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:
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
Showing 7 citing articles:
Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 655-670
Closed Access | Times Cited: 56
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 655-670
Closed Access | Times Cited: 56
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.
Food Chemistry (2024) Vol. 441, pp. 138318-138318
Closed Access | Times Cited: 22
Xiaokang Fan, Xun Gao, Rui Li, et al.
Food Chemistry (2024) Vol. 441, pp. 138318-138318
Closed Access | Times Cited: 22
Gelatin and l-arginine or l-lysine interact to decrease cooking loss and increase texture of pale, soft and exudative (PSE)-like chicken sausages
Yingying Jiang, Xun Gao, Wencheng Zhang, et al.
British Poultry Science (2025), pp. 1-8
Closed Access
Yingying Jiang, Xun Gao, Wencheng Zhang, et al.
British Poultry Science (2025), pp. 1-8
Closed Access
Injection of l-arginine or l-lysine before freezing delays the emulsifying and gelling properties deterioration of myofibrillar proteins of frozen porcine Longissimus lumborum muscle
Rui Li, Xiaokang Fan, Xun Gao, et al.
Food Chemistry (2023) Vol. 427, pp. 136736-136736
Closed Access | Times Cited: 7
Rui Li, Xiaokang Fan, Xun Gao, et al.
Food Chemistry (2023) Vol. 427, pp. 136736-136736
Closed Access | Times Cited: 7
Individual effects of l ‐arginine and l ‐lysine on the physicochemical and textural properties of pale, soft and exudative‐like emulsion sausage
Xun Gao, Xiaokang Fan, Ying Wang, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 11, pp. 5874-5884
Closed Access | Times Cited: 6
Xun Gao, Xiaokang Fan, Ying Wang, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 11, pp. 5874-5884
Closed Access | Times Cited: 6
The mechanisms and control strategies for quality deterioration in surimi gel during freeze-thawing cycles
Qiaoli Zhao, Bin Zheng, Yuliang Gao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240088-9240088
Open Access
Qiaoli Zhao, Bin Zheng, Yuliang Gao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240088-9240088
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
