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:
Oxidative behaviour, aggregation and structural properties of silver carp myofibrillar proteins with different molecular states subjected to freeze–thaw process
Sunjie Yan, Zhiyin Du, Ruonan Feng, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 2056-2067
Closed Access | Times Cited: 6
Sunjie Yan, Zhiyin Du, Ruonan Feng, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 2056-2067
Closed Access | Times Cited: 6
Showing 6 citing articles:
Uncovering quality changes of surimi-sol based products subjected to freeze–thaw process: The potential role of oxidative modification on salt-dissolved myofibrillar protein aggregation and gelling properties
Sunjie Yan, Zhiyin Du, Cikun Liu, et al.
Food Chemistry (2024) Vol. 451, pp. 139456-139456
Closed Access | Times Cited: 5
Sunjie Yan, Zhiyin Du, Cikun Liu, et al.
Food Chemistry (2024) Vol. 451, pp. 139456-139456
Closed Access | Times Cited: 5
Oxidative regulation and cytoprotective effects of γ-polyglutamic acid on surimi sol subjected to freeze-thaw process
Sunjie Yan, Yuxin Ding, Zhiyin Du, et al.
Food Chemistry (2024) Vol. 461, pp. 140824-140824
Closed Access | Times Cited: 2
Sunjie Yan, Yuxin Ding, Zhiyin Du, et al.
Food Chemistry (2024) Vol. 461, pp. 140824-140824
Closed Access | Times Cited: 2
Precooked state based on protein denaturation kinetics impacts moisture status, protein oxidation and texture of prepared chicken breast
Bowen Wang, Xing Chen, Bowen Yan, et al.
Food Chemistry (2024) Vol. 462, pp. 140994-140994
Closed Access | Times Cited: 1
Bowen Wang, Xing Chen, Bowen Yan, et al.
Food Chemistry (2024) Vol. 462, pp. 140994-140994
Closed Access | Times Cited: 1
Oxidative Regulation and Cytoprotective Effects of Γ-Polyglutamic Acid on Surimi Sol Subjected to Freeze–Thaw Process
Sunjie Yan, Yvxin Ding, Zhiyin Du, et al.
(2024)
Closed Access
Sunjie Yan, Yvxin Ding, Zhiyin Du, et al.
(2024)
Closed Access
Inhibitory effect of L-arginine on the oxidative aggregation behavior of myofibrillar proteins in the Antarctic krill (Euphausia superba): pH and antioxidation
Xinyu Zhang, Xiang Ren, Junxin Lin, et al.
Food Chemistry (2024) Vol. 464, pp. 141702-141702
Closed Access
Xinyu Zhang, Xiang Ren, Junxin Lin, et al.
Food Chemistry (2024) Vol. 464, pp. 141702-141702
Closed Access
Effects of freeze-thaw cycles and heat treatment on the odor-binding properties of myofibrillar protein to key fishy compounds
Yunyun Zhou, Yanshun Xu, Dawei Yu, et al.
Food Bioscience (2024) Vol. 62, pp. 105443-105443
Closed Access
Yunyun Zhou, Yanshun Xu, Dawei Yu, et al.
Food Bioscience (2024) Vol. 62, pp. 105443-105443
Closed Access
