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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:

Muscle food and human health: A systematic review from the perspective of external and internal oxidation
Zhaoming Wang, Zhiyuan Wu, Juncai Tu, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 85-99
Closed Access | Times Cited: 15

Showing 15 citing articles:

Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
Yangyang Jia, Lanlan Hu, Ruifeng Liu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103521-103521
Closed Access | Times Cited: 16
Microwave processing effect on salt reduction and saltiness enhancement in muscle foods: A review
Nianwen Zhang, Chaofan Guo, Na Luo, et al.
Food Research International (2025) Vol. 203, pp. 115872-115872
Closed Access
Food Polyphenols as Preventive Medicine
Joseph Kanner
Antioxidants (2023) Vol. 12, Iss. 12, pp. 2103-2103
Open Access | Times Cited: 14
Effects of atmospheric cold plasma treatment mode on muscle quality and bacterial community of red shrimp during cold storage
Jiajie Hu, Kai Xie, Hangxin Zhu, et al.
Food Research International (2025) Vol. 207, pp. 116051-116051
Closed Access
Environmental factors and blueberry anthocyanin-induced conformational changes modulate the interaction between myofibrillar proteins and fishy compounds and their mechanism, specifically aldehydes and alcohols
Huaxing Xiong, Lei Chen, Teng Hui
Food Research International (2025), pp. 116220-116220
Closed Access
Effects of refrigeration-induced protein oxidation of rice and wheat steamed bread on the human gut microbiota in an in vitro fermentation model
Qiong Wu, Xiaojie Cui, Yuhui Yang, et al.
LWT (2025), pp. 117657-117657
Open Access
Co-oxidation behavior between lipid and protein in muscle food: a review
Yuanbo Hu, Wei Cui, Hui Zhou, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 2, pp. 9240110-9240110
Closed Access
Mitigation of malondialdehyde-induced protein lipoxidation by epicatechin in whey protein isolate
Wenhua Yao, Xingya Hao, Zhangjie Hu, et al.
Food Chemistry (2024) Vol. 456, pp. 139954-139954
Closed Access | Times Cited: 2
The impacts of freeze-drying-induced stresses on the quality of meat and aquatic products: Mechanisms and potential solutions to acquire high-quality products
Seonmin Lee, Seokhee Han, Kyung Jo, et al.
Food Chemistry (2024) Vol. 459, pp. 140437-140437
Closed Access | Times Cited: 2
Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies
Yong Xie, Kai Zhou, Li-jun Tan, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 49, pp. 19221-19239
Closed Access | Times Cited: 6
Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review
Juan D. Rios-Mera, Hubert Arteaga, Roger Ruiz, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2110-2110
Open Access | Times Cited: 1
The mechanism of peanut shell flavonoids inhibiting the oxidation of myofibrillar protein: An elucidation of the antioxidative preservation action of peanut shell flavonoids on chilled pork
Cong Wang, Li Zhang, Ling Han, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137900-137900
Closed Access | Times Cited: 1
A preliminary exploration of the synergistic preservation effect of electrostatic field and superchilling on muscle foods: Mechanisms, influencing factors, applications, and challenges
Zhi-Ming Ma, Yuxin Zhang, Aofei Pu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Incorporation of amylose improves rheological and textural properties of Moringa oleifera seed salt-soluble protein
Yanhui Wu, Lin-Qian Lu, Jie-Mei Li, et al.
Food Chemistry X (2024) Vol. 23, pp. 101757-101757
Open Access
Antibacterial mechanism of vitamin K3-mediated photodynamic inactivation against Pseudomonas fluorescens and its influences on blunt bream (Megalobrama amblycephala) quality
Shuiqing Ji, Renyu Zheng, Jiajia Kang, et al.
Food Research International (2024) Vol. 200, pp. 115494-115494
Closed Access
The oxidation of muscle food: past, present and future
Zhaoming Wang
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1955-1957
Closed Access
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