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:
Optimization of pulsed electric fields-assisted thawing process conditions and its effect on the quality of Zhijiang duck meat
Yanyang Wu, Yan Xu, Qingwu Shen, et al.
Food Chemistry X (2024) Vol. 24, pp. 101812-101812
Open Access | Times Cited: 3
Yanyang Wu, Yan Xu, Qingwu Shen, et al.
Food Chemistry X (2024) Vol. 24, pp. 101812-101812
Open Access | Times Cited: 3
Showing 3 citing articles:
Thawing frozen foods: A comparative review of traditional and innovative methods
Gülşah Çalışkan Koç, Azime Özkan Karabacak, Özge Süfer, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Open Access
Gülşah Çalışkan Koç, Azime Özkan Karabacak, Özge Süfer, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Open Access
Influence of pulsed electric field and glycerol pretreatments on freeze-thaw process and quality of white radish
Caiyun Liu, Haoyu Deng, Yijun Liu, et al.
Food Chemistry (2025) Vol. 479, pp. 143675-143675
Closed Access
Caiyun Liu, Haoyu Deng, Yijun Liu, et al.
Food Chemistry (2025) Vol. 479, pp. 143675-143675
Closed Access
Effects of ohmic heating thawing under an appropriate electric field on the quality and structure of duck breast meat
Zhongwen Cao, Chengcheng Xie, Cheng Yang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Zhongwen Cao, Chengcheng Xie, Cheng Yang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
