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:
Multispectral and molecular dynamics study on the impact of trans, trans-2,4-decadienal and 4-hydroxy-2-nonenal on myoglobin redox stability
Jiajing Qi, Xiaoyin Yang, Ying Cui, et al.
Food Chemistry (2023) Vol. 433, pp. 137366-137366
Closed Access | Times Cited: 5
Jiajing Qi, Xiaoyin Yang, Ying Cui, et al.
Food Chemistry (2023) Vol. 433, pp. 137366-137366
Closed Access | Times Cited: 5
Showing 5 citing articles:
Comparative study of the effects of different lipid oxidation simulation systems on the physicochemical properties of proteins isolated from four cultivated walnut (Juglans sigillata Dode) varieties
Wei Xiong, Lixin Ding, Wendie Cui, et al.
Food Chemistry X (2025) Vol. 25, pp. 102207-102207
Open Access
Wei Xiong, Lixin Ding, Wendie Cui, et al.
Food Chemistry X (2025) Vol. 25, pp. 102207-102207
Open Access
(E,E)-2,4-decadienal improved the stability of gelatin emulsion manufactured by low-energy stirring emulsification
Xueqing Li, Li-ting Zeng, Yucong Li, et al.
International Journal of Biological Macromolecules (2025), pp. 141614-141614
Closed Access
Xueqing Li, Li-ting Zeng, Yucong Li, et al.
International Journal of Biological Macromolecules (2025), pp. 141614-141614
Closed Access
Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storage
Jun Yang, Chen Xue, Xinxin Duan, et al.
Meat Science (2024) Vol. 215, pp. 109548-109548
Closed Access | Times Cited: 3
Jun Yang, Chen Xue, Xinxin Duan, et al.
Meat Science (2024) Vol. 215, pp. 109548-109548
Closed Access | Times Cited: 3
L-lysine enhances pork color through antioxidant activity and myoglobin conformational changes
Xiuyun Guo, Shuangyi Xu, Peiqi Jiang, et al.
Food Research International (2024) Vol. 197, pp. 115148-115148
Closed Access | Times Cited: 1
Xiuyun Guo, Shuangyi Xu, Peiqi Jiang, et al.
Food Research International (2024) Vol. 197, pp. 115148-115148
Closed Access | Times Cited: 1
Spectroscopy‐based analysis of the effect of Maillard reaction products on oxidative stability of carp myoglobin
Jiarong Cao, Haixia Yan, Bo Ye, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Jiarong Cao, Haixia Yan, Bo Ye, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
