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 red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein
Shanshan Li, Xinyue Diao, Xinrui Mao, et al.
Meat Science (2023) Vol. 198, pp. 109110-109110
Closed Access | Times Cited: 9
Shanshan Li, Xinyue Diao, Xinrui Mao, et al.
Meat Science (2023) Vol. 198, pp. 109110-109110
Closed Access | Times Cited: 9
Showing 9 citing articles:
Improvement of cross-linked films based on chitosan/diepoxy-poly (ethylene glycol) incorporating trans-cinnamaldehyde essential oil: Preparation, properties, and application in banana storage
Xirui Yan, Fanze Meng, Laras Putri Wigati, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130299-130299
Open Access | Times Cited: 6
Xirui Yan, Fanze Meng, Laras Putri Wigati, et al.
International Journal of Biological Macromolecules (2024) Vol. 263, pp. 130299-130299
Open Access | Times Cited: 6
Physicochemical characteristics, texture changes, proteolysis and volatile flavor compounds of fermented sausages by mixed starters: effects of incorporating varying proportions of pale, soft and exudative pork
Yuanzhen Ye, Islam Md Ariful, Julia Zhu, et al.
LWT (2025) Vol. 216, pp. 117349-117349
Open Access
Yuanzhen Ye, Islam Md Ariful, Julia Zhu, et al.
LWT (2025) Vol. 216, pp. 117349-117349
Open Access
Effects of sodium tripolyphosphate on the quality and digestion properties of PSE pork
Shanshan Li, Xinrui Mao, Xinyue Diao, et al.
Food Chemistry (2024) Vol. 460, pp. 140558-140558
Closed Access | Times Cited: 2
Shanshan Li, Xinrui Mao, Xinyue Diao, et al.
Food Chemistry (2024) Vol. 460, pp. 140558-140558
Closed Access | Times Cited: 2
Effects of air frying on protein digestive properties in scallop (Patinopecten yessoensis) adductor muscles and the mechanisms involved
Ziye Wang, Ying Luo, Rui Zheng, et al.
Food Bioscience (2024) Vol. 60, pp. 104429-104429
Closed Access | Times Cited: 1
Ziye Wang, Ying Luo, Rui Zheng, et al.
Food Bioscience (2024) Vol. 60, pp. 104429-104429
Closed Access | Times Cited: 1
Individual effects of l ‐arginine and l ‐lysine on the physicochemical and textural properties of pale, soft and exudative‐like emulsion sausage
Xun Gao, Xiaokang Fan, Ying Wang, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 11, pp. 5874-5884
Closed Access | Times Cited: 3
Xun Gao, Xiaokang Fan, Ying Wang, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 11, pp. 5874-5884
Closed Access | Times Cited: 3
L-Arginine and L-Lysine Improve the Emulsifying and Dissolution Properties of Pale, Soft, Exudative-Like Chicken Myofibrillar Proteins by Modifying Their Conformations
Xun Gao, Axiang Li, Cunliu Zhou
(2024)
Closed Access
Xun Gao, Axiang Li, Cunliu Zhou
(2024)
Closed Access
l-Arginine and l-lysine improve the emulsifying and dissolution properties of pale, soft, exudative-like chicken myofibrillar proteins by modifying their conformations
Xun Gao, Axiang Li, Cunliu Zhou
Food Chemistry (2024) Vol. 463, pp. 141136-141136
Closed Access
Xun Gao, Axiang Li, Cunliu Zhou
Food Chemistry (2024) Vol. 463, pp. 141136-141136
Closed Access
Effect of citrus fiber on physicochemical quality of Frankfurter sausages: a study on lipid oxidation and protein gel characteristics
Xinyue Diao, Jiaying Zhu, Linjing Huang, et al.
LWT (2024), pp. 116778-116778
Open Access
Xinyue Diao, Jiaying Zhu, Linjing Huang, et al.
LWT (2024), pp. 116778-116778
Open Access
Effect of oxidation on finely segmented products of snakehead: Digestibility and microstructure
Hongyu Jiang, Li Wang, Haimei Gong, et al.
Food Chemistry (2024), pp. 142588-142588
Closed Access
Hongyu Jiang, Li Wang, Haimei Gong, et al.
Food Chemistry (2024), pp. 142588-142588
Closed Access
