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:
Dose-Dependent Effects of Green Tea or Maté Extracts on Lipid and Protein Oxidation in Brine-Injected Retail-Packed Pork Chops
Sisse Jongberg, Mari Ann Tørngren, Leif H. Skibsted
Medicines (2018) Vol. 5, Iss. 1, pp. 11-11
Open Access | Times Cited: 21
Sisse Jongberg, Mari Ann Tørngren, Leif H. Skibsted
Medicines (2018) Vol. 5, Iss. 1, pp. 11-11
Open Access | Times Cited: 21
Showing 21 citing articles:
Natural antioxidants in processing and storage stability of sheep and goat meat products
Leda Cristina Muzzi Cunha, Maria Lúcia Guerra Monteiro, José M. Lorenzo, et al.
Food Research International (2018) Vol. 111, pp. 379-390
Open Access | Times Cited: 172
Leda Cristina Muzzi Cunha, Maria Lúcia Guerra Monteiro, José M. Lorenzo, et al.
Food Research International (2018) Vol. 111, pp. 379-390
Open Access | Times Cited: 172
Lipid oxidation and antioxidant delivery systems in muscle food
Haizhou Wu, Mark P. Richards, Ingrid Undeland
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1275-1299
Open Access | Times Cited: 91
Haizhou Wu, Mark P. Richards, Ingrid Undeland
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1275-1299
Open Access | Times Cited: 91
Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages
Kazem Alirezalu, Javad Hesari, Milad Yaghoubi, et al.
Meat Science (2020) Vol. 172, pp. 108318-108318
Closed Access | Times Cited: 65
Kazem Alirezalu, Javad Hesari, Milad Yaghoubi, et al.
Meat Science (2020) Vol. 172, pp. 108318-108318
Closed Access | Times Cited: 65
Nutritional applications and beneficial health applications of green tea and l ‐theanine in some animal species: A review
Mahmoud Alagawany, Mohamed E. Abd El‐Hack, Muhammad Saeed, et al.
Journal of Animal Physiology and Animal Nutrition (2019) Vol. 104, Iss. 1, pp. 245-256
Open Access | Times Cited: 55
Mahmoud Alagawany, Mohamed E. Abd El‐Hack, Muhammad Saeed, et al.
Journal of Animal Physiology and Animal Nutrition (2019) Vol. 104, Iss. 1, pp. 245-256
Open Access | Times Cited: 55
Mate extract as feed additive for improvement of beef quality
Andressa de Zawadzki, Leandro O.R. Arrivetti, Marília Pastro Vidal, et al.
Food Research International (2017) Vol. 99, pp. 336-347
Open Access | Times Cited: 53
Andressa de Zawadzki, Leandro O.R. Arrivetti, Marília Pastro Vidal, et al.
Food Research International (2017) Vol. 99, pp. 336-347
Open Access | Times Cited: 53
Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display
M. Wes Schilling, A.J. Pham, J.B. Williams, et al.
Meat Science (2018) Vol. 143, pp. 199-209
Closed Access | Times Cited: 41
M. Wes Schilling, A.J. Pham, J.B. Williams, et al.
Meat Science (2018) Vol. 143, pp. 199-209
Closed Access | Times Cited: 41
Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine Longissimus dorsi subjected to iron-induced oxidative stress
Feibai Zhou, Sisse Jongberg, Mouming Zhao, et al.
Food Chemistry (2019) Vol. 298, pp. 125030-125030
Closed Access | Times Cited: 26
Feibai Zhou, Sisse Jongberg, Mouming Zhao, et al.
Food Chemistry (2019) Vol. 298, pp. 125030-125030
Closed Access | Times Cited: 26
Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation
Sisse Jongberg, Aline Mondini Calil Racanicci, Leif H. Skibsted
Food Chemistry (2019) Vol. 300, pp. 125134-125134
Closed Access | Times Cited: 24
Sisse Jongberg, Aline Mondini Calil Racanicci, Leif H. Skibsted
Food Chemistry (2019) Vol. 300, pp. 125134-125134
Closed Access | Times Cited: 24
Antioxidant Effect of Extracts from Native Chilean Plants on the Lipoperoxidation and Protein Oxidation of Bovine Muscle
Raquel Bridi, Ady Giordano, Maria Fernanda Peñailillo, et al.
Molecules (2019) Vol. 24, Iss. 18, pp. 3264-3264
Open Access | Times Cited: 20
Raquel Bridi, Ady Giordano, Maria Fernanda Peñailillo, et al.
Molecules (2019) Vol. 24, Iss. 18, pp. 3264-3264
Open Access | Times Cited: 20
How Are Medicinal Plants Useful When Added to Foods?
Gema Nieto
Medicines (2020) Vol. 7, Iss. 9, pp. 58-58
Open Access | Times Cited: 20
Gema Nieto
Medicines (2020) Vol. 7, Iss. 9, pp. 58-58
Open Access | Times Cited: 20
Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen Storage
M. Wes Schilling, A. Pham-Mondala, Nitin Dhowlaghar, et al.
Meat and Muscle Biology (2019) Vol. 3, Iss. 1
Open Access | Times Cited: 12
M. Wes Schilling, A. Pham-Mondala, Nitin Dhowlaghar, et al.
Meat and Muscle Biology (2019) Vol. 3, Iss. 1
Open Access | Times Cited: 12
Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere
Sisse Jongberg, Mari Ann Tørngren, Leif H. Skibsted
Medicines (2018) Vol. 5, Iss. 1, pp. 7-7
Open Access | Times Cited: 11
Sisse Jongberg, Mari Ann Tørngren, Leif H. Skibsted
Medicines (2018) Vol. 5, Iss. 1, pp. 7-7
Open Access | Times Cited: 11
Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham
Juhui Choe, Hack-Youn Kim
Food Science of Animal Resources (2019) Vol. 39, Iss. 2, pp. 345-353
Open Access | Times Cited: 10
Juhui Choe, Hack-Youn Kim
Food Science of Animal Resources (2019) Vol. 39, Iss. 2, pp. 345-353
Open Access | Times Cited: 10
Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder
Lukita Purnamayanti, Jamhari Jamhari, Chusnul Hanim, et al.
Tropical Animal Science Journal (2020) Vol. 43, Iss. 1, pp. 57-63
Open Access | Times Cited: 9
Lukita Purnamayanti, Jamhari Jamhari, Chusnul Hanim, et al.
Tropical Animal Science Journal (2020) Vol. 43, Iss. 1, pp. 57-63
Open Access | Times Cited: 9
Impact of Phytophenols on Myofibrillar Proteins: Revisit the Interaction Scenarios Inspired for Meat Products Innovation
Xing Chen, Kaiwen W. Chen, Lingying Zhang, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5637-5665
Closed Access | Times Cited: 6
Xing Chen, Kaiwen W. Chen, Lingying Zhang, et al.
Food Reviews International (2022) Vol. 39, Iss. 8, pp. 5637-5665
Closed Access | Times Cited: 6
Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef
Anna Marietta Salejda, Aleksandra Szmaja, Łukasz Bobak, et al.
Journal of Food Quality (2021) Vol. 2021, pp. 1-6
Open Access | Times Cited: 6
Anna Marietta Salejda, Aleksandra Szmaja, Łukasz Bobak, et al.
Journal of Food Quality (2021) Vol. 2021, pp. 1-6
Open Access | Times Cited: 6
Mate as Dietary Supplement for Broiler Chickens: Effect on the Metabolic Profile and Redox Chemistry of Meat
Caroline Ceribeli, Andressa de Zawadzki, Aline Mondini Calil Racanicci, et al.
Journal of the Brazilian Chemical Society (2018)
Open Access | Times Cited: 5
Caroline Ceribeli, Andressa de Zawadzki, Aline Mondini Calil Racanicci, et al.
Journal of the Brazilian Chemical Society (2018)
Open Access | Times Cited: 5
The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery
Anna Gramza‐Michałowska, Bartosz Kulczyński, Marta Skopiec, et al.
Applied Sciences (2021) Vol. 11, Iss. 9, pp. 4123-4123
Open Access | Times Cited: 5
Anna Gramza‐Michałowska, Bartosz Kulczyński, Marta Skopiec, et al.
Applied Sciences (2021) Vol. 11, Iss. 9, pp. 4123-4123
Open Access | Times Cited: 5
Effects of Rosemary (Rosmarinus officinalis L.) and Green Tea (Camellia sinensis L.) Extracts on Sensory Properties and Shelf-Life of Fresh Pork Sausage during Long-Term Frozen Storage and Subsequent Retail Display
M. Wes Schilling, A.J. Pham, Nitin Dhowlaghar, et al.
Meat and Muscle Biology (2018) Vol. 2, Iss. 1
Open Access | Times Cited: 3
M. Wes Schilling, A.J. Pham, Nitin Dhowlaghar, et al.
Meat and Muscle Biology (2018) Vol. 2, Iss. 1
Open Access | Times Cited: 3
Effect of green tea or black tea extract on lipid and protein oxidation in Cantonese sausage
Weibing Xu, Chunlin Nie, Zhicheng Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 1683-1690
Closed Access
Weibing Xu, Chunlin Nie, Zhicheng Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 1683-1690
Closed Access
Capítulo 7: Antioxidantes, ¿aliados o enemigos?: Un panorama general de sus efectos negativos
Emmanuel Pérez-Escalante, Jesús Guadalupe Pérez‐Flores, Juan Ramírez Godínez, et al.
(2024), pp. 222-264
Closed Access
Emmanuel Pérez-Escalante, Jesús Guadalupe Pérez‐Flores, Juan Ramírez Godínez, et al.
(2024), pp. 222-264
Closed Access
