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OpenAlex Citation Counts

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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:

Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork
Xiaomin Wang, Yishun Yao, Jingyang Yu, et al.
Food Research International (2023) Vol. 171, pp. 113081-113081
Closed Access | Times Cited: 18

Showing 18 citing articles:

Steam-Microwave Cooking Improved Meat Tenderness of Stewed Tenderloin and Enhanced Perceived Saltiness and Umami of Broth by Promoting Unfolding and Degradation of Protein
Ran Sun, Xiaolu Shi, Yishun Yao, et al.
Food and Bioprocess Technology (2025)
Closed Access
The Effects of Packaging Barrier Properties Coupled with Storage Temperatures on the Dominant Spoilage Bacteria Composition and Freshness Quality of Lamb
Debao Wang, Xiaoyu Chai, Wang Su, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 343-343
Open Access
Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism
Yishun Yao, Meigui Huang, Xiaomin Wang, et al.
Food Research International (2024) Vol. 194, pp. 114881-114881
Closed Access | Times Cited: 2
The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat
Man Zhang, Cuncun Fu, Mengfei Chen, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3452-3452
Open Access | Times Cited: 6
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance
Ying Xu, Wensong Wei, Hengxun Lin, et al.
Meat Science (2024) Vol. 213, pp. 109478-109478
Closed Access | Times Cited: 1
Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures
J.X. Zhang, Dandan Du, Yujuan Xu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 12, pp. 7668-7677
Closed Access | Times Cited: 1
Precooked state based on protein denaturation kinetics impacts moisture status, protein oxidation and texture of prepared chicken breast
Bowen Wang, Xing Chen, Bowen Yan, et al.
Food Chemistry (2024) Vol. 462, pp. 140994-140994
Closed Access | Times Cited: 1
Effect of stepwise cooking on the water-retention capacity and protein denaturation degree of chicken breast
Zihang Li, Qianyi He, Jiaxin Lai, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101012-101012
Closed Access | Times Cited: 1
Dual purpose of superheated steam treatment: inactivating surface pathogens of pork belly and replacing blanching
Haiying Chen, Mengyao Yang, Xiang Wu, et al.
Food Bioscience (2024) Vol. 62, pp. 105250-105250
Closed Access | Times Cited: 1
Influence of (ultra‐)processing methods on aquatic proteins and product quality
Jingjing Chen, Huawei Ma, Ailing Guo, et al.
Journal of Food Science (2024)
Open Access | Times Cited: 1
Cooking-Induced Oxidation and Structural Changes in Chicken Protein: Their Impact on In Vitro Gastrointestinal Digestion and Intestinal Flora Fermentation Characteristics
Guanhua Lv, Hengpeng Wang, Xiaoou Wei, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4322-4322
Open Access | Times Cited: 2
Effect of different cooking conditions on the quality characteristics of chicken claws
Yifan Yu, Xianling Yuan, Zhouyou Zhang, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 8, pp. 5518-5529
Open Access
In situ investigation of ice fractions and water states during partial freezing of pork loins and shrimps
Zhiwei Zhu, Zhang Han, Xiaohui Liu, et al.
Food Chemistry (2024) Vol. 457, pp. 140089-140089
Open Access
Integrating Multiple Microstructure and Water Distribution Visual Analysis to Reveal the Myowater Release and Texture Deterioration of Precooked Beef During Freezing-Thawing-Reheating Processes
Hengxun Lin, Liye Cui, Yong Chen, et al.
(2024)
Closed Access
Differentiated texture and lipid-lowering effect of cooked pork belly by different cooking regimes: Insights from myofibrillar protein aggregation and dissociation, micromorphology
Yishun Yao, Meigui Huang, Xiaomin Wang, et al.
Food Bioscience (2024) Vol. 61, pp. 104860-104860
Closed Access
Integrating multiple microstructure and water distribution visual analysis to reveal the moisture release and quality deterioration of precooked beef during freezing-thawing-reheating processes
Hengxun Lin, Liye Cui, Yong Chen, et al.
Food Chemistry (2024) Vol. 461, pp. 140878-140878
Closed Access
Effect of the Freeze‐Drying Preservation Process on Some Quality Attributes of Pork Meat (Longissimus thoracis)
Jonathan Coria‐Hernández, Rosalía Meléndez‐Pérez
Food Science & Nutrition (2024) Vol. 12, Iss. 12, pp. 10424-10432
Open Access
Analysis of volatile profiles and taste characteristics in sous-vide cooked chicken breast based on HS-SPME-GC-MS and E-tongue
Zhaoqi Li, Xiankun Ren, Chao Ding, et al.
LWT (2024), pp. 117222-117222
Open Access
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