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:
Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing
Kevin Kantono, Nazimah Hamid, Qianli Ma, et al.
Food Research International (2021) Vol. 141, pp. 110092-110092
Closed Access | Times Cited: 23
Kevin Kantono, Nazimah Hamid, Qianli Ma, et al.
Food Research International (2021) Vol. 141, pp. 110092-110092
Closed Access | Times Cited: 23
Showing 23 citing articles:
Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation
Yulong Bao, Per Ertbjerg, Mario Estévez, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 6, pp. 5548-5569
Closed Access | Times Cited: 116
Yulong Bao, Per Ertbjerg, Mario Estévez, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 6, pp. 5548-5569
Closed Access | Times Cited: 116
Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review
Yuemei Zhang, Y.H.B. Kim, Eero Puolanne, et al.
Meat Science (2022) Vol. 190, pp. 108841-108841
Open Access | Times Cited: 65
Yuemei Zhang, Y.H.B. Kim, Eero Puolanne, et al.
Meat Science (2022) Vol. 190, pp. 108841-108841
Open Access | Times Cited: 65
Pulsed electric field: A novel processing technology for meat quality enhancing
Yuchen Guo, Minyi Han, Li Chen, et al.
Food Bioscience (2024) Vol. 58, pp. 103645-103645
Closed Access | Times Cited: 11
Yuchen Guo, Minyi Han, Li Chen, et al.
Food Bioscience (2024) Vol. 58, pp. 103645-103645
Closed Access | Times Cited: 11
Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification
Blanca Abril, Ricard Bou, J.V. García‐Pérez, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1940-1940
Open Access | Times Cited: 22
Blanca Abril, Ricard Bou, J.V. García‐Pérez, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1940-1940
Open Access | Times Cited: 22
Effects of Variety and Pulsed Electric Field on the Quality of Fresh-Cut Apples
Zhihua Li, Hanli Yang, Wenbing Fang, et al.
Agriculture (2023) Vol. 13, Iss. 5, pp. 929-929
Open Access | Times Cited: 15
Zhihua Li, Hanli Yang, Wenbing Fang, et al.
Agriculture (2023) Vol. 13, Iss. 5, pp. 929-929
Open Access | Times Cited: 15
Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation
Ume Roobab, Xin‐An Zeng, Waqar Ahmed, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 710-710
Open Access | Times Cited: 14
Ume Roobab, Xin‐An Zeng, Waqar Ahmed, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 710-710
Open Access | Times Cited: 14
Electric fields as effective strategies for enhancing quality attributes of meat in cold chain logistics: A review
Hengxun Lin, Guangyu Wu, Xiaojia Hu, et al.
Food Research International (2024) Vol. 193, pp. 114839-114839
Closed Access | Times Cited: 5
Hengxun Lin, Guangyu Wu, Xiaojia Hu, et al.
Food Research International (2024) Vol. 193, pp. 114839-114839
Closed Access | Times Cited: 5
Effect of Dietary Supplementation of Lactiplantibacillus plantarum N-1 and Its Synergies with Oligomeric Isomaltose on the Growth Performance and Meat Quality in Hu Sheep
Zhiqiang Zhou, Xinyi Xu, Dongmei Luo, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1858-1858
Open Access | Times Cited: 11
Zhiqiang Zhou, Xinyi Xu, Dongmei Luo, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1858-1858
Open Access | Times Cited: 11
Effects of Pulsed Electric Field on Meat Tenderization and Microbial Decontamination: A Review
Se-Ho Jeong, Han-Beak Lee, Dong‐Un Lee
Food Science of Animal Resources (2024) Vol. 44, Iss. 2, pp. 239-254
Open Access | Times Cited: 4
Se-Ho Jeong, Han-Beak Lee, Dong‐Un Lee
Food Science of Animal Resources (2024) Vol. 44, Iss. 2, pp. 239-254
Open Access | Times Cited: 4
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
Effect of Antifreeze Glycopeptides on the Quality and Microstructure of Frozen Lamb Meatballs
Rong Dong, Shengkun Yan, Guoqiang Wang, et al.
Metabolites (2025) Vol. 15, Iss. 3, pp. 202-202
Open Access
Rong Dong, Shengkun Yan, Guoqiang Wang, et al.
Metabolites (2025) Vol. 15, Iss. 3, pp. 202-202
Open Access
Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0
Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, et al.
Food Reviews International (2022) Vol. 40, Iss. 1, pp. 37-78
Open Access | Times Cited: 18
Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, et al.
Food Reviews International (2022) Vol. 40, Iss. 1, pp. 37-78
Open Access | Times Cited: 18
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
Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina
Márcio Vargas-Ramella, José M. Lorenzo, Rubén Domínguez, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 669-669
Open Access | Times Cited: 22
Márcio Vargas-Ramella, José M. Lorenzo, Rubén Domínguez, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 669-669
Open Access | Times Cited: 22
Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat
Kevin Kantono, Nazimah Hamid, Diksha Chadha, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 1148-1148
Open Access | Times Cited: 18
Kevin Kantono, Nazimah Hamid, Diksha Chadha, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 1148-1148
Open Access | Times Cited: 18
Effects of Different Dietary Energy Levels on Development, Quality of Carcass and Meat, and Fatty Acid Profile in Male Lambs
Dan Zhang, Chao Yuan, Tingting Guo, et al.
Animals (2023) Vol. 13, Iss. 18, pp. 2870-2870
Open Access | Times Cited: 7
Dan Zhang, Chao Yuan, Tingting Guo, et al.
Animals (2023) Vol. 13, Iss. 18, pp. 2870-2870
Open Access | Times Cited: 7
Application of pulsed electric field technology to skin engineering
Caitlin Berry-Kilgour, Lisa Wise, Jessie King, et al.
Frontiers in Bioengineering and Biotechnology (2024) Vol. 12
Open Access | Times Cited: 2
Caitlin Berry-Kilgour, Lisa Wise, Jessie King, et al.
Frontiers in Bioengineering and Biotechnology (2024) Vol. 12
Open Access | Times Cited: 2
Pulsed electric fields and meat processing: latest updates
Igor Tomašević, Volker Heinz, Ilija Đjekić, et al.
Italian Journal of Animal Science (2023) Vol. 22, Iss. 1, pp. 857-866
Open Access | Times Cited: 6
Igor Tomašević, Volker Heinz, Ilija Đjekić, et al.
Italian Journal of Animal Science (2023) Vol. 22, Iss. 1, pp. 857-866
Open Access | Times Cited: 6
Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze–Thaw Cycles
Pengjuan Yu, Jiayan Yan, Lingru Kong, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3135-3135
Open Access | Times Cited: 4
Pengjuan Yu, Jiayan Yan, Lingru Kong, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3135-3135
Open Access | Times Cited: 4
Advanced Technologies in Food Processing—Development Perspective
Patrycja Gazda, Paweł Glibowski
Applied Sciences (2024) Vol. 14, Iss. 9, pp. 3617-3617
Open Access | Times Cited: 1
Patrycja Gazda, Paweł Glibowski
Applied Sciences (2024) Vol. 14, Iss. 9, pp. 3617-3617
Open Access | Times Cited: 1
Application of pulsed electric field processing in the food industry
María del Carmen Razola‐Díaz, Urszula Tylewicz, Pietro Rocculi, et al.
Elsevier eBooks (2022), pp. 257-298
Closed Access | Times Cited: 7
María del Carmen Razola‐Díaz, Urszula Tylewicz, Pietro Rocculi, et al.
Elsevier eBooks (2022), pp. 257-298
Closed Access | Times Cited: 7
Effects of natural colourants and pulsed electric field technology on the quality parameters of nitrite-free bacon
Jesús Madueña Molina, Flávia Nesi Maria, Declan Bolton, et al.
Food and Feed Research (2024), Iss. 00, pp. 60-60
Open Access
Jesús Madueña Molina, Flávia Nesi Maria, Declan Bolton, et al.
Food and Feed Research (2024), Iss. 00, pp. 60-60
Open Access
