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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:

The impact of freezing methods on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton during long-term frozen storage
Yulong Luo, Yongzhao Bi, Rui Du, et al.
Food Research International (2023) Vol. 173, pp. 113346-113346
Closed Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation
Chuanhu Han, Yuanrong Zheng, Siqiang Huang, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130300-130300
Closed Access | Times Cited: 10
Pulsed electric field as a pre-treatment in food freezing processes: Fundamentals, mechanisms, applications and impacts on frozen food quality
Adriano Rondineli, Eric Keven Silva
Food Bioscience (2024) Vol. 60, pp. 104275-104275
Closed Access | Times Cited: 10
Insights into the potential mechanism of liquid nitrogen spray freezing's influence on volatile compounds in surimi gels with different cross-linking degrees: Focus on oxidation, protein structure, intermolecular force and free amino acid alterations
Xiaoying Luo, Kang Huang, Yali Yu, et al.
Food Chemistry (2024) Vol. 444, pp. 138558-138558
Closed Access | Times Cited: 9
Effects of dietary Allium mongolicum Regel powder supplementation on the growth performance, meat quality, antioxidant capacity and muscle fibre characteristics of fattening Angus calves under heat stress conditions
Wangjing Liu, Huixia Gao, Jianjian He, et al.
Food Chemistry (2024) Vol. 453, pp. 139539-139539
Open Access | Times Cited: 5
Effects on the quality in using freezing equipment (weak oscillating magnetic field) on hybrid giant tiger grouper (Epinephelus fuscoguttatus × Epinephelus lanceolatus) fillets
Tzu-Hsiu Guo, Ping‐Hsiu Huang, Chang‐Wei Hsieh, et al.
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 101002-101002
Open Access | Times Cited: 4
Recent advances in photoluminescent fluorescent probe technology for food flavor compounds analysis
Xiaoxian Tian, Xiaochun Zheng, Li Chen, et al.
Food Chemistry (2024) Vol. 459, pp. 140455-140455
Closed Access | Times Cited: 4
The Effect of Electromagnetic Field Preservation and Frozen Storage on the Quality of Mutton
Xi Wang, Wei Su, Rongmei Zhou, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 1
Closed Access
Quality decline of prepared dishes stored at 4°C: Microbial regulation of nitrite and biogenic amine formation
Jiaxin Liu, Wang Yin, Ping Yang, et al.
Food Microbiology (2025) Vol. 128, pp. 104730-104730
Closed Access
Effects of different enzymatic hydrolysis times on the structures and properties of corn microporous starch particles and their applications in frozen dough
Mengmeng Lei, Huanhuan Yuan, Ruonan Jia, et al.
Food Hydrocolloids (2025) Vol. 164, pp. 111178-111178
Closed Access
Advancements and perspectives of novel freezing and thawing technologies effects on meat: A review
Ling Jiang, Donghong Liu, Wenjun Wang, et al.
Food Research International (2025) Vol. 204, pp. 115942-115942
Closed Access
Research progress on the mechanism of fish quality deterioration during frozen storage and novel control technologies
Ruixi Liu, Chunming Tan, Zongcai Tu, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 1, pp. 9240105-9240105
Closed Access
Sliding-window enhanced olfactory visual images combined with deep learning to predict TVB-N content in chilled mutton
Shichang Wang, Yixin Zhang, Rongguang Zhu, et al.
Meat Science (2025) Vol. 225, pp. 109791-109791
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
Effects of the cells alive system (CAS) freezing on aged Hanwoo shoulder clod
Hye-Yoon Yi, K. J. Jeon, Yong‐Ho Kim, et al.
Food Engineering Progress (2025) Vol. 29, Iss. 1, pp. 62-71
Closed Access
Effects of thermal processing methods on the edible quality, nutrition, and metabolites of shrimp of Metapenaeus ensis
Miao Xiong, Hejiang Zhou, Ruixue Yu, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access
Enhancing the flavor of plant-based meat analogues using flavor-capturing alginate/β-cyclodextrin hydrogel beads
Dong Hyun Keum, Jong-Hyun Han, Hyuk-Cheol Kwon, et al.
International Journal of Biological Macromolecules (2025), pp. 142930-142930
Closed Access
Reducing flavor loss in precooked beef: The critical role of freezing processes
Haijie Wang, Zeyu Zhang, Nigel P. Brunton, et al.
Food Chemistry (2025), pp. 144420-144420
Closed Access
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: 3
Effect of ultrasound‐assisted L‐lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging
Shuangyi Xu, Xiuyun Guo, Chao Fu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4162-4177
Closed Access | Times Cited: 3
Elucidating the effect of various roasting methods on the water-holding capacity and volatile flavor profiles of ultrasound-assisted pickled roast duck meat
J. Y. Wang, Shuangyi Xu, Yinlan Wang, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101006-101006
Closed Access | Times Cited: 3
Efficacy of an Edible Coating with Carvacrol and Citral in Frozen Strawberries and Blueberries to Control Foodborne Pathogens
Anna Pié-Amill, Pilar Colás‐Medà, İnmaculada Viñas, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3167-3167
Open Access | Times Cited: 3
Characterization of wheat bran nanocellulose and its application in low-fat emulsified sausage
Qiuhui Zhang, Jialong Shen, Gaoge Meng, et al.
Cellulose (2024) Vol. 31, Iss. 18, pp. 11101-11114
Closed Access | Times Cited: 3
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: 8
Improving the texture attributes of squid meat (sthenoteuthis oualaniensis) with slight oxidative and phosphate curing treatments
Jiangxiang Wang, Zheng Xu, Lu Wei, et al.
Food Research International (2023) Vol. 176, pp. 113829-113829
Closed Access | Times Cited: 8
Quantitative Proteomics Reveals the Relationship between Protein Changes and Volatile Flavor Formation in Hunan Bacon during Low-Temperature Smoking
Huiyu Zou, Chuangye Deng, Junnian Li, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1360-1360
Open Access | Times Cited: 2
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