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:
Improvement of ultrasound-assisted thermal treatment on organoleptic quality, rheological behavior and flavor of defective dry-cured ham
Changyu Zhou, Qiang Xia, Jun He, et al.
Food Bioscience (2021) Vol. 43, pp. 101310-101310
Closed Access | Times Cited: 16
Changyu Zhou, Qiang Xia, Jun He, et al.
Food Bioscience (2021) Vol. 43, pp. 101310-101310
Closed Access | Times Cited: 16
Showing 16 citing articles:
Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review
Prasad Chavan, Pallavi Sharma, Sajeev Rattan Sharma, et al.
Foods (2022) Vol. 11, Iss. 1, pp. 122-122
Open Access | Times Cited: 124
Prasad Chavan, Pallavi Sharma, Sajeev Rattan Sharma, et al.
Foods (2022) Vol. 11, Iss. 1, pp. 122-122
Open Access | Times Cited: 124
The establishment of ham grade, sensory scores and key flavor substances prediction models for Jinhua ham via E-nose combined with machine learning
Binghui Zhang, Ying Wang, Jinpeng Wang, et al.
Food Chemistry (2025) Vol. 472, pp. 142847-142847
Closed Access | Times Cited: 2
Binghui Zhang, Ying Wang, Jinpeng Wang, et al.
Food Chemistry (2025) Vol. 472, pp. 142847-142847
Closed Access | Times Cited: 2
Effects of ultrasound combined with κ-carrageenan on the rheological behaviours, textural properties and microstructures of meat batters before and after heating treatment
Shiwen Lin, Xiaofei Li, Hong Lv, et al.
Food Hydrocolloids (2025), pp. 111234-111234
Closed Access | Times Cited: 2
Shiwen Lin, Xiaofei Li, Hong Lv, et al.
Food Hydrocolloids (2025), pp. 111234-111234
Closed Access | Times Cited: 2
Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism
Qingling Wang, Chen Gu, Ranran Wei, et al.
Ultrasonics Sonochemistry (2023) Vol. 94, pp. 106349-106349
Open Access | Times Cited: 32
Qingling Wang, Chen Gu, Ranran Wei, et al.
Ultrasonics Sonochemistry (2023) Vol. 94, pp. 106349-106349
Open Access | Times Cited: 32
Insights into ultrasonic treatment on the mechanism of proteolysis and taste improvement of defective dry-cured ham
Changyu Zhou, Qiang Xia, Jun He, et al.
Food Chemistry (2022) Vol. 388, pp. 133059-133059
Closed Access | Times Cited: 27
Changyu Zhou, Qiang Xia, Jun He, et al.
Food Chemistry (2022) Vol. 388, pp. 133059-133059
Closed Access | Times Cited: 27
Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham
Xiaohui Gong, Ruifang Mi, Xi Chen, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 1, pp. 324-335
Open Access | Times Cited: 25
Xiaohui Gong, Ruifang Mi, Xi Chen, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 1, pp. 324-335
Open Access | Times Cited: 25
Underlying mechanisms and effects of ultrasound treatment on the gelling properties, sensory attributes and in vitro digestibility of κ-carrageenan contained frankfurters
Shiwen Lin, Yun Liu, Jian‐Rong Wang, et al.
Meat Science (2025), pp. 109822-109822
Closed Access
Shiwen Lin, Yun Liu, Jian‐Rong Wang, et al.
Meat Science (2025), pp. 109822-109822
Closed Access
Ultrasonic irradiation as a potential volatile flavor tailoring tool for industrially manufactured food matrices: Controllable chemical disruption and interaction patterns shifting
Kangshuai Lou, Yuanrong Zheng, Xiaohan Tan, et al.
Food Research International (2025), pp. 116444-116444
Closed Access
Kangshuai Lou, Yuanrong Zheng, Xiaohan Tan, et al.
Food Research International (2025), pp. 116444-116444
Closed Access
Impact of thermal ultrasound on enzyme inactivation and flavor improvement of sea cucumber hydrolysates
Yi-chao Cheng, Dan‐li Jin, Wen‐tao Yu, et al.
Food Chemistry (2024) Vol. 449, pp. 139302-139302
Closed Access | Times Cited: 3
Yi-chao Cheng, Dan‐li Jin, Wen‐tao Yu, et al.
Food Chemistry (2024) Vol. 449, pp. 139302-139302
Closed Access | Times Cited: 3
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
Jian Zhang, Fidel Toldrá, Dacheng Kang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-26
Closed Access | Times Cited: 3
Ultrasound-Assisted High-Voltage Cold Atmospheric Plasma Treatment on the Inactivation and Structure of Lysozyme: Effect of Treatment Voltage
Mustapha Muhammad Nasiru, Evans Frimpong Boateng, Zhaobin Wang, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 8, pp. 1866-1880
Closed Access | Times Cited: 13
Mustapha Muhammad Nasiru, Evans Frimpong Boateng, Zhaobin Wang, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 8, pp. 1866-1880
Closed Access | Times Cited: 13
Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth
Rong Jia, Xiaoyan Yin, Guozhou Liao, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 9, pp. 4582-4595
Closed Access | Times Cited: 5
Rong Jia, Xiaoyan Yin, Guozhou Liao, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 9, pp. 4582-4595
Closed Access | Times Cited: 5
Effects of brining, ultrasound, and ultrasound-assisted brining on quality characteristics of snakehead (Channa argus) fillets
Yuting Xia, Wei Zhang, Gangpeng Shi, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 11, pp. 2509-2519
Closed Access | Times Cited: 1
Yuting Xia, Wei Zhang, Gangpeng Shi, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 11, pp. 2509-2519
Closed Access | Times Cited: 1
The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein
Lujie Cheng, Xin Li, Xiefei Li, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107060-107060
Open Access | Times Cited: 1
Lujie Cheng, Xin Li, Xiefei Li, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107060-107060
Open Access | Times Cited: 1
Study on quality-based protocol for meat and meat products
Dong‐Min Shin, Tae‐Kyung Kim, Jae Hoon Lee, et al.
Food and Life (2022) Vol. 2022, Iss. 3, pp. 69-78
Open Access | Times Cited: 7
Dong‐Min Shin, Tae‐Kyung Kim, Jae Hoon Lee, et al.
Food and Life (2022) Vol. 2022, Iss. 3, pp. 69-78
Open Access | Times Cited: 7
Advancements in Sustainable Techniques for Dried Meat Production: an Updated Review
Karthika Pushparaj, Balamuralikrishnan Balasubramanian, Arun Meyyazhagan, et al.
Food and Bioprocess Technology (2024)
Closed Access
Karthika Pushparaj, Balamuralikrishnan Balasubramanian, Arun Meyyazhagan, et al.
Food and Bioprocess Technology (2024)
Closed Access
Effect of sodium bicarbonate with ultrasound on reduced‐salt Chaozhou beef meatballs quality: Physicochemical and sensory properties
Qian You, R Mao, Yukun Yuan, et al.
Food Bioengineering (2024)
Open Access
Qian You, R Mao, Yukun Yuan, et al.
Food Bioengineering (2024)
Open Access
