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:
Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidation
Won Young Oh, Mi‐Ja Kim, JaeHwan Lee
Food Science and Biotechnology (2023) Vol. 32, Iss. 13, pp. 1805-1819
Closed Access | Times Cited: 11
Won Young Oh, Mi‐Ja Kim, JaeHwan Lee
Food Science and Biotechnology (2023) Vol. 32, Iss. 13, pp. 1805-1819
Closed Access | Times Cited: 11
Showing 11 citing articles:
Impact of dietary n-6/n-3 fatty acid ratio of atherosclerosis risk: A review
Min‐Jie Cao, Fangwei Yang, David Julian McClements, et al.
Progress in Lipid Research (2024) Vol. 95, pp. 101289-101289
Closed Access | Times Cited: 12
Min‐Jie Cao, Fangwei Yang, David Julian McClements, et al.
Progress in Lipid Research (2024) Vol. 95, pp. 101289-101289
Closed Access | Times Cited: 12
Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil
Xintian Wang, Yashu Chen, David Julian McClements, et al.
Advances in Colloid and Interface Science (2024) Vol. 325, pp. 103117-103117
Closed Access | Times Cited: 10
Xintian Wang, Yashu Chen, David Julian McClements, et al.
Advances in Colloid and Interface Science (2024) Vol. 325, pp. 103117-103117
Closed Access | Times Cited: 10
Evaluation biodegradable films with green tea extract for interleafing sliced meat products
Daniele Hamann, Maria Eduarda Wlodarkievicz, Bruna Maria Saorin Puton, et al.
Food Chemistry (2024) Vol. 458, pp. 140159-140159
Closed Access | Times Cited: 5
Daniele Hamann, Maria Eduarda Wlodarkievicz, Bruna Maria Saorin Puton, et al.
Food Chemistry (2024) Vol. 458, pp. 140159-140159
Closed Access | Times Cited: 5
Evaluation of oxidative stability of rice oil from brown rice flour under thermal oxidation and light irradiation
Seunghyun Oh, WonYoung Oh, JaeHwan Lee
Food Science and Biotechnology (2024) Vol. 33, Iss. 8, pp. 1839-1846
Closed Access | Times Cited: 4
Seunghyun Oh, WonYoung Oh, JaeHwan Lee
Food Science and Biotechnology (2024) Vol. 33, Iss. 8, pp. 1839-1846
Closed Access | Times Cited: 4
Effects of plant-derived antioxidants to the oxidative stability of edible oils under thermal and storage conditions: Benefits, challenges and sustainable solutions
Aysun Yurdunuseven Yıldız, Sebahat Öztekin, Katya Anaya
Food Chemistry (2025) Vol. 479, pp. 143752-143752
Closed Access
Aysun Yurdunuseven Yıldız, Sebahat Öztekin, Katya Anaya
Food Chemistry (2025) Vol. 479, pp. 143752-143752
Closed Access
A review of sustainable strategies for encapsulating antioxidant-rich plant polyphenolic extracts using nanoemulsification to enhance the oxidative stability of edible oils
Ahinsa Anubhashani Kumari Lankanayaka, Nimesh Dileesha Lakshan, Lasanthi Jayathunge, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Ahinsa Anubhashani Kumari Lankanayaka, Nimesh Dileesha Lakshan, Lasanthi Jayathunge, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Revisiting polar paradox: antioxidant activity in bulk oil using selected phenol lipids
Won Young Oh, Sookyung Liu, JaeHwan Lee
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3491-3499
Closed Access | Times Cited: 2
Won Young Oh, Sookyung Liu, JaeHwan Lee
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3491-3499
Closed Access | Times Cited: 2
Effects of Storage Temperature and Spices Incorporation on the Stability and Antibacterial Properties of Fontitrygon margarita (Günther, 1870) Liver Oil
Boris Simo Noutsa, Arlette Danelle Deutchoua Djitieu, Fabrice Fabien Dongho Dongmo, et al.
Journal of Food Quality (2024) Vol. 2024, pp. 1-18
Open Access
Boris Simo Noutsa, Arlette Danelle Deutchoua Djitieu, Fabrice Fabien Dongho Dongmo, et al.
Journal of Food Quality (2024) Vol. 2024, pp. 1-18
Open Access
Reduction of toxic aldehydes in heated flaxseed oil using sesame and perilla protein enzymatic hydrolysates
Ji‐Sun Kim, Mi‐Ja Kim, YoonHee Lee, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 10, pp. 2367-2376
Closed Access
Ji‐Sun Kim, Mi‐Ja Kim, YoonHee Lee, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 10, pp. 2367-2376
Closed Access
Oxidative stability of rice flour during storage under thermal oxidation and light irradiation
Seunghyun Oh, J.H. Lee, Jieun Kwak, et al.
Food Science and Biotechnology (2024) Vol. 34, Iss. 6, pp. 1359-1370
Closed Access
Seunghyun Oh, J.H. Lee, Jieun Kwak, et al.
Food Science and Biotechnology (2024) Vol. 34, Iss. 6, pp. 1359-1370
Closed Access
Use of thistle seeds of modified composition in chocolate mass technology
S.V. Stankevych, Inna Zabrodina, Maryna Lutsenko, et al.
Eastern-European Journal of Enterprise Technologies (2023) Vol. 6, Iss. 11 (126), pp. 83-91
Open Access | Times Cited: 1
S.V. Stankevych, Inna Zabrodina, Maryna Lutsenko, et al.
Eastern-European Journal of Enterprise Technologies (2023) Vol. 6, Iss. 11 (126), pp. 83-91
Open Access | Times Cited: 1
