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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:

Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat
Julián Andrés Gómez‐Salazar, Diana Angélica Ochoa‐Montes, Abel Cerón‐García, et al.
Journal of Food Quality (2018) Vol. 2018, pp. 1-6
Open Access | Times Cited: 73

Showing 26-50 of 73 citing articles:

Effect of ultrasound for postharvest preservation of carrot from an economic and environmental perspective: Experimentation and deterministic optimization
Antonio Sánchez, César Ramírez‐Márquez, Eduardo Sánchez‐Ramírez, et al.
Food and Bioproducts Processing (2025)
Closed Access
Microwave processing effect on salt reduction and saltiness enhancement in muscle foods: A review
Nianwen Zhang, Chaofan Guo, Na Luo, et al.
Food Research International (2025) Vol. 203, pp. 115872-115872
Closed Access
Marinated Meat Products
Irfan Ullah Khan, Akanksha Soni, Sweta Joshi, et al.
(2025), pp. 397-414
Closed Access
Application of vacuum impregnation and CO2-laser microperforations in the potential acceleration of the pork marinating process
Consuelo Figueroa, Cristián Ramírez, Helena Núñez, et al.
Innovative Food Science & Emerging Technologies (2020) Vol. 66, pp. 102500-102500
Closed Access | Times Cited: 29
Protein hydrolysate from salmon frame debittered by plastein reaction: amino acid composition, characteristics and antioxidant activities
Kartik Sharma, Krisana Nilsuwan, Bin Zhang, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 1, pp. 154-166
Closed Access | Times Cited: 17
Benefits of ultrasonic technology application in meat field and its influential mechanism: a review
Jian Zhang, Fidel Toldrá, Dacheng Kang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-26
Closed Access | Times Cited: 3
Post-mortem ultrasound and freezing of rabbit meat: Effects on the physicochemical quality and weight loss
Luis M. Carrillo-López, Danely Robledo, Viridiana Martínez, et al.
Ultrasonics Sonochemistry (2021) Vol. 79, pp. 105766-105766
Open Access | Times Cited: 22
Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle
Eun-Yeong Lee, Dhanushka Rathnayake, Yu-Min Son, et al.
Food Science of Animal Resources (2022) Vol. 43, Iss. 1, pp. 85-100
Open Access | Times Cited: 15
Effect of ultrasonic‐assisted brining on mass transfer of beef
Xutong Zhao, Yonghai Sun, Yajun Zhou, et al.
Journal of Food Process Engineering (2019) Vol. 42, Iss. 7
Closed Access | Times Cited: 25
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
Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon
Jian Zhang, Wangang Zhang, Chao Ma, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106490-106490
Open Access | Times Cited: 7
Recent Advances in Acoustic Technology in Food Processing
Daiva Žadeikė, Rimgailė Degutytė
Foods (2023) Vol. 12, Iss. 18, pp. 3365-3365
Open Access | Times Cited: 7
Ultrasound – The Physical and Chemical Effects Integral to Food Processing
Wu Li, Charitha J. Gamlath, Rachana Pathak, et al.
Elsevier eBooks (2019), pp. 329-358
Closed Access | Times Cited: 21
Principles of ultrasonic agglomeration and its effect on physicochemical and macro- and microstructural properties of foods
Daniela Rivera-Tobar, Mario Pérez‐Won, Erick Jara-Quijada, et al.
Food Chemistry (2024) Vol. 463, pp. 141309-141309
Closed Access | Times Cited: 2
Advances in Research on the Improvement of Low-Salt Meat Product Through Ultrasound Technology: Quality, Myofibrillar Proteins, and Gelation Properties
Xiuyun Guo, Shuangyi Xu, Chao Fu, et al.
Molecules (2024) Vol. 29, Iss. 20, pp. 4926-4926
Open Access | Times Cited: 2
High-intensity ultrasonication of rabbit carcases: a first glance into a small-scale model to improve meat quality traits
Raúl Alberto Reyes-Villagrana, Mariana Huerta‐Jimenez, Jose Luis Salas-Carrazco, et al.
Italian Journal of Animal Science (2020) Vol. 19, Iss. 1, pp. 544-550
Open Access | Times Cited: 18
Use of Algerian Type Ras El-Hanout Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O2 Modified Atmosphere Packaging
Djamel Djenane, Yamina Ben Miri, Agustín Ariño
Foods (2023) Vol. 12, Iss. 15, pp. 2931-2931
Open Access | Times Cited: 6
Effect of Lemon Marination on Polycyclic Aromatic Hydrocarbons (PAH) and Quality of Chicken Satay
Citra Nurma Yunita, Lilik Eka Radiati, Djalal Rosyidi
Jurnal Penelitian Pendidikan IPA (2023) Vol. 9, Iss. 6, pp. 4723-4730
Open Access | Times Cited: 4
The effects of additives as a marinade producer on nutritional quality parameters of Oncorhynchus mykiss fish during storage at 4°C
Ali Aberoumand, Abolfazl Aminimehr
Food Science & Nutrition (2023) Vol. 12, Iss. 1, pp. 162-171
Open Access | Times Cited: 4
Tri‐frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi)
Xinyan Zhang, Lina Guo, Zhongyuan Chen, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 6242-6251
Closed Access | Times Cited: 1
Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers’ Wooden Breast Meat Quality Improvement
Jolita Klementavičiūtė, Paulina Zavistanavičiūtė, Dovilė Klupšaitė, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1367-1367
Open Access | Times Cited: 1
Changes in the ability of Listeria monocytogenes to resist thermal treatment and simulated gastric condition after exposure to sequential stresses in minced meat
Hui Yang, Yujie Meng, Xintong Han, et al.
Food Research International (2024) Vol. 192, pp. 114765-114765
Closed Access | Times Cited: 1
Ultrasound Application to Improve Meat Quality
Alma D. Alarcón-Rojo, Esmeralda Mónica Peña-González, Iván García- Galicia, et al.
IntechOpen eBooks (2018)
Open Access | Times Cited: 12
Use of ultrasound and acerola (Malpighia emarginata) residue extract tenderness and lipid oxidation of pork meat
Chimenes Darlan Leal de Araújo, Gledson Firmino Gonçalves da SILVA, Jorge Luiz Santos de Almeida, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 9
Investigating the Influence of Rosehip Tea Marination on Lipid Oxidation in Turkey Breast Meat
Meltem Serdaroğlu, Özlem Yüncü‐Boyacı, Merih Karaman, et al.
Meat Technology (2023) Vol. 64, Iss. 2, pp. 344-349
Open Access | Times Cited: 2

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