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:
Inhibition of Protein and Lipid Oxidation in Ready-to-Eat Chicken Patties by a Spondias mombin L. Bagasse Phenolic-Rich Extract
Deocleciano Cassiano de Santana Neto, Ângela Maria Tribuzy de Magalhães Cordeiro, Bruno Raniere Lins de Albuquerque Meireles, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1338-1338
Open Access | Times Cited: 20
Deocleciano Cassiano de Santana Neto, Ângela Maria Tribuzy de Magalhães Cordeiro, Bruno Raniere Lins de Albuquerque Meireles, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1338-1338
Open Access | Times Cited: 20
Showing 20 citing articles:
Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry
Asad Nawaz, Sana Irshad, Iftikhar Ali Khan, et al.
Food Research International (2022) Vol. 157, pp. 111322-111322
Closed Access | Times Cited: 92
Asad Nawaz, Sana Irshad, Iftikhar Ali Khan, et al.
Food Research International (2022) Vol. 157, pp. 111322-111322
Closed Access | Times Cited: 92
Protein carbonylation in food and nutrition: a concise update
Mario Estévez, S. Díaz-Velasco, Remigio Martínez
Amino Acids (2021) Vol. 54, Iss. 4, pp. 559-573
Open Access | Times Cited: 62
Mario Estévez, S. Díaz-Velasco, Remigio Martínez
Amino Acids (2021) Vol. 54, Iss. 4, pp. 559-573
Open Access | Times Cited: 62
Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
Yangyang Jia, Lanlan Hu, Ruifeng Liu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103521-103521
Closed Access | Times Cited: 17
Yangyang Jia, Lanlan Hu, Ruifeng Liu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103521-103521
Closed Access | Times Cited: 17
Conformation and functional modification of porcine myofibrillar protein by pepper leaf polyphenols under oxidative condition
Shengming Zhao, Yang Liu, Mengran Hei, et al.
LWT (2024) Vol. 198, pp. 116017-116017
Open Access | Times Cited: 7
Shengming Zhao, Yang Liu, Mengran Hei, et al.
LWT (2024) Vol. 198, pp. 116017-116017
Open Access | Times Cited: 7
Protein Oxidation in Foods: Mechanisms, Consequences, and Antioxidant Solutions
Mario Estévez, Youling L. Xiong
Foods (2021) Vol. 10, Iss. 10, pp. 2346-2346
Open Access | Times Cited: 22
Mario Estévez, Youling L. Xiong
Foods (2021) Vol. 10, Iss. 10, pp. 2346-2346
Open Access | Times Cited: 22
Oxidative stability of green weakfish (Cynoscion virescens) by-product surimi and surimi gel enhanced with a Spondias mombin L. waste phenolic-rich extract during cold storage
Thamyres César de Albuquerque Sousa, Edson Luís Lima Silva, Valquíria Cardoso da Silva Ferreira, et al.
Food Bioscience (2022) Vol. 50, pp. 102021-102021
Closed Access | Times Cited: 13
Thamyres César de Albuquerque Sousa, Edson Luís Lima Silva, Valquíria Cardoso da Silva Ferreira, et al.
Food Bioscience (2022) Vol. 50, pp. 102021-102021
Closed Access | Times Cited: 13
Simultaneous vehiculation of probiotics and yellow mombin (Spondias mombin L.) seed extract to develop a new vegan multifunctional ingredient
Larissa Ferreira Ribeiro de Oliveira, Naiany Silva de Medeiros, Cristiane Fernandes de Assis, et al.
LWT (2024) Vol. 198, pp. 116018-116018
Open Access | Times Cited: 2
Larissa Ferreira Ribeiro de Oliveira, Naiany Silva de Medeiros, Cristiane Fernandes de Assis, et al.
LWT (2024) Vol. 198, pp. 116018-116018
Open Access | Times Cited: 2
Keeping quality of raw ground beef patties fortified with polyphenols extracted from Acacia mearnsii bark and leaves
Kudzai N Ngongoni, Trust M. Pfukwa, Cletos Mapiye
Meat Science (2024), pp. 109665-109665
Open Access | Times Cited: 2
Kudzai N Ngongoni, Trust M. Pfukwa, Cletos Mapiye
Meat Science (2024), pp. 109665-109665
Open Access | Times Cited: 2
Characterization, antioxidant, and sausage preservation effects of ethanol extract from lotus seed peel powder
Na Deng, Yangping Liu, Yongjian Cai, et al.
Food Control (2023) Vol. 158, pp. 110202-110202
Open Access | Times Cited: 5
Na Deng, Yangping Liu, Yongjian Cai, et al.
Food Control (2023) Vol. 158, pp. 110202-110202
Open Access | Times Cited: 5
Effect of different cooking conditions on the quality characteristics of chicken claws
Yifan Yu, Xianling Yuan, Zhouyou Zhang, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 8, pp. 5518-5529
Open Access | Times Cited: 1
Yifan Yu, Xianling Yuan, Zhouyou Zhang, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 8, pp. 5518-5529
Open Access | Times Cited: 1
Spondias tuberosa and Spondias mombin: Nutritional Composition, Bioactive Compounds, Biological Activity and Technological Applications
Jaqueline Souza de Freitas, Alex de Aguiar Novo, Claudete Norie Kunigami, et al.
Resources (2024) Vol. 13, Iss. 5, pp. 68-68
Open Access | Times Cited: 1
Jaqueline Souza de Freitas, Alex de Aguiar Novo, Claudete Norie Kunigami, et al.
Resources (2024) Vol. 13, Iss. 5, pp. 68-68
Open Access | Times Cited: 1
Phenolic Compound Profile by UPLC-MS/MS and Encapsulation with Chitosan of Spondias mombin L. Fruit Peel Extract from Cerrado Hotspot—Brazil
Giovanna Oliveira de Brito, Bruna Cabral Reis, Eduardo Antônio Ferreira, et al.
Molecules (2022) Vol. 27, Iss. 8, pp. 2382-2382
Open Access | Times Cited: 7
Giovanna Oliveira de Brito, Bruna Cabral Reis, Eduardo Antônio Ferreira, et al.
Molecules (2022) Vol. 27, Iss. 8, pp. 2382-2382
Open Access | Times Cited: 7
Inhibitory effects of pepper (Zanthoxylum bungeanum Maxim) leaf extract on lipid and protein oxidation during the processing of Chinese traditional dry‐cured meat (larou)
Shengming Zhao, Xiaorui Yuan, Li Zhao, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 9, pp. 5917-5930
Closed Access | Times Cited: 6
Shengming Zhao, Xiaorui Yuan, Li Zhao, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 9, pp. 5917-5930
Closed Access | Times Cited: 6
Natural Antioxidants and Flavorings for Clean Label Foods
Mehdi Nikoo, Hassan Ahmadi Gavlighi
Springer eBooks (2022), pp. 73-102
Closed Access | Times Cited: 4
Mehdi Nikoo, Hassan Ahmadi Gavlighi
Springer eBooks (2022), pp. 73-102
Closed Access | Times Cited: 4
Influence of Transesterification Catalysts Synthesized with Citric Acid on the Quality and Oxidative Stability of Biodiesel from Black Soldier Fly Larvae
Lilies K. Kathumbi, Patrick G. Home, James M. Raude, et al.
Fuels (2022) Vol. 3, Iss. 3, pp. 533-554
Open Access | Times Cited: 4
Lilies K. Kathumbi, Patrick G. Home, James M. Raude, et al.
Fuels (2022) Vol. 3, Iss. 3, pp. 533-554
Open Access | Times Cited: 4
Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties
Luis Eduardo Guieu Galvao Telles Ribeiro, Leonam da Silva Pereira Batista, Cristiane Fernandes de Assis, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1994-1994
Open Access | Times Cited: 2
Luis Eduardo Guieu Galvao Telles Ribeiro, Leonam da Silva Pereira Batista, Cristiane Fernandes de Assis, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1994-1994
Open Access | Times Cited: 2
Impact of incorporating gallic acid-grafted-chitosan on the quality attributes of refrigerated chicken patties
Huiyun Zhang, Xinling Li, Weiwei Cheng, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 6, pp. 1266-1282
Open Access
Huiyun Zhang, Xinling Li, Weiwei Cheng, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 6, pp. 1266-1282
Open Access
Ultra‐processed plant‐based analogs: Addressing the challenging journey toward health and safety
José María Martín-Miguélez, Irene Martín, Alberto González‐Mohíno, et al.
Journal of Food Science (2024)
Open Access
José María Martín-Miguélez, Irene Martín, Alberto González‐Mohíno, et al.
Journal of Food Science (2024)
Open Access
Effects of the application of natural antioxidants on the inhibition of lipid oxidation and the influence on sensory aspects of chicken meat and its derivatives
Luciane Maria Colla, Aline Rubert, Camila Pruana Schmidt, et al.
Ciência e Natura (2024) Vol. 46, pp. e74522-e74522
Open Access
Luciane Maria Colla, Aline Rubert, Camila Pruana Schmidt, et al.
Ciência e Natura (2024) Vol. 46, pp. e74522-e74522
Open Access
An Evaluation of the Effects of Pepper (Zanthoxylum bungeanum Maxim.) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage
Shengming Zhao, Mengke Li, Mengran Hei, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3972-3972
Open Access
Shengming Zhao, Mengke Li, Mengran Hei, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3972-3972
Open Access
