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:
Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin: On the basis of molecular docking
Linggao Liu, Ying Zhou, Jing Wan, et al.
Food Chemistry X (2022) Vol. 15, pp. 100401-100401
Open Access | Times Cited: 25
Linggao Liu, Ying Zhou, Jing Wan, et al.
Food Chemistry X (2022) Vol. 15, pp. 100401-100401
Open Access | Times Cited: 25
Showing 25 citing articles:
Study on activation strategy and effect of protease activity during the post-processing stage of dry-cured meat based on electrical stimulation
Xinxin Zhang, Shenghui Bi, Mingming Li, et al.
Food Control (2024) Vol. 161, pp. 110363-110363
Closed Access | Times Cited: 10
Xinxin Zhang, Shenghui Bi, Mingming Li, et al.
Food Control (2024) Vol. 161, pp. 110363-110363
Closed Access | Times Cited: 10
Application of ultrasound treatment in pork marination: Effects on moisture migration and microstructure
Lina Guo, Xinyan Zhang, Chen Hong, et al.
Food Chemistry (2024) Vol. 447, pp. 138950-138950
Closed Access | Times Cited: 8
Lina Guo, Xinyan Zhang, Chen Hong, et al.
Food Chemistry (2024) Vol. 447, pp. 138950-138950
Closed Access | Times Cited: 8
Structural and aggregation changes of silver carp myosin induced with alcohols: Effects of ethanol, 1,2-propanediol, and glycerol
Zhiyu Xiong, Jiaxin Liu, Ying Tian, et al.
Food Chemistry (2024) Vol. 452, pp. 139542-139542
Closed Access | Times Cited: 7
Zhiyu Xiong, Jiaxin Liu, Ying Tian, et al.
Food Chemistry (2024) Vol. 452, pp. 139542-139542
Closed Access | Times Cited: 7
Regulation of endogenous enzyme activity and quality of dry-cured pork loin at ripening stage by electrical stimulation
Xiaolin Zhong, Shenghui Bi, Lisha Lan, et al.
LWT (2025), pp. 117400-117400
Open Access
Xiaolin Zhong, Shenghui Bi, Lisha Lan, et al.
LWT (2025), pp. 117400-117400
Open Access
Exploring the Internal Environmental Changes of Muscle Cells and Apoptotic Phase of Mitochondria in Dry-Cured Loin Using Electrical Stimulation: Promoting the Precise Regulation of Loin Ham Quality
Li Chen, Lisha Lan, Shenghui Bi, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Li Chen, Lisha Lan, Shenghui Bi, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Systematic studies on improving structural properties of myofibrillar proteins and pork quality based on electrical stimulation
Xiang Ye, Chun Ye, Ying Zhou, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 5, pp. 2258-2269
Closed Access | Times Cited: 10
Xiang Ye, Chun Ye, Ying Zhou, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 5, pp. 2258-2269
Closed Access | Times Cited: 10
Effect of sodium alginate ice glazing on the quality of the freeze-thawed fish balls
Wenxin Li, Xue Bai, Xiufang Xia, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 128097-128097
Closed Access | Times Cited: 9
Wenxin Li, Xue Bai, Xiufang Xia, et al.
International Journal of Biological Macromolecules (2023) Vol. 254, pp. 128097-128097
Closed Access | Times Cited: 9
Assessing the structural and foaming property changes in egg yolk proteins due to malondialdehyde: Experimental and molecular docking studies
Jingya Chen, Jiaxin Jin, Yu Liu, et al.
Food Chemistry (2024) Vol. 452, pp. 139529-139529
Closed Access | Times Cited: 3
Jingya Chen, Jiaxin Jin, Yu Liu, et al.
Food Chemistry (2024) Vol. 452, pp. 139529-139529
Closed Access | Times Cited: 3
Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing
Mingming Li, Xin Zhang, Yantao Yin, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-12
Closed Access | Times Cited: 7
Mingming Li, Xin Zhang, Yantao Yin, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-12
Closed Access | Times Cited: 7
Effect of denaturation rate of sliver carp myosin induced by alcohols on its thermal aggregation behavior and gel properties
Zhiyu Xiong, X. Wang, Ying Tian, et al.
International Journal of Biological Macromolecules (2024) Vol. 284, pp. 138217-138217
Closed Access | Times Cited: 2
Zhiyu Xiong, X. Wang, Ying Tian, et al.
International Journal of Biological Macromolecules (2024) Vol. 284, pp. 138217-138217
Closed Access | Times Cited: 2
Crosslinked protein-polysaccharide nanocomposite coating for pork preservation: Impact on physicochemical properties and microbial structure
Xianmin Qin, Linqin Chen, Jingjing Zhao, et al.
Food Chemistry (2024) Vol. 470, pp. 142721-142721
Closed Access | Times Cited: 2
Xianmin Qin, Linqin Chen, Jingjing Zhao, et al.
Food Chemistry (2024) Vol. 470, pp. 142721-142721
Closed Access | Times Cited: 2
Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages
Ye-Ling Zhou, Ying Zhou, Jing Wan, et al.
Food Chemistry X (2022) Vol. 17, pp. 100543-100543
Open Access | Times Cited: 10
Ye-Ling Zhou, Ying Zhou, Jing Wan, et al.
Food Chemistry X (2022) Vol. 17, pp. 100543-100543
Open Access | Times Cited: 10
Structural and functional changes on polyhydroxy alcohol-mediated curing pork myofibrillar protein: Experimental and molecular simulation investigations
Linggao Liu, Ying Zhou, Yuanyuan Liu, et al.
Food Research International (2023) Vol. 170, pp. 113012-113012
Closed Access | Times Cited: 5
Linggao Liu, Ying Zhou, Yuanyuan Liu, et al.
Food Research International (2023) Vol. 170, pp. 113012-113012
Closed Access | Times Cited: 5
Exploring insecticidal properties and acetylcholinesterase inhibition by three plant essential oils against the cheese skipper Piophila casei (Diptera: Piophilidae)
Shenghui Bi, Linggao Liu, Mingxuan Jia, et al.
Industrial Crops and Products (2023) Vol. 203, pp. 117198-117198
Closed Access | Times Cited: 5
Shenghui Bi, Linggao Liu, Mingxuan Jia, et al.
Industrial Crops and Products (2023) Vol. 203, pp. 117198-117198
Closed Access | Times Cited: 5
Role of calcium salts in modulating benzo[a]pyrene levels in barbecued pork sausages: A study on quality attributes and safety
Manzi Hu, Jingnan Lu, Hebao Mei, et al.
Food Chemistry (2024) Vol. 463, pp. 141381-141381
Closed Access | Times Cited: 1
Manzi Hu, Jingnan Lu, Hebao Mei, et al.
Food Chemistry (2024) Vol. 463, pp. 141381-141381
Closed Access | Times Cited: 1
Enzymatic Synthesis of ω-3 Fatty Acids-Based Structured Phospholipids: A Novel Solvent-Free Preparation Approach and Its Catalytic Mechanism
Yuxin Wu, Xianwu Peng, Yee‐Ying Lee, et al.
Food Bioscience (2024), pp. 105246-105246
Closed Access | Times Cited: 1
Yuxin Wu, Xianwu Peng, Yee‐Ying Lee, et al.
Food Bioscience (2024), pp. 105246-105246
Closed Access | Times Cited: 1
Effect of frozen storage duration on temporal dominance of sensations (TDS), chemical investigations and moisture distribution of roasted chicken wings
Mingcheng Zhang, Jiali Li, Qiyuan Ni, et al.
Food Chemistry (2024) Vol. 465, pp. 141952-141952
Closed Access | Times Cited: 1
Mingcheng Zhang, Jiali Li, Qiyuan Ni, et al.
Food Chemistry (2024) Vol. 465, pp. 141952-141952
Closed Access | Times Cited: 1
Mechanism of CaCl2 modulation of the properties of acyl-modified ovalbumin–myofibrillar protein composite gel
Jiao Wu, Chan Li, Jing Yuan, et al.
Food Chemistry (2024) Vol. 466, pp. 142238-142238
Closed Access | Times Cited: 1
Jiao Wu, Chan Li, Jing Yuan, et al.
Food Chemistry (2024) Vol. 466, pp. 142238-142238
Closed Access | Times Cited: 1
Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin
Sha Gu, Qiujin Zhu, Ying Zhou, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3798-3798
Open Access | Times Cited: 7
Sha Gu, Qiujin Zhu, Ying Zhou, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3798-3798
Open Access | Times Cited: 7
Effects of reaction medium type and concentration on the physicochemical properties and flavors of soybean meal hydrolysate-based Maillard reaction products
Mengling Cao, Geoffrey I. N. Waterhouse, Weizheng Sun, et al.
LWT (2023) Vol. 182, pp. 114762-114762
Open Access | Times Cited: 3
Mengling Cao, Geoffrey I. N. Waterhouse, Weizheng Sun, et al.
LWT (2023) Vol. 182, pp. 114762-114762
Open Access | Times Cited: 3
Multifunctional Nanoparticles Crosslinked Protein-Polysaccharide Edible Coating for Meats Preservation: The Relevance of the Physicochemical Properties and Microbial Community Structure
Xianmin Qin, Linqin Chen, Jingjing Zhao, et al.
(2024)
Closed Access
Xianmin Qin, Linqin Chen, Jingjing Zhao, et al.
(2024)
Closed Access
Studies of the Binding Mechanism between Liquid Smoke from Tea Tree Branches and Proteins in Dry-Cured Tenderloin Using 4d-Dia Proteomics, Synergistic Multispectral Analysis, and Molecular Docking Techniques
Yanpei Huang, Siming Ren, Yuanyuan Liu, et al.
(2024)
Closed Access
Yanpei Huang, Siming Ren, Yuanyuan Liu, et al.
(2024)
Closed Access
Studies of the binding mechanism between liquid smoke from tea tree branches and proteins in dry-cured tenderloin using 4D-DIA proteomics, synergistic multispectral analysis, and molecular docking techniques
Yanpei Huang, Siming Ren, Yuanyuan Liu, et al.
Food Chemistry (2024) Vol. 463, pp. 141198-141198
Closed Access
Yanpei Huang, Siming Ren, Yuanyuan Liu, et al.
Food Chemistry (2024) Vol. 463, pp. 141198-141198
Closed Access
The impact of electrical stimulation on NaCl diffusion in tenderloin and the quality of dry-cured loin during the marination process
Min Zhou, Yuanyuan Liu, Chun Ye, et al.
Food Chemistry X (2024) Vol. 24, pp. 102000-102000
Open Access
Min Zhou, Yuanyuan Liu, Chun Ye, et al.
Food Chemistry X (2024) Vol. 24, pp. 102000-102000
Open Access
Effect of optimizing sodium substitution formula on the storage quality and shelf life of Oncorhynchus masou caviar
Linggao Liu, An Wang, Chunming Tan, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240092-9240092
Open Access
Linggao Liu, An Wang, Chunming Tan, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240092-9240092
Open Access
