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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.

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Showing 22 citing articles:

Elucidating the degradation mechanism of beef myofibrillar proteins under hydroxyl radical oxidation through the lens of cysteine oxidation modifications
Jiale Li, Jun Liu, Yue Hui, et al.
Food Chemistry X (2025) Vol. 25, pp. 102146-102146
Open Access | Times Cited: 1
Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef
Jiqiang Li, Qiantong Wang, Rongrong Liang, et al.
Meat Science (2024) Vol. 215, pp. 109540-109540
Closed Access | Times Cited: 5
Applying Chitosan-Based Films Enriched with Borago officinalis Extract for Active and Green Packaging of Fresh Rainbow Trout Fillets
Alper Güngören, Yasin Akkemik, Enis Fuat Tüfekci, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 639-639
Open Access
Preparation of an aqueous colloidal dispersion of myofibrillar proteins: A synergistic strategy integrating nonenzymatic glycation and exogenous amino acids
Zhiqiang Feng, Qifeng Yang, Siqi Zhao, et al.
Food Chemistry (2025) Vol. 477, pp. 143609-143609
Closed Access
Energy-efficient chilling and storage of beef using slurry ice: Assessing of chilling efficiency and quality changes
Yue Qiu, Jinghui Song, Baofang Zhang, et al.
International Journal of Refrigeration (2025)
Closed Access
Chitosan/polyvinyl alcohol-based active film maintain the quality of farmed sea bass (Lateolabrax maculatus) during refrigerated storage: inhibit lipid oxidation and maintain myofibrillar proteins conformation
Weiqing Lan, Shuting Liu, Xuening Chen, et al.
Food Control (2025), pp. 111295-111295
Closed Access
Effect of electron beam irradiation on the quality of chicken during post-mortem ageing
Xin Wang, Linya Wang, Jiangtao Yu, et al.
Food Chemistry (2025), pp. 143869-143869
Closed Access
Effect of ultrasound‐assisted L‐lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging
Shuangyi Xu, Xiuyun Guo, Chao Fu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4162-4177
Closed Access | Times Cited: 3
Investigation on synergistic inhibition of protein-bound heterocyclic amines in sarcoplasmic and myofibrillar model systems by amino acid combinations
Peng Deng, Tianyi Wei, M.H. Yu, et al.
Food Chemistry (2024) Vol. 460, pp. 140576-140576
Closed Access | Times Cited: 3
Protective effects and molecular mechanisms of Litopenaeus vannamei treated with L-arginine/ -lysine against myofibrillar proteins oxidation and quality degradation during freeze-thaw cycles
Mengxue He, Yejun Zhang, Wenwen Luo, et al.
Food Chemistry (2024) Vol. 462, pp. 140995-140995
Closed Access | Times Cited: 3
l-Arginine and l-lysine improve the emulsifying and dissolution properties of pale, soft, exudative-like chicken myofibrillar proteins by modifying their conformations
Xun Gao, Axiang Li, Cunliu Zhou
Food Chemistry (2024) Vol. 463, pp. 141136-141136
Closed Access | Times Cited: 3
Effect of ultrasonic pretreatment with synergistic microbial fermentation on tenderness and flavor of air-dried duck under low nitrite process
Weitao Zhao, Xiankang Fan, Zihang Shi, et al.
Food Chemistry X (2024) Vol. 24, pp. 101946-101946
Open Access | Times Cited: 3
Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application
Xinyi Tu, Shuhua Yin, Jiachen Zang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 21, pp. 11885-11899
Closed Access | Times Cited: 2
Enhanced oxidative stability and quality of chilled mirror carp fillet using an antioxidant film of chitosan/clove essential oil nanoemulsion
Ying Li, Litong Rui, Hao Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 105018-105018
Closed Access | Times Cited: 2
Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights
Yuqi Wang, Yi-Wen Mei, Rongsheng Du, et al.
Food Chemistry X (2024) Vol. 24, pp. 101839-101839
Open Access | Times Cited: 2
Effects of L-arginine on gut microbiota and muscle metabolism in fattening pigs based on omics analysis
Chengming Liu, Yi-Ting Yang, Meng Wang, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 2
l-arginine and l-lysine supplementation to NaCl tenderizes porcine meat by promoting myosin extraction and actomyosin dissociation
Xiaokang Fan, Xun Gao, Cunliu Zhou
Food Chemistry (2024) Vol. 446, pp. 138809-138809
Closed Access | Times Cited: 1
Dietary supplementation with quercetin: an ideal approach for improving meat quality and oxidative stability of broiler chickens
Chuangye Deng, Huiyu Zou, Yanyang Wu, et al.
Poultry Science (2024) Vol. 103, Iss. 8, pp. 103789-103789
Open Access | Times Cited: 1
Integrative metabolomics and transcriptomics analysis revealed specific genes and metabolites affecting meat quality of chickens under different rearing systems
Zhifu Cui, Felix Kwame Amevor, Xi Lan, et al.
Poultry Science (2024) Vol. 103, Iss. 9, pp. 103994-103994
Open Access | Times Cited: 1
Identification of key genes and metabolites involved in meat quality performance in Qinchuan cattle by WGCNA
Hengwei Yu, Zhimei Yang, Jianfang Wang, et al.
Journal of Integrative Agriculture (2024) Vol. 23, Iss. 11, pp. 3923-3937
Open Access | Times Cited: 1
Research progress in processing technology of rabbit meat
Yunjia Deng, Qing Nie, Yanan Zhou, et al.
Food Bioengineering (2024) Vol. 3, Iss. 3, pp. 314-322
Open Access | Times Cited: 1
Inhibitory effect of L-arginine on the oxidative aggregation behavior of myofibrillar proteins in the Antarctic krill (Euphausia superba): pH and antioxidation
Xinyu Zhang, Xiang Ren, Junxin Lin, et al.
Food Chemistry (2024) Vol. 464, pp. 141702-141702
Closed Access | Times Cited: 1
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