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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:

Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications
Yuanlv Zhang, Guishan Liu, Qiwen Xie, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3444-3477
Closed Access | Times Cited: 10

Showing 10 citing articles:

Development and characterization of a new potato starch/watermelon peel pectin composite film loaded with TiO2 nanoparticles and microencapsulated Lycium barbarum leaf flavonoids and its use in the Tan mutton packaging
Qiwen Xie, Xuexia Liu, Yuanlv Zhang, et al.
International Journal of Biological Macromolecules (2023) Vol. 252, pp. 126532-126532
Closed Access | Times Cited: 25
Thawing methods affect quality properties and protein denaturation of frozen beef
Jiaying Zhu, Yingying Zhu, Hui Li, et al.
Food Chemistry (2025) Vol. 476, pp. 143484-143484
Closed Access
Effect of two-stage low-temperature tempering process assisted by electrostatic field application on physicochemical and structural properties of myofibrillar protein in frozen longissimus dorsi of tan mutton
Yuanlv Zhang, Yang Li, Jiajun Guo, et al.
Food Chemistry (2024) Vol. 456, pp. 140001-140001
Closed Access | Times Cited: 3
Insight into the evolution of textural properties and juiciness of ready‐to‐eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation
Xiaoyan Liu, Kai Zhou, Bo Chen, et al.
Journal of Texture Studies (2024) Vol. 55, Iss. 3
Closed Access | Times Cited: 2
Effects of proteases on textural softening and changes in physical property of harpiosquillid mantis shrimp (Harpiosquilla raphidea) during the iced storage
Mallikarjun Chanchi Prashanthkumar, Wattana Temdee, Watcharapol Suyapoh, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 12, pp. 6372-6385
Closed Access | Times Cited: 7
The Effects of Four Different Thawing Methods on Quality Indicators of Amphioctopus neglectus
Huixin Zhang, Shuji Liu, Shuigen Li, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1234-1234
Open Access
Optimization and Detection of Freshness Biomarkers of Atlantic Salmon Subjected to Different Vacuum Packaging Conditions during Storage at 0 °C by Metabolomics and Molecular Docking
Yu-Shun Lu, Gui-Xiao Yao, Yu Jiang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2714-2714
Open Access
Effect of whey protein hydrolysate on the structural and functional stability of surimi myofibrillar protein gels during freeze–thaw cycles
Xinyan Peng, Yunying Li, Haowen Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136494-136494
Closed Access
Influence of low voltage programmed thawing on the quality of frozen pork and its myofibrillar protein
Xiaoli Zhang, Yuhang Wu, Yu-Chen Lin, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103858-103858
Closed Access
Electrostatically-enhanced two-stage low-temperature tempering: Effects on the quality of frozen tan mutton
Yuanlv Zhang, Guishan Liu
Food Chemistry X (2024) Vol. 24, pp. 101926-101926
Open Access
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