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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:

Effects of basic amino acids on heterocyclic amines and quality characteristics of fried beef patties at low NaCl level
Pinghua Deng, Shuang Teng, Yu Zhou, et al.
Meat Science (2024) Vol. 215, pp. 109541-109541
Closed Access | Times Cited: 13

Showing 13 citing articles:

Pathways of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) inhibited by basic amino acids in the glucose/ creatinine/ phenylalanine model system
Pinghua Deng, Yi Zhao, Shuang Teng, et al.
Food Chemistry (2025) Vol. 473, pp. 143014-143014
Closed Access
Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives
Chuanlong Yu, Wenbing Hu, Lingli Chen, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 637-637
Open Access
Effect of curdlan on the physicochemical properties and microscopic morphology of spiced beef during cooking and freezing
Yuanzheng Li, Huan Zhang, Dongxu Du, et al.
Meat Science (2025) Vol. 224, pp. 109781-109781
Closed Access
Effect of different roasting time on the formation of free and bound heterocyclic aromatic amines in roasted beef
Longwei Jiang, Iftikhar Hussain Badar, Ziwen Yang, et al.
Journal of Food Composition and Analysis (2025), pp. 107488-107488
Closed 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
Preparation of an aqueous colloidal dispersion of myofibrillar proteins: A synergistic strategy integrating nonenzymatic glycation and exogenous amino acids
Zhiqiang Feng, Qifeng Yang, Siqi Zhao, et al.
Food Chemistry (2025) Vol. 477, pp. 143609-143609
Closed Access
Advances in Reducing Salt Content in Processed Meats with Basic Amino Acids
Rui Fang, Zongshuai Zhu
Foods (2025) Vol. 14, Iss. 6, pp. 940-940
Open Access
Polyphosphate in food systems: Their roles and applications in foods and contribution to sustainable processing practices
Wilson Josè Fernandes Lemos, Davide Santinello, Somaeyh Mohammadzadeh, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104696-104696
Open Access | Times Cited: 2
Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights
Yuqi Wang, Yi-Wen Mei, Rongsheng Du, et al.
Food Chemistry X (2024) Vol. 24, pp. 101839-101839
Open Access | Times Cited: 2
Arginine as a Regulator of Oxidative Stability and Gel Formation in Yak Myofibrillar Proteins: Efficacy and Mechanistic Insights
Yuqi Wang, Linlin Wang, Rongsheng Du, et al.
(2024)
Closed Access
Low-Salt Meat Products
Awis Qurni Sazili, P. Vijay Kumar
(2024), pp. 225-249
Closed Access
Influence of processing factors on quality and heterocyclic amines content in roast mutton granules
Qian Zhang, Guishan Liu, Qingqing Cao, et al.
Journal of Food Composition and Analysis (2024) Vol. 137, pp. 106941-106941
Closed Access
Effects of different natural exogenous additives on the physicochemical and flavor properties of crispy fried spareribs
Fanyi Gong, Qingyang Meng, Bowen Liao, et al.
Food Science of Animal Products (2024) Vol. 2, Iss. 4, pp. 9240093-9240093
Open Access
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