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:
Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, et al.
Meat Science (2023) Vol. 208, pp. 109382-109382
Closed Access | Times Cited: 14
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, et al.
Meat Science (2023) Vol. 208, pp. 109382-109382
Closed Access | Times Cited: 14
Showing 14 citing articles:
Gel strength prediction in ultrasonicated chicken mince: Fusing Near-infrared and Raman spectroscopy coupled with deep learning LSTM algorithm
Xorlali Nunekpeku, Wei Zhang, Jiayu Gao, et al.
Food Control (2024), pp. 110916-110916
Closed Access | Times Cited: 8
Xorlali Nunekpeku, Wei Zhang, Jiayu Gao, et al.
Food Control (2024), pp. 110916-110916
Closed Access | Times Cited: 8
Tenderness in meat and meat alternatives: Structural and processing fundamentals
Hexiang Xie, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Hexiang Xie, Lutz Großmann
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Characterization of flavor profiles of water-boiled pork meatballs at different ultrasonic powers using solid-phase microextraction gas chromatography–mass spectrometry combined with electronic nose
Xinxin Zhao, Bangcheng Lai, Yunhong Jiang, et al.
Meat Science (2025) Vol. 222, pp. 109756-109756
Closed Access | Times Cited: 1
Xinxin Zhao, Bangcheng Lai, Yunhong Jiang, et al.
Meat Science (2025) Vol. 222, pp. 109756-109756
Closed Access | Times Cited: 1
Insight into the aged braised broth on braised chicken: Antioxidant activity, physicochemical properties, and flavor characteristics
Yuan Wang, Jun Qi, Kexin Li, et al.
Food Chemistry (2025) Vol. 476, pp. 143445-143445
Closed Access
Yuan Wang, Jun Qi, Kexin Li, et al.
Food Chemistry (2025) Vol. 476, pp. 143445-143445
Closed Access
An innovative method of vacuum cooling for cooked pork meat: Uninterrupted operation between immersion vacuum cooling and vacuum cooling
Caihu Liao, Jinjie Li, Jianhua Zhu, et al.
Meat Science (2025) Vol. 225, pp. 109805-109805
Closed Access
Caihu Liao, Jinjie Li, Jianhua Zhu, et al.
Meat Science (2025) Vol. 225, pp. 109805-109805
Closed Access
Raw meat 3D laser scanning imaging: Optimized by adaptive contour unit
Ling Bu, Huixin Tian, Zhen Qiao, et al.
Food and Bioproducts Processing (2025)
Closed Access
Ling Bu, Huixin Tian, Zhen Qiao, et al.
Food and Bioproducts Processing (2025)
Closed Access
Underlying mechanisms and effects of ultrasound treatment on the gelling properties, sensory attributes and in vitro digestibility of κ-carrageenan contained frankfurters
Shiwen Lin, Yun Liu, Jian‐Rong Wang, et al.
Meat Science (2025), pp. 109822-109822
Closed Access
Shiwen Lin, Yun Liu, Jian‐Rong Wang, et al.
Meat Science (2025), pp. 109822-109822
Closed Access
Protein structure and in vitro digestibility of mutton boiled in an enamel cylinder from Xinjiang affected by ultrasound-assisted stewing
Xinyu Chen, Hongxin Fu, Si-Qi Qiu, et al.
Journal of Food Composition and Analysis (2025) Vol. 143, pp. 107626-107626
Closed Access
Xinyu Chen, Hongxin Fu, Si-Qi Qiu, et al.
Journal of Food Composition and Analysis (2025) Vol. 143, pp. 107626-107626
Closed Access
Effect of 6-gingerol on oxidative stability and quality characteristics of mutton meatballs during refrigerated storage
Jiamei Li, Lijie Wang, Hongyan Mu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101865-101865
Open Access | Times Cited: 2
Jiamei Li, Lijie Wang, Hongyan Mu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101865-101865
Open Access | Times Cited: 2
Effects of ultrasonic assisted marination on the mass transfer kinetics and quality of low-salt duck breast and thigh meat
Jiaqi Shao, Rui Ding, Chao Sheng, et al.
Food Materials Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 1
Jiaqi Shao, Rui Ding, Chao Sheng, et al.
Food Materials Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 1
Improving the physicochemical quality and oxidative stability of deep-fried pork meatballs by coating with chitosan grafted gallic acid
Huiyun Zhang, Jun-Ren Zhao, Xinling Li, et al.
Meat Science (2024) Vol. 218, pp. 109629-109629
Closed Access
Huiyun Zhang, Jun-Ren Zhao, Xinling Li, et al.
Meat Science (2024) Vol. 218, pp. 109629-109629
Closed Access
Microbial Insights: Exploring Community Diversity and Contamination Risks in Pork Meatball Production in Eastern China
Honggang Lai, Minjun Liu, Chi Zhou, et al.
(2024)
Closed Access
Honggang Lai, Minjun Liu, Chi Zhou, et al.
(2024)
Closed Access
Effect of ultrasound-assisted water-holding agent on the quality of frozen stored beef
Jie Wu, Yuting Tao, Shanshan Ding, et al.
Food Chemistry Advances (2024), pp. 100857-100857
Open Access
Jie Wu, Yuting Tao, Shanshan Ding, et al.
Food Chemistry Advances (2024), pp. 100857-100857
Open Access
A Novel Image‐Based Assessment for Pork Quality Classification via Electrochemical Impedance Combined With Sensory Evaluation
Yuezhong Mao, Chengxi Yan, Xiaotong Liu, et al.
Food Science & Nutrition (2024) Vol. 13, Iss. 1
Open Access
Yuezhong Mao, Chengxi Yan, Xiaotong Liu, et al.
Food Science & Nutrition (2024) Vol. 13, Iss. 1
Open Access
