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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.

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Showing 1-25 of 26 citing articles:

Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 655-670
Closed Access | Times Cited: 52
Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles
Li Yang, Xiaoyu Han, Yuemei Zhang, et al.
Food Research International (2024) Vol. 188, pp. 114461-114461
Closed Access | Times Cited: 9
Effect of liquid nitrogen spray freezing on the ice crystal size and quality of large yellow croaker
Yuxiao Mao, Lihui Hu, Shiyao Kuang, et al.
Journal of Food Engineering (2024) Vol. 369, pp. 111937-111937
Closed Access | Times Cited: 8
Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork
Ying Zhou, Keyan Jing, Chuankang Jia, et al.
Food Control (2024) Vol. 159, pp. 110292-110292
Closed Access | Times Cited: 5
Antibacterial mechanism of metabolites of Lactobacillus plantarum against Pseudomonas lundensis and their application in dry-aged beef preservation
Wei Rao, Jinchong Wu, Ziying Fang, et al.
Food Chemistry (2024) Vol. 460, pp. 140463-140463
Closed Access | Times Cited: 5
Insights into myofibrillar protein denaturation during freezing: The impact of ice-water interface area
Bo Chen, Yuanqing Wang, Ke Li, et al.
International Journal of Biological Macromolecules (2025), pp. 140672-140672
Closed Access
Cryoprotective effect of trehalose on myofibrillar protein of snakehead fish (Channa argus) during freeze–thaw cycles
Lin Zhang, Nana Zhang, Xiliang Yu, et al.
Food Chemistry (2025) Vol. 474, pp. 143213-143213
Closed Access
Effect of liquid nitrogen spray freezing conditions - temperature, sample volume and exposure depth - on the resulting temperature fluctuation, microstructure, and quality of large yellow croaker fish during frozen storage
Yuxiao Mao, Junde Ren, Hongyue Li, et al.
Food Chemistry (2025), pp. 143466-143466
Closed Access
The dynamic change in the degradation and in vitro digestive properties of porcine myofibrillar protein during freezing storage
Nan Pan, Xue Bai, Baohua Kong, et al.
International Journal of Biological Macromolecules (2023) Vol. 234, pp. 123682-123682
Closed Access | Times Cited: 14
Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins
Mingming Zhu, Yi Xing, Juan Zhang, et al.
Meat Science (2023) Vol. 204, pp. 109241-109241
Closed Access | Times Cited: 13
Effects of mango and partridge tea extracts on microbial, physical, and chemical properties of tilapia fillets treated with in-package cold plasma during refrigerator storage
Chencheng Liu, Jiamei Wang, Weiming Su, et al.
Food Quality and Safety (2024) Vol. 8
Open Access | Times Cited: 4
Review of microplastics in museum specimens: An under-utilized tool to better understand the Plasticene
Ifenna Ilechukwu, Rocktim Ramen Das, James Davis Reimer
Marine Pollution Bulletin (2023) Vol. 191, pp. 114922-114922
Open Access | Times Cited: 10
Assessment of the impact of whey protein hydrolysate on myofibrillar proteins in surimi during repeated freeze–thaw cycles: Quality enhancement and antifreeze potential
Xinyan Peng, Yunying Li, Juan Yu, et al.
Food Chemistry (2024) Vol. 460, pp. 140552-140552
Closed Access | Times Cited: 3
Effects of Frozen Storage Temperature on Water-Holding Capacity and Physicochemical Properties of Muscles in Different Parts of Bluefin Tuna
Jinfeng Wang, Hanwen Zhang, Jing Xie, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2315-2315
Open Access | Times Cited: 12
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: 6
Integrated Lipidomic and Metabolomics Analysis Revealing the Effects of Frozen Storage Duration on Pork Lipids
Xiaohui Feng, Jing Li, Longchao Zhang, et al.
Metabolites (2022) Vol. 12, Iss. 10, pp. 977-977
Open Access | Times Cited: 10
Cryogenic vs. Mechanical freezing impact on the quality of the sea bass (Dicentrarchus labrax) during long-term storage
Piyush Kumar Jha, N. Chapleau, Pierre-Emmanuel MEYERS, et al.
International Journal of Refrigeration (2024) Vol. 160, pp. 411-422
Closed Access | Times Cited: 1
Effects of liquid nitrogen freezing, immersion freezing, and air freezing on properties of Perca fluviatilis fillets and analysis of potential protein markers based on label-free proteomics
Jie Zhang, Yadi Li, Zixuan Wang, et al.
Food Bioscience (2024) Vol. 59, pp. 104262-104262
Closed Access | Times Cited: 1
Effect of different frozen storage conditions on Yuba quality
Lidan Qiu, Ying Zhu, Xiuqing Zhu, et al.
LWT (2024) Vol. 205, pp. 116515-116515
Open Access | Times Cited: 1
Quick-freezing based on a nitrogen reversed Brayton cryocooler prototype: Effects on the physicochemical characteristics of beef longissimus thoracis muscle
Alessandro Biglia, C. Messina, Lorenzo Comba, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 82, pp. 103208-103208
Closed Access | Times Cited: 7
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: 6
Analysis of the changes in structural modification, physicochemical properties, and water distribution of porcine myofibrillar proteins induced by sub-freezing short storage (−6 °C and −12 °C, 7 d)
Mingming Zhu, Yi Xing, Huijie Li, et al.
LWT (2023) Vol. 190, pp. 115587-115587
Open Access | Times Cited: 3
Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution
Yu Zhou, Xia Yu, Ran Xiao, et al.
Meat Science (2024) Vol. 216, pp. 109593-109593
Closed Access
Influence of 7‐day subfreezing storage on physicochemical, nutritional, and microstructural attributes of porcine longissimus thoracis et lumborum muscle
Mingming Zhu, Huijie Li, Jiaxing Zong, et al.
Journal of Food Science (2024) Vol. 89, Iss. 9, pp. 5633-5645
Closed Access
Effect of freeze-thaw cycles on the quality of Yuba with different protein-lipid ratios on its protein-lipid network system
Lidan Qiu, Ying Zhu, Xiuqing Zhu, et al.
Food Chemistry (2024) Vol. 465, pp. 142096-142096
Closed Access
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