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:
Ultrasound and meat quality: A review
Alma D. Alarcón-Rojo, Luis M. Carrillo-López, Raúl Alberto Reyes-Villagrana, et al.
Ultrasonics Sonochemistry (2018) Vol. 55, pp. 369-382
Open Access | Times Cited: 275
Alma D. Alarcón-Rojo, Luis M. Carrillo-López, Raúl Alberto Reyes-Villagrana, et al.
Ultrasonics Sonochemistry (2018) Vol. 55, pp. 369-382
Open Access | Times Cited: 275
Showing 1-25 of 275 citing articles:
Advances in application of ultrasound in food processing: A review
Nitya Bhargava, Rahul S Mor, Kshitiz Kumar, et al.
Ultrasonics Sonochemistry (2020) Vol. 70, pp. 105293-105293
Open Access | Times Cited: 531
Nitya Bhargava, Rahul S Mor, Kshitiz Kumar, et al.
Ultrasonics Sonochemistry (2020) Vol. 70, pp. 105293-105293
Open Access | Times Cited: 531
Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
Ke Li, Lei Fu, Yingying Zhao, et al.
Food Hydrocolloids (2019) Vol. 98, pp. 105275-105275
Closed Access | Times Cited: 338
Ke Li, Lei Fu, Yingying Zhao, et al.
Food Hydrocolloids (2019) Vol. 98, pp. 105275-105275
Closed Access | Times Cited: 338
Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies
Robyn D. Warner, T. L. Wheeler, Minh Ha, et al.
Meat Science (2021) Vol. 185, pp. 108657-108657
Open Access | Times Cited: 135
Robyn D. Warner, T. L. Wheeler, Minh Ha, et al.
Meat Science (2021) Vol. 185, pp. 108657-108657
Open Access | Times Cited: 135
Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review
Muhammad Modassar Ali Nawaz Ranjha, Shafeeqa Irfan, José M. Lorenzo, et al.
Processes (2021) Vol. 9, Iss. 8, pp. 1406-1406
Open Access | Times Cited: 113
Muhammad Modassar Ali Nawaz Ranjha, Shafeeqa Irfan, José M. Lorenzo, et al.
Processes (2021) Vol. 9, Iss. 8, pp. 1406-1406
Open Access | Times Cited: 113
Impact of ultrasonication applications on color profile of foods
Naciye Kutlu, R. Pandiselvam, Aybike Kamiloğlu, et al.
Ultrasonics Sonochemistry (2022) Vol. 89, pp. 106109-106109
Open Access | Times Cited: 72
Naciye Kutlu, R. Pandiselvam, Aybike Kamiloğlu, et al.
Ultrasonics Sonochemistry (2022) Vol. 89, pp. 106109-106109
Open Access | Times Cited: 72
Novel NaCl reduction technologies for dry-cured meat products and their mechanisms: A comprehensive review
Shiliang Jia, Hanrui Shen, Dong Wang, et al.
Food Chemistry (2023) Vol. 431, pp. 137142-137142
Closed Access | Times Cited: 52
Shiliang Jia, Hanrui Shen, Dong Wang, et al.
Food Chemistry (2023) Vol. 431, pp. 137142-137142
Closed Access | Times Cited: 52
A comprehensive review of the evolution of biodiesel production technologies
Mehedi Hassan Pranta, Haeng Muk Cho
Energy Conversion and Management (2025) Vol. 328, pp. 119623-119623
Closed Access | Times Cited: 2
Mehedi Hassan Pranta, Haeng Muk Cho
Energy Conversion and Management (2025) Vol. 328, pp. 119623-119623
Closed Access | Times Cited: 2
Application of ultrasonic technology in postharvested fruits and vegetables storage: A review
Qiyong Jiang, Min Zhang, Baoguo Xu
Ultrasonics Sonochemistry (2020) Vol. 69, pp. 105261-105261
Open Access | Times Cited: 131
Qiyong Jiang, Min Zhang, Baoguo Xu
Ultrasonics Sonochemistry (2020) Vol. 69, pp. 105261-105261
Open Access | Times Cited: 131
Impact of ultrasonic treatment on rice starch and grain functional properties: A review
Aldrin P. Bonto, Rhowell N. Tiozon, Nese Sreenivasulu, et al.
Ultrasonics Sonochemistry (2020) Vol. 71, pp. 105383-105383
Open Access | Times Cited: 121
Aldrin P. Bonto, Rhowell N. Tiozon, Nese Sreenivasulu, et al.
Ultrasonics Sonochemistry (2020) Vol. 71, pp. 105383-105383
Open Access | Times Cited: 121
Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat
Karthikeyan Palanisamy Thangavelu, Joseph P. Kerry, Brijesh K. Tiwari, et al.
Trends in Food Science & Technology (2019) Vol. 94, pp. 43-53
Open Access | Times Cited: 120
Karthikeyan Palanisamy Thangavelu, Joseph P. Kerry, Brijesh K. Tiwari, et al.
Trends in Food Science & Technology (2019) Vol. 94, pp. 43-53
Open Access | Times Cited: 120
Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry
Jinming Dai, Mei Bai, Changzhu Li, et al.
Trends in Food Science & Technology (2020) Vol. 105, pp. 211-222
Closed Access | Times Cited: 116
Jinming Dai, Mei Bai, Changzhu Li, et al.
Trends in Food Science & Technology (2020) Vol. 105, pp. 211-222
Closed Access | Times Cited: 116
Chemical-free and synergistic interaction of ultrasound combined with plasma-activated water (PAW) to enhance microbial inactivation in chicken meat and skin
Tanitta Royintarat, Eun Ha Choi, Dheerawan Boonyawan, et al.
Scientific Reports (2020) Vol. 10, Iss. 1
Open Access | Times Cited: 109
Tanitta Royintarat, Eun Ha Choi, Dheerawan Boonyawan, et al.
Scientific Reports (2020) Vol. 10, Iss. 1
Open Access | Times Cited: 109
Biopolymer films based on chitosan/potato protein/linseed oil/ZnO NPs to maintain the storage quality of raw meat
Chenjie Wang, Tong Chang, Shuang Dong, et al.
Food Chemistry (2020) Vol. 332, pp. 127375-127375
Closed Access | Times Cited: 99
Chenjie Wang, Tong Chang, Shuang Dong, et al.
Food Chemistry (2020) Vol. 332, pp. 127375-127375
Closed Access | Times Cited: 99
Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat
Guoyuan Xiong, Fu Xiaoyi, Dongmei Pan, et al.
Ultrasonics Sonochemistry (2019) Vol. 60, pp. 104808-104808
Open Access | Times Cited: 95
Guoyuan Xiong, Fu Xiaoyi, Dongmei Pan, et al.
Ultrasonics Sonochemistry (2019) Vol. 60, pp. 104808-104808
Open Access | Times Cited: 95
Ultrasound as a potential process to tenderize beef: Sensory and technological parameters
Esmeralda Mónica Peña-González, Alma D. Alarcón-Rojo, Iván A. García-Galicia, et al.
Ultrasonics Sonochemistry (2018) Vol. 53, pp. 134-141
Open Access | Times Cited: 94
Esmeralda Mónica Peña-González, Alma D. Alarcón-Rojo, Iván A. García-Galicia, et al.
Ultrasonics Sonochemistry (2018) Vol. 53, pp. 134-141
Open Access | Times Cited: 94
Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality
Qinxiu Sun, Baohua Kong, Shucheng Liu, et al.
LWT (2021) Vol. 141, pp. 111080-111080
Closed Access | Times Cited: 87
Qinxiu Sun, Baohua Kong, Shucheng Liu, et al.
LWT (2021) Vol. 141, pp. 111080-111080
Closed Access | Times Cited: 87
Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview
Mariana Basso Pinton, Bibiana Alves dos Santos, José M. Lorenzo, et al.
Current Opinion in Food Science (2020) Vol. 40, pp. 1-5
Closed Access | Times Cited: 85
Mariana Basso Pinton, Bibiana Alves dos Santos, José M. Lorenzo, et al.
Current Opinion in Food Science (2020) Vol. 40, pp. 1-5
Closed Access | Times Cited: 85
Strategies to Improve Meat Products’ Quality
Claudiu Ștefan Ursachi, Simona Perța-Crișan, Florentina‐Daniela Munteanu
Foods (2020) Vol. 9, Iss. 12, pp. 1883-1883
Open Access | Times Cited: 82
Claudiu Ștefan Ursachi, Simona Perța-Crișan, Florentina‐Daniela Munteanu
Foods (2020) Vol. 9, Iss. 12, pp. 1883-1883
Open Access | Times Cited: 82
Effects of ultrasound frequency mode on myofibrillar protein structure and emulsifying properties
Jiahui Chen, Xing Zhang, Siwen Xue, et al.
International Journal of Biological Macromolecules (2020) Vol. 163, pp. 1768-1779
Closed Access | Times Cited: 81
Jiahui Chen, Xing Zhang, Siwen Xue, et al.
International Journal of Biological Macromolecules (2020) Vol. 163, pp. 1768-1779
Closed Access | Times Cited: 81
Ultrasound as an emerging technology for the elimination of chemical contaminants in food: A review
Shaofeng Yuan, Changjian Li, Yichi Zhang, et al.
Trends in Food Science & Technology (2021) Vol. 109, pp. 374-385
Closed Access | Times Cited: 80
Shaofeng Yuan, Changjian Li, Yichi Zhang, et al.
Trends in Food Science & Technology (2021) Vol. 109, pp. 374-385
Closed Access | Times Cited: 80
Clean Label Alternatives in Meat Products
Gonzalo Delgado‐Pando, Sotiriοs Ι. Εkonomou, Alexandros Ch. Stratakos, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1615-1615
Open Access | Times Cited: 71
Gonzalo Delgado‐Pando, Sotiriοs Ι. Εkonomou, Alexandros Ch. Stratakos, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1615-1615
Open Access | Times Cited: 71
Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism
Jiahui Chen, Xing Zhang, Mengying Fu, et al.
Ultrasonics Sonochemistry (2021) Vol. 76, pp. 105652-105652
Open Access | Times Cited: 59
Jiahui Chen, Xing Zhang, Mengying Fu, et al.
Ultrasonics Sonochemistry (2021) Vol. 76, pp. 105652-105652
Open Access | Times Cited: 59
Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating
Xueli He, Yanan Lv, Xuepeng Li, et al.
Ultrasonics Sonochemistry (2022) Vol. 83, pp. 105942-105942
Open Access | Times Cited: 52
Xueli He, Yanan Lv, Xuepeng Li, et al.
Ultrasonics Sonochemistry (2022) Vol. 83, pp. 105942-105942
Open Access | Times Cited: 52
Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives
Noman Walayat, Jianhua Liu, Asad Nawaz, et al.
Antioxidants (2022) Vol. 11, Iss. 3, pp. 486-486
Open Access | Times Cited: 38
Noman Walayat, Jianhua Liu, Asad Nawaz, et al.
Antioxidants (2022) Vol. 11, Iss. 3, pp. 486-486
Open Access | Times Cited: 38
Ultrasonic treatment combined with curdlan improves the gelation properties of low-salt Nemipterus virgatus surimi
Chang Zhang, Minxin Lu, Chao Ai, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125899-125899
Closed Access | Times Cited: 34
Chang Zhang, Minxin Lu, Chao Ai, et al.
International Journal of Biological Macromolecules (2023) Vol. 248, pp. 125899-125899
Closed Access | Times Cited: 34
