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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:

Effect of sodium salt on meat products and reduction sodium strategies — A review
Ji Wang, Xu-Hui Huang, Yuying Zhang, et al.
Meat Science (2023) Vol. 205, pp. 109296-109296
Closed Access | Times Cited: 75

Showing 1-25 of 75 citing articles:

Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
Ji Wang, Xu-Hui Huang, Yuying Zhang, et al.
Food Chemistry (2023) Vol. 435, pp. 137542-137542
Closed Access | Times Cited: 46
Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp
Dan Wu, Jian Xiong, Pei Li, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109925-109925
Closed Access | Times Cited: 30
Effects of umami substances as taste enhancers on salt reduction in meat products: A review
Fang Ma, Yang Li, Yuanlv Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114248-114248
Closed Access | Times Cited: 21
Characteristics of saltiness-enhancing peptides derived from yeast proteins and elucidation of their mechanism of action by molecular docking
Yajie Niu, Yuxiang Gu, Jingcheng Zhang, et al.
Food Chemistry (2024) Vol. 449, pp. 139216-139216
Closed Access | Times Cited: 18
A double cross-linked film based on carboxymethyl chitosan binding with L-cysteine/ oxidized konjac glucomannan with slow-release of nisin for food preservation
Zihao Zhang, Lu Mu, Jin‐Long Li, et al.
Food Chemistry (2025) Vol. 472, pp. 142876-142876
Closed Access | Times Cited: 2
Compensatory effect of lipase on the flavor of lightly-salted large yellow croaker: Integration of flavoromics and lipidomics
Ji Wang, Xu-Hui Huang, Xusong Wang, et al.
Food Bioscience (2024) Vol. 59, pp. 103907-103907
Closed Access | Times Cited: 10
Progress in Multisensory Synergistic Salt Reduction
Shujing Liu, Yuxiang Gu, Ruiyi Zheng, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1659-1659
Open Access | Times Cited: 8
Effects of polysaccharides on the solubilization of myofibrillar protein in aqueous solution: A comparative study
Jiale Chai, Xinglian Xu, Xue Zhao
Food Hydrocolloids (2025), pp. 111193-111193
Closed Access | Times Cited: 1
Influence of NaCl and phosphate on gelation properties of chicken breast myofibrillar protein gels and its application to in vitro digestion model
Ji Seon Choi, Koo Bok Chin
Food Chemistry (2024) Vol. 460, pp. 140638-140638
Closed Access | Times Cited: 7
Effects of ultrasound-assisted dry-curing on water holding capacity and tenderness of reduced‑sodium pork by modifying salt-soluble proteins
Qiong Pan, Yu Zhou, Yu Wang, et al.
Food Chemistry (2024) Vol. 453, pp. 139704-139704
Closed Access | Times Cited: 6
Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors
Weifang Lin, Jiafei Zhu, Yangying Sun, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106407-106407
Closed Access | Times Cited: 5
Application of lysine as a potential alternative to sodium salt in frankfurters: With emphasis on quality profile promotion and saltiness compensation
Jingming Zhang, Xin Li, Baohua Kong, et al.
Meat Science (2024) Vol. 217, pp. 109609-109609
Closed Access | Times Cited: 5
Constructing soybean protein isolate /bacterial cellulose co-assemblies by pH shifting treatment: Molecular conformation and physicochemical properties
Xinbo Zhuang, Sunhui Yan, Cheng Luo, et al.
Food Chemistry (2024) Vol. 460, pp. 140628-140628
Closed Access | Times Cited: 5
The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics
Chengzhen Nie, Liang Wang, He-He Tian, et al.
Food Chemistry (2024) Vol. 463, pp. 141386-141386
Closed Access | Times Cited: 5
High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins—leveraging salty and umami taste
Tomás Bolumar, Regina Lohmayer, Manuela Peukert, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 4
Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose
Yongfang Gao, Yanjie Guo, Jiarui Ye, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131998-131998
Closed Access | Times Cited: 4
κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation
Ni He, Xinran Chen, Lin Li, et al.
Food Chemistry (2024) Vol. 456, pp. 139859-139859
Closed Access | Times Cited: 4
Influence of salt types and honey addition on physicochemical properties, cholesterol oxidation products, microbial profile and sensory attributes of sun-dried beef jerky
Rasheed O. Sulaimon, Kazeem Dauda Adeyemi
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 9, pp. 7431-7442
Closed Access | Times Cited: 4
A comprehensive review of plant-derived salt substitutes: Classification, mechanism, and application
Yongzhao Bi, Liang Li, Kaina Qiao, et al.
Food Research International (2024) Vol. 194, pp. 114880-114880
Closed Access | Times Cited: 4
New insights on health benefits, interactions with food components and potential application of marine-derived sulfated polysaccharides: A review
Xiquan Li, Ao Shen, Miaorong Xiao, et al.
International Journal of Biological Macromolecules (2025) Vol. 294, pp. 139516-139516
Closed Access
Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants
Kazeem Dauda Adeyemi, Olaife Salome Olatunji, Olubunmi Atolanı, et al.
Heliyon (2025) Vol. 11, Iss. 2, pp. e41796-e41796
Open Access
Incorporation of transglutaminase potentially promoted the gelling properties and sensorial attributes of lysine-rich salt-reduced frankfurters
Jingming Zhang, Xin Li, Cheng Li, et al.
Food Research International (2025) Vol. 202, pp. 115731-115731
Closed Access
Enhancement of Saltiness Perception in Microwave-Heated Pork Patties Induced by Sodium Inhomogeneous Distribution and Matrix Microstructural Changes
Xinyi Huang, Min Zhang, Qianting Mai, et al.
Food and Bioprocess Technology (2025)
Closed Access
From byproduct to taste enhancer: Effective preparation of γ-glutamyl peptides from Morchella esculenta stipes and their mechanism of taste enhancement
Xiaoli Gong, Qiuyan Zhang, Na Zhang, et al.
LWT (2025), pp. 117417-117417
Open Access
Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret
Chunbei Chen, Zefu Wang, Ziliang Gao, et al.
Food Chemistry X (2025) Vol. 26, pp. 102258-102258
Open Access
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