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 Flammulina velutipes polysaccharide with ice recrystallization inhibition activity on the quality of beef patties during freeze-thaw cycles: An emphasis on water status and distribution
Yin Fu, Yan Cao, Zhongyi Chang, et al.
Meat Science (2023) Vol. 209, pp. 109420-109420
Closed Access | Times Cited: 11
Yin Fu, Yan Cao, Zhongyi Chang, et al.
Meat Science (2023) Vol. 209, pp. 109420-109420
Closed Access | Times Cited: 11
Showing 11 citing articles:
Mechanism of brittleness deterioration of pork meatballs induced by freeze–thaw cycles based on ice crystals and molecular conformation
Zi Wan, Ren Wei, Mingyue Yang, et al.
Food Research International (2025) Vol. 202, pp. 115711-115711
Closed Access
Zi Wan, Ren Wei, Mingyue Yang, et al.
Food Research International (2025) Vol. 202, pp. 115711-115711
Closed Access
Flammulina velutipes Polysaccharides as an Alternative Cryoprotectant for Frozen Shrimp
Sheng Huang, Yan Cao, Yijia Zhang, et al.
Journal of Food Engineering (2025), pp. 112487-112487
Closed Access
Sheng Huang, Yan Cao, Yijia Zhang, et al.
Journal of Food Engineering (2025), pp. 112487-112487
Closed Access
The synergistic effect of hydroxypropyl methylcellulose and κ-carrageenan or pectin on anti-freezing
Fang Yang, Chengmei Liu, Shunjing Luo, et al.
Food Chemistry (2025) Vol. 477, pp. 143531-143531
Closed Access
Fang Yang, Chengmei Liu, Shunjing Luo, et al.
Food Chemistry (2025) Vol. 477, pp. 143531-143531
Closed Access
Improving freeze-thaw stability of black carp (Mylopharyngodon piceus) fillets by light salting combined with vacuum packaging:Emphasis on oxidative and structural properties
Panmao Zhai, Shiyu Huang, Mingyu Yin, et al.
Food Chemistry (2025) Vol. 479, pp. 143776-143776
Closed Access
Panmao Zhai, Shiyu Huang, Mingyu Yin, et al.
Food Chemistry (2025) Vol. 479, pp. 143776-143776
Closed Access
Tracking nutritional and quality changes in frozen pork: A 12-month study using 7 categories of meat parameters and VIS/NIR spectroscopy
Xi Tang, Xiao Hui, Ting Luo, et al.
Food Chemistry (2025), pp. 144003-144003
Open Access
Xi Tang, Xiao Hui, Ting Luo, et al.
Food Chemistry (2025), pp. 144003-144003
Open Access
The inhibition potentiality of sodium carboxymethyl cellulose on PhIP, Harman, and Norharman formation of fried beef patties at low NaCl level
Yi Zhao, Pinghua Deng, Ruoxi Ma, et al.
Meat Science (2025), pp. 109814-109814
Closed Access
Yi Zhao, Pinghua Deng, Ruoxi Ma, et al.
Meat Science (2025), pp. 109814-109814
Closed Access
Molecular and microstructural changes of chicken breasts in preheating‐freezing‐reheating process: The role of ice crystal formation and growth
Bowen Wang, Xing Chen, Bowen Yan, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Bowen Wang, Xing Chen, Bowen Yan, et al.
Journal of Food Science (2025) Vol. 90, Iss. 4
Closed Access
Gel properties of Nicandra physalodes (Linn.) gaertn. seeds polysaccharides with tea polyphenols and its application
Qiuyue Ma, Qian‐Da Xu, Nan Chen, et al.
Food Chemistry X (2024) Vol. 23, pp. 101707-101707
Open Access | Times Cited: 2
Qiuyue Ma, Qian‐Da Xu, Nan Chen, et al.
Food Chemistry X (2024) Vol. 23, pp. 101707-101707
Open Access | Times Cited: 2
Effect of ultrasonic pretreatment on antifreeze activity of gluten antifreeze polypeptide
Yanyan Zhang, S.M. Wang, Na Xia, et al.
LWT (2024) Vol. 206, pp. 116583-116583
Open Access | Times Cited: 1
Yanyan Zhang, S.M. Wang, Na Xia, et al.
LWT (2024) Vol. 206, pp. 116583-116583
Open Access | Times Cited: 1
Efficient Inhibition of Ice Recrystallization During Frozen Storage: Based on the Diffusional Suppression Effect of Silk Fibroin
Yong Xie, Mingzhu Wang, Xiaoyan Liu, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 1
Yong Xie, Mingzhu Wang, Xiaoyan Liu, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 1
The mechanisms and control strategies for quality deterioration in surimi gel during freeze-thawing cycles
Qiaoli Zhao, Bin Zheng, Yuliang Gao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240088-9240088
Open Access
Qiaoli Zhao, Bin Zheng, Yuliang Gao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240088-9240088
Open Access
