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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:

Molecular mechanism of color deepening of ready-to-eat shrimp during storage
Na Li, Xin Fan, Tingjia Chen, et al.
Food Chemistry (2024) Vol. 450, pp. 139332-139332
Closed Access | Times Cited: 10

Showing 10 citing articles:

An ammonia-responsive aerogel-type colorimetric sensor for non-destructive monitoring of shrimp freshness
Jichao Qin, Yujie Li, Yue Li, et al.
Food Research International (2025) Vol. 201, pp. 115630-115630
Closed Access | Times Cited: 1
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
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
Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source
Huimin Du, In‐Ha Baek, Yoon-Mi Jang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 601-601
Open Access
The new insight into the impact of hemocyanin on quality deterioration of Pacific white shrimp during refrigerated storage
Xiaowei Fan, Junyi Song, Yu Na Song, et al.
Food Chemistry (2025) Vol. 478, pp. 143628-143628
Closed Access
Preparation, identification and application of lipid-Maillard reaction products during the drying process of squid fillets
Junpeng Zeng, Xiaowei Fan, Yanjun Liu, et al.
Food Chemistry (2025) Vol. 479, pp. 143790-143790
Closed Access
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
Elevating sensory quality through a dual-acid preservation strategy in ready-to-eat crayfish (Procambarus clarkii)
Wensi Xu, Qifu Yang, Deyang Li, et al.
Food Chemistry (2024) Vol. 470, pp. 142587-142587
Closed Access | Times Cited: 2
Using multi-modal spectroscopy technology and microscopic analysis to explore the regulation of ultra-high pressure heat-assisted treatment on the texture of ready-to-eat shrimp during storage
Na Li, Zhifeng Tan, Ruida Ma, et al.
Food Chemistry (2024) Vol. 464, pp. 141604-141604
Closed Access | Times Cited: 1
Lipid-involved browning mechanism during the drying process of squid
Junpeng Zeng, Yu Song, Xiaowei Fan, et al.
Food Chemistry (2024) Vol. 465, pp. 142016-142016
Closed Access | Times Cited: 1
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