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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:

Evaluation of ultrasound and microbubbles effect on pork meat during brining process
Anna Visy, Gábor Jónás, Dávid Szakos, et al.
Ultrasonics Sonochemistry (2021) Vol. 75, pp. 105589-105589
Open Access | Times Cited: 45

Showing 1-25 of 45 citing articles:

Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility
Zuhaib F. Bhat, James D. Morton, Sunil Kumar, et al.
Trends in Food Science & Technology (2022) Vol. 124, pp. 309-322
Closed Access | Times Cited: 60
Phosphate alternatives for meat processing and challenges for the industry: A critical review
Rafael Eduardo Molina, B. M. Bohrer, S. M. Vasquez Mejia
Food Research International (2023) Vol. 166, pp. 112624-112624
Closed Access | Times Cited: 30
Underlying formation mechanisms of ultrasound-assisted brined porcine meat: The role of physicochemical modification, myofiber fragmentation and histological organization
Guofeng Jin, Yuanyi Liu, Yan Zhang, et al.
Ultrasonics Sonochemistry (2023) Vol. 94, pp. 106318-106318
Open Access | Times Cited: 25
Recent advancements in the utilization of ultrasonic technology for the curing of processed meat products: A comprehensive review
Biao Li, Mingming Zhong, Yufan Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 103, pp. 106796-106796
Open Access | Times Cited: 13
Salt Reduction in Food Products: A Systematic Review of Clean-Label Ingredients and Non-Thermal Technologies
Abdul Waheed Khan, Ume Roobab, Zhaomei Wang, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104695-104695
Closed Access | Times Cited: 12
Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup
Ziyan Yue, Qiuyu Yu, Yuchen Qin, et al.
Food Chemistry X (2025) Vol. 25, pp. 102184-102184
Open Access | Times Cited: 1
Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork
Ruyu Zhang, Jian Zhang, Lei Zhou, et al.
Ultrasonics Sonochemistry (2021) Vol. 79, pp. 105759-105759
Open Access | Times Cited: 44
Mass transfer enhancement of tuna brining with different NaCl concentrations assisted by ultrasound
Yao Yao, Rong Han, Feng Li, et al.
Ultrasonics Sonochemistry (2022) Vol. 85, pp. 105989-105989
Open Access | Times Cited: 33
Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics
Hengli Bai, Laihao Li, Yanyan Wu, et al.
Ultrasonics Sonochemistry (2023) Vol. 100, pp. 106597-106597
Open Access | Times Cited: 20
Application of ultrasound treatment in pork marination: Effects on moisture migration and microstructure
Lina Guo, Xinyan Zhang, Chen Hong, et al.
Food Chemistry (2024) Vol. 447, pp. 138950-138950
Closed Access | Times Cited: 8
Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat
Ume Roobab, Bo-Ru Chen, Ghulam Muhammad Madni, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106919-106919
Open Access | Times Cited: 8
A multivariate insight into the organoleptic properties of porcine muscle by ultrasound-assisted brining: Protein oxidation, water state and microstructure
Jiajing Pan, Chengliang Li, Xiaojie Liu, et al.
LWT (2022) Vol. 159, pp. 113136-113136
Open Access | Times Cited: 28
The positive contribution of ultrasound technology in muscle food key processing and its mechanism-a review
Haijing Li, Xue Bai, Ying Li, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 16, pp. 5220-5241
Closed Access | Times Cited: 23
Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds
Lina Guo, Chen Hong, Wenjie Wang, et al.
Meat Science (2024) Vol. 217, pp. 109606-109606
Closed Access | Times Cited: 6
Advances in application of ultrasound in meat tenderization: A review
Yixuan Dong, Hongzhi Zhang, Jun Mei, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 22
Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions
Mariana Basso Pinton, José M. Lorenzo, Ana Carolina Mendes Dias Seibt, et al.
Meat Science (2022) Vol. 193, pp. 108931-108931
Closed Access | Times Cited: 21
Evaluation of ultrasonic-assisted pickling with different frequencies on NaCl transport, impedance properties, and microstructure in pork
Lina Guo, Xinyan Zhang, Yiting Guo, et al.
Food Chemistry (2023) Vol. 430, pp. 137003-137003
Closed Access | Times Cited: 12
Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup
Wenhui Zhu, Wei He, Wenxuan Wang, et al.
Ultrasonics Sonochemistry (2021) Vol. 79, pp. 105785-105785
Open Access | Times Cited: 25
Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat
Kar Lin Nyam, Kok Ming Goh, Shu Qin Chan, et al.
Journal of Food Composition and Analysis (2022) Vol. 115, pp. 105010-105010
Closed Access | Times Cited: 17
Monitoring salting kinetics of pork loin using magnetic resonance imaging (MRI) and time-domain nuclear magnetic resonance (TD-NMR)
Víctor Remiro, Marı́a Isabel Cambero Rodríguez, María Dolores Romero-de-Ávila, et al.
LWT (2025), pp. 117635-117635
Open Access
Formulation and Process Optimization of Longjiang Brine: ANN‐GA Optimization Based on the Color and Flavor of Brined Pork
Qi Yu, Min Zhang, Dayuan Wang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 5
Closed Access
Current physical processing Technologies for Salt Reduction in prepared dishes
Jian Hu, Yuan Tao, Xidong Jiao, et al.
Food Research International (2025), pp. 116653-116653
Closed Access
Cavitation-facilitated transmembrane permeability enhancement induced by acoustically vaporized nanodroplets
Ren‐Jie Song, Chunbing Zhang, Fengmeng Teng, et al.
Ultrasonics Sonochemistry (2021) Vol. 79, pp. 105790-105790
Open Access | Times Cited: 21
Modeling of sage (Salvia fruticosa Miller) phenolics diffusion in meat cubes during ultrasound assisted vacuum impregnation
Elif Aykın‐Dinçer, Cüneyt Dinçer
Food Bioscience (2023) Vol. 53, pp. 102755-102755
Closed Access | Times Cited: 9
Effect of the temperature and ultrasound on salt impregnation process of haddock
Elif Aykın‐Dinçer, Cüneyt Dinçer, Ahmet Aydın
Food Research International (2024) Vol. 184, pp. 114250-114250
Closed Access | Times Cited: 3
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