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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:

Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration
Liuyu Su, Zerun Zhao, Jiulin Xia, et al.
Food Chemistry (2024) Vol. 442, pp. 138410-138410
Closed Access | Times Cited: 20

Showing 20 citing articles:

Arachin amyloid-like fibrils and chitosan composite coatings with antimicrobial and antioxidant activities for effective preservation of perishable fruits
Yang Qin, Wenjie Ren, Xiaohong Yu, et al.
International Journal of Biological Macromolecules (2025), pp. 142704-142704
Closed Access
Application of fluorescence spectroscopy in meat analysis
H. Liao, Chao Li, Dan Xie, et al.
Journal of Food Composition and Analysis (2025), pp. 107613-107613
Closed Access
Fermented Cassava Residue Meal Improves Meat Quality by Regulating Muscle Fiber and Enhancing Lipid Metabolism in Huanjiang Mini-Pigs
Huijiao Jiang, Md. Abul Kalam Azad, Qian Zhu, et al.
Animals (2025) Vol. 15, Iss. 2, pp. 177-177
Open Access
Sustainable nanofiber films based on polylactic acid/modified cellulose nanocrystals containing various types of polyphenols, exhibiting antioxidant activity and high stability
Chaoqiao Zhu, Qingfeng Yang, Ming Tian, et al.
Food Chemistry (2025) Vol. 477, pp. 143514-143514
Closed Access
Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating
Cecylyana Leite Cavalcante, Milagros Maribel Coaguila Gonza, Beatriz Garcia Lopes, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101140-101140
Closed Access
Multispectral methods combined with computer simulation to explore the binding mechanism of the azo pigment allure red to hemoglobin and myoglobin
Jingtao Pang, Yali Song, Lijuan Chen, et al.
LWT (2025), pp. 117603-117603
Open Access
Development of aerogel absorbent pads based on plasma-treated citrus pectin/chitosan for chilled pork preservation
Chao‐Kai Chang, Po‐Ting Wu, Sheng-Yen Tsai, et al.
Food Packaging and Shelf Life (2025) Vol. 49, pp. 101474-101474
Closed Access
Network pharmacology and molecular docking reveal the mechanism of Chinese herb ultrafine powder improving meat nutritional value in aged laying hens
Jue Gui, Wenchao Lin, Chengwen Meng, et al.
Poultry Science (2025), pp. 105047-105047
Open Access
Meta-Analysis of Dietary Curcumin Supplementation in Broiler Chickens: Growth Performance, Antioxidant Status, Intestinal Morphology, and Meat Quality
Pedro Abel Hernández-García, Lorenzo Danilo Granados–Rivera, José Felipe Orzuna‐Orzuna, et al.
Antioxidants (2025) Vol. 14, Iss. 4, pp. 460-460
Open Access
Dual Decoration of Ferritin Nanocages by Caffeic Acid and Betanin with Covalent and Noncovalent Approaches: Structure and Stability Analyses
Xinmei Sha, Yidan Zhang, Yue Li, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 13, pp. 7464-7475
Closed Access | Times Cited: 3
Influence of Oxygen and Carbon Dioxide Content in Modified Atmosphere Packaging on the Colour and Water-Holding Capacity of Pork Loin
Weronika Zduńczyk, Monika Modzelewska‐Kapituła, Katarzyna Tkacz
Applied Sciences (2024) Vol. 14, Iss. 8, pp. 3420-3420
Open Access | Times Cited: 1
Dietary supplementation with quercetin: an ideal approach for improving meat quality and oxidative stability of broiler chickens
Chuangye Deng, Huiyu Zou, Yanyang Wu, et al.
Poultry Science (2024) Vol. 103, Iss. 8, pp. 103789-103789
Open Access | Times Cited: 1
Durvillaea antarctica Meal as a Possible Functional Ingredient in Traditional Beef Burgers
John Quiñones, Rommy Díaz, Lidiana Velázquez, et al.
Applied Sciences (2024) Vol. 14, Iss. 16, pp. 6922-6922
Open Access | Times Cited: 1
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
Insight into the differences in meat quality among three breeds of sheep on the Qinghai-Tibetan plateau from the perspective of metabolomics and rumen microbiota
Xianli Xu, Hongjin Liu, Tongqing Guo, et al.
Food Chemistry X (2024) Vol. 23, pp. 101731-101731
Open Access
Inhibition of Myoglobin Oxidation by Food Grade Botanical Antioxidant Formulations
Valentina Vergara-Stange, Ana Batista‐González, Rodrigo A. Contreras
bioRxiv (Cold Spring Harbor Laboratory) (2024)
Open Access
Hemoglobin-derived amyloid fibrils: Fibrillization mechanisms and potential applications
Zerun Zhao, Di Zhao, Chunbao Li
Food Chemistry (2024) Vol. 470, pp. 142671-142671
Closed Access
Inhibition of Myoglobin Oxidation Using Food-Grade Green Tea and Acerola Botanical Formulations
Valentina Vergara-Stange, Ana Batista‐González, Rodrigo A. Contreras
ACS Food Science & Technology (2024)
Closed Access
Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder
Mariana Basso Pinton, José M. Lorenzo, Bibiana Alves Dos Santos, et al.
Meat Science (2024) Vol. 216, pp. 109588-109588
Closed Access
Investigation of guanidino acetic acid and rumen-protected methionine induced improvements in longissimus lumborum muscle quality in beef cattle
Simeng Yi, Boping Ye, Jinze Wang, et al.
Meat Science (2024) Vol. 217, pp. 109624-109624
Closed Access
Influence of Chitosan/Lycopene on Myoglobin and Meat Quality of Beef During Storage
Yan Hu, Xu Meijuan, Xueqin Gao, et al.
Coatings (2024) Vol. 14, Iss. 11, pp. 1445-1445
Open Access
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