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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:

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: 20

Showing 20 citing articles:

Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and Challenges
Mehdi Nikoo, Joe M. Regenstein, Mehran Yasemi
Foods (2023) Vol. 12, Iss. 24, pp. 4470-4470
Open Access | Times Cited: 40
Using plant-based compounds as preservatives for meat products: A review
Gabriel Olvera-Aguirre, Ángel Trinidad Piñeiro-Vázquez, José Roberto Sanginés-García, et al.
Heliyon (2023) Vol. 9, Iss. 6, pp. e17071-e17071
Open Access | Times Cited: 27
Anthocyanin-Loaded Polymers as Promising Nature-Based, Responsive, and Bioactive Materials
S.S. Rosales-Murillo, Julia Sánchez-Bodón, S.L. Hernández Olmos, et al.
Polymers (2024) Vol. 16, Iss. 1, pp. 163-163
Open Access | Times Cited: 10
Formation of Oxidative Compounds during Enzymatic Hydrolysis of Byproducts of the Seafood Industry
Mehdi Nikoo, Joe M. Regenstein, Ali Haghi Vayghan, et al.
Processes (2023) Vol. 11, Iss. 2, pp. 543-543
Open Access | Times Cited: 18
Cricket protein hydrolysates pre-processed with ultrasonication and microwave improved storage stability of goat meat emulsion
Aunzar B. Lone, Hina F. Bhat, Abderrahmane Aït‐Kaddour, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 86, pp. 103364-103364
Closed Access | Times Cited: 16
Goat Milk Exhibits a Higher Degree of Protein Oxidation and Aggregation than Cow Milk During Cold Storage
Li‐Rong Zhu, Zixuan Fan, Wenhao Li, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 852-852
Open Access
Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion
Shavinder Singh, Hina F. Bhat, Sunil Kumar, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106482-106482
Open Access | Times Cited: 14
Advances in the control of lipid peroxidation in oil-in-water emulsions: kinetic approaches †
Carlos Bravo‐Díaz
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 23, pp. 6252-6284
Closed Access | Times Cited: 19
Fatty acid and oxidative shelf-life profiles of meat from lambs fed finisher diets containing Acacia mearnsii leaf-meal
Tulimo Uushona, Obert C. Chikwanha, Chenaimoyo L.F. Katiyatiya, et al.
Meat Science (2023) Vol. 201, pp. 109190-109190
Open Access | Times Cited: 10
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: 3
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
Combination of ionizing radiation and bio-based active packaging for muscle foods: A global systematic review and meta-analysis
Aziz A. Fallah, Elham Sarmast, Mohammad Reza Ghasemi, et al.
Food Chemistry (2022) Vol. 405, pp. 134960-134960
Closed Access | Times Cited: 15
Protein Hydrolysates from Fisheries Processing Byproducts: Production, Characteristics, Food Applications and Challenges
Mehdi Nikoo, Joe M. Regenstein, Mehran Yasemi
(2023)
Open Access | Times Cited: 4
Inhibiting post-harvest perishability of edible beetle grubs (Oryctes spp) by blanching and pre-treatment with sodium metabisulphite and ascorbic acid
Zipporah Wangari Maimba, John Kinyuru, George Wafula Wanjala, et al.
LWT (2023) Vol. 191, pp. 115659-115659
Open Access | Times Cited: 3
Natural Antioxidants and Flavorings for Clean Label Foods
Mehdi Nikoo, Hassan Ahmadi Gavlighi
Springer eBooks (2022), pp. 73-102
Closed Access | Times Cited: 4
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
Fish protein hydrolysate as a food and feed ingredient
Nilesh Prakash Nirmal, Chalat Santivarangkna, Alaa El‐Din A. Bekhit, et al.
Elsevier eBooks (2024), pp. 249-276
Closed Access
Advancements in Biosensors for Lipid Peroxidation and Antioxidant Protection in Food: A Critical Review
Nexhat Daci, Liridon Berisha, Dario Mercatante, et al.
Antioxidants (2024) Vol. 13, Iss. 12, pp. 1484-1484
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
Marine-derived antioxidant peptides: properties and applications
David C. Kemp, Jung Yeon Kwon
Elsevier eBooks (2023), pp. 1-10
Closed Access | Times Cited: 1
Antioxidant Action of Phytic Acid in Processed Fish Waste and Cooked Fish Sausages
Taida Juliana Adorian, Luciane Ferreira de Moura, Ana Carolina Kohlrausch Klinger, et al.
Journal of Aquatic Food Product Technology (2023) Vol. 32, Iss. 10, pp. 707-717
Closed Access
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