Cited: 20
Protein oxidation-mediated changes in digestion profile and nutritional properties of myofibrillar proteins from bighead carp (Hypophthalmichthys nobilis)
Yueyue Liu, Zixin Fu, Yuqing Tan, et al.
Food Research International (2023) Vol. 174, pp. 113546-113546
Closed Access | Times Cited: 19
Changes in properties of myofibrillar protein and myofibrillar protein gel from freshwater fish after low-temperature and high-pressure collaborative treatment
Sinan Zhang, Maninder Meenu, Ting Xiao, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103663-103663
Closed Access | Times Cited: 7
Insight into the protein oxidation impact on the surface properties of myofibrillar proteins from bighead carp
Yueyue Liu, Elliot Mubango, Peipei Dou, et al.
Food Chemistry (2023) Vol. 411, pp. 135515-135515
Closed Access | Times Cited: 18
Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork
Xiaomin Wang, Yishun Yao, Jingyang Yu, et al.
Food Research International (2023) Vol. 171, pp. 113081-113081
Closed Access | Times Cited: 18
Measuring water holding capacity in poultry meat
Shai Barbut
Poultry Science (2024) Vol. 103, Iss. 5, pp. 103577-103577
Open Access | Times Cited: 4
Application of the Effect of Nonthermal Technologies on the Oxidation of Proteins and Lipids in Pigeon Meat during Chilled Storage
Xiaoyang Tong, Yi Zhang, Jinxin Pang, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-14
Open Access | Times Cited: 4
Correlations of dynamic changes in lipid and protein of salted large yellow croaker during storage
Min Zhang, Jing‐jing Fu, Junlong Mao, et al.
Food Research International (2024) Vol. 186, pp. 114410-114410
Closed Access | Times Cited: 4
Myofibrillar protein lipoxidation in fish induced by linoleic acid and 4-hydroxy-2-nonenal: Insights from LC-MS/MS analysis
Ruifang Feng, Qinye Yu, Yulong Bao, et al.
Food Research International (2024) Vol. 187, pp. 114357-114357
Closed Access | Times Cited: 4
Impact of Ultrasound-assisted Saline Thawing on the Technological Properties of mirror carp (Cyprinus carpio L.)
Fangfei Li, Bo Wang, Baohua Kong, et al.
Ultrasonics Sonochemistry (2022) Vol. 86, pp. 106014-106014
Open Access | Times Cited: 24
Effectiveness of l-arginine/l-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles
Mengmeng Li, Shufeng He, Yangying Sun, et al.
Food Bioscience (2022) Vol. 51, pp. 102302-102302
Closed Access | Times Cited: 24
New insights into the mechanism of freeze-induced damage based on ice crystal morphology and exudate proteomics
Xia Li, Shuyi Qian, Yu Song, et al.
Food Research International (2022) Vol. 161, pp. 111757-111757
Closed Access | Times Cited: 22
The dynamic change in the degradation and in vitro digestive properties of porcine myofibrillar protein during freezing storage
Nan Pan, Xue Bai, Baohua Kong, et al.
International Journal of Biological Macromolecules (2023) Vol. 234, pp. 123682-123682
Closed Access | Times Cited: 13
Physicochemical changes and comparative proteomics analysis of hairtail (Trichiurus lepturus) fish muscles during frozen storage
Bowen Yan, Wenlu Bai, Tao Yuan, et al.
Food Bioscience (2023) Vol. 55, pp. 103021-103021
Closed Access | Times Cited: 13
Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage
Song Gao, Shuai Zhuang, Longteng Zhang, et al.
Food Chemistry (2023) Vol. 433, pp. 137312-137312
Closed Access | Times Cited: 12
Exploring the interaction between myofibrillar proteins and pyrazine compounds: Based on molecular docking, molecular dynamics simulation, and multi-spectroscopy techniques
Yumei Yu, Ahmed S.M. Saleh, X. Sun, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 126844-126844
Closed Access | Times Cited: 11
Exploration of nutritional and bioactive peptide properties in goat meat from various primal cuts during in vitro gastrointestinal digestion and absorption
Pichitpon Luasiri, Papungkorn Sangsawad, Jaksuma Pongsetkul, et al.
Animal Bioscience (2024) Vol. 37, Iss. 6, pp. 1096-1109
Open Access | Times Cited: 3
Selection of texture-associated biomarkers in chilled and iced grass carp (Ctenopharyngodon idella) fillets via DIA-based proteomics
Jialu Teng, Lihua Chen, Fang Yang, et al.
Food Research International (2024) Vol. 188, pp. 114505-114505
Closed Access | Times Cited: 3
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