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:
Effects of ultrasound-assisted thawing on lamb meat quality and oxidative stability during refrigerated storage using non-targeted metabolomics
Chenchen Xu, Mingwu Zang, Xiaoling Qiao, et al.
Ultrasonics Sonochemistry (2022) Vol. 90, pp. 106211-106211
Open Access | Times Cited: 23
Chenchen Xu, Mingwu Zang, Xiaoling Qiao, et al.
Ultrasonics Sonochemistry (2022) Vol. 90, pp. 106211-106211
Open Access | Times Cited: 23
Showing 23 citing articles:
Improvement of non-destructive detection of lamb freshness based on dual-parameter flexible temperature-impedance sensor
Wentao Huang, Jie Xia, Xuepei Wang, et al.
Food Control (2023) Vol. 153, pp. 109963-109963
Closed Access | Times Cited: 40
Wentao Huang, Jie Xia, Xuepei Wang, et al.
Food Control (2023) Vol. 153, pp. 109963-109963
Closed Access | Times Cited: 40
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: 7
Biao Li, Mingming Zhong, Yufan Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 103, pp. 106796-106796
Open Access | Times Cited: 7
Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity
Shuo Wang, Songyi Lin, Shuang Li, et al.
Food Chemistry (2024) Vol. 450, pp. 139359-139359
Closed Access | Times Cited: 6
Shuo Wang, Songyi Lin, Shuang Li, et al.
Food Chemistry (2024) Vol. 450, pp. 139359-139359
Closed Access | Times Cited: 6
Automated and explainable machine learning for monitoring lipid and protein oxidative damage in mutton using hyperspectral imaging
Weiguo Yi, Xingyan Zhao, Xueyan Yun, et al.
Food Research International (2025), pp. 115905-115905
Closed Access
Weiguo Yi, Xingyan Zhao, Xueyan Yun, et al.
Food Research International (2025), pp. 115905-115905
Closed Access
Advancements and perspectives of novel freezing and thawing technologies effects on meat: A review
Ling Jiang, Donghong Liu, Wenjun Wang, et al.
Food Research International (2025), pp. 115942-115942
Closed Access
Ling Jiang, Donghong Liu, Wenjun Wang, et al.
Food Research International (2025), pp. 115942-115942
Closed Access
The combined effects of ultrasound and plasma-activated water on microbial inactivation and quality attributes of crayfish during refrigerated storage
Rongxue Sun, Weicheng Xu, Lingming Xiong, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106517-106517
Open Access | Times Cited: 19
Rongxue Sun, Weicheng Xu, Lingming Xiong, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106517-106517
Open Access | Times Cited: 19
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: 21
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: 21
Stability of native/thermally denatured myofibrillar protein particles: Improvement with decreasing pH
Mengman Wang, Yan Li, Chaowei Ma, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108628-108628
Closed Access | Times Cited: 12
Mengman Wang, Yan Li, Chaowei Ma, et al.
Food Hydrocolloids (2023) Vol. 140, pp. 108628-108628
Closed Access | Times Cited: 12
Protein oxidation/aggregation during ultrasound thawing at different powers impair the gel properties of common carp (Cyprinus carpio) myofibrillar protein
Qinxiu Sun, Xiuping Dong, Zheng Ouyang, et al.
LWT (2023) Vol. 191, pp. 115592-115592
Open Access | Times Cited: 9
Qinxiu Sun, Xiuping Dong, Zheng Ouyang, et al.
LWT (2023) Vol. 191, pp. 115592-115592
Open Access | Times Cited: 9
Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein
Qinxiu Sun, Baohua Kong, Zheng Ouyang, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106719-106719
Open Access | Times Cited: 9
Qinxiu Sun, Baohua Kong, Zheng Ouyang, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106719-106719
Open Access | Times Cited: 9
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
Harsh B. Jadhav, Parag R. Gogate, Uday S. Annapure
Food Chemistry Advances (2023) Vol. 2, pp. 100332-100332
Open Access | Times Cited: 7
Recent Advances in Acoustic Technology in Food Processing
Daiva Žadeikė, Rimgailė Degutytė
Foods (2023) Vol. 12, Iss. 18, pp. 3365-3365
Open Access | Times Cited: 7
Daiva Žadeikė, Rimgailė Degutytė
Foods (2023) Vol. 12, Iss. 18, pp. 3365-3365
Open Access | Times Cited: 7
Bio-based material-edible rosemary induced biodegradation of aflatoxin B1 via altering endogenous protective enzymes signatures in animal-derived foods
Xin Wang, Wei Jia
Journal of Hazardous Materials (2023) Vol. 458, pp. 132021-132021
Closed Access | Times Cited: 6
Xin Wang, Wei Jia
Journal of Hazardous Materials (2023) Vol. 458, pp. 132021-132021
Closed Access | Times Cited: 6
Changes in meat quality, metabolites and microorganisms of mutton during cold chain storage
Ziwei Guo, Chen Yibing, Yuqin Wu, et al.
Food Research International (2024) Vol. 189, pp. 114551-114551
Closed Access | Times Cited: 1
Ziwei Guo, Chen Yibing, Yuqin Wu, et al.
Food Research International (2024) Vol. 189, pp. 114551-114551
Closed Access | Times Cited: 1
Dynamic microbial community and metabolic profiling in refrigerated beef: Insights from diverse packaging strategies
Chenchen Xu, Shouwei Wang, Jing Bai, et al.
Food Research International (2024) Vol. 197, pp. 115170-115170
Closed Access | Times Cited: 1
Chenchen Xu, Shouwei Wang, Jing Bai, et al.
Food Research International (2024) Vol. 197, pp. 115170-115170
Closed Access | Times Cited: 1
Benefits of ultrasonic technology application in meat field and its influential mechanism: a review
Jian Zhang, Fidel Toldrá, Dacheng Kang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-26
Closed Access | Times Cited: 1
Jian Zhang, Fidel Toldrá, Dacheng Kang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-26
Closed Access | Times Cited: 1
Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi
Yunying Li, Lingru Kong, Xiaotong Zhang, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4464-4464
Open Access | Times Cited: 4
Yunying Li, Lingru Kong, Xiaotong Zhang, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4464-4464
Open Access | Times Cited: 4
Effect of low‐voltage electrostatic field‐assisted partial freezing on large yellow croaker protein properties and metabolomic analysis during storage
Linfeng Fei, Ze Ma, Aodong Yue, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 4, pp. 2359-2371
Closed Access | Times Cited: 2
Linfeng Fei, Ze Ma, Aodong Yue, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 4, pp. 2359-2371
Closed Access | Times Cited: 2
Integrating metabolomics and transcriptomics to analyze the differences of breast muscle quality and flavor formation between Daweishan mini chicken and broiler
Jingying Zhao, Xuehai Ge, Tao Li, et al.
Poultry Science (2024) Vol. 103, Iss. 8, pp. 103920-103920
Open Access
Jingying Zhao, Xuehai Ge, Tao Li, et al.
Poultry Science (2024) Vol. 103, Iss. 8, pp. 103920-103920
Open Access
Characteristics of volatile flavor development in aged longissimus lumborum post-ultrasound treatment: 4D proteomics combined with phosphoproteomics analysis
Hengpeng Wang, Sumin Gao, Anqi Xu, et al.
Food Research International (2024) Vol. 197, pp. 115296-115296
Closed Access
Hengpeng Wang, Sumin Gao, Anqi Xu, et al.
Food Research International (2024) Vol. 197, pp. 115296-115296
Closed Access
Effects of Ultrasonication Coupled with Plasma-Activated Water Cleaning on the Sterilization and Preservation of Fresh Crucian Carp Fillets
Wenxuan Tang, Rongxue Sun, Ning Jiang, et al.
LWT (2024), pp. 117246-117246
Open Access
Wenxuan Tang, Rongxue Sun, Ning Jiang, et al.
LWT (2024), pp. 117246-117246
Open Access
Cryogel Addition Effect on Ultrasound‐Assisted Thawing of Pork Meat
Jonathan Coria‐Hernández, Rosalía Meléndez‐Pérez
International Journal of Food Science (2024) Vol. 2024, Iss. 1
Open Access
Jonathan Coria‐Hernández, Rosalía Meléndez‐Pérez
International Journal of Food Science (2024) Vol. 2024, Iss. 1
Open Access
Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency
Prabhathma Yasasvi Rathnayake, Rina Yu, S. Yeo, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 199-222
Open Access
Prabhathma Yasasvi Rathnayake, Rina Yu, S. Yeo, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 199-222
Open Access
