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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:

Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef
Xia Li, Hang Wang, Waris Mehmood, et al.
Journal of Food Quality (2018) Vol. 2018, pp. 1-8
Open Access | Times Cited: 25

Showing 25 citing articles:

The Formation and Control of Ice Crystal and Its Impact on the Quality of Frozen Aquatic Products: A Review
Mingtang Tan, Jun Mei, Jing Xie
Crystals (2021) Vol. 11, Iss. 1, pp. 68-68
Open Access | Times Cited: 120
Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality
Shasha Cheng, Xiaohui Wang, Huimin Yang, et al.
Journal of the Science of Food and Agriculture (2019) Vol. 100, Iss. 5, pp. 1940-1948
Closed Access | Times Cited: 68
Thermal denaturation of proteins in the muscle fibre and connective tissue from bovine muscles composed of type I (masseter) or type II (cutaneous trunci) fibres: DSC and FTIR microspectroscopy study
Rozita Vaskoska, Annie Vénien, Minh Ha, et al.
Food Chemistry (2020) Vol. 343, pp. 128544-128544
Closed Access | Times Cited: 56
Critical review and recent advances of 2D materials-Based gas sensors for food spoilage detection
Nirav Joshi, Gaurav Pransu, Carlos Adam Conté-Júnior
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 30, pp. 10536-10559
Closed Access | Times Cited: 31
Effects of isochoric freezing on myofibrillar protein conformational structures of chicken breasts
Tsekwi Gracious Rinwi, Ji Ma, Da‐Wen Sun
LWT (2023) Vol. 181, pp. 114768-114768
Open Access | Times Cited: 19
Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins
Mingming Zhu, Yi Xing, Juan Zhang, et al.
Meat Science (2023) Vol. 204, pp. 109241-109241
Closed Access | Times Cited: 19
Protein degradation and structure changes of beef muscle during superchilled storage
Xiao Lu, Yimin Zhang, Baochen Xu, et al.
Meat Science (2020) Vol. 168, pp. 108180-108180
Closed Access | Times Cited: 41
Enhancing Frozen Chicken Meat Quality by Isochoric Storage as Compared with Conventional Frozen Storage
Tsekwi Gracious Rinwi, Da‐Wen Sun, Ji Ma, et al.
LWT (2024) Vol. 208, pp. 116608-116608
Open Access | Times Cited: 5
Cooking‐Induced Lipid–Protein Oxidation in Kavurma (a Cooked Meat Product)
Melike Babaoglu, Nesimi Aktaş, Naşit İğci, et al.
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Effect of low-voltage electrostatic field-assisted subfreezing preservation on the quality of long-term frozen lamb meat: A new strategy alternative to conventional frozen storage
Chuan Yang, Guangyu Wu, Jianping Yue, et al.
LWT (2025) Vol. 220, pp. 117527-117527
Open Access
Lipid Stability Profiles of Uncooked Plant-Based Meat Burger Patties and Comparison of Their Textural and Sensory Properties with Traditional Beef Burger Patties
Owen Miller, Taiwo O. Akanbi, Christopher J. Scarlett
(2025)
Closed Access
Impact of solid-to-liquid lipid ratio on the gelation and emulsion properties of lamb Myofibrillar protein gels
Mamura Absalimova, Jiseon Lee, Youling L. Xiong, et al.
Food Research International (2025) Vol. 208, pp. 116261-116261
Closed Access
Effect of thermostatic freezing on physicochemical indexes and metabolism of shrimp (Solenocera melantho)
Yongfa Cheng, Xinling Liu, Juan Shi, et al.
Food Bioscience (2025), pp. 106403-106403
Closed Access
Effects of L-lysine and L-arginine on the structure and gel properties of konjac glucomannan
Xinlian Su, Wei Cui, Zhi Zhang, et al.
Food Hydrocolloids (2022) Vol. 137, pp. 108404-108404
Closed Access | Times Cited: 13
Effect of Different Degrees of Deep Freezing on the Quality of Snowflake Beef during Storage
Yawei Chang, Yan Liu, Yun Bai, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2175-2175
Open Access | Times Cited: 12
Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at −3 °C
Yuemei Zhang, Arianna Magro, Eero Puolanne, et al.
Meat Science (2021) Vol. 176, pp. 108468-108468
Open Access | Times Cited: 15
Improving the quality and processing efficiency of beef jerky via drying in confined conditions of pre-stretching
Jun He, Wenzhe Jia, Zihan Lin, et al.
Food Research International (2023) Vol. 172, pp. 113171-113171
Closed Access | Times Cited: 4
Analysis of the changes in structural modification, physicochemical properties, and water distribution of porcine myofibrillar proteins induced by sub-freezing short storage (−6 °C and −12 °C, 7 d)
Mingming Zhu, Yi Xing, Huijie Li, et al.
LWT (2023) Vol. 190, pp. 115587-115587
Open Access | Times Cited: 4
The practical storage life of Australian frozen boxed beef and lamb
Christian James, S.J. James, Graham Purnell, et al.
International Journal of Refrigeration (2024)
Open Access | Times Cited: 1
Role of Starch in Gluten-Free Breads
Cherakkathodi Sudheesh, Basheer Aaliya, Kappat Valiyapeediyekkal Sunooj
Springer eBooks (2021), pp. 155-181
Closed Access | Times Cited: 9
Application of super-cooled storage of aquatic products: A review
Xinyu Liu, Xuelai Zhang, Guan‐Bang Wang, et al.
International Journal of Refrigeration (2023) Vol. 154, pp. 66-72
Closed Access | Times Cited: 3
Influence of 7‐day subfreezing storage on physicochemical, nutritional, and microstructural attributes of porcine longissimus thoracis et lumborum muscle
Mingming Zhu, Huijie Li, Jiaxing Zong, et al.
Journal of Food Science (2024) Vol. 89, Iss. 9, pp. 5633-5645
Closed Access
Beef quality assessment of local and imported sources illustrating a contrary view that freezing is the best way of beef preservation using morphometric analysis
Rana Fahmi Sabala, Zeinab Shouman
Discover Food (2023) Vol. 3, Iss. 1
Open Access
Dimensional changes in breast meat during early cooking process: a comparative study of 2 distinct broiler breeds
Waris Mehmood, Shuyi Qian, Chunhui Zhang
Journal of Food Measurement & Characterization (2020) Vol. 14, Iss. 5, pp. 2734-2745
Closed Access
MRI of Transport and Flow in Plants and Foods
M.R. Serial, Camilla Terenzi, John van Duynhoven, et al.
(2022), pp. 237-261
Closed Access
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