Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods
Yantao Yin, Lei Zhou, Jailson Pereira, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 48, pp. 14243-14251
Closed Access | Times Cited: 76

Showing 1-25 of 76 citing articles:

Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry
Asad Nawaz, Sana Irshad, Iftikhar Ali Khan, et al.
Food Research International (2022) Vol. 157, pp. 111322-111322
Closed Access | Times Cited: 97
Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat
Yuanrui Yu, Guiying Wang, Xiaoyan Yin, et al.
Food Research International (2021) Vol. 149, pp. 110696-110696
Closed Access | Times Cited: 67
Effect of ultrasonic treatment on the structure and functional properties of mantle proteins from scallops (Patinopecten yessoensis)
Qiuyue Ding, Guifang Tian, Xianghong Wang, et al.
Ultrasonics Sonochemistry (2021) Vol. 79, pp. 105770-105770
Open Access | Times Cited: 64
Mechanisms of cooking methods on flavor formation of Tibetan pork
Lujie Cheng, Xin Li, Yuting Tian, et al.
Food Chemistry X (2023) Vol. 19, pp. 100873-100873
Open Access | Times Cited: 39
Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperatures
Hua Chen, Gaiming Zhao, Xiaoling Yu, et al.
Food Chemistry (2023) Vol. 414, pp. 135694-135694
Closed Access | Times Cited: 38
Insights into the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics
Xia Yu, Xixi Wang, Lifang Zou, et al.
Food Chemistry (2023) Vol. 426, pp. 136520-136520
Closed Access | Times Cited: 30
Effects of heat sterilization on protein physicochemical properties and release of metabolites of braised chicken after in vitro digestion
Yaqi Cao, Mingzhu Sun, Tianran Huang, et al.
Food Chemistry (2024) Vol. 445, pp. 138670-138670
Closed Access | Times Cited: 13
The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments
Yanmo Pan, Shucheng Liu, Zongyuan Han, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110015-110015
Closed Access | Times Cited: 12
Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit?
Marco Iammarino, R. Marino, Valeria Nardelli, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 445-445
Open Access | Times Cited: 11
In vitro digestion mimicking conditions in adults and elderly reveals digestive characteristics of pork from different cooking ways
Xiangyue Cao, Fan Zhao, Ziyi Lin, et al.
Food Research International (2024) Vol. 183, pp. 114204-114204
Closed Access | Times Cited: 11
Regulation of endogenous enzyme activity and quality of dry-cured pork loin at ripening stage by electrical stimulation
Xiaolin Zhong, Shenghui Bi, Lisha Lan, et al.
LWT (2025), pp. 117400-117400
Open Access | Times Cited: 1
The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products
Cristina Botineştean, Mohammad B. Hossain, Anne Maria Mullen, et al.
Meat Science (2021) Vol. 177, pp. 108491-108491
Open Access | Times Cited: 46
Seaweed proteins as a novel protein alternative: Types, extractions, and functional food applications
Jayani Samarathunga, Isuru Wijesekara, Madhura Jayasinghe
Food Reviews International (2022) Vol. 39, Iss. 7, pp. 4236-4261
Closed Access | Times Cited: 31
Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins
Chong Wang, Fan Zhao, Yun Bai, et al.
Food Chemistry (2022) Vol. 383, pp. 132465-132465
Open Access | Times Cited: 31
Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics
Jian Zhang, Fidel Toldrá, Wangang Zhang, et al.
Food Chemistry (2023) Vol. 414, pp. 135764-135764
Open Access | Times Cited: 20
Changes provoked by altitudes and cooking methods in physicochemical properties, volatile profile, and sensory characteristics of yak meat
Xijin Zhu, Chao Yang, Yu Song, et al.
Food Chemistry X (2023) Vol. 20, pp. 101019-101019
Open Access | Times Cited: 17
Insights into the interactions between etheric compounds and myofibrillar proteins using multi-spectroscopy, molecular docking, and molecular dynamics simulation
X. Sun, Ahmed S.M. Saleh, Zhenyu Wang, et al.
Food Research International (2023) Vol. 175, pp. 113787-113787
Closed Access | Times Cited: 17
Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef
Yao Gong, Meiqin Feng, Jian Sun
Food Chemistry (2024) Vol. 464, pp. 141751-141751
Closed Access | Times Cited: 8
Changes in the digestion properties and protein conformation of sturgeon myofibrillar protein treated by low temperature vacuum heating during in vitro digestion
Fei‐jian Liu, Xiuping Dong, Shi‐ke Shen, et al.
Food & Function (2021) Vol. 12, Iss. 15, pp. 6981-6991
Closed Access | Times Cited: 33
Interaction and binding mechanism of lipid oxidation products to sturgeon myofibrillar protein in low temperature vacuum heating conditions: Multispectroscopic and molecular docking approaches
Shi‐ke Shen, Qian‐yun Bu, Wen‐tao Yu, et al.
Food Chemistry X (2022) Vol. 15, pp. 100389-100389
Open Access | Times Cited: 25
Effects of pH on the emulsifying, gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions
Lei Zhou, Fan Feng, Wangang Zhang
Food Bioscience (2023) Vol. 53, pp. 102744-102744
Closed Access | Times Cited: 14
Effect of pH treatment on egg white protein digestion and the peptidomics of their in vitro digests
Ting Zhang, Tingting Chen, Hongyu Jiang, et al.
Food Research International (2023) Vol. 173, pp. 113327-113327
Closed Access | Times Cited: 14
Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective
Yantao Yin, Lujuan Xing, Wangang Zhang
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 5, pp. 2514-2522
Closed Access | Times Cited: 13
Effect of different thermal processing methods on sensory, nutritional, physicochemical and structural properties of Penaeus vannamei
Caiyu Zhang, Renli Shi, Weihua Liu, et al.
Food Chemistry (2023) Vol. 438, pp. 138003-138003
Closed Access | Times Cited: 13
Insights into digestibility, biological activity, and peptide profiling of flaxseed protein isolates treated by ultrasound coupled with alkali cycling
Jing Yang, Jiaqi Shao, Yuqing Duan, et al.
Food Research International (2024) Vol. 190, pp. 114629-114629
Closed Access | Times Cited: 5
Page 1 - Next Page

Scroll to top