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 chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats
Qianli Ma, Nazimah Hamid, Indrawati Oey, et al.
Innovative Food Science & Emerging Technologies (2016) Vol. 37, pp. 359-374
Closed Access | Times Cited: 63
Qianli Ma, Nazimah Hamid, Indrawati Oey, et al.
Innovative Food Science & Emerging Technologies (2016) Vol. 37, pp. 359-374
Closed Access | Times Cited: 63
Showing 26-50 of 63 citing articles:
Effect of Processing on Volatile Organic Compounds Formation of Meat—Review
Iwona Wojtasik‐Kalinowska, Arkadiusz Szpicer, Weronika Bińkowska, et al.
Applied Sciences (2023) Vol. 13, Iss. 2, pp. 705-705
Open Access | Times Cited: 10
Iwona Wojtasik‐Kalinowska, Arkadiusz Szpicer, Weronika Bińkowska, et al.
Applied Sciences (2023) Vol. 13, Iss. 2, pp. 705-705
Open Access | Times Cited: 10
Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products
Ting Zhang, Hui Ni, Xujian Qiu, et al.
Molecules (2019) Vol. 24, Iss. 24, pp. 4473-4473
Open Access | Times Cited: 29
Ting Zhang, Hui Ni, Xujian Qiu, et al.
Molecules (2019) Vol. 24, Iss. 24, pp. 4473-4473
Open Access | Times Cited: 29
Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing
Kevin Kantono, Nazimah Hamid, Qianli Ma, et al.
Food Research International (2021) Vol. 141, pp. 110092-110092
Closed Access | Times Cited: 23
Kevin Kantono, Nazimah Hamid, Qianli Ma, et al.
Food Research International (2021) Vol. 141, pp. 110092-110092
Closed Access | Times Cited: 23
Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods
Erick Saldaña, Izabella Soletti, Mariana Marinho Martins, et al.
Meat Science (2019) Vol. 154, pp. 46-53
Closed Access | Times Cited: 24
Erick Saldaña, Izabella Soletti, Mariana Marinho Martins, et al.
Meat Science (2019) Vol. 154, pp. 46-53
Closed Access | Times Cited: 24
Novel Techniques for Microbiological Safety in Meat and Fish Industries
Максим Ребезов, Muhammad Farhan Jahangir Chughtai, Tariq Mehmood, et al.
Applied Sciences (2021) Vol. 12, Iss. 1, pp. 319-319
Open Access | Times Cited: 20
Максим Ребезов, Muhammad Farhan Jahangir Chughtai, Tariq Mehmood, et al.
Applied Sciences (2021) Vol. 12, Iss. 1, pp. 319-319
Open Access | Times Cited: 20
Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat
Kevin Kantono, Nazimah Hamid, Diksha Chadha, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 1148-1148
Open Access | Times Cited: 18
Kevin Kantono, Nazimah Hamid, Diksha Chadha, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 1148-1148
Open Access | Times Cited: 18
Effect of chilled storage on the quality, in-vitro protein digestibility, and microbial growth of sous vide processed beef short ribs pre-treated with pulsed electric field (PEF)
Roman Karki, Indrawati Oey, Phil Bremer, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 89, pp. 103485-103485
Open Access | Times Cited: 7
Roman Karki, Indrawati Oey, Phil Bremer, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 89, pp. 103485-103485
Open Access | Times Cited: 7
Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts
Kevin Kantono, Nazimah Hamid, Indrawati Oey, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1444-1444
Open Access | Times Cited: 20
Kevin Kantono, Nazimah Hamid, Indrawati Oey, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1444-1444
Open Access | Times Cited: 20
Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting
Yujun Xu, Dequan Zhang, Huan Liu, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1508-1508
Open Access | Times Cited: 17
Yujun Xu, Dequan Zhang, Huan Liu, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1508-1508
Open Access | Times Cited: 17
Pulsed Electric Fields Effects on Meat Tissue Quality and Functionality
Amali U. Alahakoon, Farnaz Faridnia, Phil Bremer, et al.
Springer eBooks (2016), pp. 1-21
Closed Access | Times Cited: 19
Amali U. Alahakoon, Farnaz Faridnia, Phil Bremer, et al.
Springer eBooks (2016), pp. 1-21
Closed Access | Times Cited: 19
Pulsed Electric Fields Effects on Meat Tissue Quality and Functionality
Amali U. Alahakoon, Farnaz Faridnia, Phil Bremer, et al.
Springer eBooks (2017), pp. 2455-2475
Closed Access | Times Cited: 17
Amali U. Alahakoon, Farnaz Faridnia, Phil Bremer, et al.
Springer eBooks (2017), pp. 2455-2475
Closed Access | Times Cited: 17
A Laboratory IGBT-Based High-voltage Pulsed Electric Field Generator for Effective Water Diffusivity Enhancement in Chicken Meat
Klimentiy Levkov, Edward Vitkin, César Antonio González-Díaz, et al.
Food and Bioprocess Technology (2019) Vol. 12, Iss. 12, pp. 1993-2003
Closed Access | Times Cited: 16
Klimentiy Levkov, Edward Vitkin, César Antonio González-Díaz, et al.
Food and Bioprocess Technology (2019) Vol. 12, Iss. 12, pp. 1993-2003
Closed Access | Times Cited: 16
Emerging Technologies of Meat Processing
Sergiy Smetana, Nino Terjung, Kemal Aganovic, et al.
Elsevier eBooks (2019), pp. 181-205
Closed Access | Times Cited: 15
Sergiy Smetana, Nino Terjung, Kemal Aganovic, et al.
Elsevier eBooks (2019), pp. 181-205
Closed Access | Times Cited: 15
The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts
Qianli Ma, Nazimah Hamid, Indrawati Oey, et al.
Molecules (2020) Vol. 25, Iss. 11, pp. 2665-2665
Open Access | Times Cited: 14
Qianli Ma, Nazimah Hamid, Indrawati Oey, et al.
Molecules (2020) Vol. 25, Iss. 11, pp. 2665-2665
Open Access | Times Cited: 14
Lipids and fatty acids
Mirian Pateiro, Rubén Domínguez, Paulo E. S. Munekata, et al.
Elsevier eBooks (2019), pp. 107-137
Closed Access | Times Cited: 12
Mirian Pateiro, Rubén Domínguez, Paulo E. S. Munekata, et al.
Elsevier eBooks (2019), pp. 107-137
Closed Access | Times Cited: 12
Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives
Pui Yee Lee, Sze Ying Leong, Indrawati Oey
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 6925-6943
Open Access | Times Cited: 1
Pui Yee Lee, Sze Ying Leong, Indrawati Oey
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 6925-6943
Open Access | Times Cited: 1
Application of pulsed electric field processing in the food industry
María del Carmen Razola‐Díaz, Urszula Tylewicz, Pietro Rocculi, et al.
Elsevier eBooks (2022), pp. 257-298
Closed Access | Times Cited: 7
María del Carmen Razola‐Díaz, Urszula Tylewicz, Pietro Rocculi, et al.
Elsevier eBooks (2022), pp. 257-298
Closed Access | Times Cited: 7
The effect of high voltage electric shock on the quality attribute of carp fish (Cyprinus carpio) meat
Apri Dwi Anggo, Slamet Suharto
IOP Conference Series Earth and Environmental Science (2020) Vol. 530, Iss. 1, pp. 012019-012019
Open Access | Times Cited: 8
Apri Dwi Anggo, Slamet Suharto
IOP Conference Series Earth and Environmental Science (2020) Vol. 530, Iss. 1, pp. 012019-012019
Open Access | Times Cited: 8
Non-thermal treatments for the control of endogenous formaldehyde from Auricularia auricula and their effects on its nutritional characteristics
Xingnan Wang, Siqi Yang, Hongcai Li, et al.
Food Control (2022) Vol. 142, pp. 109235-109235
Closed Access | Times Cited: 5
Xingnan Wang, Siqi Yang, Hongcai Li, et al.
Food Control (2022) Vol. 142, pp. 109235-109235
Closed Access | Times Cited: 5
Processing Effects on Meat Flavor
Siripong Kanokruangrong, John Birch, Alaa El‐Din A. Bekhit
Elsevier eBooks (2018), pp. 302-308
Closed Access | Times Cited: 7
Siripong Kanokruangrong, John Birch, Alaa El‐Din A. Bekhit
Elsevier eBooks (2018), pp. 302-308
Closed Access | Times Cited: 7
Effects of Pulsed Electric Fields on Food Constituents, Microstructure and Sensorial Attributes of Food Products
Shualing Yang, Guanchen Liu, Zihan Qin, et al.
Springer eBooks (2019), pp. 27-67
Closed Access | Times Cited: 6
Shualing Yang, Guanchen Liu, Zihan Qin, et al.
Springer eBooks (2019), pp. 27-67
Closed Access | Times Cited: 6
Current and future strategies to reduce salt consumption
Oleksii Parniakov, Maryna Mikhrovska, Stefan Toepfl, et al.
Elsevier eBooks (2020), pp. 155-175
Closed Access | Times Cited: 4
Oleksii Parniakov, Maryna Mikhrovska, Stefan Toepfl, et al.
Elsevier eBooks (2020), pp. 155-175
Closed Access | Times Cited: 4
Sensory research and Temporal Descriptive Methods: Where is this relationship going?
Mara V. Galmarini, Michel Visalli
Science Talks (2024) Vol. 11, pp. 100375-100375
Open Access
Mara V. Galmarini, Michel Visalli
Science Talks (2024) Vol. 11, pp. 100375-100375
Open Access
Effects of natural colourants and pulsed electric field technology on the quality parameters of nitrite-free bacon
Jesús Madueña Molina, Flávia Nesi Maria, Declan Bolton, et al.
Food and Feed Research (2024), Iss. 00, pp. 60-60
Open Access
Jesús Madueña Molina, Flávia Nesi Maria, Declan Bolton, et al.
Food and Feed Research (2024), Iss. 00, pp. 60-60
Open Access
Effect of Electrical Stimulation on Qualitative Characteristics of Aged Chicken Carcasses: A Comprehensive Review
Asaad R. Al‐Hilphy, Majid H. Al‐Asadi, Hong Zhuang
Basrah Journal of Agricultural Sciences (2020) Vol. 33, Iss. 1, pp. 135-158
Open Access | Times Cited: 3
Asaad R. Al‐Hilphy, Majid H. Al‐Asadi, Hong Zhuang
Basrah Journal of Agricultural Sciences (2020) Vol. 33, Iss. 1, pp. 135-158
Open Access | Times Cited: 3
