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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:

Variable Temperature Nuclear Magnetic Resonance and Magnetic Resonance Imaging System as a Novel Technique for In Situ Monitoring of Food Phase Transition
Yukun Song, Shasha Cheng, Huihui Wang, et al.
Journal of Agricultural and Food Chemistry (2018) Vol. 66, Iss. 3, pp. 740-747
Closed Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

Online Low-field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI) for Food Quality Optimization in Food Processing
Melvina C. Ezeanaka, John Nsor‐Atindana, Min Zhang
Food and Bioprocess Technology (2019) Vol. 12, Iss. 9, pp. 1435-1451
Closed Access | Times Cited: 100
Water dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T1-T2 relaxation technique during heating process
Siqi Wang, Rong Lin, Shasha Cheng, et al.
Food Chemistry (2020) Vol. 320, pp. 126622-126622
Closed Access | Times Cited: 76
Effect of multiple freeze–thaw cycles on water migration, protein conformation and quality attributes of beef longissimus dorsi muscle by real-time low field nuclear magnetic resonance and Raman spectroscopy
Jiaying Zhu, Shanshan Li, Liang Yang, et al.
Food Research International (2023) Vol. 166, pp. 112644-112644
Closed Access | Times Cited: 41
Effects of frozen storage on texture, chemical quality indices and sensory properties of crisp Nile tilapia fillets
Xi Xie, Xiaoqian Zhai, Meiyan Chen, et al.
Aquaculture and Fisheries (2023) Vol. 8, Iss. 6, pp. 626-633
Open Access | Times Cited: 25
Recent developments of drying techniques for aquatic products: With emphasis on drying process monitoring with innovative methods
Shasha Cheng, Wentao Su, Long Yuan, et al.
Drying Technology (2021) Vol. 39, Iss. 11, pp. 1577-1594
Closed Access | Times Cited: 43
Dominating roles of protein conformation and water migration in fish muscle quality: The effect of freshness and heating process
Yong Yu, Mi Tang, Hongjie Dai, et al.
Food Chemistry (2022) Vol. 388, pp. 132881-132881
Closed Access | Times Cited: 29
Bacterial cellulose nanofibrils for the physical and oxidative stability of fish oil-loaded Pickering emulsions
Meng Wang, Qun Liu, Xu Zeng, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2024) Vol. 694, pp. 134154-134154
Closed Access | Times Cited: 6
ANN-GA optimized composite color protectant combined with magnetic field assisted freezing: Effects on the quality of mushroom (Agaricus bisporus)
Linyu Zhang, Min Zhang, Dayuan Wang, et al.
Food Chemistry (2024) Vol. 453, pp. 139713-139713
Closed Access | Times Cited: 6
Effect of salting on the water migration, physicochemical and textural characteristics, and microstructure of quail eggs
Zhijie Bao, Da Kang, Chen Li, et al.
LWT (2020) Vol. 132, pp. 109847-109847
Closed Access | Times Cited: 46
Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork
Dong Zhang, Hongjun Li, A.M. Emara, et al.
Food Chemistry (2020) Vol. 332, pp. 127414-127414
Closed Access | Times Cited: 41
The use of time domain 1H NMR to study proton dynamics in starch‐rich foods: A review
Isabella M. Riley, Mieke A. Nivelle, Nand Ooms, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4738-4775
Closed Access | Times Cited: 24
Optimization of building form design based on environmental thermal efficiency and spatial thermal efficiency: Integrating technology and design methods
Jianqing Ye, Hongchen Zhang
Thermal Science and Engineering Progress (2025) Vol. 60, pp. 103436-103436
Closed Access
Assessing the Effect of Lycium barbarum Polysaccharides on the Formation of Heat-Induced Myofibrillar Protein Gels
Ziyuan Zhang, Miao Jia, Lin Wang, et al.
Food Chemistry Advances (2025), pp. 100950-100950
Open Access
A quick look to the use of time domain nuclear magnetic resonance relaxometry and magnetic resonance imaging for food quality applications
Barış Özel, Mecit Halil Öztop
Current Opinion in Food Science (2021) Vol. 41, pp. 122-129
Closed Access | Times Cited: 24
Interaction between Kidney-Bean Polysaccharides and Duck Myofibrillar Protein as Affected by Ultrasonication: Effects on Gel Properties and Structure
Yang‐Chang Wu, Qiwei Du, Xiankang Fan, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 3998-3998
Open Access | Times Cited: 17
Regulate structure and properties of κ-carrageenan/konjac glucomannan composite hydrogel by filling effects of Quillaja saponin-stabilized solid lipid nanostructure
Dekun Cheng, Yiwen Guo, Liyang Du, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127090-127090
Closed Access | Times Cited: 9
Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier
Yunhang Liu, Dongwen Fu, An-Qi Bi, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 917-917
Open Access | Times Cited: 21
Magnetic resonance applications in food analysis
Fenfen Tang, Morgan Vasas, Emmanuel Hatzakis, et al.
Annual reports on NMR spectroscopy (2019), pp. 239-306
Closed Access | Times Cited: 23
Investigation on moisture migration, microstructure and quality changes of fresh‐cut apple during storage
Huimin Yang, Shasha Cheng, Rong Lin, et al.
International Journal of Food Science & Technology (2020) Vol. 56, Iss. 1, pp. 293-301
Closed Access | Times Cited: 20
Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions
Bhavesh Panchal, Tuyen Truong, Sangeeta Prakash, et al.
Food Chemistry (2020) Vol. 333, pp. 127538-127538
Closed Access | Times Cited: 20
Detection of Sesame Oil Adulteration Using Low-Field Nuclear Magnetic Resonance and Chemometrics
Ruiying Wang, Kangjing Liu, Xiao-Ling Wang, et al.
International Journal of Food Engineering (2019) Vol. 15, Iss. 7
Closed Access | Times Cited: 17
Advanced in situ analytical techniques: Opening the door for the structural analysis of starch and its food applications
Zhen Wu, Sheng Li, Gang Chen, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 57-73
Closed Access | Times Cited: 4
Effect of extra oxygen on Apostichopus japonicus life sustainability during commercial transport
Jie Xing, Meidi Zhang, Jie Zheng, et al.
Food Control (2021) Vol. 125, pp. 108022-108022
Closed Access | Times Cited: 10
Water and lipid migration in salted duck eggs during storage with different packaging conditions as studied using LF‐NMR and MRI techniques
Dong Xue, Tan Zhang, Shasha Cheng, et al.
Journal of Food Science (2022) Vol. 87, Iss. 5, pp. 2009-2017
Closed Access | Times Cited: 6
Electromagnetic properties of crayfish and its responses of temperature and moisture under microwave field
Hailong Fan, Jianlian Huang, Jianxin Zhao, et al.
Journal of Food Science (2021) Vol. 86, Iss. 4, pp. 1306-1321
Closed Access | Times Cited: 8
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