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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:

Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish
Hui Jia, Koushik Roy, Jinfeng Pan, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1383-1408
Closed Access | Times Cited: 35

Showing 1-25 of 35 citing articles:

Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and Challenges
Mehdi Nikoo, Joe M. Regenstein, Mehran Yasemi
Foods (2023) Vol. 12, Iss. 24, pp. 4470-4470
Open Access | Times Cited: 42
Research progress on quality deterioration mechanism and control technology of frozen muscle foods
Xin Du, Bo Wang, Haijing Li, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4812-4846
Closed Access | Times Cited: 58
Effect of liquid nitrogen spray freezing on the ice crystal size and quality of large yellow croaker
Yuxiao Mao, Lihui Hu, Shiyao Kuang, et al.
Journal of Food Engineering (2024) Vol. 369, pp. 111937-111937
Closed Access | Times Cited: 8
The impact of pressure-shift freezing on the three-dimensional network structure and properties of myofibrillar proteins in surimi gel derived from freshwater fish
Sinan Zhang, Maninder Meenu, Ting Xiao, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 94, pp. 103673-103673
Closed Access | Times Cited: 6
Enhancing frozen fish quality through polysaccharide-ice glazing: Insights from physical properties and preservation effects
Man Xiao, Shuangshuang Wang, Chun Peng, et al.
Food Hydrocolloids (2024) Vol. 151, pp. 109843-109843
Closed Access | Times Cited: 5
Impact of freezing technologies on the quality of catfish (Ictalurus punctatus) fillets: Insights from protein properties and ice crystal analysis
Hua Jin, Yajin Zhang, Miao Shi, et al.
International Journal of Refrigeration (2025)
Closed Access
Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets
Shiyao Kuang, Lihui Hu, Sinan Zhang, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103450-103450
Closed Access | Times Cited: 15
Effect of pressure-shift freezing treatment on gelling and structural properties of grass carp surimi
Sinan Zhang, Hosahalli S. Ramaswamy, Lihui Hu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103456-103456
Closed Access | Times Cited: 12
Improving future fish consumption: A case study on developing fish products for preschool children
Hui Jia, Zdeněk Fuka, Jan Hora, et al.
Aquaculture Reports (2025) Vol. 40, pp. 102647-102647
Closed Access
Effect of liquid nitrogen spray freezing conditions - temperature, sample volume and exposure depth - on the resulting temperature fluctuation, microstructure, and quality of large yellow croaker fish during frozen storage
Yuxiao Mao, Junde Ren, Hongyue Li, et al.
Food Chemistry (2025), pp. 143466-143466
Closed Access
Pulsed electric fields for sustainable meat, poultry, and fish processing: Recent advances, prospects, and industry challenges
Mustafa Ahmed, Harshita Ranjan, Swarup Roy
Innovative Food Science & Emerging Technologies (2025), pp. 104008-104008
Closed Access
Analysis of Key Aroma Compound Changes in Grass Carp Fillets during Cold Storage Using Two-Dimensional Gas Chromatography–Olfactometry–Mass Spectrometry and Odor Activity Value
Huifang Yang, Wenhao Yang, Yuting Zhang, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
The influence of pressure-shift freezing based on the supercooling and pressure parameters on the freshwater surimi gel characteristics
Sinan Zhang, Ting Xiao, Junde Ren, et al.
Food Research International (2024) Vol. 196, pp. 115014-115014
Closed Access | Times Cited: 3
Assessment of the impact of whey protein hydrolysate on myofibrillar proteins in surimi during repeated freeze–thaw cycles: Quality enhancement and antifreeze potential
Xinyan Peng, Yunying Li, Juan Yu, et al.
Food Chemistry (2024) Vol. 460, pp. 140552-140552
Closed Access | Times Cited: 3
Insights into the potential mechanism of diversified freezing techniques' influence on quality of golden pompano (Trachinotus ovatus): Focus on freezing speed, ice crystal morphology, water migration, and texture properties
Zheng Ouyang, Qian Hou, Qihang Wei, et al.
LWT (2024) Vol. 205, pp. 116539-116539
Open Access | Times Cited: 3
Insight into the mechanism of pressure shift freezing on water mobility, microstructure, and rheological properties of grass carp surimi gel
Sinan Zhang, Maninder Meenu, Ting Xiao, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103528-103528
Closed Access | Times Cited: 8
Quality and Safety Concerns of Farmed Tilapia Fish during Freezing and Frozen Storage: Review
Fredrick Juma Syanya, Wilson Munala Mathia, M. Harikrishnan
Asian Food Science Journal (2023) Vol. 22, Iss. 6, pp. 40-58
Open Access | Times Cited: 7
Effects of different freezing methods on muscle qualities and myofibrillar protein properties of red drum (Sciaenops ocellatus) during storage
Xi Zhao, Lei Wang, Jinxiang Wang, et al.
International Journal of Refrigeration (2024) Vol. 165, pp. 199-208
Closed Access | Times Cited: 2
Effect of different antioxidants and application methods on the shelf-life of whole, cooked, frozen Northern shrimp (Pandalus borealis)
Hanne Aarslev Jensen, Ann‐Dorit Moltke Sørensen, Ole Mejlholm, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100764-100764
Open Access | Times Cited: 2
Pilot-Scale Antioxidant Dipping of Herring (Clupea harengus) Co-products to Allow Their Upgrading to a High-Quality Mince for Food Production
Haizhou Wu, john axelsson, Martin Kuhlin, et al.
ACS Sustainable Chemistry & Engineering (2023) Vol. 11, Iss. 12, pp. 4727-4737
Open Access | Times Cited: 5
Biomass losses and circularity along local farm‐to‐fork: A review of industrial efforts with locally farmed freshwater fish in land‐locked Central Europe
Jan Mráz, Hui Jia, Koushik Roy
Reviews in Aquaculture (2022) Vol. 15, Iss. 3, pp. 1083-1099
Closed Access | Times Cited: 9
Protein Hydrolysates from Fisheries Processing Byproducts: Production, Characteristics, Food Applications and Challenges
Mehdi Nikoo, Joe M. Regenstein, Mehran Yasemi
(2023)
Open Access | Times Cited: 5
Application of Ulva lactuca polysaccharide in the preservation of refrigerated of Lateolabrax maculatus fillets
Yajun Huang, Biying Luo, Shuo Shan, et al.
Food Chemistry X (2024) Vol. 22, pp. 101494-101494
Open Access | Times Cited: 1
Frozen storage procedures for salmon and plaice samples: Nutrient composition and implications for preservation
Eystein Oveland, Annbjørg Bøkevoll, Pedro Araujo, et al.
Journal of Food Science (2024) Vol. 89, Iss. 8, pp. 4660-4670
Open Access | Times Cited: 1
Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance—A Review
Mia Kurek, Petra Pišonić, Mario Ščetar, et al.
Antioxidants (2024) Vol. 13, Iss. 11, pp. 1417-1417
Open Access | Times Cited: 1
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