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:
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
Jingming Zhang, Xin Li, Baohua Kong, et al.
Meat Science (2024) Vol. 217, pp. 109609-109609
Closed Access | Times Cited: 5
Showing 5 citing articles:
Enhancing cooking and eating quality of semi-dried brown rice noodles through Lactobacillus fermentation and moderate lysine addition
Lijuan Luo, Gangping Xiong, Qing K. Wang, et al.
Food Chemistry X (2025) Vol. 26, pp. 102327-102327
Open Access | Times Cited: 1
Lijuan Luo, Gangping Xiong, Qing K. Wang, et al.
Food Chemistry X (2025) Vol. 26, pp. 102327-102327
Open Access | Times Cited: 1
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
Jingming Zhang, Xin Li, Cheng Li, et al.
Food Research International (2025) Vol. 202, pp. 115731-115731
Closed Access
Exploring the regulation of metabolic changes mediated by different combined starter cultures on the characteristic flavor compounds and quality of Sichuan-style fermented sausages
Buzhou Xu, Weiqiang Qiu, Yuwei Liu, et al.
Food Research International (2025) Vol. 208, pp. 116114-116114
Closed Access
Buzhou Xu, Weiqiang Qiu, Yuwei Liu, et al.
Food Research International (2025) Vol. 208, pp. 116114-116114
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
Rui Fang, Zongshuai Zhu
Foods (2025) Vol. 14, Iss. 6, pp. 940-940
Open Access
Experimental and interaction mechanism with novel depressant lysine for the removal of copper ions activation on sphalerite surface
Lingyun Bao, Wengang Liu, Wenbao Liu, et al.
Minerals Engineering (2025) Vol. 226, pp. 109247-109247
Closed Access
Lingyun Bao, Wengang Liu, Wenbao Liu, et al.
Minerals Engineering (2025) Vol. 226, pp. 109247-109247
Closed Access
