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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:

Improving quality attributes of refrigerated prepared pork chops by injecting l-arginine and l-lysine solution
Li Chen, Pengqi Bao, Wang Yan, et al.
LWT (2021) Vol. 153, pp. 112423-112423
Open Access | Times Cited: 21

Showing 21 citing articles:

Myofibrillar proteins’ intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l–arginine, l–lysine, or/and NaCl?
Xiaokang Fan, Xun Gao, Rui Li, et al.
Food Chemistry (2024) Vol. 441, pp. 138318-138318
Closed Access | Times Cited: 22
Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat
Peizi Sun, Junxin Lin, Xiang Ren, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 10, pp. 2313-2326
Closed Access | Times Cited: 31
l‐Arginine and l‐lysine can weaken the intermolecular interactions of main myofibrillar proteins: the roles in improving the tenderness of pork Longissimus lumborum muscle
Li Chen, Rui Li, Cunliu Zhou
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 3085-3096
Closed Access | Times Cited: 16
Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China
Yin Zhang, Yingjie Zhang, Hui Li, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2704-2704
Open Access | Times Cited: 20
Effects of L-arginine supplementation on fat deposition and meat quality in growing lambs: Interactions with gut microbiota and metabolic signalling pathways
Letian Kang, Xuan Li, Xin Zhao, et al.
Food Chemistry (2025), pp. 143677-143677
Closed Access
Effect of lysine-assisted ultrasonic and vacuum tumbling treatment on the quality of chicken breast meat in canned foods
Xiaoyu Xu, Huimin Liu, Peizi Sun, et al.
Ultrasonics Sonochemistry (2025) Vol. 116, pp. 107310-107310
Open Access
Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies
Yong Xie, Kai Zhou, Li-jun Tan, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 49, pp. 19221-19239
Closed Access | Times Cited: 8
Improving the texture properties and protein thermal stability of Antarctic krill (Euphausia superba) by L‐lysinemarination
Junxin Lin, Yuying Zhang, Yiwei Li, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 9, pp. 3916-3924
Closed Access | Times Cited: 18
Effect of different concentrations of lysine on the transglutaminase-induced mixed surimi gel properties
Yungang Cao, Guangcan Liang, Zhaorui Li, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240058-9240058
Open Access | Times Cited: 2
Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights
Yuqi Wang, Yi-Wen Mei, Rongsheng Du, et al.
Food Chemistry X (2024) Vol. 24, pp. 101839-101839
Open Access | Times Cited: 2
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
l-arginine and l-lysine supplementation to NaCl tenderizes porcine meat by promoting myosin extraction and actomyosin dissociation
Xiaokang Fan, Xun Gao, Cunliu Zhou
Food Chemistry (2024) Vol. 446, pp. 138809-138809
Closed Access | Times Cited: 1
Efficient Inhibition of Ice Recrystallization During Frozen Storage: Based on the Diffusional Suppression Effect of Silk Fibroin
Yong Xie, Mingzhu Wang, Xiaoyan Liu, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 1
The research on the synergistic improvement of water retention capacity and eating quality of marinated pork meat by the combination of basic arginine and acidic aspartic acid
Kuo Xu, Ao-jing Lv, Rui-ling Dong, et al.
Food Chemistry (2024) Vol. 470, pp. 142649-142649
Closed Access | Times Cited: 1
Injection of l-arginine or l-lysine alleviates freezing-induced deterioration of porcine Longissimus lumborum muscle
Rui Li, Dongmei Pan, Yakai Li, et al.
Journal of Food Measurement & Characterization (2022) Vol. 17, Iss. 2, pp. 1241-1252
Closed Access | Times Cited: 7
Effects of l‐arginine/l‐lysine on physicochemical properties of sodium‐reduced Cantonese sausage without exogenous phosphate addition
Axiang Li, Huihui Liang, Xun Gao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5777-5786
Closed Access
Arginine as a Regulator of Oxidative Stability and Gel Formation in Yak Myofibrillar Proteins: Efficacy and Mechanistic Insights
Yuqi Wang, Linlin Wang, Rongsheng Du, et al.
(2024)
Closed Access
Effect of Lysine-Assisted Ultrasonic and Vacuum Tumbling Treatment on the Quality of Chicken Breast Meat in Canned Foods
Xiaoyu Xu, Huimin Liu, Peizi Sun, et al.
(2024)
Closed Access
Ozone-Microbubble-Washing with Domestic Equipment: Effects on the Microstructure, and Lipid and Protein Oxidation of Muscle Foods
Mei-Hui Pian, Lu Dong, Zhen-Ting Yu, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 903-903
Open Access | Times Cited: 1
Myofibrillar Proteins’ Intermolecular Interaction Weakening and Degradation: Are They Mainly Responsible for the Tenderization of Meat Containing L-Arginine, L-Lysine, Or/And Nacl?
Xiaokang Fan, Xun Gao, Rui Li, et al.
(2023)
Closed Access
Effect of heating on protein denaturation, water state, microstructure, and textural properties of Antarctic krill (Euphausia superba) meat
Peizi Sun, Junxin Lin, Xiang Ren, et al.
Research Square (Research Square) (2022)
Open Access
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