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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:

Impact of Ultrasound-assisted Saline Thawing on the Technological Properties of mirror carp (Cyprinus carpio L.)
Fangfei Li, Bo Wang, Baohua Kong, et al.
Ultrasonics Sonochemistry (2022) Vol. 86, pp. 106014-106014
Open Access | Times Cited: 24

Showing 24 citing articles:

Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein
Dewei Kong, Rongwei Han, Mengdi Yuan, et al.
Ultrasonics Sonochemistry (2023) Vol. 93, pp. 106309-106309
Open Access | Times Cited: 31
Recent advances of ultrasound-assisted technology on aquatic protein processing: Extraction, modification, and freezing/thawing-induced oxidation
Xiaohan Zheng, Bowen Zou, Junwei Zhang, et al.
Trends in Food Science & Technology (2023) Vol. 144, pp. 104309-104309
Closed Access | Times Cited: 22
The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies
M.D. Suárez, M. I. Sáez-Casado, T.F. Martı́nez, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1097-1097
Open Access | Times Cited: 6
Effect of magnetic field-assisted thawing on the quality and microstructure of Portunus trituberculatus meat
Rongpei Shi, Zhongqi Sun, Xuemei Yu, et al.
Food Research International (2025), pp. 115722-115722
Closed Access
New ultrasonic assisted technology of freezing, cooling and thawing in solid food processing: A review
Huan Yu, Jun Mei, Jing Xie
Ultrasonics Sonochemistry (2022) Vol. 90, pp. 106185-106185
Open Access | Times Cited: 29
Effect of ultrasound-assisted freezing combined with potassium alginate on the quality attributes and myofibril structure of large yellow croaker (Pseudosciaena crocea)
Hao Cheng, Chuhan Bian, Huijie Yu, et al.
LWT (2022) Vol. 167, pp. 113869-113869
Closed Access | Times Cited: 26
Evaluating the effects of nanoparticles combined ultrasonic-microwave thawing on water holding capacity, oxidation, and protein conformation in jumbo squid (Dosidicus gigas) mantles
Wenhui Zhu, Huifang Guo, Menglin Han, et al.
Food Chemistry (2022) Vol. 402, pp. 134250-134250
Closed Access | Times Cited: 26
Ultrasound thawing for improving the eating quality and off-flavor of frozen duck meat and its possible mechanisms
Hailei Sun, Yaqi Zhao, Juan Zhao, et al.
LWT (2023) Vol. 187, pp. 115314-115314
Open Access | Times Cited: 18
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: 4
Application of multi-frequency ultrasonic thawing on pork: Thawing rate, quality properties and microstructure
Zhongyuan Chen, Yaoyao Wang, Lina Guo, et al.
Food Physics (2023) Vol. 1, pp. 100002-100002
Open Access | Times Cited: 11
Effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts
Dewei Kong, Chunli Quan, Qian Xi, et al.
Food Chemistry (2022) Vol. 404, pp. 134738-134738
Closed Access | Times Cited: 19
Biodegradable form stable phase change material for cold storage packaging of meat
Leila Nabi, Moloud Nourani
Meat Science (2023) Vol. 201, pp. 109188-109188
Closed Access | Times Cited: 10
Slightly acidic electrolyzed water as a novel thawing media combined with ultrasound for improving thawed mutton quality, nutrients and microstructure
Dewei Kong, Rongwei Han, Mengdi Yuan, et al.
Food Chemistry X (2023) Vol. 18, pp. 100630-100630
Open Access | Times Cited: 8
Effect of Multi-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Myofibrillar Protein Structure of Sea Bass (Lateolabrax Maculatus)
Kun Yang, Chuhan Bian, Yixuan Dong, et al.
Food and Bioprocess Technology (2023)
Closed Access | Times Cited: 8
Possible mechanisms of sequential and simultaneous ultrasonic thawing modes affecting the quality of small yellow croaker
Yaoyao Wang, Haiou Wang, Feng Zhou, et al.
LWT (2024) Vol. 198, pp. 116046-116046
Open Access | Times Cited: 2
Effects of different freezing methods on muscle qualities and myofibrillar protein properties of red drum (Sciaenops ocellatus) during storage
Xi Zhao, Lei Wang, Jinxiang Wang, et al.
International Journal of Refrigeration (2024) Vol. 165, pp. 199-208
Closed Access | Times Cited: 2
Novel thawing method of ultrasound-assisted slightly basic electrolyzed water improves the processing quality of frozen shrimp compared with traditional thawing approaches
Yufeng Li, Jinsong Wang, Qiao‐Hui Zeng, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106931-106931
Open Access | Times Cited: 2
Developing cold air assisted radio frequency tempering protocol based on heating rate, uniformity, and quality of frozen chicken breast
Zhaotian Wang, Xiangyu Guan, Yuxiao Mao, et al.
Journal of Food Engineering (2022) Vol. 340, pp. 111302-111302
Closed Access | Times Cited: 14
Analysing the repercussions of ultrasound on triacylglycerols in food
Harsh B. Jadhav, Parag R. Gogate, Uday S. Annapure
Food Chemistry Advances (2023) Vol. 2, pp. 100332-100332
Open Access | Times Cited: 7
Ultrasound-assisted improvement of thawing quality of Tibetan pork by inhibiting oxidation
Junmei Liu, Xiefei Li, Fang Geng, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107029-107029
Open Access | Times Cited: 1
Effects of different thawing methods on the physicochemical properties and myofibrillar protein characteristics of Litopenaeus vannamei
Ying Sun, Wenwen Luo, Mengxue He, et al.
LWT (2023) Vol. 192, pp. 115668-115668
Open Access | Times Cited: 4
Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls
Xiaowen Zhang, Shaojing Zhong, Lingru Kong, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 403-403
Open Access
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
Thawing of Frozen Hairtail (Trichiurus lepturus) with Graphene Nanoparticles Combined with Radio Frequency: Variations in Protein Aggregation, Structural Characteristics, and Stability
Fang Tian, W.L. Chen, Xiaohan Gu, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1632-1632
Open Access
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