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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:

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

Showing 20 citing articles:

Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and Challenges
Mehdi Nikoo, Joe M. Regenstein, Mehran Yasemi
Foods (2023) Vol. 12, Iss. 24, pp. 4470-4470
Open Access | Times Cited: 36
Recent advances in combined ultrasound and microwave treatment for improving food processing efficiency and quality: A review
Songchao Zhou, Wenjuan Chen, Kai Fan
Food Bioscience (2024) Vol. 58, pp. 103683-103683
Closed Access | Times Cited: 17
Effect of magnetic nano−particles combined with multi−frequency ultrasound−assisted thawing on the quality and myofibrillar protein−related properties of salmon (Salmo salar)
Zhilong Xu, Xin Zhao, Weihao Yang, et al.
Food Chemistry (2024) Vol. 445, pp. 138701-138701
Closed Access | Times Cited: 15
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
Intelligent Electrospinning Nanofibrous Membranes for Monitoring and Promotion of Wound Healing
Zhi Qu, Yang Wang, Yanhong Dong, et al.
Materials Today Bio (2024) Vol. 26, pp. 101093-101093
Open Access | Times Cited: 9
Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review
Hao Zhu, Qingchun Zhang, Yicheng Ding, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104560-104560
Closed Access | Times Cited: 6
The Effects of Packaging Barrier Properties Coupled with Storage Temperatures on the Dominant Spoilage Bacteria Composition and Freshness Quality of Lamb
Debao Wang, Xiaoyu Chai, Wang Su, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 343-343
Open Access
Effects of multi-frequency ultrasound-assisted immersion freezing processing on myofibrillar protein structure and lipid oxidation of large yellow croaker (Larimichthys crocea) during long-time frozen storage
Weihao Yang, Yixuan Dong, Xuan Ma, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106945-106945
Open Access | Times Cited: 4
Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein
Qinxiu Sun, Baohua Kong, Zheng Ouyang, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106719-106719
Open Access | Times Cited: 9
Molecular Mechanism of the Impact of Lipid Oxidation Products (2,4-Decadienal) on the Conformation of Grouper (Epinephelus coioides) Myofibrillar Proteins During Refrigeration and its Implications on the Overall Protein Flavor
Yuanming Chu, Zhaoyang Ding, Jing Xie
Food and Bioprocess Technology (2024) Vol. 17, Iss. 12, pp. 5299-5311
Closed Access | Times Cited: 1
Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles
Ziaur Rahman, Tao Yin, Ramy M. Khoder, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103821-103821
Closed Access | Times Cited: 1
Protein Hydrolysates from Fisheries Processing Byproducts: Production, Characteristics, Food Applications and Challenges
Mehdi Nikoo, Joe M. Regenstein, Mehran Yasemi
(2023)
Open Access | Times Cited: 4
Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork
Ranúsia Maria de Melo Lopes, Cristiani Viegas Brandão Grisi, Jorge Luiz Santos de Almeida, et al.
Food Science and Technology International (2024)
Closed Access
Role of ultrasonic freezing­treated pork dumpling filling during frozen storage: insights from protein oxidation, aggregation, and functional properties
Shuangjing Li, Kaida Zhang, Yutong Wu, et al.
International Journal of Refrigeration (2024) Vol. 165, pp. 223-232
Closed Access
The mechanism of improving the flavor quality of bighead carp (Aristichthys nobilis) by the short-term micro-flowing water treatment
Yongxin Niu, Qin Gao, Shanbai Xiong, et al.
Journal of Food Composition and Analysis (2024), pp. 106763-106763
Closed Access
Minimizing food oxidation using aromatic polymer: From lignin into nano-lignin
I Wayan Arnata, Anak Agung Made Dewi Anggreni, Gede Arda, et al.
Food Research International (2024) Vol. 197, pp. 115159-115159
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
Research on the spoilage potential and metabolic patterns of specific spoilage bacteria in grouper (Epinephelus lanceolatus) during cold storage
Bingyu Chen, Jun Mei, Jing Xie
Food Bioscience (2024), pp. 105377-105377
Closed 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
Fish protein hydrolysate as a food and feed ingredient
Nilesh Prakash Nirmal, Chalat Santivarangkna, Alaa El‐Din A. Bekhit, et al.
Elsevier eBooks (2024), pp. 249-276
Closed Access
Effect and mechanisms of mechanical pre-dehydration treatment on gelling and physicochemical properties of unwashed silver carp (Hypophthalmichthys molitrix) surimi
Sirui Zeng, Xidong Jiao, Xiaowei Yan, et al.
Food Chemistry (2024) Vol. 468, pp. 142521-142521
Closed Access
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