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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:

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

Showing 1-25 of 33 citing articles:

Acoustic cavitation for agri-food applications: Mechanism of action, design of new systems, challenges and strategies for scale-up
Xianglu Zhu, Rahel Suchintita Das, M.L. Bhavya, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106850-106850
Open Access | Times Cited: 21
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
Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish
Dongyin Liu, Liu Du, Qi Huang, et al.
Ultrasonics Sonochemistry (2023) Vol. 97, pp. 106440-106440
Open Access | Times Cited: 17
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: 5
Ultrasonication in seafood processing and preservation: a comprehensive review
T. Sireesha, N.A. Nanje Gowda, Kambhampati Vivek
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100208-100208
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
Ultrasonic-assisted nanofiltration separation recovering salvianolic acid B from ethanol wastewater
Cunyu Li, Yun Ma, Yangyang Xu, et al.
Ultrasonics Sonochemistry (2024) Vol. 108, pp. 106967-106967
Open Access | Times Cited: 4
Changes in physicochemical properties of snakehead fish slices incorporated with nano fish bones during freeze-thaw cycles: Effects of marinating methods
Ziaur Rahman, Yajin Zhang, Abroo Tabasum, et al.
Food Chemistry (2025) Vol. 474, pp. 143215-143215
Closed Access
A Review of Non-Thermal Interventions in Food Processing Technologies
Shecoya White, Armitra Jackson‐Davis, Kenisha W. Gordon, et al.
Journal of Food Protection (2025), pp. 100508-100508
Open Access
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
Applications of high‐intensity ultrasound on shrimp: Potential, constraints, and prospects in the extraction and retrieval of bioactive compounds, safety, and quality
Lucas P. Marques, Yago Alves de Aguiar Bernardo, Carlos Adam Conté-Júnior
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3148-3166
Open Access | Times Cited: 3
Synergistic effects of plasma-activated water (PAW) and electrochemical treatment on the color of tuna slices
Zhigang Ke, Yuqing Yi, Yuhang Liu, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 42-52
Closed Access | Times Cited: 3
Uncovering the freezing energy release of salted grass carp (Ctenopharyngodon idella) flesh: Effects of water state and protein structure on the thermal properties
Yajin Zhang, Shanbai Xiong, Tao Yin, et al.
Food Chemistry (2024) Vol. 460, pp. 140349-140349
Closed Access | Times Cited: 3
Quality changes and the underlying physicochemical and microscopic mechanisms in black carp (Mylopharyngodon piceus) under various brining conditions
Shiyu Huang, X F Han, Jianrong Ma, et al.
LWT (2024) Vol. 210, pp. 116879-116879
Open Access | Times Cited: 3
Simulation of diffusion behavior of NaCl in multi-tissue beef marination process
Yu Shi, Yueying Wang, Jiyong Shi, et al.
Food Chemistry (2022) Vol. 402, pp. 134164-134164
Closed Access | Times Cited: 12
Effects of Quality Enhancement of Frozen Tuna Fillets Using Ultrasound-Assisted Salting: Physicochemical Properties, Histology, and Proteomics
Yuke He, Zhou Zhao, Yaogang Wu, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 525-525
Open Access | Times Cited: 2
Advances in Research on the Improvement of Low-Salt Meat Product Through Ultrasound Technology: Quality, Myofibrillar Proteins, and Gelation Properties
Xiuyun Guo, Shuangyi Xu, Chao Fu, et al.
Molecules (2024) Vol. 29, Iss. 20, pp. 4926-4926
Open Access | Times Cited: 2
Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile
Ana Carolina Mendes Dias Seibt, Priscila Nerhing, Mariana Basso Pinton, et al.
Meat Science (2023) Vol. 209, pp. 109418-109418
Closed Access | Times Cited: 6
Predictive modeling and mass transfer kinetics of tumbling-assisted dry salting of kimchi cabbage
Hae‐Il Yang, Sung Gi Min, Ji‐Hee Yang, et al.
Journal of Food Engineering (2023) Vol. 361, pp. 111742-111742
Open Access | Times Cited: 5
Effects of brining, ultrasound, and ultrasound-assisted brining on quality characteristics of snakehead (Channa argus) fillets
Yuting Xia, Wei Zhang, Gangpeng Shi, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 11, pp. 2509-2519
Closed Access | Times Cited: 1
Tri‐frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi)
Xinyan Zhang, Lina Guo, Zhongyuan Chen, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 6242-6251
Closed Access | Times Cited: 1
Effects of ultrasonic assisted marination on the mass transfer kinetics and quality of low-salt duck breast and thigh meat
Jiaqi Shao, Rui Ding, Chao Sheng, et al.
Food Materials Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 1
Enhancing the freezing tolerance of beef meat by inulin impregnation under different freezing and thawing conditions
Beyzanur Bayraktar, Aslı Zungur Bastıoğlu, Fatih Mehmet Yılmaz, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 10, pp. 8504-8518
Closed Access | Times Cited: 1
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