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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:

Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb
Tianlong Han, Zixuan Wang, Chunxiao Li, et al.
Meat Science (2023) Vol. 204, pp. 109239-109239
Closed Access | Times Cited: 12

Showing 12 citing articles:

Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep
Wensheng Yao, Shuangyu Ma, Huiying Wu, et al.
Food Chemistry (2024) Vol. 454, pp. 139514-139514
Closed Access | Times Cited: 16
Cooking‐Induced Lipid–Protein Oxidation in Kavurma (a Cooked Meat Product)
Melike Babaoglu, Nesimi Aktaş, Naşit İğci, et al.
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Polyphenols Improve the Digestibility of Eel Myofibrillar Protein by Alleviating Oxidation Through Noncovalent Interaction
Yixia Zhangli, Yuhuan Luo, Jingjing Xie, et al.
Journal of Agricultural and Food Chemistry (2025) Vol. 73, Iss. 9, pp. 5485-5499
Closed Access
Effect of different roasting time on the formation of free and bound heterocyclic aromatic amines in roasted beef
Longwei Jiang, Iftikhar Hussain Badar, Ziwen Yang, et al.
Journal of Food Composition and Analysis (2025), pp. 107488-107488
Closed Access
Insight into the quality, oxidation and digestion properties of beef stewed with tomatoes
Mei-Li You, Jinsong Chen, Yanyan Chen, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101177-101177
Closed Access
The effects of different thermal processing methods on the protein structure and digestibility of Procambarus clarkii
Xuan Liu, Chuanfeng Hu, Tianyu Xiao, et al.
Food & Function (2025)
Closed Access
Effect of cumin on flavor and protein oxidation of roast lamb with different roasting time
Kexin Cheng, Teng Liu, Yan Ma, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 1, pp. 9240054-9240054
Open Access | Times Cited: 2
Effects of air frying on protein digestive properties in scallop (Patinopecten yessoensis) adductor muscles and the mechanisms involved
Ziye Wang, Ying Luo, Rui Zheng, et al.
Food Bioscience (2024) Vol. 60, pp. 104429-104429
Closed Access | Times Cited: 2
Effects of moderately oxidized lard on myofibrillar protein emulsion gels: Gel-forming properties, water distribution, and digestibility
Beibei Zheng, Rui Liu, Jinyang Chang, et al.
International Journal of Biological Macromolecules (2024) Vol. 282, pp. 136944-136944
Closed Access | Times Cited: 1
Evolution of Key Flavor Compounds in Sonit Sheep Lamb During Grilling Process Using Hs-Gc-Ims, E-Nose, E-Tongue, and Physicochemical Techniques
Wensheng Yao, Huiying Wu, Shuangyu Ma, et al.
(2024)
Closed Access
Effect of Blackcurrant Anthocyanin on the Sensory Quality of Pork Emulsion Sausage and Protein Digestibility in Vitro
Xinxin Bi, Shuilin Liu, Peng Yu, et al.
(2024)
Closed Access
Use of Nile tilapia (Oreocromis niloticus) processing residues in the production of pâtés with the addition of oregano (Origanum vulgare) essential oil
Marcos Antônio Matiucci, Iza Catarini dos Santos, Natallya Marques da Silva, et al.
PLoS ONE (2023) Vol. 18, Iss. 12, pp. e0296106-e0296106
Open Access | Times Cited: 1
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