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:
Mass transfer enhancement of tuna brining with different NaCl concentrations assisted by ultrasound
Yao Yao, Rong Han, Feng Li, et al.
Ultrasonics Sonochemistry (2022) Vol. 85, pp. 105989-105989
Open Access | Times Cited: 33
Yao Yao, Rong Han, Feng Li, et al.
Ultrasonics Sonochemistry (2022) Vol. 85, pp. 105989-105989
Open Access | Times Cited: 33
Showing 26-50 of 33 citing articles:
Mass transfer kinetics of ultrasonic‐ and vacuum‐ultrasonic‐assisted static brine of chicken breast (Pectoralis major)
Jiabei Shao, Haozhen Zhang, Jingjie Wang, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Jiabei Shao, Haozhen Zhang, Jingjie Wang, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Effects of Pulsed Pressure Curing on Beef Quality
Chuang Li, Jiyong Shi, Xiaodong Zhai, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 656-656
Open Access | Times Cited: 3
Chuang Li, Jiyong Shi, Xiaodong Zhai, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 656-656
Open Access | Times Cited: 3
Exploring the quality change mechanism of tea polyphenol-assisted cured grass carp from perspectives of physicochemical and flavor
Jingqi Xue, Lunan Jing, Hao Pan, et al.
CyTA - Journal of Food (2023) Vol. 21, Iss. 1, pp. 302-312
Open Access | Times Cited: 2
Jingqi Xue, Lunan Jing, Hao Pan, et al.
CyTA - Journal of Food (2023) Vol. 21, Iss. 1, pp. 302-312
Open Access | Times Cited: 2
Brine-Processed Caulerpa lentillifera Macroalgal Stability: Physicochemical, Nutritional and Microbiological Properties
Wanida Pan-utai, Prajongwate Satmalee, Safiah Saah, et al.
Life (2023) Vol. 13, Iss. 11, pp. 2112-2112
Open Access | Times Cited: 2
Wanida Pan-utai, Prajongwate Satmalee, Safiah Saah, et al.
Life (2023) Vol. 13, Iss. 11, pp. 2112-2112
Open Access | Times Cited: 2
Gıda İşleme ve Üretiminde Yenilikçi Teknolojiler
Ebru Aydın, Erkan Karacabey, Erdoğan Küçüköner, et al.
(2024)
Open Access
Ebru Aydın, Erkan Karacabey, Erdoğan Küçüköner, et al.
(2024)
Open Access
Effects of Ultrasound-Assisted Pulsed Vacuum Curing on Water-Holding Capacity and Flavor of Donkey Meat
Hongge Ru, Haijie Wang, Zixin Deng, et al.
(2024)
Closed Access
Hongge Ru, Haijie Wang, Zixin Deng, et al.
(2024)
Closed Access
Modeling high‐intensity ultrasound to enhance shrimp (Penaeus vannamei) brining without compromising crucial purchase attributes
Yago Alves de Aguiar Bernardo, Maria Lúcia Guerra Monteiro, Lucas P. Marques, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 6
Closed Access
Yago Alves de Aguiar Bernardo, Maria Lúcia Guerra Monteiro, Lucas P. Marques, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 6
Closed Access
Effects of Freezing and Radio Frequency Tempering on Quality Characteristics of Marinated Yellow-Fin Tuna (Thunnus Albacares)
Zhenkun Fu, Yajin Zhang, Yao Yao, et al.
Food and Bioprocess Technology (2024)
Closed Access
Zhenkun Fu, Yajin Zhang, Yao Yao, et al.
Food and Bioprocess Technology (2024)
Closed Access
