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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:

Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats
Qianli Ma, Nazimah Hamid, Indrawati Oey, et al.
Innovative Food Science & Emerging Technologies (2016) Vol. 37, pp. 359-374
Closed Access | Times Cited: 63

Showing 1-25 of 63 citing articles:

Application of pulsed electric fields in meat and fish processing industries: An overview
Belén Gómez, Paulo E. S. Munekata, Mohsen Gavahian, et al.
Food Research International (2019) Vol. 123, pp. 95-105
Closed Access | Times Cited: 247
Emerging food processing technologies and factors impacting their industrial adoption
Anushree Priyadarshini, Gaurav Rajauria, Colm P. O’Donnell, et al.
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 19, pp. 3082-3101
Closed Access | Times Cited: 170
Current status of emerging food processing technologies in Latin America: Novel non-thermal processing
Hilda María Hernández‐Hernández, Lorena Moreno-Vilet, Socorro Josefina Villanueva‐Rodríguez
Innovative Food Science & Emerging Technologies (2019) Vol. 58, pp. 102233-102233
Closed Access | Times Cited: 150
Pulsed electric field as a promising technology for solid foods processing: A review
Cheng Zhang, Xiaomei Lyu, Rai Naveed Arshad, et al.
Food Chemistry (2022) Vol. 403, pp. 134367-134367
Closed Access | Times Cited: 83
Current and future prospects for the use of pulsed electric field in the meat industry
Zuhaib F. Bhat, James D. Morton, Susan L. Mason, et al.
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 10, pp. 1660-1674
Closed Access | Times Cited: 155
Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective
Zuhaib F. Bhat, James D. Morton, Susan L. Mason, et al.
Comprehensive Reviews in Food Science and Food Safety (2018) Vol. 17, Iss. 4, pp. 841-859
Open Access | Times Cited: 135
Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid
Hadis Rostamabadi, Małgorzata Nowacka, Rosana Colussi, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104208-104208
Closed Access | Times Cited: 39
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
Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review
Michel Visalli, Mara V. Galmarini
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 1
Open Access | Times Cited: 10
Chemical Modifications of Lipids and Proteins by Nonthermal Food Processing Technologies
Juan M. Pérez-Andrés, Clémentine M.G. Charoux, Patrick J. Cullen, et al.
Journal of Agricultural and Food Chemistry (2018) Vol. 66, Iss. 20, pp. 5041-5054
Closed Access | Times Cited: 67
Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing
Kevin Kantono, Nazimah Hamid, Indrawati Oey, et al.
Food Research International (2019) Vol. 121, pp. 1-11
Closed Access | Times Cited: 59
Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification
Shasha Qi, Peng Wang, Ping Zhan, et al.
Food Chemistry (2021) Vol. 371, pp. 131111-131111
Closed Access | Times Cited: 55
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
Effect of pulsed electric field (PEF) on NaCl diffusion in beef and consequence on meat quality
Yuchen Guo, Jiahua Gao, Yun Bai, et al.
Meat Science (2024) Vol. 213, pp. 109507-109507
Closed Access | Times Cited: 6
Temporal dominance of sensations (TDS) panel behavior: A preliminary study with chocolate
Jéssica Ferreira Rodrigues, Vanessa Rios de Souza, Renato Ribeiro de Lima, et al.
Food Quality and Preference (2016) Vol. 54, pp. 51-57
Closed Access | Times Cited: 55
Applications of non-thermal technologies in food processing Industries-A review
Saydul Md Safwa, Tanvir Ahmed, Sudipta Talukder, et al.
Journal of Agriculture and Food Research (2023) Vol. 18, pp. 100917-100917
Open Access | Times Cited: 16
Changes in flavors profiles of stewed bone-in lamb loin during cooking by DHS/GC-MS combined with electronic bionic systems
Qianrong Wu, Mingwu Zang, Shouwei Wang, et al.
Food Bioscience (2023) Vol. 53, pp. 102767-102767
Closed Access | Times Cited: 15
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
Visualization analysis of high voltage pulsed electric field based on Web of Science database
Yuchun He, Jiali Liu, Ziyan Yue, et al.
Journal of Instrumentation (2025) Vol. 20, Iss. 01, pp. P01006-P01006
Closed Access
Advances in Food and Dairy Processing Technologies
Aditi Sharma, Amisha Kaushik, Ramandeep Kaur, et al.
Food engineering series (2025), pp. 295-330
Closed Access
Effect of pulsed electric field pretreatment synergistic mixed bacterial agent fermentation on the flavor and quality of air-dried goose meat and its molecular mechanism
Yujing Zhou, Jue Xu, Xiankang Fan, et al.
Poultry Science (2025) Vol. 104, Iss. 4, pp. 104926-104926
Open Access
Mechanistic insights into the modulation of myofibrillar protein microstructure and physicochemical properties in conditioned goose using pulsed electric field treatment
Yan Cheng, Yuanrong Zheng, Changyu Zhou, et al.
International Journal of Biological Macromolecules (2025), pp. 143540-143540
Closed Access
Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments
Qian Luo, Nazimah Hamid, Indrawati Oey, et al.
LWT (2019) Vol. 115, pp. 108438-108438
Closed Access | Times Cited: 31
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
Effect of Processing on Volatile Organic Compounds Formation of Meat—Review
Iwona Wojtasik‐Kalinowska, Arkadiusz Szpicer, Weronika Bińkowska, et al.
Applied Sciences (2023) Vol. 13, Iss. 2, pp. 705-705
Open Access | Times Cited: 10
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