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:
Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution
Pengqi Bao, Li Chen, Yu Wang, et al.
Meat Science (2021) Vol. 179, pp. 108530-108530
Closed Access | Times Cited: 35
Pengqi Bao, Li Chen, Yu Wang, et al.
Meat Science (2021) Vol. 179, pp. 108530-108530
Closed Access | Times Cited: 35
Showing 26-50 of 35 citing articles:
L-lysine enhances pork color through antioxidant activity and myoglobin conformational changes
Xiuyun Guo, Shuangyi Xu, Peiqi Jiang, et al.
Food Research International (2024) Vol. 197, pp. 115148-115148
Closed Access | Times Cited: 1
Xiuyun Guo, Shuangyi Xu, Peiqi Jiang, et al.
Food Research International (2024) Vol. 197, pp. 115148-115148
Closed Access | Times Cited: 1
The research on the synergistic improvement of water retention capacity and eating quality of marinated pork meat by the combination of basic arginine and acidic aspartic acid
Kuo Xu, Ao-jing Lv, Rui-ling Dong, et al.
Food Chemistry (2024) Vol. 470, pp. 142649-142649
Closed Access | Times Cited: 1
Kuo Xu, Ao-jing Lv, Rui-ling Dong, et al.
Food Chemistry (2024) Vol. 470, pp. 142649-142649
Closed Access | Times Cited: 1
Injection of l-arginine or l-lysine alleviates freezing-induced deterioration of porcine Longissimus lumborum muscle
Rui Li, Dongmei Pan, Yakai Li, et al.
Journal of Food Measurement & Characterization (2022) Vol. 17, Iss. 2, pp. 1241-1252
Closed Access | Times Cited: 7
Rui Li, Dongmei Pan, Yakai Li, et al.
Journal of Food Measurement & Characterization (2022) Vol. 17, Iss. 2, pp. 1241-1252
Closed Access | Times Cited: 7
Individual effects of l ‐arginine or l ‐lysine on stability of pork or chicken emulsion sausages with partial replacement of porcine backfat by soybean oil
Yan Wang, Yue Hu, Yakai Li, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 12, pp. 6742-6751
Closed Access | Times Cited: 8
Yan Wang, Yue Hu, Yakai Li, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 12, pp. 6742-6751
Closed Access | Times Cited: 8
Effect of L-Lysine on Heat-Induced Aggregation Behavior of Antarctic Krill (Euphausia superba) Myofibrillar Protein
Junxin Lin, Peizi Sun, Yanfen Zhao, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 6, pp. 1448-1461
Open Access | Times Cited: 2
Junxin Lin, Peizi Sun, Yanfen Zhao, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 6, pp. 1448-1461
Open Access | Times Cited: 2
Effects of l ‐arginine/l ‐lysine on physicochemical properties of sodium‐reduced Cantonese sausage without exogenous phosphate addition
Axiang Li, Huihui Liang, Xun Gao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5777-5786
Closed Access
Axiang Li, Huihui Liang, Xun Gao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5777-5786
Closed Access
Multifunctional Nanoparticles Crosslinked Protein-Polysaccharide Edible Coating for Meats Preservation: The Relevance of the Physicochemical Properties and Microbial Community Structure
Xianmin Qin, Linqin Chen, Jingjing Zhao, et al.
(2024)
Closed Access
Xianmin Qin, Linqin Chen, Jingjing Zhao, et al.
(2024)
Closed Access
Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi
Xue Li, Ling Zhang, Yexing Liang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101884-101884
Open Access
Xue Li, Ling Zhang, Yexing Liang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101884-101884
Open Access
Effect of L-Lysine on heat-induced aggregation behavior of Antarctic krill (Euphausia superba) myofibrillar protein
Junxin Lin, Peizi Sun, Yanfen Zhao, et al.
Research Square (Research Square) (2023)
Open Access
Junxin Lin, Peizi Sun, Yanfen Zhao, et al.
Research Square (Research Square) (2023)
Open Access
Myofibrillar Proteins’ Intermolecular Interaction Weakening and Degradation: Are They Mainly Responsible for the Tenderization of Meat Containing L-Arginine, L-Lysine, Or/And Nacl?
Xiaokang Fan, Xun Gao, Rui Li, et al.
(2023)
Closed Access
Xiaokang Fan, Xun Gao, Rui Li, et al.
(2023)
Closed Access
