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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:

Analysis of Protein Oxidation in Food and Feed Products
Michael Hellwig
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 46, pp. 12870-12885
Closed Access | Times Cited: 102

Showing 1-25 of 102 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: 203
Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation
Ignacio Gutiérrez‐del‐Río, Sara López‐Ibáñez, Patricia Magadán‐Corpas, et al.
Antioxidants (2021) Vol. 10, Iss. 8, pp. 1264-1264
Open Access | Times Cited: 191
Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review
Shujian Wu, Hina F. Bhat, Rochelle Gounder, et al.
Nutrients (2022) Vol. 14, Iss. 3, pp. 453-453
Open Access | Times Cited: 112
Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation
Yulong Bao, Per Ertbjerg, Mario Estévez, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 6, pp. 5548-5569
Closed Access | Times Cited: 107
Lipid oxidation in foods and its implications on proteins
Lianxin Geng, Kunlun Liu, Huiyan Zhang
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 57
Thermal acid hydrolysis modulates the solubility of quinoa protein: The formation of different types of protein aggregates
Bingyi Li, Yun Xie, Qing Guo
Food Hydrocolloids (2024) Vol. 151, pp. 109825-109825
Closed Access | Times Cited: 15
Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils
Tainara Santos Oliveira, Rogéria Comastri de Castro Almeida, Vanessa de Lima Silva, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 147-147
Open Access | Times Cited: 1
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
Xiaoguo Ying, Xinyang Li, Shanggui Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Reactivity and degradation products of tryptophan in solution and proteins
Stephanie Bellmaine, Alisa Schnellbaecher, Aline Zimmer
Free Radical Biology and Medicine (2020) Vol. 160, pp. 696-718
Open Access | Times Cited: 124
Intelligent Packaging for Real-Time Monitoring of Food-Quality: Current and Future Developments
Andrea Dodero, Andrea Escher, Simone Bertucci, et al.
Applied Sciences (2021) Vol. 11, Iss. 8, pp. 3532-3532
Open Access | Times Cited: 94
Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives
Mario Estévez
Meat Science (2021) Vol. 181, pp. 108610-108610
Open Access | Times Cited: 87
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction
Mahesha M. Poojary, Marianne N. Lund
Annual Review of Food Science and Technology (2021) Vol. 13, Iss. 1, pp. 35-58
Closed Access | Times Cited: 61
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: 60
The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations
Jing Tian, Noman Walayat, Yuting Ding, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 21, Iss. 1, pp. 321-339
Closed Access | Times Cited: 60
Effects of heat treatment on protein molecular structure and in vitro digestion in whole soybeans with different moisture content
Jiayu Zhang, Jing Wang, Mengdi Li, et al.
Food Research International (2022) Vol. 155, pp. 111115-111115
Closed Access | Times Cited: 37
Quality and safety of food product – Current assessment, issues, and metabolomics as a way forward
Peir Shinn Hew, Jinap Selamat, Nuzul Noorahya Jambari, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100632-100632
Open Access | Times Cited: 12
Protein digestibility of soybean: how processing affects seed structure, protein and non-protein components
Vinny Kohli, Siddhartha Singha
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 12
Reduction of antigenicity and emulsibility improvement of ovalbumin by dielectric-barrier discharge plasma treatment induced structure modification
Panpan Tang, Lin‐Lin Zhang, Yu-Xin Xiong, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103602-103602
Closed Access | Times Cited: 8
Design of Polymeric Films for Antioxidant Active Food Packaging
Wing‐Fu Lai
International Journal of Molecular Sciences (2021) Vol. 23, Iss. 1, pp. 12-12
Open Access | Times Cited: 45
Comparison of oxidation extent, structural characteristics, and oxidation sites of myofibrillar protein affected by hydroxyl radicals and lipid-oxidizing system
Yao Zheng, Long Zhang, Zehui Qiu, et al.
Food Chemistry (2022) Vol. 396, pp. 133710-133710
Closed Access | Times Cited: 30
Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance
Huajiang Zhang, Shihui Hua, Mengzhuo Liu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 198-198
Open Access
Gelation and emulsification profiles of different commercial soy protein isolates: A proteomic insight through globulin subunit compositions and oxidative modifications
Longteng Zhang, Qian Li, Wei Zhang, et al.
Food Hydrocolloids (2025), pp. 111173-111173
Closed Access
Antioxidant and Anti-Inflammatory Activities of Cutlassfish Head Peptone in RAW 264.7 Macrophages
Sujin Lee, Ju-Hye Im, Svini Dileepa Marasinghe, et al.
Antioxidants (2025) Vol. 14, Iss. 3, pp. 286-286
Open Access
Oxidation of aquatic products from the inside out accelerates their deterioration: A case study of sea bass (Lateolabrax japonicus) during storage
Xinyang Li, Taiyu Li, Jixiang Zhang, et al.
Food Chemistry (2025) Vol. 478, pp. 143639-143639
Closed Access
Goat Milk Exhibits a Higher Degree of Protein Oxidation and Aggregation than Cow Milk During Cold Storage
Li‐Rong Zhu, Zixuan Fan, Wenhao Li, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 852-852
Open Access
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