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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:

Recent advances in the color of aquatic products: Evaluation methods, discoloration mechanism, and protection technologies
Kexin Zhang, Na Li, Zonghan Wang, et al.
Food Chemistry (2023) Vol. 434, pp. 137495-137495
Closed Access | Times Cited: 23

Showing 23 citing articles:

Ultra-high pressure improved gelation and digestive properties of Tai Lake whitebait myofibrillar protein
Mingfeng Xu, Xiangxiang Ni, Qiwei Liu, et al.
Food Chemistry X (2023) Vol. 21, pp. 101061-101061
Open Access | Times Cited: 49
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 | Times Cited: 1
Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
Yangyang Jia, Lanlan Hu, Ruifeng Liu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103521-103521
Closed Access | Times Cited: 16
Effect of non-enzymatic browning on oysters during hot air drying process: Color and chemical changes and insights into mechanisms
Yuanyuan Hu, Xiangbo Zeng, Kaiyu Jiang, et al.
Food Chemistry (2024) Vol. 454, pp. 139758-139758
Closed Access | Times Cited: 6
Effect of ultra-high pressure heat-assisted technology combined with L-cysteine on the color of ready-to-eat shrimp during storage
Na Li, Yefan Wang, Zhifeng Tan, et al.
Food Chemistry (2024) Vol. 460, pp. 140634-140634
Closed Access | Times Cited: 5
Effect of magnetic field-assisted thawing on the quality and microstructure of Portunus trituberculatus meat
Rongpei Shi, Zhongqi Sun, Xuemei Yu, et al.
Food Research International (2025) Vol. 202, pp. 115722-115722
Closed Access
Characteristics analysis of microstructure and physicochemical properties of fresh and water-soaked fish maws derived from various swim bladder species
Siyu Wei, Li Xu, Yang Zhu, et al.
Food Research International (2025) Vol. 202, pp. 115761-115761
Closed Access
Current trends and perspectives on the color of fish during low-temperature preservation: A focus on evaluation methods, discoloration mechanism, and protection methods
Hongli Wang, B Swetha Bai, Yingying Wang, et al.
Food Chemistry (2025) Vol. 474, pp. 143199-143199
Closed Access
Influence of homogenization and pasteurization on the physical characteristics, antioxidant properties, and microbial content of VD20 rice milk
Ngoc Kim Giang Tu, Thi Kim Loan Le, Trần Thị Yến Nhi, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Preparation and characterization of highly stable melleolides @ chitosan nanoemulsion and its effect on Salmo salar preservation
Lizhen Zhang, Zhengjie Liu, Mingzhu Ma, et al.
LWT (2025), pp. 117337-117337
Open Access
New advances in biological preservation technology for aquatic products
Xiaobao Nie, Zhaojiang Zuo, Ruichang Zhang, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access
Gelatin–Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (Illex argentinus) Muscle During Cold Storage
Huijuan Zhou, Jinlin Li, Chengwei Yu, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1160-1160
Open Access
Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure
Zhifeng Tan, Xiaoqing Yang, Jin Zheng, et al.
Food Chemistry X (2024) Vol. 22, pp. 101480-101480
Open Access | Times Cited: 2
Assessment of fish health status for waterless transportation based on image features and deep learning models
Nan Shang, Chengxiang Zhang, Wenguan Zhang, et al.
Aquaculture (2024), pp. 741697-741697
Closed Access | Times Cited: 2
Differences and mechanisms of color deterioration in three types of ready-to-eat shellfishes during storage
Ying Luo, Xiangbo Zeng, Yuanyuan Hu, et al.
Food Chemistry (2024) Vol. 469, pp. 142459-142459
Closed Access | Times Cited: 2
The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (Rastrelliger kanagurta)
Panumas Somjid, Manat Chaijan, Saroat Rawdkuen, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3894-3894
Open Access | Times Cited: 5
Effect of Stevia rebaudiana stem waste extract on lipid oxidation of salted-dried Pacific saury during chilled storage
Hui Yu, Weihong Liu, Xingxiang Zhou, et al.
LWT (2024) Vol. 200, pp. 116180-116180
Open Access | Times Cited: 1
Formulation and Characterization of Lentil Milk–Based Soft Cheese Analogs: Insights on Physicochemical and Textural Properties
Hafsa Naeem, Aqsa Akhtar, Nadia Akram, et al.
Legume Science (2024) Vol. 6, Iss. 3
Open Access | Times Cited: 1
Non-destructive Detection of Freshness in Crayfish (Procambarus clarkii) based on Near-Infrared Spectroscopy Combined with Deep Learning
Qing-li Han, Jianfeng Lu, Jiaojiao Zhu, et al.
Food Control (2024) Vol. 168, pp. 110858-110858
Closed Access | Times Cited: 1
Optimization of cold plasma combined treatment process and its effect on the quality of Asian sea bass (Lates calcarifer) during refrigerated storage
Yuanyuan Wang, Xiaohan Sang, Zhicheng Cai, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 2750-2760
Closed Access | Times Cited: 2
Nutrient comparisons among the noble scallops Chlamys nobilis with three different shell colours to provide advices for consumers to choose high-quality food
Cheng He, Ting Ye, Junxi Zeng, et al.
Frontiers in Marine Science (2024) Vol. 11
Open Access
Effect of Near-Freezing Storage Combined with High-Voltage Electric Fields on the Freshness of Large Yellow Croaker
Hui Zhang, Qizhang Yang, Songyi Lin, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2877-2877
Open Access
Application of UV-A and Blue Light Emitting Diodes Within the Range of 320-480 nm on Quality and Shelf-Life Extension of Food Products
Eskindir E. Tadesse, Piotr Kulawik, Andrzej Szymkowiak, et al.
Food and Bioproducts Processing (2024)
Open Access
Exploring the dietary impacts and potential metabolic mechanisms of astaxanthin in common carp (Cyprinus carpio)
Jiawei Zhang, Yishuai Du, Yue Sun, et al.
Food Chemistry (2024) Vol. 465, pp. 142069-142069
Closed Access
Enhancing the quality and antioxidant activity of shrimp head TERASI powder with various fermentation times
Ulfah Amalia, Putut Har Riyadi, Apri Dwi Anggo
Applied Food Research (2024), pp. 100677-100677
Open Access
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