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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:

An out of box thinking: the changes of iron-porphyrin during meat processing and gastrointestinal tract and some methods for reducing its potential health hazard
Yafei Zhang, Xiaojing Tian, Yuzhen Jiao, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 10, pp. 1390-1405
Closed Access | Times Cited: 16

Showing 16 citing articles:

Self‐Assembled Nanocarrier Delivery Systems for Bioactive Compounds
Yafei Zhang, Yuning Zhang, Rui Ding, et al.
Small (2024) Vol. 20, Iss. 26
Closed Access | Times Cited: 18
Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health
Stefan Dragoev
Foods (2024) Vol. 13, Iss. 5, pp. 797-797
Open Access | Times Cited: 14
The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food
Yafei Zhang, Xiaoya Lin, Yiran Wang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Closed Access | Times Cited: 10
A comprehensive review of calcium and ferrous ions chelating peptides: Preparation, structure and transport pathways
Qiaoji Tian, Yan Fan, Hao Li, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 20, pp. 4418-4430
Closed Access | Times Cited: 53
Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking
Yafei Zhang, Xiaojing Tian, Yuzhen Jiao, et al.
Food Chemistry (2022) Vol. 382, pp. 132345-132345
Closed Access | Times Cited: 32
Breast Cancer Mortality Trends and Predictions to 2030 and Its Attributable Risk Factors in East and South Asian Countries
Sumaira Mubarik, Rajesh Sharma, Syeda Rija Hussain, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 25
Property of mud and its application in cosmetic and medical fields: a review
Xiaojing Tian, Yafei Zhang, Haichao Li, et al.
Environmental Geochemistry and Health (2022) Vol. 44, Iss. 12, pp. 4235-4251
Closed Access | Times Cited: 20
Construction of phenolic acids grafted chitosan bioactive microspheres to reduce oxidation and iron absorption in meat digestion
Yafei Zhang, Xiaojing Tian, Kai Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130897-130897
Closed Access | Times Cited: 4
Nanozyme: An emerging tool for food packaging
Tao Wang, Longxin Lai, Yanyan Huang, et al.
Food Control (2023) Vol. 155, pp. 110104-110104
Closed Access | Times Cited: 10
Market Status of Meat Analogs and Their Impact on Livestock Industries
Da Young Lee, Colin Venter, Yeongwoo Choi, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 6, pp. 1213-1251
Open Access | Times Cited: 2
Prospects for the next generation of artificial enzymes for ensuring the quality of chilled meat: Opportunities and challenges
Jiahui Chen, Xing Zhang, Anthony Pius Bassey, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 11, pp. 3583-3603
Closed Access | Times Cited: 10
Mechanistic Development of Cancers Associated with Processed Meat Products: A Review
Wendy Bedale, Andrew L. Milkowski, Charles J. Czuprynski, et al.
Meat and Muscle Biology (2023) Vol. 7, Iss. 1
Open Access | Times Cited: 6
Fortification of low‐nitrite canned pork with willow herb (Epilobium angustifolium L.)
Karolina Ferysiuk, Karolina M. Wójciak, Monika Trząskowska
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 7, pp. 4194-4210
Closed Access | Times Cited: 7
Polyphenols and polyphenols-based biopolymer materials: Regulating iron absorption and availability from spontaneous to controllable
Yafei Zhang, Xiaojing Tian, Anguo Teng, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 12341-12359
Closed Access | Times Cited: 7
Assessment of residual nitrite levels in cooked sausages: Compliance, thermal processing effects, and consumer safety
Tamara Stamenić, Maja Petričević, Tanja Keškić, et al.
Biotechnology in Animal Husbandry (2024) Vol. 40, Iss. 1, pp. 65-76
Open Access
Effects of Supercritical CO2 Treatment on Color, Lipid Oxidation, Heme Iron, Non-Heme Iron and Metmyoglobin Contents in Ground Pork
Shirong Huang, Tang Min, Fenfen Chen, et al.
Food Science of Animal Resources (2023) Vol. 44, Iss. 2, pp. 408-429
Open Access | Times Cited: 1
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