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 alternating electric field during freezing and thawing on beef quality
Guangyu Wu, Chuan Yang, Heather L. Bruce, et al.
Food Chemistry (2023) Vol. 419, pp. 135987-135987
Closed Access | Times Cited: 14
Guangyu Wu, Chuan Yang, Heather L. Bruce, et al.
Food Chemistry (2023) Vol. 419, pp. 135987-135987
Closed Access | Times Cited: 14
Showing 14 citing articles:
The impact of different cooking temperatures on the quality and moisture distribution of beef
Jing Liu, Qiang Gu, Mingming Huang, et al.
Food Science and Technology International (2025)
Closed Access
Jing Liu, Qiang Gu, Mingming Huang, et al.
Food Science and Technology International (2025)
Closed Access
Mechanism of low-voltage electrostatic fields on the water-holding capacity in frozen beef steak: Insights from myofilament lattice arrays
Yong Xie, Kai Zhou, Bo Chen, et al.
Food Chemistry (2023) Vol. 428, pp. 136786-136786
Closed Access | Times Cited: 14
Yong Xie, Kai Zhou, Bo Chen, et al.
Food Chemistry (2023) Vol. 428, pp. 136786-136786
Closed Access | Times Cited: 14
To What Extent Do Low-Voltage Electrostatic Fields Play a Role in the Physicochemical Properties of Pork during Freezing and Storage?
Guangyu Wu, Chuan Yang, Hengxun Lin, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 3, pp. 1721-1733
Closed Access | Times Cited: 2
Guangyu Wu, Chuan Yang, Hengxun Lin, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 3, pp. 1721-1733
Closed Access | Times Cited: 2
Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies
Yong Xie, Kai Zhou, Li-jun Tan, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 49, pp. 19221-19239
Closed Access | Times Cited: 6
Yong Xie, Kai Zhou, Li-jun Tan, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 49, pp. 19221-19239
Closed Access | Times Cited: 6
Advances and applications in water retention technology for meat and meat products: Status and future research directions
Lili Ji, Qing Nie, Yanan Zhou, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 2823-2836
Closed Access | Times Cited: 1
Lili Ji, Qing Nie, Yanan Zhou, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 5, pp. 2823-2836
Closed Access | Times Cited: 1
Effects of liquid nitrogen freezing, immersion freezing, and air freezing on properties of Perca fluviatilis fillets and analysis of potential protein markers based on label-free proteomics
Jie Zhang, Yadi Li, Zixuan Wang, et al.
Food Bioscience (2024) Vol. 59, pp. 104262-104262
Closed Access | Times Cited: 1
Jie Zhang, Yadi Li, Zixuan Wang, et al.
Food Bioscience (2024) Vol. 59, pp. 104262-104262
Closed Access | Times Cited: 1
Effect of sono-osmodehydration pretreatment on the mass transfer kinetics, freezing characteristics and quality attributes of frozen carrot (Daucus carota)
Fatemeh Ghooshi, Moloud Nourani
International Journal of Refrigeration (2024) Vol. 165, pp. 31-44
Closed Access | Times Cited: 1
Fatemeh Ghooshi, Moloud Nourani
International Journal of Refrigeration (2024) Vol. 165, pp. 31-44
Closed Access | Times Cited: 1
Enhancing Frozen Chicken Meat Quality by Isochoric Storage as Compared with Conventional Frozen Storage
Tsekwi Gracious Rinwi, Da‐Wen Sun, Ji Ma, et al.
LWT (2024) Vol. 208, pp. 116608-116608
Open Access | Times Cited: 1
Tsekwi Gracious Rinwi, Da‐Wen Sun, Ji Ma, et al.
LWT (2024) Vol. 208, pp. 116608-116608
Open Access | Times Cited: 1
Exploring the role of static magnetic field in supercooling storage from the viewpoint of meat quality and microbial community
Yong Chen, Hengxun Lin, Yiping Yang, et al.
Food Research International (2024) Vol. 195, pp. 114884-114884
Closed Access | Times Cited: 1
Yong Chen, Hengxun Lin, Yiping Yang, et al.
Food Research International (2024) Vol. 195, pp. 114884-114884
Closed Access | Times Cited: 1
Effect of Pleurotus eryngii on the Characteristics of Pork Patties during Freezing and Thawing Cycles
Miaojing Zhang, Yangyang Chai, Fangfei Li, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 501-501
Open Access
Miaojing Zhang, Yangyang Chai, Fangfei Li, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 501-501
Open Access
Effect of salt-induced supercooling stability on the quality of chicken breast during supercooled storage
Yi‐Ping Yang, Hengxun Lin, Yong Chen, et al.
Food Control (2024) Vol. 168, pp. 110867-110867
Closed Access
Yi‐Ping Yang, Hengxun Lin, Yong Chen, et al.
Food Control (2024) Vol. 168, pp. 110867-110867
Closed Access
Growth Reduction of Vibrionaceae and Microflora Diversity in Ice-Stored Pacific White Shrimp (Penaeus vannamei) Treated with a Low-Frequency Electric Field
Lijuan Xu, Haiqiang Chen, Zuanhao Liang, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1143-1143
Open Access
Lijuan Xu, Haiqiang Chen, Zuanhao Liang, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1143-1143
Open Access
Effect of oxidation on finely segmented products of snakehead: Digestibility and microstructure
Hongyu Jiang, Li Wang, Haimei Gong, et al.
Food Chemistry (2024), pp. 142588-142588
Closed Access
Hongyu Jiang, Li Wang, Haimei Gong, et al.
Food Chemistry (2024), pp. 142588-142588
Closed Access
Study of the process of the frozen raw beef defrosting with its simultaneous massaging in industrial conditions
N. S. Nikolaev, V. N. Kornienko
Theory and practice of meat processing (2023) Vol. 8, Iss. 3, pp. 252-261
Open Access
N. S. Nikolaev, V. N. Kornienko
Theory and practice of meat processing (2023) Vol. 8, Iss. 3, pp. 252-261
Open Access
