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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:

Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution
Pengqi Bao, Li Chen, Yu Wang, et al.
Meat Science (2021) Vol. 179, pp. 108530-108530
Closed Access | Times Cited: 35

Showing 1-25 of 35 citing articles:

Myofibrillar proteins’ intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l–arginine, l–lysine, or/and NaCl?
Xiaokang Fan, Xun Gao, Rui Li, et al.
Food Chemistry (2024) Vol. 441, pp. 138318-138318
Closed Access | Times Cited: 22
l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum
Pengqi Bao, Li Chen, Yue Hu, et al.
Food Chemistry (2022) Vol. 393, pp. 133347-133347
Closed Access | Times Cited: 42
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
Effectiveness of l-arginine/l-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles
Mengmeng Li, Shufeng He, Yangying Sun, et al.
Food Bioscience (2022) Vol. 51, pp. 102302-102302
Closed Access | Times Cited: 29
Effects of static magnetic field (SMF) and alternating magnetic field (AMF) assisted freezing on the microstructure and protein properties of channel catfish (Ictalurus punctatus) fillet
Bing Yang, Yang Li, Ruihong Xu, et al.
Food Chemistry (2023) Vol. 434, pp. 137509-137509
Closed Access | Times Cited: 19
l‐Arginine and l‐lysine can weaken the intermolecular interactions of main myofibrillar proteins: the roles in improving the tenderness of pork Longissimus lumborum muscle
Li Chen, Rui Li, Cunliu Zhou
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 3085-3096
Closed Access | Times Cited: 16
Effect of dietary arginine supplementation on protein synthesis, meat quality and flavor in growing lambs
Lu Dou, Lina Sun, Chang Liu, et al.
Meat Science (2023) Vol. 204, pp. 109291-109291
Closed Access | Times Cited: 14
Molecular modelling studies reveal cryoprotective mechanism of L-Proline during the frozen storage of shrimp (Litopenaeus vannamei)
Yejun Zhang, Zhaohui Chen, Yongzhen Wang, et al.
Food Chemistry (2023) Vol. 441, pp. 138259-138259
Closed Access | Times Cited: 12
Enhancing storage quality and oxidation stability of contact immersion frozen pork using NaCl refrigerant with l-proline and/or l-lysine
Yu Zhou, Wen Li, Lifang Zou, et al.
LWT (2025), pp. 117718-117718
Open Access
Gelatin and l-arginine or l-lysine interact to decrease cooking loss and increase texture of pale, soft and exudative (PSE)-like chicken sausages
Yingying Jiang, Xun Gao, Wencheng Zhang, et al.
British Poultry Science (2025), pp. 1-8
Closed Access
Energy consumption and quality improvement of frozen pork using NaCl refrigerant with three amino acids in contact immersion freezing
Yu Zhou, Qiong Pan, Wen Li, et al.
Meat Science (2025) Vol. 225, pp. 109827-109827
Closed Access
Influence of sodium chloride and sodium pyrophosphate on the physicochemical and gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles
Jun Li, Ruonan Feng, Jiandong Shen, et al.
LWT (2022) Vol. 170, pp. 114055-114055
Closed Access | Times Cited: 18
Crosslinked protein-polysaccharide nanocomposite coating for pork preservation: Impact on physicochemical properties and microbial structure
Xianmin Qin, Linqin Chen, Jingjing Zhao, et al.
Food Chemistry (2024) Vol. 470, pp. 142721-142721
Closed Access | Times Cited: 3
Improving quality attributes of refrigerated prepared pork chops by injecting l-arginine and l-lysine solution
Li Chen, Pengqi Bao, Wang Yan, et al.
LWT (2021) Vol. 153, pp. 112423-112423
Open Access | Times Cited: 21
Quality improvement of prerigor salted ground chicken breast with basic amino acids at low NaCl level
Y.W. Zhang, J.H. Li, S. Teng, et al.
Poultry Science (2023) Vol. 102, Iss. 9, pp. 102871-102871
Open Access | Times Cited: 8
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
Injection of l-arginine or l-lysine before freezing delays the emulsifying and gelling properties deterioration of myofibrillar proteins of frozen porcine Longissimus lumborum muscle
Rui Li, Xiaokang Fan, Xun Gao, et al.
Food Chemistry (2023) Vol. 427, pp. 136736-136736
Closed Access | Times Cited: 7
Impact of L-arginine on the quality of heat-treated Antarctic krill: Influence of pH and the guanidinium group
Xiang Ren, Xinyu Zhang, Peizi Sun, et al.
Food Research International (2023) Vol. 174, pp. 113499-113499
Closed Access | Times Cited: 6
Effect of different concentrations of lysine on the transglutaminase-induced mixed surimi gel properties
Yungang Cao, Guangcan Liang, Zhaorui Li, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 2, pp. 9240058-9240058
Open Access | Times Cited: 2
Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solution
Yu Zhou, Xia Yu, Ran Xiao, et al.
Meat Science (2024) Vol. 216, pp. 109593-109593
Closed Access | Times Cited: 2
Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles
Ziaur Rahman, Tao Yin, Ramy M. Khoder, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103821-103821
Closed Access | Times Cited: 2
Effects of L-arginine on gut microbiota and muscle metabolism in fattening pigs based on omics analysis
Chengming Liu, Yi-Ting Yang, Meng Wang, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 2
l-arginine and l-lysine supplementation to NaCl tenderizes porcine meat by promoting myosin extraction and actomyosin dissociation
Xiaokang Fan, Xun Gao, Cunliu Zhou
Food Chemistry (2024) Vol. 446, pp. 138809-138809
Closed Access | Times Cited: 1
Effects of glycerol on the freezing behaviors and physicochemical properties of pork patties under freeze-thaw cycles
Huihui Liang, Xiaokang Fan, Xu Gao, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 8, pp. 7172-7184
Closed Access | Times Cited: 1
Identification of key genes and metabolites involved in meat quality performance in Qinchuan cattle by WGCNA
Hengwei Yu, Zhimei Yang, Jianfang Wang, et al.
Journal of Integrative Agriculture (2024) Vol. 23, Iss. 11, pp. 3923-3937
Open Access | Times Cited: 1
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