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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.

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Showing 1-25 of 28 citing articles:

Impact of ultrasound processing on alternative protein systems: Protein extraction, nutritional effects and associated challenges
Rahel Suchintita Das, Brijesh K. Tiwari, Farid Chemat, et al.
Ultrasonics Sonochemistry (2022) Vol. 91, pp. 106234-106234
Open Access | Times Cited: 66
Underlying formation mechanisms of ultrasound-assisted brined porcine meat: The role of physicochemical modification, myofiber fragmentation and histological organization
Guofeng Jin, Yuanyi Liu, Yan Zhang, et al.
Ultrasonics Sonochemistry (2023) Vol. 94, pp. 106318-106318
Open Access | Times Cited: 24
Recent advancements in the utilization of ultrasonic technology for the curing of processed meat products: A comprehensive review
Biao Li, Mingming Zhong, Yufan Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 103, pp. 106796-106796
Open Access | Times Cited: 12
Effects of ultrasound-assisted tumbling on the quality and protein oxidative modification of spiced beef
Wenxuan Wang, Feiyan Jiang, Lujuan Xing, et al.
Ultrasonics Sonochemistry (2025) Vol. 114, pp. 107268-107268
Open Access | Times Cited: 1
Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics
Hengli Bai, Laihao Li, Yanyan Wu, et al.
Ultrasonics Sonochemistry (2023) Vol. 100, pp. 106597-106597
Open Access | Times Cited: 20
Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish
Dongyin Liu, Liu Du, Qi Huang, et al.
Ultrasonics Sonochemistry (2023) Vol. 97, pp. 106440-106440
Open Access | Times Cited: 17
The positive contribution of ultrasound technology in muscle food key processing and its mechanism-a review
Haijing Li, Xue Bai, Ying Li, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 16, pp. 5220-5241
Closed Access | Times Cited: 23
Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds
Lina Guo, Chen Hong, Wenjie Wang, et al.
Meat Science (2024) Vol. 217, pp. 109606-109606
Closed Access | Times Cited: 5
Advances in application of ultrasound in meat tenderization: A review
Yixuan Dong, Hongzhi Zhang, Jun Mei, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 20
LF-NMR determination of water distribution and its relationship with protein- related properties of yak and cattle during postmortem aging
Zhaobin Guo, Cheng Chen, Guoyuan Ma, et al.
Food Chemistry X (2023) Vol. 20, pp. 100891-100891
Open Access | Times Cited: 11
Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions
Dong Zhang, Zhicheng Wu, Jingbing Xu, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 4
Effects of ammonia stress and ascorbic acid mitigation on the quality of muscle, surimi and gel on silver carp: insight from protein, water distribution and microstructure
Yiwen Wu, Huang Jian, Xiangyue Song, et al.
LWT (2025), pp. 117389-117389
Open Access
Microwave processing effect on salt reduction and saltiness enhancement in muscle foods: A review
Nianwen Zhang, Chaofan Guo, Na Luo, et al.
Food Research International (2025) Vol. 203, pp. 115872-115872
Closed Access
Changes in physicochemical properties of snakehead fish slices incorporated with nano fish bones during freeze-thaw cycles: Effects of marinating methods
Ziaur Rahman, Yajin Zhang, Abroo Tabasum, et al.
Food Chemistry (2025) Vol. 474, pp. 143215-143215
Closed Access
Optimization of calcium lactate-ultrasound-ginger extract combined treatment conditions for pork tenderization and its tenderization mechanism
Yongzhe He, Wenqi Liu, Hu Zhang, et al.
LWT (2025), pp. 117695-117695
Open Access
The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles
Jiping Han, Yingjie Sun, Tao Zhang, et al.
Ultrasonics Sonochemistry (2022) Vol. 92, pp. 106259-106259
Open Access | Times Cited: 17
Effect of the temperature and ultrasound on salt impregnation process of haddock
Elif Aykın‐Dinçer, Cüneyt Dinçer, Ahmet Aydın
Food Research International (2024) Vol. 184, pp. 114250-114250
Closed Access | Times Cited: 3
Effects of ultrasound‐assisted intermittent tumbling on the quality of cooked ham through modifying muscle structure and protein extraction
Ruyu Zhang, Jiayi Yuan, Wangang Zhang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 2, pp. 1030-1038
Closed Access | Times Cited: 8
Effect of packaging thickness and muscle type on ultrasound-assisted beef quality
Germán Contreras-López, Simón Morales-Rodríguez, Alma D. Alarcón-Rojo, et al.
Ultrasonics Sonochemistry (2024) Vol. 103, pp. 106777-106777
Open Access | Times Cited: 2
Effects of Quality Enhancement of Frozen Tuna Fillets Using Ultrasound-Assisted Salting: Physicochemical Properties, Histology, and Proteomics
Yuke He, Zhou Zhao, Yaogang Wu, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 525-525
Open Access | Times Cited: 2
Characterization of the Effects of Low-Sodium Salt Substitution on Sensory Quality, Protein Oxidation, and Hydrolysis of Air-Dried Chicken Meat and Its Molecular Mechanisms Based on Tandem Mass Tagging-Labeled Quantitative Proteomics
Jianhao Li, Zihang Shi, Xiankang Fan, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 737-737
Open Access | Times Cited: 2
Mass transfer kinetics of ultrasonic‐ and vacuum‐ultrasonic‐assisted static brine of chicken breast (Pectoralis major)
Jiabei Shao, Haozhen Zhang, Jingjie Wang, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Influence of ultrasound intensities on colour, oxidative stability, and texture of Longissimus lumborum steaks from Nellore cattle
Loíse Caroline Santos de Lima, Ana Paula Amaral de Alcântara Salim, Isabelle Trezze, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1990-2002
Closed Access | Times Cited: 2
Effects of Ultrasound-Assisted Pulsed Vacuum Curing on Water-Holding Capacity and Flavor of Donkey Meat
Hongge Ru, Haijie Wang, Zixin Deng, et al.
(2024)
Closed Access
A Glimpse into Physicochemical Parameters and Ultrastructure of Ultrasonicated Semimembranosus Beef Inside Cavitation-Intensifying Bags Compared to Vacuum Bags
Mariana Huerta‐Jimenez, Iván A. García-Galicia, José Enrique Blanco-Hernández, et al.
(2024)
Closed Access
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