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 oxidation and its implications to meat quality and human health
Xi Huang, Dong U. Ahn
Food Science and Biotechnology (2019) Vol. 28, Iss. 5, pp. 1275-1285
Open Access | Times Cited: 186
Xi Huang, Dong U. Ahn
Food Science and Biotechnology (2019) Vol. 28, Iss. 5, pp. 1275-1285
Open Access | Times Cited: 186
Showing 1-25 of 186 citing articles:
Selenium-Dependent Antioxidant Enzymes: Actions and Properties of Selenoproteins
Evangelos Zoidis, Isidoros Seremelis, Νικόλαος Κοντόπουλος, et al.
Antioxidants (2018) Vol. 7, Iss. 5, pp. 66-66
Open Access | Times Cited: 363
Evangelos Zoidis, Isidoros Seremelis, Νικόλαος Κοντόπουλος, et al.
Antioxidants (2018) Vol. 7, Iss. 5, pp. 66-66
Open Access | Times Cited: 363
Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems
E.D.N.S. Abeyrathne, Ki‐Chang Nam, Dong U. Ahn
Antioxidants (2021) Vol. 10, Iss. 10, pp. 1587-1587
Open Access | Times Cited: 186
E.D.N.S. Abeyrathne, Ki‐Chang Nam, Dong U. Ahn
Antioxidants (2021) Vol. 10, Iss. 10, pp. 1587-1587
Open Access | Times Cited: 186
Lipid oxidation in food science and nutritional health: A comprehensive review
Dan Wang, Hua‐Ming Xiao, Xin Lyu, et al.
Oil Crop Science (2023) Vol. 8, Iss. 1, pp. 35-44
Open Access | Times Cited: 113
Dan Wang, Hua‐Ming Xiao, Xin Lyu, et al.
Oil Crop Science (2023) Vol. 8, Iss. 1, pp. 35-44
Open Access | Times Cited: 113
Plant- and Animal-Based Antioxidants’ Structure, Efficacy, Mechanisms, and Applications: A Review
E.D.N.S. Abeyrathne, Ki‐Chang Nam, Xi Huang, et al.
Antioxidants (2022) Vol. 11, Iss. 5, pp. 1025-1025
Open Access | Times Cited: 96
E.D.N.S. Abeyrathne, Ki‐Chang Nam, Xi Huang, et al.
Antioxidants (2022) Vol. 11, Iss. 5, pp. 1025-1025
Open Access | Times Cited: 96
Aging, oxidative stress and degenerative diseases: mechanisms, complications and emerging therapeutic strategies
Mani Raj Chaudhary, Sakshi Chaudhary, Yogita Sharma, et al.
Biogerontology (2023) Vol. 24, Iss. 5, pp. 609-662
Closed Access | Times Cited: 79
Mani Raj Chaudhary, Sakshi Chaudhary, Yogita Sharma, et al.
Biogerontology (2023) Vol. 24, Iss. 5, pp. 609-662
Closed Access | Times Cited: 79
Nanoparticles assisted regulation of oxidative stress and antioxidant enzyme system in plants under salt stress: A review
Muhammad Zia‐ur‐Rehman, Sidra Anayatullah, Effa Irfan, et al.
Chemosphere (2022) Vol. 314, pp. 137649-137649
Closed Access | Times Cited: 73
Muhammad Zia‐ur‐Rehman, Sidra Anayatullah, Effa Irfan, et al.
Chemosphere (2022) Vol. 314, pp. 137649-137649
Closed Access | Times Cited: 73
Redox dysregulation as a driver for DNA damage and its relationship to neurodegenerative diseases
Sina Shadfar, Sonam Parakh, Md Shafi Jamali, et al.
Translational Neurodegeneration (2023) Vol. 12, Iss. 1
Open Access | Times Cited: 65
Sina Shadfar, Sonam Parakh, Md Shafi Jamali, et al.
Translational Neurodegeneration (2023) Vol. 12, Iss. 1
Open Access | Times Cited: 65
Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety
Rossi Indiarto, Arif Nanda Irawan, Edy Subroto
Foods (2023) Vol. 12, Iss. 9, pp. 1845-1845
Open Access | Times Cited: 53
Rossi Indiarto, Arif Nanda Irawan, Edy Subroto
Foods (2023) Vol. 12, Iss. 9, pp. 1845-1845
Open Access | Times Cited: 53
Ultraviolet Blocking Films for Food Packaging Applications
Shefali Tripathi, Lokesh Kumar, Ram Kumar Deshmukh, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 6, pp. 1563-1582
Closed Access | Times Cited: 46
Shefali Tripathi, Lokesh Kumar, Ram Kumar Deshmukh, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 6, pp. 1563-1582
Closed Access | Times Cited: 46
Unlocking sustainable solutions: Nanocellulose innovations for enhancing the shelf life of fruits and vegetables – A comprehensive review
P. Senthilkumar, Gayathri Devi Selvaraju, Rajendran K. Selvakesavan, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129592-129592
Closed Access | Times Cited: 19
P. Senthilkumar, Gayathri Devi Selvaraju, Rajendran K. Selvakesavan, et al.
International Journal of Biological Macromolecules (2024) Vol. 261, pp. 129592-129592
Closed Access | Times Cited: 19
The Chemical Reactivity of Membrane Lipids
Geneviève Duché, John M. Sanderson
Chemical Reviews (2024) Vol. 124, Iss. 6, pp. 3284-3330
Open Access | Times Cited: 16
Geneviève Duché, John M. Sanderson
Chemical Reviews (2024) Vol. 124, Iss. 6, pp. 3284-3330
Open Access | Times Cited: 16
The Role of Meat Lipids in Nutrition and Health: Balancing Benefits and Risks
José A. M. Prates
Nutrients (2025) Vol. 17, Iss. 2, pp. 350-350
Open Access | Times Cited: 2
José A. M. Prates
Nutrients (2025) Vol. 17, Iss. 2, pp. 350-350
Open Access | Times Cited: 2
The mechanism of chlorogenic acid inhibits lipid oxidation: An investigation using multi-spectroscopic methods and molecular docking
Qiongju Cao, Yuan Huang, Quan‐Fei Zhu, et al.
Food Chemistry (2020) Vol. 333, pp. 127528-127528
Open Access | Times Cited: 99
Qiongju Cao, Yuan Huang, Quan‐Fei Zhu, et al.
Food Chemistry (2020) Vol. 333, pp. 127528-127528
Open Access | Times Cited: 99
Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications
Noemí Echegaray, Mirian Pateiro, Paulo E. S. Munekata, et al.
Molecules (2021) Vol. 26, Iss. 13, pp. 3880-3880
Open Access | Times Cited: 80
Noemí Echegaray, Mirian Pateiro, Paulo E. S. Munekata, et al.
Molecules (2021) Vol. 26, Iss. 13, pp. 3880-3880
Open Access | Times Cited: 80
A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids
Yawei Zhang, Xiuyun Guo, Zengqi Peng, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 215-226
Closed Access | Times Cited: 72
Yawei Zhang, Xiuyun Guo, Zengqi Peng, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 215-226
Closed Access | Times Cited: 72
Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review
Carmen Daniela Petcu, Oana Diana Mihai, Dana Tăpăloagă, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1334-1334
Open Access | Times Cited: 40
Carmen Daniela Petcu, Oana Diana Mihai, Dana Tăpăloagă, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1334-1334
Open Access | Times Cited: 40
Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid
Hadis Rostamabadi, Małgorzata Nowacka, Rosana Colussi, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104208-104208
Closed Access | Times Cited: 39
Hadis Rostamabadi, Małgorzata Nowacka, Rosana Colussi, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104208-104208
Closed Access | Times Cited: 39
Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation
Wangxin Liu, Xianliang Luo, Ying Huang, et al.
Food Research International (2023) Vol. 167, pp. 112685-112685
Closed Access | Times Cited: 33
Wangxin Liu, Xianliang Luo, Ying Huang, et al.
Food Research International (2023) Vol. 167, pp. 112685-112685
Closed Access | Times Cited: 33
Application of lipids and their potential replacers in plant-based meat analogs
Qiongling Chen, Zhenjia Chen, Jinchuang Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 645-654
Closed Access | Times Cited: 30
Qiongling Chen, Zhenjia Chen, Jinchuang Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 645-654
Closed Access | Times Cited: 30
Antioxidant peptides from plants: a review
A. César, Francisco E.S. Lopes, Francisca Fernanda Nunes Azevedo, et al.
Phytochemistry Reviews (2023) Vol. 23, Iss. 1, pp. 95-104
Closed Access | Times Cited: 23
A. César, Francisco E.S. Lopes, Francisca Fernanda Nunes Azevedo, et al.
Phytochemistry Reviews (2023) Vol. 23, Iss. 1, pp. 95-104
Closed Access | Times Cited: 23
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: 15
Stefan Dragoev
Foods (2024) Vol. 13, Iss. 5, pp. 797-797
Open Access | Times Cited: 15
Effects of different isochoric freeze-thaw cycles on the physicochemical quality attributes of chicken breast meat
Tsekwi Gracious Rinwi, Da‐Wen Sun, Ji Ma, et al.
Food Bioscience (2024) Vol. 59, pp. 103641-103641
Open Access | Times Cited: 9
Tsekwi Gracious Rinwi, Da‐Wen Sun, Ji Ma, et al.
Food Bioscience (2024) Vol. 59, pp. 103641-103641
Open Access | Times Cited: 9
The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review
Hanxiao Bao, Yuxi Wang, Yue Huang, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 55-55
Open Access | Times Cited: 1
Hanxiao Bao, Yuxi Wang, Yue Huang, et al.
Gels (2025) Vol. 11, Iss. 1, pp. 55-55
Open Access | Times Cited: 1
Hydrogel (pectin), oleogel (oil/triglyceride) and bigel (alginate-oil/triglyceride) and their applications in meat products formulation
Farzad Mirab Toupchi, Sajad Pirsa, Sana Mohammadi
Carbohydrate Polymer Technologies and Applications (2025) Vol. 9, pp. 100715-100715
Closed Access | Times Cited: 1
Farzad Mirab Toupchi, Sajad Pirsa, Sana Mohammadi
Carbohydrate Polymer Technologies and Applications (2025) Vol. 9, pp. 100715-100715
Closed Access | Times Cited: 1
Dietary hazelnut skin prevents lipid oxidation in lamb enriched in omega-3 polyunsaturated fatty acids
Martino Musati, Antonino Bertino, Marco Sebastiano Cannone, et al.
Meat Science (2025), pp. 109811-109811
Open Access | Times Cited: 1
Martino Musati, Antonino Bertino, Marco Sebastiano Cannone, et al.
Meat Science (2025), pp. 109811-109811
Open Access | Times Cited: 1
