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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:

Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine
Peipei Dou, Xianchao Feng, Xingguang Cheng, et al.
LWT (2021) Vol. 144, pp. 111198-111198
Closed Access | Times Cited: 24

Showing 24 citing articles:

Analyzing changes in volatile flavor compounds of soy protein isolate during ultrasonic-thermal synergistic treatments using electronic nose and HS-SPME-GC-MS combined with chemometrics
Yue Kong, Zenan Wu, Yanhui Li, et al.
Food Chemistry (2024) Vol. 445, pp. 138795-138795
Closed Access | Times Cited: 19
Probing the interaction between selected furan derivatives and porcine myofibrillar proteins by spectroscopic and molecular docking approaches
Xiaoyu Yin, Mingkun Gao, Rui Wang, et al.
Food Chemistry (2022) Vol. 397, pp. 133776-133776
Closed Access | Times Cited: 52
Improved water solubility of myofibrillar proteins by ultrasound combined with glycation: A study of myosin molecular behavior
Ge Han, Yuexin Li, Qian Liu, et al.
Ultrasonics Sonochemistry (2022) Vol. 89, pp. 106140-106140
Open Access | Times Cited: 43
The impact of freezing methods on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton during long-term frozen storage
Yulong Luo, Yongzhao Bi, Rui Du, et al.
Food Research International (2023) Vol. 173, pp. 113346-113346
Closed Access | Times Cited: 29
Interaction mechanism of pea proteins with selected pyrazine flavors: Differences in alkyl numbers and flavor concentration
Yanan Guo, Qi Gong, Fuwei Sun, et al.
Food Hydrocolloids (2023) Vol. 147, pp. 109314-109314
Closed Access | Times Cited: 29
High-intensity ultrasound combined with glycation enhances the thermal stability and in vitro digestion behaviors of myofibrillar protein aqueous solution
Ge Han, Siqi Zhao, Qian Liu, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126301-126301
Closed Access | Times Cited: 23
Improving the solubility of myofibrillar proteins in water by destroying and suppressing myosin molecular assembly via glycation
Ge Han, Jianhang Xu, Qian Chen, et al.
Food Chemistry (2022) Vol. 395, pp. 133590-133590
Closed Access | Times Cited: 31
Ultrasonic treatment enhanced the binding capacity of volatile aldehydes and pearl mussel (Hyriopsis cumingii) muscle: Investigation of underlying mechanisms
Qianqian Liang, Xin Jiang, Xuehua Zhang, et al.
Food Chemistry (2024) Vol. 444, pp. 138630-138630
Closed Access | Times Cited: 7
Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods
Tengfei Zhao, Zhongqi Cao, Jin Yu, et al.
Current Research in Food Science (2022) Vol. 5, pp. 813-822
Open Access | Times Cited: 21
Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins
Yujuan Xu, Xinglian Xu, Baocai Xu
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 25, pp. 8933-8947
Closed Access | Times Cited: 12
Unveiling the aroma retention secrets in roasted ducks: Structural properties and formation mechanisms of micro-nano particles of aroma-containing compounds
Ziwu Gao, Dequan Zhang, Linggao Liu, et al.
Food Research International (2025) Vol. 207, pp. 116122-116122
Closed Access
Interactions of pea protein with three sulfur-containing flavor compounds: Insights into molecule structural, non-covalent, and binding mechanisms
Hailan Sun, Jingyi Liang, Yirong Qian, et al.
Food Hydrocolloids (2025), pp. 111326-111326
Closed Access
Myofibrillar protein hydrolysis under hydroxyl radical oxidative stress: Structural changes and their impacts on binding to selected aldehydes
Xia Hu, Biying Zhang, Xiang-ao Li, et al.
Food Chemistry (2024) Vol. 452, pp. 139567-139567
Closed Access | Times Cited: 3
Effect of yeast (Saccharomyces cerevisiae) fermentation on conformational changes in pig liver proteins and their ability to bind to characteristic aldehydes
Jin Luo, Liang Li, Jingcheng Zhang, et al.
Food Chemistry (2024) Vol. 460, pp. 140637-140637
Closed Access | Times Cited: 3
Substitution of NaCl by organic sodium salts in cured large yellow croaker (Larimichthys crocea): Improvement of the quality and flavor characteristic
Chao Yang, Abubakar Shuaibu, Hao Lan, et al.
Food Chemistry (2024) Vol. 464, pp. 141704-141704
Closed Access | Times Cited: 3
Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography–Ion Mobility Spectrometry and Principal Component Analysis
Tengfei Zhao, Soottawat Benjakul, Chiara Sanmartin, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 2917-2917
Open Access | Times Cited: 23
Comprehensive Multi-Spectroscopy and Molecular Docking Understanding of Interactions between Fermentation-Stinky Compounds and Mandarin Fish Myofibrillar Proteins
Jia-Nan Chen, Huilin Zhao, Yuying Zhang, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2054-2054
Open Access | Times Cited: 6
Proteomics analysis of the influence of proteolysis on the subsequent glycation of myofibrillar protein
Bowen Lv, Xiaoqing Wang, Jiaxin Li, et al.
Food Chemistry (2023) Vol. 431, pp. 137084-137084
Closed Access | Times Cited: 5
Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)
Tengfei Zhao, Bulei Sheng, Xiaoguo Ying, et al.
International Journal of Food Science & Technology (2021) Vol. 57, Iss. 2, pp. 1026-1039
Closed Access | Times Cited: 11
Analysis of physicochemical properties of dry-cured beef made from Hanwoo and Holstein meat distributed in South Korea
Sol-Hee Lee, Hack-Youn Kim
Heliyon (2023) Vol. 9, Iss. 6, pp. e17091-e17091
Open Access | Times Cited: 4
Comprehensive binding analysis of glycated myosin with furan derivatives via glucose by means of multi-spectroscopy techniques and molecular docking simulation
Huan Liu, Junke Li, Fang Wang, et al.
Food Research International (2023) Vol. 173, pp. 113275-113275
Closed Access | Times Cited: 4
Interaction mechanism of soy protein isolate with aldehyde flavor compounds: Differences in carbon chain length and unsaturation
Lingyue Jia, Xinhui Wang, Tian He, et al.
Journal of Molecular Liquids (2024) Vol. 412, pp. 125876-125876
Closed Access | Times Cited: 1
Conjugation Induced by Wet-Heating of Gelatin and Low Methoxyl Pectin Improves the Properties and Stability of Microcapsules Prepared by Complex Coacervation
Bertrand Muhoza, Jean Damascene Harindintwali, Baokun Qi, et al.
Food Biophysics (2022) Vol. 18, Iss. 1, pp. 95-106
Closed Access | Times Cited: 6
Effects of freeze-thaw cycles and heat treatment on the odor-binding properties of myofibrillar protein to key fishy compounds
Yunyun Zhou, Yanshun Xu, Dawei Yu, et al.
Food Bioscience (2024) Vol. 62, pp. 105443-105443
Closed Access
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