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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 1-25 of 32 citing articles:

Radish residue carbon dots-based novel starch/chitosan film with high antioxidant, biocompatibility, and antibacterial activities for salmon fillets' active packaging
Dangfeng Wang, Xin Wang, Shanshan Zhou, et al.
International Journal of Biological Macromolecules (2024) Vol. 273, pp. 133107-133107
Closed Access | Times Cited: 13
Novel analysis of food processes by terahertz spectral imaging: A review of recent research findings
Ying Fu, Yuqiao Ren, Da‐Wen Sun
Trends in Food Science & Technology (2024) Vol. 147, pp. 104463-104463
Open Access | Times Cited: 11
Pseudomonas weihenstephanensis through the iron metabolism pathway promotes in situ spoilage capacity of prepared beef steaks during cold storage
Wendi Zhang, Yongsheng Ni, Yunhao Ma, et al.
Food Microbiology (2024) Vol. 120, pp. 104466-104466
Closed Access | Times Cited: 6
Foodomics in aquatic products quality assessment during storage: An advanced and reliable approach
Yuanming Chu, Jinfeng Wang, Jing Xie
Food Bioscience (2024) Vol. 58, pp. 103734-103734
Closed Access | Times Cited: 6
Changes in the physicochemical properties of grouper (Epinephelus coioides) fillets stored under vacuum packaging at chilly temperature contributing with the spoilage bacteria
Zhijun Yang, Yuanming Chu, Chenchen Zhang, et al.
Food Bioscience (2023) Vol. 55, pp. 103017-103017
Closed Access | Times Cited: 16
Insights into the molecular mechanisms of lipid transformation in sturgeon fillets: Interplay between specific spoilage and dominant bacteria
Chunming Tan, Shiqi Zhang, Fanglei Zou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101714-101714
Open Access | Times Cited: 4
Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat
Chunming Tan, Xiaofeng Li, Yaqin Yu, et al.
LWT (2024) Vol. 206, pp. 116599-116599
Open Access | Times Cited: 4
Effect of temperature fluctuations on large yellow croaker fillets (Larimichthys crocea) in cold chain logistics: A microbiological and metabolomic analysis
Bohan Chen, Tiansheng Xu, Qi Yan, et al.
Journal of Food Engineering (2024) Vol. 386, pp. 112290-112290
Closed Access | Times Cited: 4
Studies on Quality Deterioration and Metabolomic Changes in Oysters Induced by Spoilage Bacteria During Chilled Storage
Hanzheng Dou, Wenxiu Zhu, Siyang Chen, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 193-193
Open Access
Research progress on the mechanism of fish quality deterioration during frozen storage and novel control technologies
Ruixi Liu, Chunming Tan, Zongcai Tu, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 1, pp. 9240105-9240105
Closed Access
Preparation of polyvinyl alcohol/sodium alginate/Artemisia sphaerocephala Krasch gum hydrogels with excellent water absorption and its application in the preservation of Lateolabrax Japonicus fillets
Shuai Chi, Xinyu Liu, Jiaqing Wu, et al.
International Journal of Biological Macromolecules (2025), pp. 141824-141824
Closed Access
Effect of co-inoculation of Pseudomonas fragi and Pseudomonas putida on the spoilage of chilled pork after the screening of a variety of different combinations of two Pseudomonas species
G.J. Shang, Cong Zhou, Bingjie Zhang, et al.
International Journal of Food Microbiology (2025) Vol. 436, pp. 111215-111215
Closed Access
Exploring the interactions between Shewanella putrefaciens and Pseudomonas fluorescen on protein degradation of refrigerated large yellow croaker (Pseudosciaena crocea)
Jingxin Ye, Weiqing Lan, Jing Xie
Food Research International (2025), pp. 116483-116483
Closed Access
Integrating Multi-Omics to Analyze the Changing Law of Chicken Meat Quality Under Different Storage Conditions
Miaohua Zheng, Zhi Li, Weiwei Li, et al.
(2025)
Closed Access
Characterization and Antibacterial Properties of Egg White Protein Films Loaded with ε-Polylysine: Evaluation of Their Degradability and Application
Xin Li, Jianhao Lv, Minghao Niu, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2431-2431
Open Access | Times Cited: 10
Exploration of changes in sensory, physicochemical properties and microbial metabolic activities of grass carp meat with five thermal processing treatments during refrigerated storage
Lu Zhang, Yaqin Yu, Chunming Tan, et al.
Food Chemistry X (2024) Vol. 23, pp. 101662-101662
Open Access | Times Cited: 3
Lactobacillus plantarum derived nanoparticles deliver class IIa bacteriocin as a potential natural food preservatives
Zelin Gu, Yu Wang, Pinglan Li, et al.
LWT (2024) Vol. 207, pp. 116675-116675
Open Access | Times Cited: 3
Effect of Piaractus brachypomus fish protein hydrolysate on physicochemical, sensory, and storage properties of cookies
Aliaa M.A. Hashem, Suresh D. Sakhare, Tanaji G. Kudre
Biocatalysis and Agricultural Biotechnology (2023) Vol. 51, pp. 102761-102761
Closed Access | Times Cited: 8
Intelligent pulsed ultraviolet c radiation sterilization system: A cleaner solution of raw ready-to-eat aquatic products processing
You Li, Luwei Zhang, Yanfu He, et al.
Journal of Cleaner Production (2023) Vol. 427, pp. 139281-139281
Closed Access | Times Cited: 8
Revealing extracellular protein profile and excavating spoilage-related proteases of Aeromonas salmonicida based on multi-omics investigation
Liangting Shao, Yang Dong, Shanshan Chen, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130916-130916
Closed Access | Times Cited: 2
Effects of slurry ice treatment on the physicochemical changes and proteome of large yellow croaker (Larimichthys crocea)
Yan‐wei Yuan, Yuting Liu, Xing-Tong Zhu, et al.
Food Chemistry (2024) Vol. 463, pp. 141090-141090
Closed Access | Times Cited: 2
Changes in physicochemical properties, moisture distribution and volatile flavor compounds of yellow catfish: The roles of dominant spoilage bacteria
Juyuan Wang, Jie Li, Yi Zhang, et al.
Food Bioscience (2023) Vol. 56, pp. 103331-103331
Closed Access | Times Cited: 6
Fish protein as a new emulsifier: Mechanism, enhancement, application
Shanshan Lu, Quanhong Lu, Liyuan Xiao, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1096-1107
Open Access | Times Cited: 1
Coculture of Acinetobacter johnsonii and Shewanella putrefaciens Contributes to the ABC Transporter that Impacts Cold Adaption in the Aquatic Food Storage Environment
Xin‐Yun Wang, Jun Yan, Jing Xie
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 18, pp. 10605-10615
Closed Access | Times Cited: 1
Microbial composition of spoiled irradiated ready-to-eat chicken feet and their spoilage characteristics
Xin Jia, Dan Wang, Ailian Meng, et al.
Food Microbiology (2024) Vol. 124, pp. 104620-104620
Closed Access | Times Cited: 1
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