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:
The effect of linalool, limonene and sabinene on the thermal stability and structure of rabbit meat myofibrillar protein under malondialdehyde-induced oxidative stress
Zefu Wang, Zhifei He, Dong Zhang, et al.
LWT (2021) Vol. 148, pp. 111707-111707
Closed Access | Times Cited: 29
Zefu Wang, Zhifei He, Dong Zhang, et al.
LWT (2021) Vol. 148, pp. 111707-111707
Closed Access | Times Cited: 29
Showing 1-25 of 29 citing articles:
Effect of ultrasound-assisted phosphates treatment on solubilization and stable dispersion of rabbit Myofibrillar proteins at low ionic strength
Chang Su, Yuxin Huang, Jiaxin Chen, et al.
Food Chemistry (2025) Vol. 472, pp. 142898-142898
Closed Access | Times Cited: 2
Chang Su, Yuxin Huang, Jiaxin Chen, et al.
Food Chemistry (2025) Vol. 472, pp. 142898-142898
Closed Access | Times Cited: 2
Protein carbonylation in food and nutrition: a concise update
Mario Estévez, S. Díaz-Velasco, Remigio Martínez
Amino Acids (2021) Vol. 54, Iss. 4, pp. 559-573
Open Access | Times Cited: 68
Mario Estévez, S. Díaz-Velasco, Remigio Martínez
Amino Acids (2021) Vol. 54, Iss. 4, pp. 559-573
Open Access | Times Cited: 68
Insight into the microorganisms, quality, and protein structure of golden pompano (Trachinotus ovatus) treated with cold plasma at different voltages
Jie Xu, Qinxiu Sun, Xiuping Dong, et al.
Food Chemistry X (2023) Vol. 18, pp. 100695-100695
Open Access | Times Cited: 20
Jie Xu, Qinxiu Sun, Xiuping Dong, et al.
Food Chemistry X (2023) Vol. 18, pp. 100695-100695
Open Access | Times Cited: 20
Improving quality and consumer acceptance of rabbit meat: Prospects and challenges
P. Vijay Kumar, Neelesh Sharma, Lokesh Kumar Narnoliya, et al.
Meat Science (2024) Vol. 219, pp. 109660-109660
Closed Access | Times Cited: 6
P. Vijay Kumar, Neelesh Sharma, Lokesh Kumar Narnoliya, et al.
Meat Science (2024) Vol. 219, pp. 109660-109660
Closed Access | Times Cited: 6
Interaction and binding mechanism of lipid oxidation products to sturgeon myofibrillar protein in low temperature vacuum heating conditions: Multispectroscopic and molecular docking approaches
Shi‐ke Shen, Qian‐yun Bu, Wen‐tao Yu, et al.
Food Chemistry X (2022) Vol. 15, pp. 100389-100389
Open Access | Times Cited: 25
Shi‐ke Shen, Qian‐yun Bu, Wen‐tao Yu, et al.
Food Chemistry X (2022) Vol. 15, pp. 100389-100389
Open Access | Times Cited: 25
The impacting mechanism of β-sanshool in Zanthoxylum bungeanum Maxim on the structure of myofibrillar protein in duck meat
Bin Xu, Wenjie He, Yi Yang, et al.
LWT (2023) Vol. 182, pp. 114838-114838
Open Access | Times Cited: 15
Bin Xu, Wenjie He, Yi Yang, et al.
LWT (2023) Vol. 182, pp. 114838-114838
Open Access | Times Cited: 15
Combination of millet pepper and garlic water extracts improves the antioxidant capability of myofibrillar protein under malondialdehyde-induced oxidative modification
Dong Zhang, Jiamin Liu, Jinggang Ruan, et al.
LWT (2023) Vol. 174, pp. 114472-114472
Open Access | Times Cited: 13
Dong Zhang, Jiamin Liu, Jinggang Ruan, et al.
LWT (2023) Vol. 174, pp. 114472-114472
Open Access | Times Cited: 13
Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances
Rong Qian, Chang Sun, Ting Bai, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 5
Rong Qian, Chang Sun, Ting Bai, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 5
Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions
Dong Zhang, Zhicheng Wu, Jingbing Xu, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 4
Dong Zhang, Zhicheng Wu, Jingbing Xu, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 4
Molecular Mechanism of Golden Pomfret Myofibrillar Protein Digestion Inhibition by Malondialdehyde-Mediated Oxidation Based on Peptidomics Analysis
Zefu Wang, Guanyi Chen, Xiaosi Chen, et al.
(2025)
Closed Access
Zefu Wang, Guanyi Chen, Xiaosi Chen, et al.
(2025)
Closed Access
Inhibition of advanced glycation end-products in frozen-thawed and reheated pork by pigskin gelatin hydrolysates
Yi Lin, Fuyu Chu, Yiqun Huang, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139598-139598
Closed Access
Yi Lin, Fuyu Chu, Yiqun Huang, et al.
International Journal of Biological Macromolecules (2025) Vol. 295, pp. 139598-139598
Closed Access
Malondialdehyde and peroxyl radical-driven oxidation of myofibrillar proteins to improve the gelation and emulsification properties
Ran Wei, Zicong Wan, XU Xiao-yan, et al.
Food Structure (2025), pp. 100410-100410
Closed Access
Ran Wei, Zicong Wan, XU Xiao-yan, et al.
Food Structure (2025), pp. 100410-100410
Closed Access
Study of the Molecular Structure of Proteins in Eggs under Different Storage Conditions
Long Li, Shujiang Ren, Hua Yang, et al.
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-7
Open Access | Times Cited: 9
Long Li, Shujiang Ren, Hua Yang, et al.
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-7
Open Access | Times Cited: 9
Effect of Malondialdehyde-Induced Oxidation Modification on Physicochemical Changes and Gel Characteristics of Duck Myofibrillar Proteins
Xueshen Zhu, Zhenghao Ma, Xinyu Zhang, et al.
Gels (2022) Vol. 8, Iss. 10, pp. 633-633
Open Access | Times Cited: 13
Xueshen Zhu, Zhenghao Ma, Xinyu Zhang, et al.
Gels (2022) Vol. 8, Iss. 10, pp. 633-633
Open Access | Times Cited: 13
Effect of microwave heating time on the gel properties of chicken myofibrillar proteins and their formation mechanism
Sumeng Wei, Yining Xu, Baohua Kong, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 5024-5035
Closed Access | Times Cited: 12
Sumeng Wei, Yining Xu, Baohua Kong, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 5024-5035
Closed Access | Times Cited: 12
Effect mechanism of capsaicin and dihydrocapsaicin in chili on the oxidative stability of myoglobin in duck meat
Ruifang Wu, Yuqing Xie, Lingling Zhao, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6799-6808
Closed Access | Times Cited: 2
Ruifang Wu, Yuqing Xie, Lingling Zhao, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6799-6808
Closed Access | Times Cited: 2
Mitigation of malondialdehyde-induced protein lipoxidation by epicatechin in whey protein isolate
Wenhua Yao, Xingya Hao, Zhangjie Hu, et al.
Food Chemistry (2024) Vol. 456, pp. 139954-139954
Closed Access | Times Cited: 2
Wenhua Yao, Xingya Hao, Zhangjie Hu, et al.
Food Chemistry (2024) Vol. 456, pp. 139954-139954
Closed Access | Times Cited: 2
Covalent interactions between rabbit myofibrillar proteins and quercetin: A promising approach to enhance protein antioxidant capacity and thermal stability
Chang Su, Zhifei He, Hongjun Li
LWT (2022) Vol. 171, pp. 114132-114132
Closed Access | Times Cited: 9
Chang Su, Zhifei He, Hongjun Li
LWT (2022) Vol. 171, pp. 114132-114132
Closed Access | Times Cited: 9
Green tea catechin prevents oxidative stress-regulated autophagy and apoptosis signaling, and inhibits tenderness in postmortem bovine longissimus thoracis et lumborum muscle
Xijin Zhu, Aixia Li, Nan Sun, et al.
Food Chemistry X (2023) Vol. 19, pp. 100758-100758
Open Access | Times Cited: 5
Xijin Zhu, Aixia Li, Nan Sun, et al.
Food Chemistry X (2023) Vol. 19, pp. 100758-100758
Open Access | Times Cited: 5
The restorative role and mechanism of L-lysine in yak myofibrillar protein gelling properties under malondialdehyde-induced over-oxidation damage
Hui-Qin Lu, Linlin Wang, Lina Wang, et al.
LWT (2023) Vol. 189, pp. 115519-115519
Open Access | Times Cited: 5
Hui-Qin Lu, Linlin Wang, Lina Wang, et al.
LWT (2023) Vol. 189, pp. 115519-115519
Open Access | Times Cited: 5
Effects of hydroxyl radical oxidation on the stability and biochemical functions of rex rabbit meat
Shuyun Liu, Hongjun Li, Li Yang, et al.
LWT (2024) Vol. 203, pp. 116295-116295
Open Access | Times Cited: 1
Shuyun Liu, Hongjun Li, Li Yang, et al.
LWT (2024) Vol. 203, pp. 116295-116295
Open Access | Times Cited: 1
Antioxidant properties of lemon essential oils: a meta-analysis of plant parts, extraction methods, dominant compounds, and antioxidant assay categories
Rahmat Budiarto, Ana Khalisha, Dwi Novanda Sari, et al.
Chemical and Biological Technologies in Agriculture (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 1
Rahmat Budiarto, Ana Khalisha, Dwi Novanda Sari, et al.
Chemical and Biological Technologies in Agriculture (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 1
Connecting polyphenols and myofibrillar proteins with their bioactive potentials: a terse review
Katarzyna Leicht, Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska
Annals of Animal Science (2024)
Open Access | Times Cited: 1
Katarzyna Leicht, Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska
Annals of Animal Science (2024)
Open Access | Times Cited: 1
Exploring the regulating mechanism of heat induced gelation of myosin by binding with Mb hemin prosthetic group
Zhu Hong-xing, Muhan Zhang, Peng Wang, et al.
Food Chemistry (2022) Vol. 382, pp. 132354-132354
Closed Access | Times Cited: 7
Zhu Hong-xing, Muhan Zhang, Peng Wang, et al.
Food Chemistry (2022) Vol. 382, pp. 132354-132354
Closed Access | Times Cited: 7
The effect of high‐pressure homogenization on rabbit myofibrillar proteins in dilute sodium chloride solutions: weak ionic shielding promotes the depolymerisation
Chang Su, Zhifei He, Hongjun Li
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 3, pp. 1138-1149
Closed Access | Times Cited: 6
Chang Su, Zhifei He, Hongjun Li
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 3, pp. 1138-1149
Closed Access | Times Cited: 6
