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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:

Application of Raman spectroscopy in a correlation study between protein oxidation/denaturation and conformational changes in beef after repeated freeze–thaw
Qingmin Chen, Yunfei Xie, Hang Yu, et al.
International Journal of Food Science & Technology (2021) Vol. 57, Iss. 1, pp. 719-727
Closed Access | Times Cited: 10

Showing 10 citing articles:

Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 655-670
Closed Access | Times Cited: 56
Innovative Application of SERS in Food Quality and Safety: A Brief Review of Recent Trends
Meng−Lei Xu, Yu Gao, Xiao Han, et al.
Foods (2022) Vol. 11, Iss. 14, pp. 2097-2097
Open Access | Times Cited: 42
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 different dry heating temperatures on the spatial structure and amino acid residue side-chain oxidative modification of soybean isolated proteins
Pingping Wen, Chao Xia, Lan Zhang, et al.
Food Chemistry (2022) Vol. 405, pp. 134795-134795
Closed Access | Times Cited: 34
Identification and molecular mechanism of action of antibacterial peptides from Flavourzyme-hydrolyzed yak casein against Staphylococcus aureus
Xilu Zhang, Jing Yang, Huayi Suo, et al.
Journal of Dairy Science (2023) Vol. 106, Iss. 6, pp. 3779-3790
Open Access | Times Cited: 18
Protein oxidation: The effect of different preservation methods or phenolic additives during chilled and frozen storage of meat/meat products
Deniz Günal‐Köroğlu, Hilal Yılmaz, Büşra Gültekin Subaşı, et al.
Food Research International (2024) Vol. 200, pp. 115378-115378
Closed Access | Times Cited: 5
Hydroxyl radical-induced oxidation boosts the gelation of ginkgo seed protein in the presence of hyaluronic acid
Qiao Cheng, Changqi Liu, Jing Zhao, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136960-136960
Closed Access | Times Cited: 3
Fluorescence of Intrinsic Milk Chromophores as a Novel Verification Method of UV-C Treatment of Milk
Kallis Souroullas, Andreas Manoli, Grigorios Itskos, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2887-2887
Open Access | Times Cited: 2
Identification and detection of frozen-thawed muscle foods based on spectroscopy and machine learning: A review
Zhen Qiu, Xintong Chen, Delang Xie, et al.
Trends in Food Science & Technology (2024), pp. 104797-104797
Closed Access | Times Cited: 1
Effects of Protein Structure Changes on Texture of Scallop Adductor Muscles under Ultra-High Pressure
Xue Gong, Jiang Chang, Jing Wang, et al.
Applied Sciences (2023) Vol. 13, Iss. 24, pp. 13247-13247
Open Access | Times Cited: 2
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