Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Processing technology, principle, and nutritional characteristics of preserved eggs: A review
Hui Xue, Tianfeng Han, Mingsheng Xu, et al.
Trends in Food Science & Technology (2022) Vol. 128, pp. 265-277
Closed Access | Times Cited: 22

Showing 22 citing articles:

Preventing Alkali-Injury in Heavy Metal-Free Preserved Eggs: Model Development
Baochang Li, Yishu Wang, Ruipeng Ma, et al.
Journal of Food Composition and Analysis (2025), pp. 107285-107285
Closed Access
Lutein as an antioxidant inhibits the Maillard reaction in heated egg yolk
Jinshan Xiao, Ling Li, Xuebing Li, et al.
LWT (2025), pp. 117490-117490
Open Access
Amelioration of ovalbumin gel properties by EGCG via protein aggregation, hydrogen, and van der Waals force
Hui Xue, Xiaoqiao Luo, Yonggang Tu, et al.
Food Chemistry (2023) Vol. 422, pp. 136248-136248
Closed Access | Times Cited: 16
Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics
Weifang Yang, Youyou Yang, Liang Wang, et al.
Food Research International (2023) Vol. 172, pp. 113168-113168
Closed Access | Times Cited: 15
Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation
Hui Xue, Tianfeng Han, Guowen Zhang, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108589-108589
Closed Access | Times Cited: 14
Effects of different temperatures on the physicochemical characteristics, microstructure and protein structure of preserved egg yolk
Xianlong Luo, Ji'en Tan, Yao Yao, et al.
Food Chemistry X (2024) Vol. 22, pp. 101278-101278
Open Access | Times Cited: 4
Crucial effect of ovomucin on alkali-induced egg white gel formation: Properties, structure and facilitation mechanism
Zhenqing Zhang, Yuhan Zhao, Yumeng Han, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134507-134507
Closed Access | Times Cited: 2
Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaCl
Xiaole Xiang, Le Chen, Shiqin Dong, et al.
Food Chemistry (2023) Vol. 429, pp. 136823-136823
Closed Access | Times Cited: 5
Predict the Gelling Properties of Alkali-Induced Egg White Gel Based on the Freshness of Duck Eggs
Jun Sun, Jialei Wang, Wan Lin, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 4028-4028
Open Access | Times Cited: 5
Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling
Xiaole Xiang, Le Chen, Shiqin Dong, et al.
Food Research International (2024) Vol. 195, pp. 114945-114945
Closed Access | Times Cited: 1
Egg White-Derived Nanocomposite Microspheres for Alveolar Bone Defects Management
Yi Hou, Mengmeng Jin, Dan Sun, et al.
Composites Science and Technology (2024) Vol. 259, pp. 110962-110962
Closed Access | Times Cited: 1
Effects of ovotransferrin-chitosan composite coating agent on the storage quality of heavy metals-free preserved eggs
Qingqing Zhang, Yuyu Wang, Yao Yao, et al.
LWT (2023) Vol. 192, pp. 115702-115702
Open Access | Times Cited: 3
Multi-staged temperature control of the gelling properties and flavor quality of preserved eggs
Jialei Wang, Ruipeng Ma, Baochang Li, et al.
Food Physics (2024) Vol. 1, pp. 100009-100009
Open Access
A Novel Method in Radish Processing: Augmented Flavor and Health Benefits Revealed Through Caenorhabditis Elegans Model
Yingqi Liang, Rongfeng Chen, Guoguang Zhang, et al.
(2024)
Closed Access
Molecular diagnosis of hen eggs microbiota
Ahmed M. Al-Hejin, M Ahmed, Sana Ghazi Alattasa, et al.
Cellular and Molecular Biology (2024) Vol. 70, Iss. 5, pp. 33-39
Open Access
A Novel Method in Radish Processing: Augmented Flavor and Health Benefits Revealed Through Caenorhabditis Elegans Model
Yingqi Liang, Rongfeng Chen, Guoguang Zhang, et al.
(2024)
Closed Access
Alkali‐induced aggregation behaviour of tea polyphenols and its gel strengthening mechanism to alkali‐induced egg white
Baochang Li, Ruipeng Ma, Xuhua Yang, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6350-6359
Closed Access
A Novel Method in Radish Processing: Augmented Flavor and Health Benefits Revealed through Caenorhabditis elegans Model
Yingqi Liang, Rongfeng Chen, Guoguang Zhang, et al.
LWT (2024), pp. 116786-116786
Open Access
Construction of mixed gels of yolk granules and salted ovalbumin driven by pH: phase behavior and calcium bioaccessibility
Xueying Wang, Nan Zhang, Zeyang Wu, et al.
Food Hydrocolloids (2024), pp. 110682-110682
Closed Access
Risk Profile: Imported Eggs and Egg Products
Elli Amanatidou, Catherine Kane, Kin Fai Au, et al.
FSA research and evidence. (2024)
Open Access
Optimizing the gelation, structure, and thermal stability of alkali-induced duck egg white gels with calcium chloride
P. K. Tseng, Wen‐Yuan Yang, Yi‐Chen Chen, et al.
Poultry Science (2024) Vol. 104, Iss. 1, pp. 104662-104662
Closed Access
APPLICATION OF CHICKEN WHOLE EGG POWDER IN THE MANUFACTURE OF BREAD COMPARED WITH USING FRESH EGG AS CONTROL
Abdi Abdi, Tuty Anggraini, Alfi Asben
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) (2023) Vol. 4, Iss. 01, pp. 47-60
Open Access
The Circular Economy Potential of Spent Hens’ Co-Products and By-Products in Italy by Material Flow Analysis
Vera Amicarelli, Paola Geatti, Christian Bux
Environments (2023) Vol. 10, Iss. 8, pp. 137-137
Open Access
Page 1

Scroll to top