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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:

Protein carbonyls in meat systems: A review
Mario Estévez
Meat Science (2011) Vol. 89, Iss. 3, pp. 259-279
Closed Access | Times Cited: 983

Showing 1-25 of 983 citing articles:

Impact of freezing and thawing on the quality of meat: Review
Coleen Leygonie, Trevor J. Britz, Louwrens C. Hoffman
Meat Science (2012) Vol. 91, Iss. 2, pp. 93-98
Closed Access | Times Cited: 909
Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
Marianne N. Lund, Colin Ray
Journal of Agricultural and Food Chemistry (2017) Vol. 65, Iss. 23, pp. 4537-4552
Open Access | Times Cited: 631
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
Alaa El‐Din A. Bekhit, Benjamin W.B. Holman, Stephen G. Giteru, et al.
Trends in Food Science & Technology (2021) Vol. 109, pp. 280-302
Closed Access | Times Cited: 585
Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health
Olugbenga P. Soladoye, M. L. Hidalgo Juárez, J.L. Aalhus, et al.
Comprehensive Reviews in Food Science and Food Safety (2015) Vol. 14, Iss. 2, pp. 106-122
Closed Access | Times Cited: 473
Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review
Jiang Jiang, Youling L. Xiong
Meat Science (2016) Vol. 120, pp. 107-117
Open Access | Times Cited: 471
Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein
Yungang Cao, Youling L. Xiong
Food Chemistry (2015) Vol. 180, pp. 235-243
Closed Access | Times Cited: 468
Simplified 2,4-dinitrophenylhydrazine spectrophotometric assay for quantification of carbonyls in oxidized proteins
Cristina Sousa Mesquita, Raquel Oliveira, M. Fátima Bento, et al.
Analytical Biochemistry (2014) Vol. 458, pp. 69-71
Closed Access | Times Cited: 377
Berries extracts as natural antioxidants in meat products: A review
José M. Lorenzo, Mirian Pateiro, Rubén Domínguez, et al.
Food Research International (2017) Vol. 106, pp. 1095-1104
Closed Access | Times Cited: 354
Oxidative damage to poultry: from farm to fork
Mario Estévez
Poultry Science (2015) Vol. 94, Iss. 6, pp. 1368-1378
Open Access | Times Cited: 320
Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments
Claire Guyon, Anne Meynier, Marie de Lamballerie
Trends in Food Science & Technology (2016) Vol. 50, pp. 131-143
Closed Access | Times Cited: 314
Wooden‐Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities
Massimiliano Petracci, Francesca Soglia, Marta Suely Madruga, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 2, pp. 565-583
Open Access | Times Cited: 305
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
Mirian Pateiro, Francisco J. Barba, Rubén Domínguez, et al.
Food Research International (2018) Vol. 113, pp. 156-166
Closed Access | Times Cited: 288
Effects of power ultrasound on oxidation and structure of beef proteins during curing processing
Dacheng Kang, Yunhe Zou, Yu-Ping Cheng, et al.
Ultrasonics Sonochemistry (2016) Vol. 33, pp. 47-53
Open Access | Times Cited: 271
Dietary protein oxidation: A silent threat to human health?
Mario Estévez, Carolina Guzmán Luna
Critical Reviews in Food Science and Nutrition (2016) Vol. 57, Iss. 17, pp. 3781-3793
Closed Access | Times Cited: 244
Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork
Sisse Jongberg, Mari Ann Tørngren, Annemarie Gunvig, et al.
Meat Science (2012) Vol. 93, Iss. 3, pp. 538-546
Closed Access | Times Cited: 232
Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage
Jia Na, Baohua Kong, Qian Liu, et al.
Meat Science (2012) Vol. 91, Iss. 4, pp. 533-539
Closed Access | Times Cited: 226
Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism
Marie‐Caroline Michalski, Claude Génot, Constance Gayet, et al.
Progress in Lipid Research (2013) Vol. 52, Iss. 4, pp. 354-373
Open Access | Times Cited: 225
Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies
Alaa El‐Din A. Bekhit, David Hopkins, Fahri T. Fahri, et al.
Comprehensive Reviews in Food Science and Food Safety (2013) Vol. 12, Iss. 5, pp. 565-597
Closed Access | Times Cited: 219
How can heat stress affect chicken meat quality? – a review
Gholamreza Zaboli, Xi Huang, Xi Feng, et al.
Poultry Science (2018) Vol. 98, Iss. 3, pp. 1551-1556
Open Access | Times Cited: 218
Protein Oxidation in Muscle Foods: A Comprehensive Review
Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata, et al.
Antioxidants (2021) Vol. 11, Iss. 1, pp. 60-60
Open Access | Times Cited: 217
Long-term red meat preservation using chilled and frozen storage combinations: A review
Cassius E.O. Coombs, Benjamin W.B. Holman, Michael Friend, et al.
Meat Science (2016) Vol. 125, pp. 84-94
Closed Access | Times Cited: 206
Cooking‐Induced Protein Modifications in Meat
Tzer‐Yang Yu, James D. Morton, Stefan Clerens, et al.
Comprehensive Reviews in Food Science and Food Safety (2016) Vol. 16, Iss. 1, pp. 141-159
Open Access | Times Cited: 199
Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat
Zhaoming Wang, Zhifei He, A.M. Emara, et al.
Food Chemistry (2019) Vol. 288, pp. 405-412
Closed Access | Times Cited: 187
Effects of protein oxidation on the texture and water-holding of meat: a review
Yulong Bao, Per Ertbjerg
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 22, pp. 3564-3578
Closed Access | Times Cited: 179
Natural antioxidants in processing and storage stability of sheep and goat meat products
Leda Cristina Muzzi Cunha, Maria Lúcia Guerra Monteiro, José M. Lorenzo, et al.
Food Research International (2018) Vol. 111, pp. 379-390
Open Access | Times Cited: 172
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