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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:

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

Showing 1-25 of 64 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
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
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: 56
Effects of pulsed electric field-assisted thawing on the characteristics and quality of Pekin duck meat
Chun-Ta Lung, Chao‐Kai Chang, Fang-Chi Cheng, et al.
Food Chemistry (2022) Vol. 390, pp. 133137-133137
Closed Access | Times Cited: 48
Dielectric barrier discharge cold plasma treatment of pork loin: Effects on muscle physicochemical properties and emulsifying properties of pork myofibrillar protein
Ji Luo, Weimin Xu, Qiang Liu, et al.
LWT (2022) Vol. 162, pp. 113484-113484
Open Access | Times Cited: 43
Effect of low voltage electrostatic field combined with partial freezing on the quality and microbial community of large yellow croaker
Jianyou Zhang, Linfeng Fei, Pengbo Cui, et al.
Food Research International (2023) Vol. 169, pp. 112933-112933
Closed Access | Times Cited: 31
Myofibril degradation and structural changes in myofibrillar proteins of porcine longissimus muscles during frozen storage
Rui Wang, Fang Guo, Jianying Zhao, et al.
Food Chemistry (2023) Vol. 435, pp. 137671-137671
Closed Access | Times Cited: 26
Synergism effect of low voltage electrostatic field and antifreeze agents on enhancing the qualities of frozen beef steak: Perspectives on water migration and protein aggregation
Yong Xie, Kai Zhou, Bo Chen, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 84, pp. 103263-103263
Closed Access | Times Cited: 24
Recent Advances for Rapid Freezing and Thawing Methods of Foods
Özgün Köprüalan Aydın, Hira Yüksel Sarıoğlu, Safiye Nur Dirim, et al.
Food Engineering Reviews (2023) Vol. 15, Iss. 4, pp. 667-690
Closed Access | Times Cited: 24
Pulsed electric field as a pre-treatment in food freezing processes: Fundamentals, mechanisms, applications and impacts on frozen food quality
Adriano Rondineli, Eric Keven Silva
Food Bioscience (2024) Vol. 60, pp. 104275-104275
Closed Access | Times Cited: 10
Effects of extremely low frequency pulsed electric field (ELF-PEF) on the quality and microstructure of tilapia during cold storage
Jin Wang, Qijun Wang, Liang Xu, et al.
LWT (2022) Vol. 169, pp. 113937-113937
Open Access | Times Cited: 34
Advances in prepared dish processing using efficient physical fields: A review
Qi Yu, Min Zhang, Ronghua Ju, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 13, pp. 4031-4045
Closed Access | Times Cited: 31
Effects of static magnetic field (SMF) and alternating magnetic field (AMF) assisted freezing on the microstructure and protein properties of channel catfish (Ictalurus punctatus) fillet
Bing Yang, Yang Li, Ruihong Xu, et al.
Food Chemistry (2023) Vol. 434, pp. 137509-137509
Closed Access | Times Cited: 19
Mechanism of low-voltage electrostatic fields on the water-holding capacity in frozen beef steak: Insights from myofilament lattice arrays
Yong Xie, Kai Zhou, Bo Chen, et al.
Food Chemistry (2023) Vol. 428, pp. 136786-136786
Closed Access | Times Cited: 17
Effect of low-frequency alternating magnetic fields on the physicochemical, conformational and rheological properties of myofibrillar protein after iterative freeze-thaw cycles
Shengming Zhao, Mengran Hei, Yu Liu, et al.
International Journal of Biological Macromolecules (2024) Vol. 267, pp. 131418-131418
Closed Access | Times Cited: 7
Mitigating quality deterioration in chilled pork by combining cinnamaldehyde nanoemulsions and a high-voltage electrostatic field
Qi Yu, Min Zhang, Benu Adhikari, et al.
Food Chemistry (2024) Vol. 449, pp. 139306-139306
Closed Access | Times Cited: 7
Pseudomonas weihenstephanensis through the iron metabolism pathway promotes in situ spoilage capacity of prepared beef steaks during cold storage
Wendi Zhang, Yongsheng Ni, Yunhao Ma, et al.
Food Microbiology (2024) Vol. 120, pp. 104466-104466
Closed Access | Times Cited: 6
To What Extent Do Low-Voltage Electrostatic Fields Play a Role in the Physicochemical Properties of Pork during Freezing and Storage?
Guangyu Wu, Chuan Yang, Hengxun Lin, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 3, pp. 1721-1733
Closed Access | Times Cited: 6
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: 16
Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein
Qinxiu Sun, Baohua Kong, Zheng Ouyang, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106719-106719
Open Access | Times Cited: 15
Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles
Chuan Yang, Guangyu Wu, Yingbiao Li, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 9, pp. 2070-2081
Closed Access | Times Cited: 14
Application of the Effect of Nonthermal Technologies on the Oxidation of Proteins and Lipids in Pigeon Meat during Chilled Storage
Xiaoyang Tong, Yi Zhang, Jinxin Pang, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-14
Open Access | Times Cited: 5
Electric fields as effective strategies for enhancing quality attributes of meat in cold chain logistics: A review
Hengxun Lin, Guangyu Wu, Xiaojia Hu, et al.
Food Research International (2024) Vol. 193, pp. 114839-114839
Closed Access | Times Cited: 5
Effects of alternating electric field assisted freezing-thawing-aging sequence on longissimus dorsi muscle microstructure and protein characteristics
Guangyu Wu, Chuan Yang, Heather L. Bruce, et al.
Food Chemistry (2022) Vol. 409, pp. 135266-135266
Closed Access | Times Cited: 22
Physicochemical properties of rainbow trout (Oncorhynchus mykiss) filet treated with high-voltage electrostatic field under different storage temperatures
Yu‐Tsung Cheng, Ping‐Hsiu Huang, Wen‐Chien Lu, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 11
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