Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage
Qinye Yu, Jun Liu, Yueyue Liu, et al.
Food Research International (2022) Vol. 161, pp. 111880-111880
Closed Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 655-670
Closed Access | Times Cited: 48
Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability
Haibo Shi, Mengxin Zhang, Xiaochen Liu, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109971-109971
Closed Access | Times Cited: 12
Analysis of inhibition of guava (Psidium guajava l.) leaf polyphenol on the protein oxidative aggregation of frozen chicken meatballs based on structural changes
Maheshati Nuerjiang, Ying Li, Xiaoxiang Yue, et al.
Food Research International (2022) Vol. 164, pp. 112433-112433
Closed Access | Times Cited: 36
Effects of the interaction between Aeromonas sobria and Macrococcus caseolyticus on protein degradation of refrigerated sturgeon fillets: Novel perspective on fish spoilage
Chunming Tan, Jinrong Hu, Boya Gao, et al.
LWT (2023) Vol. 183, pp. 114908-114908
Open Access | Times Cited: 28
Cryoprotective effect of tamarind seed polysaccharide on grass carp surimi: characteristics, interactions, and mechanisms
Fan Xie, Weiqi Zheng, Tingting Fu, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 110022-110022
Closed Access | Times Cited: 6
Synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimi
Yanxin Lin, Lingzhi Zhang, Wanting Tang, et al.
Food Chemistry X (2025), pp. 102250-102250
Open Access
Protective effect of L-lysine on silver carp surimi during freezing storage: gel quality improvement and physicochemical properties
Lingxia Su, Mengting Qiu, Qing Jiang, et al.
LWT (2025), pp. 117459-117459
Open Access
Effects of carboxymethyl chitosan on the oxidation stability and gel properties of myofibrillar protein from frozen pork patties
Huiyun Zhang, Xinling Li, Shuoshuo Sun, et al.
International Journal of Biological Macromolecules (2023) Vol. 234, pp. 123710-123710
Closed Access | Times Cited: 17
Integrated volatile compounds and non-targeted metabolomics analysis reveal the characteristic flavor formation of proteins in grouper (Epinephelus coioides) during cold storage
Yuanming Chu, Jun Mei, Jing Xie
Food Research International (2023) Vol. 172, pp. 113145-113145
Closed Access | Times Cited: 15
Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors
Xiangwei Zhu, Diheng He, Yingying Chen, et al.
Food Chemistry (2024) Vol. 450, pp. 139343-139343
Closed Access | Times Cited: 5
Uncovering quality changes of surimi-sol based products subjected to freeze–thaw process: The potential role of oxidative modification on salt-dissolved myofibrillar protein aggregation and gelling properties
Sunjie Yan, Zhiyin Du, Cikun Liu, et al.
Food Chemistry (2024) Vol. 451, pp. 139456-139456
Closed Access | Times Cited: 5
Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors
Weifang Lin, Jiafei Zhu, Yangying Sun, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106407-106407
Closed Access | Times Cited: 4
Effect of tea polysaccharides on fluctuated frozen storage impaired total sulfhydryl level and structural attributes of silver carp surimi proteins
Noman Walayat, Ran Wei, Zhucheng Su, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110448-110448
Closed Access | Times Cited: 3
Meat exudate metabolomics reveals the impact of freeze-thaw cycles on meat quality in pork loins
Qianqian Yu, Shuo Liu, Qianqian Liu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101804-101804
Open Access | Times Cited: 3
Cryoprotective Effects of Carrageenan on Pre-prepared Gel of Minced Shrimp (Litopenaeus Vannamei) During Frozen Storage
Geran Xia, Ru Jia, Jingjing Tong, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 9, pp. 2082-2094
Closed Access | Times Cited: 9
The inhibition mechanism of nanoparticles-loading bilayer film on texture deterioration of refrigerated carp fillets from the perspective of protein changes and exudates
Liming Zhang, Dawei Yu, Yanshun Xu, et al.
Food Chemistry (2023) Vol. 424, pp. 136440-136440
Closed Access | Times Cited: 9
Observation on the ice crystal formation process of large yellow croaker (Pseudosciaena crocea) and the effect of multiple cryoprotectants pre-soaking treatments on frozen quality
Zhikang Yang, Guosen Ye, Dazhang Yang, et al.
Cryobiology (2023) Vol. 113, pp. 104580-104580
Closed Access | Times Cited: 9
Component stabilizing mechanism of membrane-separated hydrolysates on frozen surimi
Yueying Zhai, Wanqi Peng, Wei Luo, et al.
Food Chemistry (2023) Vol. 431, pp. 137114-137114
Closed Access | Times Cited: 8
Performance and protein conformation of thermally treated silver carp (Hypophthalmichthys molitrix) and scallop (Argopecten irradians) blended gels
Xinru Fan, Wenhao Geng, Meng Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 13, pp. 7797-7808
Closed Access | Times Cited: 2
Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat
Chunming Tan, Xiaofeng Li, Yaqin Yu, et al.
LWT (2024) Vol. 206, pp. 116599-116599
Open Access | Times Cited: 2
Oxidative regulation and cytoprotective effects of γ-polyglutamic acid on surimi sol subjected to freeze-thaw process
Sunjie Yan, Yuxin Ding, Zhiyin Du, et al.
Food Chemistry (2024) Vol. 461, pp. 140824-140824
Closed Access | Times Cited: 2
Cryoprotective Effect of NADES on Frozen-Thawed Mirror Carp Surimi in Terms of Oxidative Denaturation, Structural Properties, and Thermal Stability of Myofibrillar Proteins
Haijing Li, Qian Wang, Wenxin Li, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3530-3530
Open Access | Times Cited: 7
Potential of Good’s buffers to inhibit denaturation of myofibrillar protein upon freezing
Mingtang Tan, Zhaoyang Ding, Yuanming Chu, et al.
Food Research International (2023) Vol. 165, pp. 112484-112484
Closed Access | Times Cited: 5
Effects of proteases on textural softening and changes in physical property of harpiosquillid mantis shrimp (Harpiosquilla raphidea) during the iced storage
Mallikarjun Chanchi Prashanthkumar, Wattana Temdee, Watcharapol Suyapoh, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 12, pp. 6372-6385
Closed Access | Times Cited: 5
Dual cryoprotective and antioxidant effects of young apple polyphenols on myofibrillar protein degradation and gelation properties of bighead carp mince during frozen storage
Yihan Zhang, Qinye Yu, Yueyue Liu, et al.
Journal of Food Science (2023) Vol. 88, Iss. 11, pp. 4560-4573
Closed Access | Times Cited: 5
Page 1 - Next Page

Scroll to top