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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:

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

Showing 1-25 of 30 citing articles:

Changes in quality and microbial diversity of refrigerated carp fillets treated by chitosan/zein bilayer film with curcumin/nisin-loaded pectin nanoparticles
Liming Zhang, Dawei Yu, Yanshun Xu, et al.
Food Bioscience (2023) Vol. 54, pp. 102941-102941
Closed Access | Times Cited: 21
Elucidating the degradation mechanism of beef myofibrillar proteins under hydroxyl radical oxidation through the lens of cysteine oxidation modifications
Jiale Li, Jun Liu, Yue Hui, et al.
Food Chemistry X (2025) Vol. 25, pp. 102146-102146
Open Access
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
Xiaoguo Ying, Xinyang Li, Shanggui Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access
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
Research progress of freezing processes and devices for fresh meat products
Wangjun Cheng, Qiang Gao, Yaoning Sun, et al.
International Journal of Refrigeration (2024) Vol. 161, pp. 71-82
Closed Access | Times Cited: 3
A novel seaweed-based biodegradable and active food film to reduce freezer burn in frozen salmon
Ana Augusto, Sónia Marques, Rafael Félix, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110332-110332
Open Access | Times Cited: 3
Enhancing bighead carp cutting: Chilled storage insights and machine vision-based segmentation algorithm development
Qing Li, Xinyi Wen, Shijie Liang, et al.
Food Chemistry (2024) Vol. 450, pp. 139280-139280
Closed Access | Times Cited: 2
Purification and Identification of Novel Dipeptidyl Peptidase IV Inhibitory Peptides Derived from Bighead Carp (Hypophthalmichthys nobilis)
Hanzhi Zheng, Leyan Zhao, Yushuo Xie, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2644-2644
Open Access | Times Cited: 2
Substitution of NaCl by organic sodium salts in cured large yellow croaker (Larimichthys crocea): Improvement of the quality and flavor characteristic
Chao Yang, Abubakar Shuaibu, Hao Lan, et al.
Food Chemistry (2024) Vol. 464, pp. 141704-141704
Closed Access | Times Cited: 2
Cryoprotective Effect of NADES on Frozen-Thawed Mirror Carp Surimi in Terms of Oxidative Denaturation, Structural Properties, and Thermal Stability of Myofibrillar Proteins
Haijing Li, Qian Wang, Wenxin Li, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3530-3530
Open Access | Times Cited: 7
Effects of endogenous lipid on the functional qualities of tuna protein during cold storage
Yizhou Fang, Yejing Sun, Junhui Li, et al.
LWT (2023) Vol. 190, pp. 115566-115566
Open Access | Times Cited: 5
Advances and applications in water retention technology for meat and meat products: Status and future research directions
Lili Ji, Qing Nie, Yanan Zhou, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 2823-2836
Closed Access | Times Cited: 1
Effect of cytochrome c release on the mitochondrial-dependent apoptosis and quality deterioration of black rockfish (Sebastes schlegelii) postmortem storage
Xiaowei Fan, Yu‐Lin Song, Yanjun Liu, et al.
Food Chemistry (2024) Vol. 458, pp. 140283-140283
Closed Access | Times Cited: 1
From texture to structure: The key role of caspase-3 on grass carp myofibrillar protein during postmortem storage
Xin Xiong, H Zhang, Shuai Zhuang, et al.
Food Bioscience (2024) Vol. 61, pp. 104858-104858
Closed Access | Times Cited: 1
Influence of ultrasound frequency, processing time, and cold temperature on quality characteristics of mutton subjected to ultrasonic nano-cooling with a preservative film
Adeshina Fadeyibi, Oluwasola Idowu Olamide
Food Physics (2024), pp. 100039-100039
Open Access | Times Cited: 1
Study on the effects of pre-slaughter transport stress on water holding capacity of pork: Insights from oxidation, structure, function, and degradation properties of protein
Chao Ma, Jian Zhang, Ruyu Zhang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101913-101913
Open Access | Times Cited: 1
Effects of moderately oxidized lard on myofibrillar protein emulsion gels: Gel-forming properties, water distribution, and digestibility
Beibei Zheng, Rui Liu, Jinyang Chang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136944-136944
Closed Access | Times Cited: 1
Lc-ms-based lipidomics analyses revealed changes in lipid profiles in Asian sea bass (Lates calcarifer) with dielectric barrier discharge (DBD) atmospheric plasma treatment
Yuanyuan Wang, Zhicheng Cai, Xiaohan Sang, et al.
Food Chemistry (2023) Vol. 439, pp. 138098-138098
Closed Access | Times Cited: 2
Integration of transcriptome and machine learning to identify the potential key genes and regulatory networks affecting drip loss in pork
Wen Yang, Liming Hou, Binbin Wang, et al.
Journal of Animal Science (2024) Vol. 102
Closed Access
Insight into the oxidation mechanism of coconut globulin by atmospheric cold plasma focusing on side chain amino acids
Yang Chen, Tong Li, Li Tian, et al.
Food Chemistry (2024) Vol. 464, pp. 141647-141647
Closed Access
Recovery of protein-rich biomass from surimi rinsing wastewater by using a sustainable cold plasma treatment
Xin Wang, Mengzhe Li, Tong Shi, et al.
Food Chemistry X (2024) Vol. 24, pp. 101927-101927
Open Access
Recent advances in fish cutting: From cutting schemes to automatic technologies and internet of things innovations
Qing Li, Huawei Ma, Weiqing Min, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Open Access
Proteomic analysis and biomarker discovery of water holding capacity differences in bighead carp eye and dorsal muscles during frozen storage
Qing Li, Song Gao, Yuqing Tan, et al.
Food Bioscience (2024), pp. 105518-105518
Closed Access
Quality assessment and microbial community succession of finely chopped common carp (Cyprinus carpio) under low-temperature storage: Implications for nutritional composition and spoilage indicators
Haimei Gong, Binchen Wang, Hongyu Jiang, et al.
Food Control (2024) Vol. 171, pp. 111103-111103
Closed Access
Effect of Boiling Treatment on Linoleic Acid-Induced Oxidation of Myofibrillar Protein in Grass Carp
Mengcong Liu, Fuhua Li, Yuan Tang, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4153-4153
Open Access
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