
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:
Unlocking the molecular modifications of plasma-activated water-induced oxidation through redox proteomics: In the case of duck myofibrillar protein (Anas platyrhynchos)
Wei Rao, Shilong Ju, Yangying Sun, et al.
Food Chemistry (2024) Vol. 458, pp. 140173-140173
Closed Access | Times Cited: 3
Wei Rao, Shilong Ju, Yangying Sun, et al.
Food Chemistry (2024) Vol. 458, pp. 140173-140173
Closed Access | Times Cited: 3
Showing 3 citing articles:
Structural and gel property changes in chicken myofibrillar protein induced by argon cold plasma-activated water: With a molecular docking perspective
Junqi Li, Wei Rao, Yangying Sun, et al.
Food Research International (2024) Vol. 197, pp. 115271-115271
Closed Access | Times Cited: 3
Junqi Li, Wei Rao, Yangying Sun, et al.
Food Research International (2024) Vol. 197, pp. 115271-115271
Closed Access | Times Cited: 3
Combination of Kaempferia galanga and Piper longum water extracts improves the antioxidant capability of myofibrillar protein
Chuan Liu, Peng Wang, X. Yi, et al.
LWT (2024), pp. 117191-117191
Open Access | Times Cited: 1
Chuan Liu, Peng Wang, X. Yi, et al.
LWT (2024), pp. 117191-117191
Open Access | Times Cited: 1
Research Progress and Teaching Exploration of Physical Processing Technology for Reduced-Salt Gel Meat Products
Zhuangli Kang, Qin Hou, Jingguo Xu
Foods (2024) Vol. 13, Iss. 22, pp. 3606-3606
Open Access
Zhuangli Kang, Qin Hou, Jingguo Xu
Foods (2024) Vol. 13, Iss. 22, pp. 3606-3606
Open Access