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:
Quality analysis of steamed beef with black tea and the mechanism of action of main active ingredients of black tea on myofibrillar protein
Duoduo Zhang, Xinyu Ge, Yang Jiao, et al.
Food Chemistry (2023) Vol. 441, pp. 137997-137997
Closed Access | Times Cited: 13
Duoduo Zhang, Xinyu Ge, Yang Jiao, et al.
Food Chemistry (2023) Vol. 441, pp. 137997-137997
Closed Access | Times Cited: 13
Showing 13 citing articles:
Modern Concepts of Restructured Meat Production and Market Opportunities
Abdul Samad, AMM Nurul Alam, Swati Kumari, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 2, pp. 284-298
Open Access | Times Cited: 16
Abdul Samad, AMM Nurul Alam, Swati Kumari, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 2, pp. 284-298
Open Access | Times Cited: 16
Modification of the structure and physicochemical properties of goat myosin by catechin
Guanxu Liu, Zekun Li, Changchun Hao, et al.
Food Bioscience (2024) Vol. 59, pp. 103830-103830
Closed Access | Times Cited: 6
Guanxu Liu, Zekun Li, Changchun Hao, et al.
Food Bioscience (2024) Vol. 59, pp. 103830-103830
Closed Access | Times Cited: 6
Effects of calcium chloride and licorice flavonoids on Tan sheep myofibrillar protein oxidation and gelation: Synergistic impact of endogenous characteristic active substances
Jiangying Yu, Xinru Xie, Silvana Grasso, et al.
Food Chemistry (2025), pp. 143097-143097
Closed Access
Jiangying Yu, Xinru Xie, Silvana Grasso, et al.
Food Chemistry (2025), pp. 143097-143097
Closed Access
Insights into myofibrillar protein denaturation during freezing: The impact of ice-water interface area
Bo Chen, Yuanqing Wang, Ke Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140672-140672
Closed Access
Bo Chen, Yuanqing Wang, Ke Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140672-140672
Closed Access
Differential Enzymatic Hydrolysis: A Study on Its Impact on Soy Protein Structure, Function, and Soy Milk Powder Properties
Qian Li, Baoyue Chang, Guo Huang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 906-906
Open Access
Qian Li, Baoyue Chang, Guo Huang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 906-906
Open Access
Bioactive polysaccharides isolated from baobab fruit pulp: Enhancing antioxidant activity and reducing protein oxidation in goat myosin
Duoduo Zhang, Majida Al‐Wraikat, Haorui Ma, et al.
Food Bioscience (2025), pp. 106377-106377
Closed Access
Duoduo Zhang, Majida Al‐Wraikat, Haorui Ma, et al.
Food Bioscience (2025), pp. 106377-106377
Closed Access
Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein
Nan Li, Muhan Zhang, Pengpeng Li, et al.
Journal of the Science of Food and Agriculture (2025)
Open Access
Nan Li, Muhan Zhang, Pengpeng Li, et al.
Journal of the Science of Food and Agriculture (2025)
Open Access
Effect of chlorogenic acid on the quality of golden pomfret during refrigerated storage: predictive model using artificial neural network
Ning Yang, S. P. Wen, Chuan Li, et al.
Food Control (2025), pp. 111324-111324
Closed Access
Ning Yang, S. P. Wen, Chuan Li, et al.
Food Control (2025), pp. 111324-111324
Closed Access
Mechanism of interaction between key active ingredients and myosin in tea-stewed beef: Improvement of myosin's structural and functional characteristics
Duoduo Zhang, Shiquan Zhang, Mohamed Aamer Abubaker, et al.
Food Chemistry (2025), pp. 144223-144223
Closed Access
Duoduo Zhang, Shiquan Zhang, Mohamed Aamer Abubaker, et al.
Food Chemistry (2025), pp. 144223-144223
Closed Access
A frontier exploration of ancient craftsmanship: Effects of various tea products in traditional Chinese cuisine “tea flavored beef”
Wenxia Wang, Kun Liu, Hao Dong, et al.
Food Chemistry (2024) Vol. 454, pp. 139834-139834
Closed Access | Times Cited: 3
Wenxia Wang, Kun Liu, Hao Dong, et al.
Food Chemistry (2024) Vol. 454, pp. 139834-139834
Closed Access | Times Cited: 3
The mechanism of peanut shell flavonoids inhibiting the oxidation of myofibrillar protein: An elucidation of the antioxidative preservation action of peanut shell flavonoids on chilled pork
Cong Wang, Li Zhang, Ling Han, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137900-137900
Closed Access | Times Cited: 1
Cong Wang, Li Zhang, Ling Han, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137900-137900
Closed Access | Times Cited: 1
The research on the synergistic improvement of water retention capacity and eating quality of marinated pork meat by the combination of basic arginine and acidic aspartic acid
Kuo Xu, Ao-jing Lv, Rui-ling Dong, et al.
Food Chemistry (2024) Vol. 470, pp. 142649-142649
Closed Access | Times Cited: 1
Kuo Xu, Ao-jing Lv, Rui-ling Dong, et al.
Food Chemistry (2024) Vol. 470, pp. 142649-142649
Closed Access | Times Cited: 1
Augmenting antioxidative capacity of myosin and cytoprotective potential of myosin digestion products through the integration of crocin and crocetin: A comprehensive analysis via quantum chemical computing and molecular dynamics
Chaoyi Xue, Jian Zhang, Chenxia Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 142053-142053
Closed Access
Chaoyi Xue, Jian Zhang, Chenxia Zhang, et al.
Food Chemistry (2024) Vol. 465, pp. 142053-142053
Closed Access
