Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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 partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham
Ji Luo, Mustapha Muhammad Nasiru, Hong Zhuang, et al.
Food Research International (2020) Vol. 140, pp. 110001-110001
Closed Access | Times Cited: 49

Showing 1-25 of 49 citing articles:

Exploring the novel antioxidant peptides in low-salt dry-cured ham: Preparation, purification, identification and molecular docking
Yingdao Nan, Baide Mu, Chang-xin Ge, et al.
Food Chemistry (2024) Vol. 446, pp. 138697-138697
Closed Access | Times Cited: 17
Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria
Yingying Hu, Yongjie Li, Jiamin Zhu, et al.
Food Research International (2021) Vol. 145, pp. 110391-110391
Closed Access | Times Cited: 56
Dielectric barrier discharge cold plasma treatment of pork loin: Effects on muscle physicochemical properties and emulsifying properties of pork myofibrillar protein
Ji Luo, Weimin Xu, Qiang Liu, et al.
LWT (2022) Vol. 162, pp. 113484-113484
Open Access | Times Cited: 43
Metabolomics approach reveals high energy diet improves the quality and enhances the flavor of black Tibetan sheep meat by altering the composition of rumen microbiota
Xue Zhang, Lijuan Han, Shengzhen Hou, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 39
Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formation
Naiyong Xiao, Huiya Xu, Yun Hang Hu, et al.
Food Research International (2023) Vol. 165, pp. 112556-112556
Closed Access | Times Cited: 24
Effect of Salt Content Reduction on Food Processing Technology
Jana Rysová, Zuzana Šmídová
Foods (2021) Vol. 10, Iss. 9, pp. 2237-2237
Open Access | Times Cited: 48
Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince
Junya Liu, Siyuan Shen, Naiyong Xiao, et al.
Food Chemistry (2022) Vol. 386, pp. 132741-132741
Closed Access | Times Cited: 36
Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage
Hui Wang, Jianhang Xu, Qian Liu, et al.
Meat Science (2022) Vol. 189, pp. 108827-108827
Closed Access | Times Cited: 36
Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease
Fangda Sun, Hui Wang, Qian Liu, et al.
Food Chemistry (2022) Vol. 404, pp. 134692-134692
Closed Access | Times Cited: 31
Effect of soy protein isolate, egg white protein and whey protein isolate on the flavor characteristics of silver carp (Hypophthalmichthys molitrix) surimi
Yudong Wang, Yan Hao, Zhuang Yang, et al.
LWT (2023) Vol. 186, pp. 115237-115237
Open Access | Times Cited: 17
Effects of Lactobacillus plantarum C7 and Staphylococcus warneri S6 on flavor quality and bacterial diversity of fermented meat rice, a traditional Chinese food
Man Wang, Chengming Wang, Chen Yang, et al.
Food Research International (2021) Vol. 150, pp. 110745-110745
Closed Access | Times Cited: 34
Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time
Mustapha Muhammad Nasiru, Muhammad Umair, Evans Frimpong Boateng, et al.
Molecules (2022) Vol. 27, Iss. 3, pp. 601-601
Open Access | Times Cited: 24
Comparative evaluation of the flavour-promoting role of autochthonous yeast strains on dry sausages
Rongxin Wen, Zhiming Dong, Yichao Lv, et al.
LWT (2023) Vol. 184, pp. 115032-115032
Open Access | Times Cited: 14
Insights into free fatty acid profiles and oxidation on the development of characteristic volatile compounds in dry-cured ham from Dahe black and hybrid pigs
Guangqiang Wei, Xiang Li, Daodian Wang, et al.
LWT (2023) Vol. 184, pp. 115063-115063
Open Access | Times Cited: 13
Dielectric Barrier Discharge Cold Atmospheric Plasma Treatment of Egg White Protein: Insights into the Functional, Rheological, and Structural Properties
Mustapha Muhammad Nasiru, Evans Frimpong Boateng, Fawze Alnadari, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 4, pp. 955-976
Closed Access | Times Cited: 13
Effects of Heating Treatment on the Physicochemical and Volatile Flavor Properties of Argentinian Shortfin Squid (Illex argentinus)
Jiagen Li, Zhaoqi Li, Shanggui Deng, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1025-1025
Open Access | Times Cited: 5
Flavour Profile of Traditional Dry Sausage Prepared with Partial Substitution of NaCl with KCl
Ligang Qin, Xiang-Ao Li, Yuxiang Huang, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 388-388
Open Access | Times Cited: 11
Insights into the mechanism of extracellular proteases from Penicillium on myofibrillar protein hydrolysis and volatile compound evolutions
Zimu Li, Danni Li, Daodong Pan, et al.
Food Research International (2023) Vol. 175, pp. 113774-113774
Closed Access | Times Cited: 11
Characterizing the flavor profiles of Linjiangsi broad bean (Vicia faba L.) paste using bionic sensory and multivariate statistics analyses based on ripening time and fermentation environment
Chunyuan Ping, Xiaoqing Deng, Ziyuan Guo, et al.
Food Chemistry X (2024) Vol. 23, pp. 101677-101677
Open Access | Times Cited: 4
Effects of onion skin extract on lipid oxidation and volatile flavor compounds of low-salt dry-cured ham during ripening
Siqi Chen, Changxin Ge, Baide Mu, et al.
LWT (2025), pp. 117339-117339
Open Access
Effect of exogenous DPD on fermentation characteristics and flavour formation of Lactiplantibacillus plantarum HRB1 in vitro and in a dry sausage model: insights from the quorum sensing system
Jiasheng Lu, Yumeng Sui, Xin Liu, et al.
LWT (2025), pp. 117516-117516
Open Access
Analysis of Volatile Components of Chicken Bone Hydrolysate Maillard Reaction Products With Different Reaction Temperatures and Reaction Times Based on Electronic Nose and GC–MS
Heng Li, Ling Yao, Hongying He, et al.
Flavour and Fragrance Journal (2025)
Closed Access
Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides
Huifang Yang, Jing Qiu, Ramy M. Khoder, et al.
Food Hydrocolloids (2025), pp. 111200-111200
Closed Access
The use of salt substitutes to replace sodium chloride in food products: a review
Hui‐Ling Tan, Thuan‐Chew Tan, Azhar Mat Easa
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 11, pp. 6997-7007
Closed Access | Times Cited: 18
Structural and functional properties of protein hydrolysates from myofibrillar protein of crocodile (Crocodylus siamensis) meat
Ji Luo, Mengli Zhang, Yuanyuan Zeng, et al.
LWT (2024) Vol. 196, pp. 115862-115862
Open Access | Times Cited: 3
Page 1 - Next Page

Scroll to top