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:
Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health
Stefan Dragoev
Foods (2024) Vol. 13, Iss. 5, pp. 797-797
Open Access | Times Cited: 13
Stefan Dragoev
Foods (2024) Vol. 13, Iss. 5, pp. 797-797
Open Access | Times Cited: 13
Showing 13 citing articles:
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
Xiaoguo Ying, Xinyang Li, Shanggui Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Xiaoguo Ying, Xinyang Li, Shanggui Deng, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Exploring the landscape of Lipid Nanoparticles (LNPs): A comprehensive review of LNPs types and biological sources of lipids
Alanood S Alfutaimani, N Alharbi, Amirah Alahmari, et al.
International Journal of Pharmaceutics X (2024) Vol. 8, pp. 100305-100305
Open Access | Times Cited: 5
Alanood S Alfutaimani, N Alharbi, Amirah Alahmari, et al.
International Journal of Pharmaceutics X (2024) Vol. 8, pp. 100305-100305
Open Access | Times Cited: 5
Molecular dynamics simulation revealing the interactions between toxic aldehydes and starch: A case study of malondialdehyde, 4-hydroxy-2-hexenal, and 4-hydroxy-2-nonenal in starch-based food during frying
Feng Wang, Xianhong Bi, Yun Cui, et al.
Food Chemistry (2025) Vol. 473, pp. 143056-143056
Closed Access
Feng Wang, Xianhong Bi, Yun Cui, et al.
Food Chemistry (2025) Vol. 473, pp. 143056-143056
Closed Access
Cold Plasma-Induced Modulation of Protein and Lipid Macromolecules: A Review
Srutee Rout, Pradeep Kumar Panda, Pranjyan Dash, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 4, pp. 1564-1564
Open Access
Srutee Rout, Pradeep Kumar Panda, Pranjyan Dash, et al.
International Journal of Molecular Sciences (2025) Vol. 26, Iss. 4, pp. 1564-1564
Open Access
Oxidation kinetics of fats from meat and meat products by isothermal calorimetry
Abdul Wahab, Rajat Suhag, Giovanna Ferrentino, et al.
Food Chemistry (2025), pp. 143653-143653
Open Access
Abdul Wahab, Rajat Suhag, Giovanna Ferrentino, et al.
Food Chemistry (2025), pp. 143653-143653
Open Access
Lipid metabolism in ferroptosis: mechanistic insights and therapeutic potential
Daoyang Sun, Longfei Wang, Yu‐Hsuan Wu, et al.
Frontiers in Immunology (2025) Vol. 16
Open Access
Daoyang Sun, Longfei Wang, Yu‐Hsuan Wu, et al.
Frontiers in Immunology (2025) Vol. 16
Open Access
Co-oxidation behavior between lipid and protein in muscle food: a review
Yuanbo Hu, Wei Cui, Hui Zhou, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 2, pp. 9240110-9240110
Closed Access
Yuanbo Hu, Wei Cui, Hui Zhou, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 2, pp. 9240110-9240110
Closed Access
Quality evaluation of fresh camel meat dipped in edible citric acid
M. Abd Elgadir, Abdalbasit Adam Mariod, N. Alrumaih, et al.
Theory and practice of meat processing (2025) Vol. 10, Iss. 1, pp. 84-90
Open Access
M. Abd Elgadir, Abdalbasit Adam Mariod, N. Alrumaih, et al.
Theory and practice of meat processing (2025) Vol. 10, Iss. 1, pp. 84-90
Open Access
Blackcurrant Pomace Extract as a Natural Antioxidant in Vienna Sausages Reformulated by Replacement of Pork Backfat with Emulsion Gels Based on High Oleic Sunflower and Flaxseed Oils
Nicoleta Cîrstea, Violeta Nour, Alexandru Radu Corbu, et al.
Gels (2024) Vol. 10, Iss. 8, pp. 534-534
Open Access | Times Cited: 4
Nicoleta Cîrstea, Violeta Nour, Alexandru Radu Corbu, et al.
Gels (2024) Vol. 10, Iss. 8, pp. 534-534
Open Access | Times Cited: 4
Effects of Different Phenolic Compounds on the Redox State of Myoglobin and Prevention of Discoloration, Lipid and Protein Oxidation of Refrigerated Longtail Tuna (Thunnus tonggol) Slices
Suguna Palanisamy, Avtar Singh, Bin Zhang, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1238-1238
Open Access | Times Cited: 3
Suguna Palanisamy, Avtar Singh, Bin Zhang, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1238-1238
Open Access | Times Cited: 3
A PVA/g-C3N4 nano antibacterial paper to preservation of fresh pork
Zhenlei Yuan, Chenfeng Han, Binqing Sun, et al.
Food Bioscience (2024), pp. 105234-105234
Closed Access | Times Cited: 1
Zhenlei Yuan, Chenfeng Han, Binqing Sun, et al.
Food Bioscience (2024), pp. 105234-105234
Closed Access | Times Cited: 1
Aroma characterization of Sichuan and Cantonese sausages using electronic nose, gas chromatography–mass spectrometry, gas chromatography-olfactometry, odor activity values and metagenomic
Xiaohua Chen, Fei Yan, Dong Qu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101924-101924
Open Access | Times Cited: 1
Xiaohua Chen, Fei Yan, Dong Qu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101924-101924
Open Access | Times Cited: 1
Assessment of residual nitrite levels in cooked sausages: Compliance, thermal processing effects, and consumer safety
Tamara Stamenić, Maja Petričević, Tanja Keškić, et al.
Biotechnology in Animal Husbandry (2024) Vol. 40, Iss. 1, pp. 65-76
Open Access
Tamara Stamenić, Maja Petričević, Tanja Keškić, et al.
Biotechnology in Animal Husbandry (2024) Vol. 40, Iss. 1, pp. 65-76
Open Access
Quality Evaluations of Alginate Coated Fatty Fish Mince Under Frozen Storage
Deepitha Raghuvaran, K.A. Martin Xavier, Kasturi Chattopadhyay, et al.
Journal of Aquatic Food Product Technology (2024) Vol. 33, Iss. 8, pp. 650-661
Closed Access
Deepitha Raghuvaran, K.A. Martin Xavier, Kasturi Chattopadhyay, et al.
Journal of Aquatic Food Product Technology (2024) Vol. 33, Iss. 8, pp. 650-661
Closed Access
