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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:

Oxidative stability, proteolysis, and in vitro digestibility of fresh and long-term frozen stored in-bag dry-aged lean beef
Renyu Zhang, Michelle Ji Yeon Yoo, Mustafa M. Farouk
Food Chemistry (2020) Vol. 344, pp. 128601-128601
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Effect of gelatin-chitosan-Cyclocarya paliurus flavonoids edible coating film on the preservation of chilled beef
Jin Yan, Sichen He, Lingli Chen, et al.
LWT (2024) Vol. 199, pp. 116138-116138
Open Access | Times Cited: 21
Challenges and processing strategies to produce high quality frozen meat
Renyu Zhang, C.E. Realini, Yuan H. Brad Kim, et al.
Meat Science (2023) Vol. 205, pp. 109311-109311
Closed Access | Times Cited: 36
Effects of Different Low-Temperature Storage Methods on the Quality and Processing Characteristics of Fresh Beef
Ruiqi Cao, Lixiu Yan, Shujian Xiao, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 782-782
Open Access | Times Cited: 24
Mechanisms and strategies to tailor dry-aged meat flavour
Renyu Zhang, Michelle Ji Yeon Yoo, Alastair B. Ross, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 400-411
Closed Access | Times Cited: 36
Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand
Xin Li, Renyu Zhang, Mohammad Mahbubul Hassan, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2903-2903
Open Access | Times Cited: 23
The dynamic change in the degradation and in vitro digestive properties of porcine myofibrillar protein during freezing storage
Nan Pan, Xue Bai, Baohua Kong, et al.
International Journal of Biological Macromolecules (2023) Vol. 234, pp. 123682-123682
Closed Access | Times Cited: 16
Metabolic, proteomic and microbial changes postmortem and during beef aging
Greta Bischof, Franziska Witte, Nino Terjung, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 4, pp. 1076-1109
Closed Access | Times Cited: 18
Investigation of changes in the in vitro digestive properties of mirror carp (Cyprinus carpio L.) during postmortem storage based on protein degradation and oxidation
Haijing Li, Xiufang Xia, Meili Shao
Food Chemistry (2025) Vol. 476, pp. 143451-143451
Closed Access
Effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on the flavor formation of in-bag dry-aged beef
Zili Yang, Sam Al‐Dalali, Conggui Chen, et al.
International Journal of Food Microbiology (2025) Vol. 439, pp. 111237-111237
Closed Access
Use of Rapid Evaporative Ionisation Mass Spectrometry fingerprinting to determine the metabolic changes to dry-aged lean beef due to different ageing regimes
Renyu Zhang, Alastair B. Ross, Michelle Ji Yeon Yoo, et al.
Meat Science (2021) Vol. 181, pp. 108438-108438
Open Access | Times Cited: 22
Effects of active modified atmosphere on lipid and protein oxidation, moisture migration and quality properties of beef steaks
Jing Lai, Ying Wang, Xin Zhang, et al.
Packaging Technology and Science (2022) Vol. 36, Iss. 2, pp. 111-123
Closed Access | Times Cited: 13
Rapid Evaporative Ionisation Mass Spectrometry fingerprinting can discriminate lamb meat due to different ageing methods and levels of dehydration
Renyu Zhang, Alastair B. Ross, Noby Jacob, et al.
Journal of Proteomics (2022) Vol. 272, pp. 104771-104771
Closed Access | Times Cited: 13
Effect of dry aging on quality parameters, protein profile and protein oxidation level of beef
Adem Savaş, Emel Öz, Zeynep Elbir, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7598-7609
Open Access | Times Cited: 2
In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility
Renyu Zhang, Michelle Ji Yeon Yoo, C.E. Realini, et al.
Foods (2020) Vol. 10, Iss. 1, pp. 41-41
Open Access | Times Cited: 17
The effects of frozen storage on fatty acids, amino acids, and volatile compounds in mutton stored for 90 days
Xiaona He, Hongbo Wang, Xiaoling Yang, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 5
Open Access | Times Cited: 10
Impact of sampling location and aging on the Longissimus thoracis et lumborum muscle proteome of dry-aged beef
Sara Álvarez, Anne Maria Mullen, Carlos Álvarez, et al.
Meat Science (2023) Vol. 205, pp. 109315-109315
Open Access | Times Cited: 5
Preservative effect of chitosan-gelatine composite incorporated with pomegranate peel polyphenol on fresh meat
Yifan Zhang, Caiping Zhu, Biqi Du, et al.
International Food Research Journal (2024) Vol. 31, Iss. 1, pp. 239-252
Open Access | Times Cited: 1
Impact of Aging Methods and Frozen Storage on Beef Quality Attributes from Different Finishing Diets
Daniela Correa, Marcia del Campo, Santiago Luzardo, et al.
Meat and Muscle Biology (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 1
Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods
Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Food Science of Animal Resources (2023) Vol. 43, Iss. 5, pp. 877-888
Open Access | Times Cited: 3
Title Pending 16989
Renyu Zhang, E. Paván, Mustafa M. Farouk, et al.
Meat and Muscle Biology (2023) Vol. 8, Iss. 1
Open Access | Times Cited: 3
In vitro oxidation promoted by sarafloxacin antibiotic residues on myosin and chicken meat proteins
Johana Márquez Lázaro, Leticia Mora, Darío Méndez-Cuadro, et al.
Journal of Food Composition and Analysis (2022) Vol. 111, pp. 104622-104622
Open Access | Times Cited: 5
Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle
Rimantė Vinauskienė, Gabrielė Surblytė, Aurimas Alekšiūnas, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 27, pp. 100487-100487
Closed Access | Times Cited: 3
Effect of Dry Aging on Beef Muscle Proteins
Галина Гуринович, Ирина Патракова, Vladislav Khrenov, et al.
Food Processing Techniques and Technology (2023), pp. 621-629
Open Access | Times Cited: 1
Uncovering the rheological properties basis for freeze drying treatment-induced improvement in the solubility of myofibrillar proteins
Huijuan Yang, Zhizhao Chen, Haifeng Wang, et al.
Current Research in Food Science (2023) Vol. 8, pp. 100651-100651
Open Access | Times Cited: 1
A peptidomic approach to discover the potential biomolecular signatures discriminating in-bag dry- and wet-aged lamb
Renyu Zhang, Evelyne Maes, Charles A. Hefer, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100664-100664
Open Access
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