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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:

Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp
Jiarong Cao, Haixia Yan, Bo Ye, et al.
Food Chemistry (2023) Vol. 434, pp. 137465-137465
Closed Access | Times Cited: 15

Showing 15 citing articles:

Current trends and perspectives on the color of fish during low-temperature preservation: A focus on evaluation methods, discoloration mechanism, and protection methods
Hongli Wang, B Swetha Bai, Yingying Wang, et al.
Food Chemistry (2025) Vol. 474, pp. 143199-143199
Closed Access | Times Cited: 2
Effect of changes in the structure of myoglobin on the color of meat products
Jun Han, Yaru Wang, Yi Wang, et al.
Food Materials Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 11
Effects of slightly acidic electrolyzed water combined with ԑ-polylysine-chitooligosaccharide Maillard reaction products treatment on the quality of vacuum packaged sea bass (Lateolabrax japonicas)
Weiqing Lan, Zhe Shao, Ai Lang, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129554-129554
Closed Access | Times Cited: 7
Inhibition mechanism against hemoglobin oxidation of volatile pyrroles from Maillard reaction
Yanbo Chen, Jiarong Cao, Bo Ye, et al.
Food Chemistry (2025), pp. 143870-143870
Closed Access
Influence of the Silkworm-Derived (Bombyx mori) Functional Substance (Silkrose-BM) on the Fish Meat Quality of Yellowtail (Seriola quinqueradiata)
Athira Athira, H. Nishiguchi, Daichi Hayashi, et al.
Fishes (2025) Vol. 10, Iss. 3, pp. 130-130
Open Access
Effect of Linoleic Acid on Oxidation of Beef Myofibrillar and Sarcoplasmic Proteins and Heterocyclic Amines Production
Yong-Liang Ma, Yajun Zhou, Xinyu Jiang, et al.
Food Bioscience (2025), pp. 106401-106401
Closed Access
Characterization of Qu-aroma of medium–high temperature Daqu from different production areas using sensory evaluation, E-nose, and GC–MS/O analysis
Jie Deng, Jia Zheng, Xing Li, et al.
Bioresources and Bioprocessing (2025) Vol. 12, Iss. 1
Open Access
The synergistic effect of vacuum skin packaging and electrospun film on the quality of grass carp (Ctenopharyngodon idellus) surimi during refrigerated storage
Qingfeng Dong, Wang Xiao, Wenya Ma, et al.
Food Research International (2025), pp. 116400-116400
Closed Access
The inhibitory effect of Maillard reaction products on fish and chicken muscle oxidation
Jiarong Cao, Haixia Yan, Bo Ye, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access | Times Cited: 2
Surimi Production from Tropical Mackerel: A Simple Washing Strategy for Better Utilization of Dark-Fleshed Fish Resources
Worawan Panpipat, Porntip Thongkam, Suppanyoo Boonmalee, et al.
Resources (2023) Vol. 12, Iss. 10, pp. 126-126
Open Access | Times Cited: 6
Maillard reaction products inhibit lipid oxidation by regulating myoglobin stability in washed muscle model
Jiarong Cao, Haixia Yan, Yixiao Shen, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Spectroscopy‐based analysis of the effect of Maillard reaction products on oxidative stability of carp myoglobin
Jiarong Cao, Haixia Yan, Bo Ye, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Quality assessment and microbial community succession of finely chopped common carp (Cyprinus carpio) under low-temperature storage: Implications for nutritional composition and spoilage indicators
Haimei Gong, Binchen Wang, Hongyu Jiang, et al.
Food Control (2024) Vol. 171, pp. 111103-111103
Closed Access | Times Cited: 1
Anti‐oxidant activity of 1‐(1H‐imidazo[4,5‐c]pyridin‐4‐yl)ethenone, a Maillard reaction product derived from fructose and histidine
Kangyu Zhao, Xin Long, Junle Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 15, pp. 9548-9558
Closed Access
Characterization of Qu-aroma of Medium-High Temperature Daqu from Different Production Areas Using Sensory Evaluation, E-nose, and GC-MS/O Analysis
Jie Deng, Jia Zheng, Xing Li, et al.
Research Square (Research Square) (2024)
Closed Access
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