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:
Effects of oxidative stress and protein S-nitrosylation interactions on mitochondrial pathway apoptosis and tenderness of yak meat during postmortem aging
Xue Yang, Xinrong Bu, Yiheng Li, et al.
Food Research International (2024) Vol. 191, pp. 114717-114717
Closed Access | Times Cited: 5
Xue Yang, Xinrong Bu, Yiheng Li, et al.
Food Research International (2024) Vol. 191, pp. 114717-114717
Closed Access | Times Cited: 5
Showing 5 citing articles:
Co-decoding dynamics in volatiles and sensory profiles of Zhaiji millet vinegar during aging by integrating multiple flavor characterization techniques and chemometrics
Yiheng Li, Xue Yang, Huiyuan Guo, et al.
Food Chemistry (2025) Vol. 479, pp. 143803-143803
Closed Access
Yiheng Li, Xue Yang, Huiyuan Guo, et al.
Food Chemistry (2025) Vol. 479, pp. 143803-143803
Closed Access
Insights into the microscopic heterogeneity of whey proteins between yak colostrum and mature milk based on 4D lable-free quantitative phosphoproteomics
Yiheng Li, Xue Yang, Chengrui Shi, et al.
Food Chemistry (2024) Vol. 460, pp. 140679-140679
Closed Access | Times Cited: 4
Yiheng Li, Xue Yang, Chengrui Shi, et al.
Food Chemistry (2024) Vol. 460, pp. 140679-140679
Closed Access | Times Cited: 4
Insights into the differences of caspase and apoptosis levels in pork longissimus thoracis muscles with different tenderness: A perspective on S-nitrosylation modification
Chao Ma, Tongyao Du, Wenxuan Wang, et al.
Food Chemistry (2025) Vol. 471, pp. 142810-142810
Closed Access
Chao Ma, Tongyao Du, Wenxuan Wang, et al.
Food Chemistry (2025) Vol. 471, pp. 142810-142810
Closed Access
New insights into the tenderization pattern of yak meat by ROS-ERS: Promotion of ERS-associated apoptosis through feedback regulation of PERK/IRE1/ATF6 and caspase-12 activity
Xue Yang, Yiheng Li, Ruheng Shen, et al.
Food Chemistry (2024) Vol. 470, pp. 142705-142705
Closed Access | Times Cited: 1
Xue Yang, Yiheng Li, Ruheng Shen, et al.
Food Chemistry (2024) Vol. 470, pp. 142705-142705
Closed Access | Times Cited: 1
Differential regulation of physicochemical properties and myofibrillar protein degradation of yak meat by interactions between reactive oxygen species and reactive nitrogen species during postmortem aging
Xue Yang, Xinrong Bu, Yiheng Li, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Xue Yang, Xinrong Bu, Yiheng Li, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
