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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:

Processing milk causes the formation of protein oxidation products which impair spatial learning and memory in rats
Bowen Li, Ling Mo, Yuhui Yang, et al.
RSC Advances (2019) Vol. 9, Iss. 39, pp. 22161-22175
Open Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

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
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
Oxidative Crosslinking of Peptides and Proteins: Mechanisms of Formation, Detection, Characterization and Quantification
Eduardo Fuentes-Lemus, Per Hägglund, Camilo López‐Alarcón, et al.
Molecules (2021) Vol. 27, Iss. 1, pp. 15-15
Open Access | Times Cited: 59
The effects of cold plasma technology on physical, nutritional, and sensory properties of milk and milk products
Nooshin Nikmaram, Kevin M. Keener
LWT (2021) Vol. 154, pp. 112729-112729
Open Access | Times Cited: 50
Advances in cheese safety and quality: harnessing irradiation technologies for enhanced preservation
Boutheina Ben Akacha, Joana Madureira, Sandra Cabo Verde, et al.
Journal of Food Science and Technology (2025) Vol. 62, Iss. 3, pp. 433-452
Closed Access
Potential of Encapsulated Bovine Colostrum in Powder-Based Formulations for Facial Clay, Peel-Off Gel, and Sleeping Gel Masks
Pornpansa Chuesomboon, Thomas Rades, Wantida Chaiyana
Gels (2025) Vol. 11, Iss. 2, pp. 111-111
Open 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
Oxidative stability of soy proteins: From ground soybeans to structured products
Patrícia Duque‐Estrada, Konstantina Kyriakopoulou, Wouter de Groot, et al.
Food Chemistry (2020) Vol. 318, pp. 126499-126499
Closed Access | Times Cited: 45
Color formation during the fibrillization of whey protein isolate: Maillard reaction and protein oxidation
Kefan Ouyang, Hexiang Xie, Yufeng Wang, et al.
Food Hydrocolloids (2023) Vol. 142, pp. 108819-108819
Closed Access | Times Cited: 12
Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products – a review
Anh Thi Hong Bui, Daniel Cozzolino, Bogdan Zisu, et al.
Journal of Dairy Research (2020) Vol. 87, Iss. 4, pp. 501-512
Open Access | Times Cited: 32
The effect of steam cooking on the proteolysis of pacific oyster (Crassostrea gigas) proteins: Digestibility, allergenicity, and bioactivity
Chunsong Feng, Li Tian, Yadan Jiao, et al.
Food Chemistry (2022) Vol. 379, pp. 132160-132160
Closed Access | Times Cited: 19
Elucidating the effect of various roasting methods on the water-holding capacity and volatile flavor profiles of ultrasound-assisted pickled roast duck meat
J. Y. Wang, Shuangyi Xu, Yinlan Wang, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101006-101006
Closed Access | Times Cited: 3
Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies
Bowen Li, Yuhui Yang, Yin‐Yi Ding, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 355-379
Closed Access | Times Cited: 15
A novel variable power microwave (VPM) drying technology for lowering energy consumption and improving the in vitro protein digestibility of black solider fly larvae
Xiaofei Wu, Wenyu Zhao, Xuan Wang, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 89, pp. 103470-103470
Closed Access | Times Cited: 7
High concentrations of casein proteins exacerbate radical chain reactions and increase the extent of oxidative damage
Eduardo Fuentes-Lemus, Shuwen Jiang, Per Hägglund, et al.
Food Hydrocolloids (2021) Vol. 121, pp. 107060-107060
Open Access | Times Cited: 14
Maximizing cholesterol-lowering benefits of soy protein isolate by glycation with soy soluble polysaccharide
Wenwen Zhu, Yin Zhang, Chuan‐He Tang
Food Hydrocolloids (2022) Vol. 135, pp. 108131-108131
Closed Access | Times Cited: 10
Dityrosine Aggravates Hepatic Insulin Resistance in Obese Mice by Altering Gut Microbiota and the LPS/TLR4/NF‐κB Inflammatory Pathway
Yin‐Yi Ding, Jinchi Lan, Yumeng Fang, et al.
Molecular Nutrition & Food Research (2023) Vol. 67, Iss. 22
Closed Access | Times Cited: 5
Effects of Dityrosine on Lactic Acid Metabolism in Mice Gastrocnemius Muscle During Endurance Exercise via the Oxidative Stress-Induced Mitochondria Damage
Qiudong Xia, Jinchi Lan, Yuxiang Pan, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 10, pp. 5269-5282
Closed Access | Times Cited: 1
Facile synthesis of magnetic ionic covalent organic framework and dispersive magnetic solid phase extraction of aromatic amino acid oxidation products in thermally processed foods
Yujie Yang, Wenrui Li, Di Wu, et al.
Food Chemistry (2024) Vol. 462, pp. 140936-140936
Closed Access | Times Cited: 1
Extrusion of plant proteins: A review of lipid and protein oxidation and their impact on functional properties
Loana Hülsebusch, Timon R. Heyn, Jonas Amft, et al.
Food Chemistry (2024) Vol. 470, pp. 142607-142607
Closed Access | Times Cited: 1
Effects of Baking and Frying on the Protein Oxidation of Wheat Dough
Ru Liu, Yuhui Yang, Xiaojie Cui, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4479-4479
Open Access | Times Cited: 4
Isolation and characterization of the anthocyanins derived from red radishes (Raphanus sativus L.) and the protective ability of β‐lactoglobulin against heat‐induced oxidation
Wenfeng Li, Pengling Gong, Mengyi Xu, et al.
Journal of Food Science (2022) Vol. 87, Iss. 4, pp. 1586-1600
Closed Access | Times Cited: 6
Oxidation of proteins
Marina Heinonen, Göker Gürbüz, Per Ertbjerg
Elsevier eBooks (2021), pp. 85-123
Closed Access | Times Cited: 7
Lycopene Regulates Dietary Dityrosine‐Induced Mitochondrial‐Lipid Homeostasis by Increasing Mitochondrial Complex Activity
Jun Wang, Xue Tang, Yipin Lu, et al.
Molecular Nutrition & Food Research (2021) Vol. 66, Iss. 1
Closed Access | Times Cited: 7
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