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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:

Ultrasound effect on salt reduction in meat products: a review
Julián Andrés Gómez‐Salazar, Andrea Galván‐Navarro, José M. Lorenzo, et al.
Current Opinion in Food Science (2020) Vol. 38, pp. 71-78
Closed Access | Times Cited: 66

Showing 1-25 of 66 citing articles:

Novel NaCl reduction technologies for dry-cured meat products and their mechanisms: A comprehensive review
Shiliang Jia, Hanrui Shen, Dong Wang, et al.
Food Chemistry (2023) Vol. 431, pp. 137142-137142
Closed Access | Times Cited: 52
Modification of low-salt myofibrillar protein using combined ultrasound pre-treatment and konjac glucomannan for improving gelling properties: Intermolecular interaction and filling effect
Yongfang Gao, Yunpeng Hu, Jiakuan Wang, et al.
International Journal of Biological Macromolecules (2023) Vol. 250, pp. 126195-126195
Closed Access | Times Cited: 32
Underlying formation mechanisms of ultrasound-assisted brined porcine meat: The role of physicochemical modification, myofiber fragmentation and histological organization
Guofeng Jin, Yuanyi Liu, Yan Zhang, et al.
Ultrasonics Sonochemistry (2023) Vol. 94, pp. 106318-106318
Open Access | Times Cited: 24
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values
Chunbao Li, Anthony Pius Bassey, Guanghong Zhou
Annual Review of Food Science and Technology (2023) Vol. 14, Iss. 1, pp. 85-111
Open Access | Times Cited: 23
Evaluation of the effects of compound curing agents on the lipid profiles and volatile flavors in Nuodeng ham based on lipidomics and GC-IMS analysis
Zhijie Zheng, Mei Tian, Guozhou Liao, et al.
Food Research International (2023) Vol. 176, pp. 113810-113810
Closed Access | Times Cited: 23
A review of the world's salt reduction policies and strategies – preparing for the upcoming year 2025
Ting Nie, Siqi Huang, Yuxin Yang, et al.
Food & Function (2024) Vol. 15, Iss. 6, pp. 2836-2859
Closed Access | Times Cited: 15
Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein
Zhongwei Wu, Xue-Yan Shang, Qin Hou, et al.
Meat Science (2024) Vol. 212, pp. 109465-109465
Closed Access | Times Cited: 14
Salt Reduction in Food Products: A Systematic Review of Clean-Label Ingredients and Non-Thermal Technologies
Abdul Waheed Khan, Ume Roobab, Zhaomei Wang, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104695-104695
Closed Access | Times Cited: 11
Microwave-induced heterogeneity in protein conformation and water mobility interferes with the distribution pattern and migration pathway of sodium ion in myofibrillar protein gel
Min Zhang, Tianyi Wei, Qianting Mai, et al.
Food Chemistry (2024) Vol. 460, pp. 140503-140503
Closed Access | Times Cited: 9
Effect of Salt Content Reduction on Food Processing Technology
Jana Rysová, Zuzana Šmídová
Foods (2021) Vol. 10, Iss. 9, pp. 2237-2237
Open Access | Times Cited: 48
Synergistic effect and disinfection mechanism of combined treatment with ultrasound and slightly acidic electrolyzed water and associated preservation of mirror carp (Cyprinus carpio L.) during refrigeration storage
Fangfei Li, Zhong Qiang, Baohua Kong, et al.
Food Chemistry (2022) Vol. 386, pp. 132858-132858
Closed Access | Times Cited: 32
A multivariate insight into the organoleptic properties of porcine muscle by ultrasound-assisted brining: Protein oxidation, water state and microstructure
Jiajing Pan, Chengliang Li, Xiaojie Liu, et al.
LWT (2022) Vol. 159, pp. 113136-113136
Open Access | Times Cited: 28
Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon
Linjie Xi, Yanan Sun, Shengqi Jiang, et al.
Ultrasonics Sonochemistry (2023) Vol. 96, pp. 106424-106424
Open Access | Times Cited: 22
Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish
Dongyin Liu, Liu Du, Qi Huang, et al.
Ultrasonics Sonochemistry (2023) Vol. 97, pp. 106440-106440
Open Access | Times Cited: 17
Technological and diffusion properties in the wet salting of beef assisted by ultrasound
Marcio Augusto Ribeiro Sanches, Patrícia Maria Onofre Colombo Silva, Tiago Luís Barretto, et al.
LWT (2021) Vol. 149, pp. 112036-112036
Closed Access | Times Cited: 35
Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality
Min Wang, Jianjun Zhou, Jéssica Tavares, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 26, pp. 8357-8374
Closed Access | Times Cited: 26
Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review
Yingying Hu, Lang Zhang, Iftikhar Hussain Badar, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 8, pp. 2248-2262
Closed Access | Times Cited: 26
Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors
Weifang Lin, Jiafei Zhu, Yangying Sun, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106407-106407
Closed Access | Times Cited: 5
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels
Rikuan Yu, Meixia Zheng, Fuzhen Zhou, et al.
Food Hydrocolloids (2024) Vol. 156, pp. 110370-110370
Closed Access | Times Cited: 5
Utilizing ultrasound combined with quinoa protein to improve the texture and rheological properties of Chinese style reduced-salt pork meatballs (lion’s head)
S.‐T. Jiang, Qian Li, Tao Wang, et al.
Ultrasonics Sonochemistry (2024) Vol. 109, pp. 106997-106997
Open Access | Times Cited: 5
Quality and stability of frying oils and fried foods in ultrasound and microwave–assisted frying processes and hybrid technologies
Aysun Yurdunuseven Yıldız, Noemí Echegaray, Sebahat Öztekin, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Open Access | Times Cited: 5
The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics
Chengzhen Nie, Liang Wang, He-He Tian, et al.
Food Chemistry (2024) Vol. 463, pp. 141386-141386
Closed Access | Times Cited: 5
Ultrasound-Assisted Slightly Acidic Electrolyzed Water in Aquatic Product Sterilization: A Review
Chenchen Zhang, Jing Xie
Foods (2022) Vol. 11, Iss. 23, pp. 3863-3863
Open Access | Times Cited: 21
Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions
Mariana Basso Pinton, José M. Lorenzo, Ana Carolina Mendes Dias Seibt, et al.
Meat Science (2022) Vol. 193, pp. 108931-108931
Closed Access | Times Cited: 20
Advances in application of ultrasound in meat tenderization: A review
Yixuan Dong, Hongzhi Zhang, Jun Mei, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 20
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