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:
Effect of temperature fluctuations during frozen storage on ice crystal distribution and quality of tilapia (Oreochromis mossambicus)
Mingyu Yin, Ke Dai, Zehui Qiu, et al.
Food Chemistry (2024) Vol. 463, pp. 141104-141104
Closed Access | Times Cited: 5
Mingyu Yin, Ke Dai, Zehui Qiu, et al.
Food Chemistry (2024) Vol. 463, pp. 141104-141104
Closed Access | Times Cited: 5
Showing 5 citing articles:
Impact of Dehydration Processing on Scallop (Patinopecten yessoensis) Adductor Muscle: Structural and Oxidative Insights
Huaqiong Li, Yulong Zhao, Jian Shi, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 948-948
Open Access
Huaqiong Li, Yulong Zhao, Jian Shi, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 948-948
Open Access
Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties
Zhongzhao Teng, Xiaoyue He, Liuqing Wang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 279-279
Open Access
Zhongzhao Teng, Xiaoyue He, Liuqing Wang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 279-279
Open Access
Uncovering quality changes in oysters (Crassostrea hongkongensis) during frozen storage based on lipidomics and proteomics
Yuanyuan Hu, Zhengze Quan, Zonghan Wang, et al.
Food Chemistry (2025), pp. 144230-144230
Closed Access
Yuanyuan Hu, Zhengze Quan, Zonghan Wang, et al.
Food Chemistry (2025), pp. 144230-144230
Closed Access
Investigation of the protective mechanisms of liquid nitrogen spray freezing and TGase cross-linking on the structural characteristics of surimi gels during frozen storage
Xiaoying Luo, Guoyan Ren, Yang Qin, et al.
Food Chemistry (2025), pp. 144343-144343
Closed Access
Xiaoying Luo, Guoyan Ren, Yang Qin, et al.
Food Chemistry (2025), pp. 144343-144343
Closed Access
From feed formulation to frozen flesh: Hydrolysable tannin mitigates high-fat diet-induced quality deterioration in flesh quality of largemouth bass (Micropterus salmoides) through enhancing antioxidant capacity, optimizing nutrient composition, and textural characteristics
Manqi Yang, Dahai Jiang, Zhijie Xiao, et al.
Food Chemistry (2025) Vol. 485, pp. 144516-144516
Closed Access
Manqi Yang, Dahai Jiang, Zhijie Xiao, et al.
Food Chemistry (2025) Vol. 485, pp. 144516-144516
Closed Access
Changes in physicochemical properties and taste quality of Patinopecten yessoensis adductor muscle during cold storage
Xutao Li, Ke Dai, Manat Chaijan, et al.
Food Chemistry (2025) Vol. 486, pp. 144566-144566
Closed Access
Xutao Li, Ke Dai, Manat Chaijan, et al.
Food Chemistry (2025) Vol. 486, pp. 144566-144566
Closed Access
