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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:

Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing
Qiang Xia, Yuanrong Zheng, Zhenmin Liu, et al.
Trends in Food Science & Technology (2020) Vol. 106, pp. 365-381
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals
Le Xu, Yuanrong Zheng, Changyu Zhou, et al.
LWT (2021) Vol. 150, pp. 111890-111890
Closed Access | Times Cited: 65
Conventional and emerging processing techniques for the post-harvest reduction of antinutrients in edible legumes
Gouri Das, Anand Sharma, Prabir K. Sarkar
Applied Food Research (2022) Vol. 2, Iss. 1, pp. 100112-100112
Open Access | Times Cited: 59
A review of recent strategies to improve the physical stability of phycocyanin
Biao Yuan, Zhuxin Li, Honghong Shan, et al.
Current Research in Food Science (2022) Vol. 5, pp. 2329-2337
Open Access | Times Cited: 39
Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation
Chuanhu Han, Yuanrong Zheng, Siqiang Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130300-130300
Closed Access | Times Cited: 8
Effect of processing technologies on the digestibility of egg proteins
Zuhaib F. Bhat, James D. Morton, Alaa El‐Din A. Bekhit, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4703-4738
Closed Access | Times Cited: 50
A structural explanation for enhanced binding behaviors between β-lactoglobulin and alkene-aldehydes upon heat- and ultrasonication-induced protein unfolding
Le Xu, Yuanrong Zheng, Changyu Zhou, et al.
Food Hydrocolloids (2022) Vol. 130, pp. 107682-107682
Closed Access | Times Cited: 34
Contribution of process‐induced molten‐globule state formation in duck liver protein to the enhanced binding ability of (E,E)‐2,4‐heptadienal
Chuanhu Han, Yuanrong Zheng, Libin Wang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 103, Iss. 7, pp. 3334-3345
Closed Access | Times Cited: 17
Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time
Xuehua Wang, Fang Chen, Lingjun Ma, et al.
Food Chemistry (2021) Vol. 371, pp. 131161-131161
Closed Access | Times Cited: 32
Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns
Chengliang Li, Burcu Öztürk, Lichao He, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 20
Ultrasonic treatment maintains the flavor of the melon juice
Xiao Liu, Chao Zhang, Hui Wang, et al.
Ultrasonics Sonochemistry (2022) Vol. 92, pp. 106284-106284
Open Access | Times Cited: 19
Off‐flavour compounds in collagen peptides from fish: Formation, detection and removal
Xilong Wang, Bei Le, Na Zhang, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 3, pp. 1543-1563
Closed Access | Times Cited: 14
Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper
Xi Bao, Shiyao Zhang, Xueting Zhang, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1295-1304
Open Access | Times Cited: 14
Proposing processomics as the methodology of food quality monitoring: reconceptualization, opportunities, and challenges
Qiang Xia, Changyu Zhou, Zhen Wu, et al.
Current Opinion in Food Science (2022) Vol. 45, pp. 100823-100823
Closed Access | Times Cited: 12
Pressurization-induced molten globule-like protein as a regulatory target for off-flavor controlling: Thermodynamic evidence and molecular modeling
Chuanhu Han, Yuanrong Zheng, Changyu Zhou, et al.
Food Control (2023) Vol. 154, pp. 110022-110022
Open Access | Times Cited: 6
Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa)
Marta Castrica, Radmila Pavlović, C. Balzaretti, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1775-1775
Open Access | Times Cited: 16
Food off-odor generation, characterization and recent advances in novel mitigation strategies
Qiang Xia, Changyu Zhou, Daodong Pan, et al.
Advances in food and nutrition research (2024), pp. 113-134
Closed Access | Times Cited: 1
Relating specific conformational transitions with the interaction mechanisms of thermally pretreated β-lactoglobulin with volatile aldehydes-ketones
Chuanhu Han, Changyu Zhou, Jianhui Wang, et al.
Journal of Molecular Structure (2024) Vol. 1313, pp. 138709-138709
Closed Access | Times Cited: 1
Effect of yeast (Saccharomyces cerevisiae) fermentation on conformational changes in pig liver proteins and their ability to bind to characteristic aldehydes
Jin Luo, Liang Li, Jingcheng Zhang, et al.
Food Chemistry (2024) Vol. 460, pp. 140637-140637
Closed Access | Times Cited: 1
Volatile compounds in high-pressure-treated dry-cured ham: A review
Antonia Picón, Manuel Núñez
Meat Science (2021) Vol. 184, pp. 108673-108673
Open Access | Times Cited: 11
Identification of Efficacy-Associated Markers to Discriminate Flos Chrysanthemum and Flos Chrysanthemi Indici Based on Fingerprint–Activity Relationship Modeling: A Combined Evaluation over Chemical Consistence and Quality Consistence
Feng Liu, Yuanrong Zheng, Huijie Hong, et al.
Molecules (2023) Vol. 28, Iss. 17, pp. 6254-6254
Open Access | Times Cited: 3
Volatilome evolution during storage and in vitro starch digestibility of high-power ultrasonication pretreated wholegrain Oryza sativa L.
Caijiao Yang, Yuanrong Zheng, Brian D. Green, et al.
Food Research International (2022) Vol. 162, pp. 112127-112127
Open Access | Times Cited: 5
Effects of Combined ε-Polylysine and High Hydrostatic Pressure Treatment on Microbial Qualities, Physicochemical Properties, Taste, and Volatile Flavor Profile of Large Yellow Croaker (Larimichthys crocea)
Yan Cui, Lin Zhu, Haitao Shang, et al.
Food and Bioprocess Technology (2024)
Closed Access
Green Technologies for Sustainable Food Production and Preservation: High-Pressure Processing
Concepción Pérez Lamela
Elsevier eBooks (2023), pp. 158-183
Closed Access | Times Cited: 1
Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health
Qiang Xia, Brain D. Green, Zhonghua Liu
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 1
Cheese Ripening: An Overview of Technological Strategies Towards Process Acceleration
María Ayelén Vélez, Carina Viviana Bergamini, Irma Verónica Wolf, et al.
The Royal Society of Chemistry eBooks (2023), pp. 103-135
Closed Access
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