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:
Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking
Yafei Zhang, Xiaojing Tian, Yuzhen Jiao, et al.
Food Chemistry (2022) Vol. 382, pp. 132345-132345
Closed Access | Times Cited: 32
Yafei Zhang, Xiaojing Tian, Yuzhen Jiao, et al.
Food Chemistry (2022) Vol. 382, pp. 132345-132345
Closed Access | Times Cited: 32
Showing 1-25 of 32 citing articles:
Self‐Assembled Nanocarrier Delivery Systems for Bioactive Compounds
Yafei Zhang, Yuning Zhang, Rui Ding, et al.
Small (2024) Vol. 20, Iss. 26
Closed Access | Times Cited: 18
Yafei Zhang, Yuning Zhang, Rui Ding, et al.
Small (2024) Vol. 20, Iss. 26
Closed Access | Times Cited: 18
Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances
Haizhou Wu, Kathrine H. Bak, G. V. Goran, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 15, pp. 4921-4939
Open Access | Times Cited: 40
Haizhou Wu, Kathrine H. Bak, G. V. Goran, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 15, pp. 4921-4939
Open Access | Times Cited: 40
The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food
Yafei Zhang, Xiaoya Lin, Yiran Wang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access | Times Cited: 10
Yafei Zhang, Xiaoya Lin, Yiran Wang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access | Times Cited: 10
Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review
Yue Ren, Yilin Wang, Yuxin Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104689-104689
Closed Access | Times Cited: 8
Yue Ren, Yilin Wang, Yuxin Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104689-104689
Closed Access | Times Cited: 8
Effects of chitosan coating combined with thermal treatment on physicochemical properties, bacterial diversity and volatile flavor of braised duck meat during refrigerated storage
Huanhuan Li, Sijia Qu, Ping Ma, et al.
Food Research International (2023) Vol. 167, pp. 112627-112627
Closed Access | Times Cited: 19
Huanhuan Li, Sijia Qu, Ping Ma, et al.
Food Research International (2023) Vol. 167, pp. 112627-112627
Closed Access | Times Cited: 19
Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects
Haizhou Wu, Nantawat Tatiyaborworntham, Mahdi Hajimohammadi, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 1, pp. 153-171
Open Access | Times Cited: 27
Haizhou Wu, Nantawat Tatiyaborworntham, Mahdi Hajimohammadi, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 1, pp. 153-171
Open Access | Times Cited: 27
Using high-temperature cooking for different times for bone soup: Physicochemical properties, protein oxidation and nutritional value
Chenwei Ma, Xiaojing Tian, Yangshuai Li, et al.
Journal of Food Composition and Analysis (2023) Vol. 122, pp. 105467-105467
Closed Access | Times Cited: 15
Chenwei Ma, Xiaojing Tian, Yangshuai Li, et al.
Journal of Food Composition and Analysis (2023) Vol. 122, pp. 105467-105467
Closed Access | Times Cited: 15
Protein oxidation: The effect of different preservation methods or phenolic additives during chilled and frozen storage of meat/meat products
Deniz Günal‐Köroğlu, Hilal Yılmaz, Büşra Gültekin Subaşı, et al.
Food Research International (2024) Vol. 200, pp. 115378-115378
Closed Access | Times Cited: 5
Deniz Günal‐Köroğlu, Hilal Yılmaz, Büşra Gültekin Subaşı, et al.
Food Research International (2024) Vol. 200, pp. 115378-115378
Closed Access | Times Cited: 5
Property of mud and its application in cosmetic and medical fields: a review
Xiaojing Tian, Yafei Zhang, Haichao Li, et al.
Environmental Geochemistry and Health (2022) Vol. 44, Iss. 12, pp. 4235-4251
Closed Access | Times Cited: 20
Xiaojing Tian, Yafei Zhang, Haichao Li, et al.
Environmental Geochemistry and Health (2022) Vol. 44, Iss. 12, pp. 4235-4251
Closed Access | Times Cited: 20
Oxidized myoglobin: Revealing new perspectives and insights on factors affecting the water retention of myofibrillar proteins
Chencai Xu, Guanyi Chen, Xiaosi Chen, et al.
Food Chemistry (2024) Vol. 441, pp. 138332-138332
Closed Access | Times Cited: 4
Chencai Xu, Guanyi Chen, Xiaosi Chen, et al.
Food Chemistry (2024) Vol. 441, pp. 138332-138332
Closed Access | Times Cited: 4
Construction of phenolic acids grafted chitosan bioactive microspheres to reduce oxidation and iron absorption in meat digestion
Yafei Zhang, Xiaojing Tian, Kai Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130897-130897
Closed Access | Times Cited: 4
Yafei Zhang, Xiaojing Tian, Kai Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130897-130897
Closed Access | Times Cited: 4
Magnetic field-mediated oxidative modification of myoglobin: One effective method for improving the gel properties of myofibrillar protein
Xiaoyu Wu, Xiao‐Long Feng, Jingjiao Jiang, et al.
Food Chemistry (2025) Vol. 472, pp. 142899-142899
Closed Access
Xiaoyu Wu, Xiao‐Long Feng, Jingjiao Jiang, et al.
Food Chemistry (2025) Vol. 472, pp. 142899-142899
Closed Access
Improving the stability of myofibrillar proteins undergoing hemoglobin-mediated oxidation by rosmarinic acid or chlorogenic acid: Insights into the underlying mechanisms
Lijun Feng, Min Zhang, Shuxian Zhang, et al.
Food Chemistry (2025), pp. 144259-144259
Closed Access
Lijun Feng, Min Zhang, Shuxian Zhang, et al.
Food Chemistry (2025), pp. 144259-144259
Closed Access
Characteristics of myoglobin degradation by cold plasma and its pro-oxidative activity on lipid in washed fish muscle
Zhigang Ke, Yiwen Bai, Hao Zhu, et al.
Food Chemistry (2022) Vol. 389, pp. 132972-132972
Closed Access | Times Cited: 15
Zhigang Ke, Yiwen Bai, Hao Zhu, et al.
Food Chemistry (2022) Vol. 389, pp. 132972-132972
Closed Access | Times Cited: 15
Comparison of biochemical characteristics and gel properties of chicken myofibrillar protein affected by heme–iron and nonheme-iron oxidizing systems
Muhan Zhang, Huan Bian, Jiaolong Li, et al.
Food Research International (2023) Vol. 165, pp. 112538-112538
Closed Access | Times Cited: 8
Muhan Zhang, Huan Bian, Jiaolong Li, et al.
Food Research International (2023) Vol. 165, pp. 112538-112538
Closed Access | Times Cited: 8
Effect of linoleic acid-induced oxidation on the water retention of golden pompano: Myoglobin and myofibrillar protein oxidation
Chencai Xu, Guanyi Chen, Shengjun Chen, et al.
LWT (2023) Vol. 192, pp. 115719-115719
Open Access | Times Cited: 7
Chencai Xu, Guanyi Chen, Shengjun Chen, et al.
LWT (2023) Vol. 192, pp. 115719-115719
Open Access | Times Cited: 7
Fatty Acid Release and Gastrointestinal Oxidation Status: Different Methods of Processing Flaxseed
Mingkai Zhang, Yashu Chen, Hongjian Chen, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 784-784
Open Access | Times Cited: 2
Mingkai Zhang, Yashu Chen, Hongjian Chen, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 784-784
Open Access | Times Cited: 2
Unveiling the Genetic Mechanism of Meat Color in Pigs through GWAS, Multi-Tissue, and Single-Cell Transcriptome Signatures Exploration
Cheng Liu, Zitao Chen, Zhe Zhang, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 7, pp. 3682-3682
Open Access | Times Cited: 2
Cheng Liu, Zitao Chen, Zhe Zhang, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 7, pp. 3682-3682
Open Access | Times Cited: 2
Impact of power density on the drying kinetics, quality profiles, and microstructure of pork chip snacks dried by microwave vacuum drying
Xue Liang, Xin Li, Jingming Zhang, et al.
LWT (2024) Vol. 205, pp. 116477-116477
Open Access | Times Cited: 2
Xue Liang, Xin Li, Jingming Zhang, et al.
LWT (2024) Vol. 205, pp. 116477-116477
Open Access | Times Cited: 2
Effect of magnetic field modification on oxidative stability of myoglobin in sarcoplasm systems
Jingjiao Jiang, Minquan Xia, Honghong Gong, et al.
Food Chemistry (2023) Vol. 436, pp. 137691-137691
Closed Access | Times Cited: 6
Jingjiao Jiang, Minquan Xia, Honghong Gong, et al.
Food Chemistry (2023) Vol. 436, pp. 137691-137691
Closed Access | Times Cited: 6
Improved muscle fatty acid composition and oxidative stability in lambs grazing on sainfoin pasture
Zijian Li, Chao Peng, Hucheng Wang, et al.
Veterinary and Animal Science (2024) Vol. 23, pp. 100337-100337
Open Access | Times Cited: 1
Zijian Li, Chao Peng, Hucheng Wang, et al.
Veterinary and Animal Science (2024) Vol. 23, pp. 100337-100337
Open Access | Times Cited: 1
Changes in tenderness of beef M. semitendinosus and modification of actomyosin mediated by Fe(III)-protoporphyrin IX, protoporphyrin IX and free iron
Muhan Zhang, Miaomiao Shi, Lizhi Shu, et al.
LWT (2024) Vol. 203, pp. 116363-116363
Open Access | Times Cited: 1
Muhan Zhang, Miaomiao Shi, Lizhi Shu, et al.
LWT (2024) Vol. 203, pp. 116363-116363
Open Access | Times Cited: 1
Maillard reaction products inhibit lipid oxidation by regulating myoglobin stability in washed muscle model
Jiarong Cao, Haixia Yan, Yixiao Shen, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Jiarong Cao, Haixia Yan, Yixiao Shen, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Polyphenols and polyphenols-based biopolymer materials: Regulating iron absorption and availability from spontaneous to controllable
Yafei Zhang, Xiaojing Tian, Anguo Teng, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 12341-12359
Closed Access | Times Cited: 7
Yafei Zhang, Xiaojing Tian, Anguo Teng, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 12341-12359
Closed Access | Times Cited: 7
Antioxidant and Sensory Properties of Raw and Cooked Pork Meat Burgers Formulated with Extract from Non-Compliant Green Coffee Beans
Monica Bergamaschi, Nicoletta Simoncini, Vincenzo Maria Spezzano, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1264-1264
Open Access | Times Cited: 3
Monica Bergamaschi, Nicoletta Simoncini, Vincenzo Maria Spezzano, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1264-1264
Open Access | Times Cited: 3
