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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:

Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage
Zhaoming Wang, Zhifei He, Xiao Gan, et al.
Meat Science (2018) Vol. 146, pp. 131-139
Closed Access | Times Cited: 151

Showing 1-25 of 151 citing articles:

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
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
Recent advances in meat color research
Igor Tomašević, Ilija Đjekić, Maria Font‐i‐Furnols, et al.
Current Opinion in Food Science (2021) Vol. 41, pp. 81-87
Open Access | Times Cited: 171
Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications
Naixin Lu, Ji Ma, Da‐Wen Sun
Trends in Food Science & Technology (2022) Vol. 124, pp. 63-85
Open Access | Times Cited: 75
Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration
Liuyu Su, Zerun Zhao, Jiulin Xia, et al.
Food Chemistry (2024) Vol. 442, pp. 138410-138410
Closed Access | Times Cited: 20
Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage
Xiaoting Wang, Zhaobin Wang, Hong Zhuang, et al.
Meat Science (2021) Vol. 176, pp. 108456-108456
Closed Access | Times Cited: 78
A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display
Zhaoming Wang, Juncai Tu, Hui Zhou, et al.
Meat Science (2020) Vol. 172, pp. 108359-108359
Closed Access | Times Cited: 77
Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat
Xi Zhou, Xinxiang Zong, Min Zhang, et al.
International Journal of Biological Macromolecules (2021) Vol. 183, pp. 331-339
Closed Access | Times Cited: 76
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
Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process
Yong Xie, Bo Chen, Jie Guo, et al.
Meat Science (2021) Vol. 179, pp. 108527-108527
Closed Access | Times Cited: 64
Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review
Wenhui Zhu, Menglin Han, Ying Bu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 8, pp. 2276-2288
Closed Access | Times Cited: 61
Glutathione-mediated formation of disulfide bonds modulates the properties of myofibrillar protein gels at different temperatures
Bo Chen, Kai Zhou, Yong Xie, et al.
Food Chemistry (2021) Vol. 364, pp. 130356-130356
Closed Access | Times Cited: 57
The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration
Zeyu Wu, Wanru Ma, Zhaojun Xian, et al.
Ultrasonics Sonochemistry (2021) Vol. 78, pp. 105707-105707
Open Access | Times Cited: 57
Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract
Moufida Chaari, Khaoula Elhadef, Sarra Akermi, et al.
Antioxidants (2022) Vol. 11, Iss. 11, pp. 2095-2095
Open Access | Times Cited: 48
Quality changes and deterioration mechanisms in three parts (belly, dorsal and tail muscle) of tilapia fillets during partial freezing storage
Yali Shi, Peiyu Wei, Qiuge Shi, et al.
Food Chemistry (2022) Vol. 385, pp. 132503-132503
Closed Access | Times Cited: 47
Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein
Gaopeng Zhang, Chunyan Zhu, Noman Walayat, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 22, pp. 5874-5889
Closed Access | Times Cited: 39
Multi-task convolutional neural network for simultaneous monitoring of lipid and protein oxidative damage in frozen-thawed pork using hyperspectral imaging
Jiehong Cheng, Jun Sun, Kunshan Yao, et al.
Meat Science (2023) Vol. 201, pp. 109196-109196
Closed Access | Times Cited: 39
Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage
Jun Liu, Dunhua Liu, Anran Zheng, et al.
Food Chemistry X (2022) Vol. 14, pp. 100304-100304
Open Access | Times Cited: 38
Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees
Xiaoying Luo, Kang Huang, Yongxin Niu, et al.
Food Chemistry (2023) Vol. 432, pp. 137268-137268
Closed Access | Times Cited: 22
Potentials of beetroot (Beta vulgaris L.) peel extract for quality enhancement of refrigerated beef meat
Moufida Chaari, Khaoula Elhadef, Sarra Akermi, et al.
Quality Assurance and Safety of Crops & Foods (2023) Vol. 15, Iss. 4, pp. 99-115
Open Access | Times Cited: 22
Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health
Stefan Dragoev
Foods (2024) Vol. 13, Iss. 5, pp. 797-797
Open Access | Times Cited: 14
Identification of dynamic changes in volatile compounds and metabolites during the smoking process of Zhenba bacon by GC-IMS combined metabolomics
Shuai Han, Meiling Ke, Ling Wang, et al.
Food Research International (2024) Vol. 182, pp. 114197-114197
Open Access | Times Cited: 10
Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?
Xiao Gan, Hongjun Li, Zhaoming Wang, et al.
Meat Science (2018) Vol. 150, pp. 14-22
Closed Access | Times Cited: 69
Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility
Jibing Ma, Xinyue Wang, Qiao Li, et al.
LWT (2021) Vol. 142, pp. 110984-110984
Closed Access | Times Cited: 49
Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat
Ce Liang, Dequan Zhang, Xiaochun Zheng, et al.
Food Science of Animal Resources (2021) Vol. 41, Iss. 3, pp. 509-526
Open Access | Times Cited: 48
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