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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:

Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test
Jingnan Zang, Mingmin Qing, Yanqiu Ma, et al.
Journal of Food Engineering (2022) Vol. 340, pp. 111313-111313
Closed Access | Times Cited: 18

Showing 18 citing articles:

Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes
Yanqiu Ma, Mingmin Qing, Jingnan Zang, et al.
Poultry Science (2024) Vol. 103, Iss. 6, pp. 103657-103657
Open Access | Times Cited: 9
Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting
Shuo Yang, Fuming Yang, Wenhao Dou, et al.
Food Chemistry (2024) Vol. 444, pp. 138674-138674
Closed Access | Times Cited: 7
The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study
Tingting Tang, Ruyi Zhang, Cuihua Chang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 295-295
Open Access
Extending the shelf-life of whole egg powder with different packaging: Based on the multivariate accelerated shelf-life test model
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
Food Chemistry (2024) Vol. 460, pp. 140602-140602
Closed Access | Times Cited: 4
Predicting quality of the whole egg powder during storage: Based on Arrhenius and radial basis function model
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
Journal of Food Composition and Analysis (2023) Vol. 124, pp. 105666-105666
Closed Access | Times Cited: 8
Assessing the structural and foaming property changes in egg yolk proteins due to malondialdehyde: Experimental and molecular docking studies
Jingya Chen, Jiaxin Jin, Yu Liu, et al.
Food Chemistry (2024) Vol. 452, pp. 139529-139529
Closed Access | Times Cited: 2
A comprehensive model for estimating the shelf life of young radish (Raphanus sativus L.) kimchi packaged in partially breathable film pouches
Suk-Min Yun, So Yoon Park, Jong‐Bang Eun, et al.
LWT (2024) Vol. 203, pp. 116360-116360
Open Access | Times Cited: 2
Interventional effect of compound sugar and salt on the thermal instability behavior of liquid egg yolk
Qian Yu, Yujie Chi, Yuan Chi
Journal of Food Science (2023) Vol. 88, Iss. 12, pp. 5108-5121
Closed Access | Times Cited: 5
Multivariate accelerate shelf life test (MASLT) based on hyperspectral imaging to estimate shelf life of cape gooseberry (Physalis peruviana L.)
Haley Milagritos Figueroa-Avalos, J.P. Cruz‐Tirado, Ricardo Vejarano, et al.
Scientia Horticulturae (2023) Vol. 322, pp. 112375-112375
Closed Access | Times Cited: 4
Shelf-life prediction of fresh ginseng packaged with plastic films based on a kinetic model and multivariate accelerated shelf-life testing
Jong Jin Park, Jeong Hee Choi, Kee Jai Park, et al.
Korean Journal of Food Preservation (2023) Vol. 30, Iss. 4, pp. 573-588
Open Access | Times Cited: 2
Combination of entropy weighting and global stability index provides a potential strategy for monitoring the shelf-life of Litopenaeus vannamei during cold storage
Defeng Xu, Peifeng Cai, Luyun Cai, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 1, pp. 9240050-9240050
Open Access
Characteristics of Isothermic Sorption Curves and Determination of the Best Equation Model for Egg Flour
Riswita Syamsuri, Andi Dirpan, Amran Laga, et al.
Indonesian Food Science and Technology Journal (2024) Vol. 7, Iss. 2, pp. 180-187
Open Access
A comprehensive review on freeze‐induced deterioration of frozen egg yolks: Freezing behaviors, gelation mechanisms, and control techniques
Yujie Chi, Yanqiu Ma, Ruihong Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access
Efecto del tipo de empaque y ácidos orgánicos en la calidad del zapallo (Cucurbita moschata Duch. Ex Poir) mínimamente procesado durante el almacenamiento
Julián Felipe Cuevas Mena, Margarita María Andrade‐Mahecha, Luis Eduardo Ordóñez‐Santos
Acta Agronómica (2024) Vol. 72, Iss. 3
Open Access
Research Note: Changes in chicken egg yolk metabolome during its spray drying and storage
Beibei Wang, Xialei Liu, Shugang Li, et al.
Poultry Science (2024) Vol. 103, Iss. 12, pp. 104453-104453
Open Access
Fabricating dehydrated albumen with a novel variable frequency ultrasonic drying method: Drying kinetics, physiochemical and foaming characteristics
Vedant Mundada, Gülşah Karabulut, Ragya Kapoor, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137664-137664
Closed Access
Analysis of bioactive compounds of hen egg components at the first half of incubation
Igor Rzhepakovsky, Sergey Piskov, Svetlana Avanesyan, et al.
Journal of Food Science (2024)
Closed Access
Effects of Plant Polyphenols on Physicochemical Properties, Structure, and Flavor of Heat-Induced Egg Yolk Gel
Tingting Tang, Xuejing Gao, Junhua Li, et al.
(2023)
Closed Access
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