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:
Effects of ultrasound-assisted marination on spent hen meats: Microstructure, textural and technological properties
Nazlıcan Çimen, Kübra Ünal, H Alp
Food Bioscience (2024) Vol. 61, pp. 104563-104563
Closed Access | Times Cited: 8
Nazlıcan Çimen, Kübra Ünal, H Alp
Food Bioscience (2024) Vol. 61, pp. 104563-104563
Closed Access | Times Cited: 8
Showing 8 citing articles:
EFFECT OF LAUREL EXTRACT AND COOKING TIME ON QUALITY AND OXIDATIVE STABILITY OF SOUS-VIDE COOKED TURKEY BREAST
Meltem Serdaroğlu, Esra Derin
GIDA / THE JOURNAL OF FOOD (2025) Vol. 50, Iss. 2, pp. 201-222
Open Access
Meltem Serdaroğlu, Esra Derin
GIDA / THE JOURNAL OF FOOD (2025) Vol. 50, Iss. 2, pp. 201-222
Open Access
Optimization of calcium lactate-ultrasound-ginger extract combined treatment conditions for pork tenderization and its tenderization mechanism
Yongzhe He, Wenqi Liu, Hu Zhang, et al.
LWT (2025), pp. 117695-117695
Open Access
Yongzhe He, Wenqi Liu, Hu Zhang, et al.
LWT (2025), pp. 117695-117695
Open Access
Effects of sonication and yeast fermentation on the physicochemical and sensory features of duck liver paste
Le Xu, Changyu Zhou, Daodong Pan, et al.
International Journal of Food Properties (2025) Vol. 28, Iss. 1
Open Access
Le Xu, Changyu Zhou, Daodong Pan, et al.
International Journal of Food Properties (2025) Vol. 28, Iss. 1
Open Access
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
Effect of Marinade of Fermented Unpasteurised Fruit Vinegars on Poultry Meat Quality
Magdalena Dykiel, Angelika Uram-Dudek, Iwona Wajs
Gastronomy (2025) Vol. 3, Iss. 2, pp. 7-7
Open Access
Magdalena Dykiel, Angelika Uram-Dudek, Iwona Wajs
Gastronomy (2025) Vol. 3, Iss. 2, pp. 7-7
Open Access
Influence of ultrasound frequency, processing time, and cold temperature on quality characteristics of mutton subjected to ultrasonic nano-cooling with a preservative film
Adeshina Fadeyibi, Oluwasola Idowu Olamide
Food Physics (2024), pp. 100039-100039
Open Access | Times Cited: 1
Adeshina Fadeyibi, Oluwasola Idowu Olamide
Food Physics (2024), pp. 100039-100039
Open Access | Times Cited: 1
Effect of ultrasound-assisted water-holding agent on the quality of frozen stored beef
Jie Wu, Yuting Tao, Shanshan Ding, et al.
Food Chemistry Advances (2024), pp. 100857-100857
Open Access
Jie Wu, Yuting Tao, Shanshan Ding, et al.
Food Chemistry Advances (2024), pp. 100857-100857
Open Access
Ultrasound-assisted solid-state fermentation by Aspergillus niger increased phenolics and antioxidants’ accumulation in Citrus reticulata peels
Daniel Mamy, Isaac Duah Boateng, Xiumin Chen
Food Bioscience (2024), pp. 105699-105699
Closed Access
Daniel Mamy, Isaac Duah Boateng, Xiumin Chen
Food Bioscience (2024), pp. 105699-105699
Closed Access
Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus)
Jun Liu, Chenying Xie, Wujun Ma, et al.
Ultrasonics Sonochemistry (2024) Vol. 113, pp. 107214-107214
Open Access
Jun Liu, Chenying Xie, Wujun Ma, et al.
Ultrasonics Sonochemistry (2024) Vol. 113, pp. 107214-107214
Open Access
