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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 effects of ultrasound-assisted curing on the flavor of Chinese bacon
Linjie Xi, Yanan Sun, Shengqi Jiang, et al.
Ultrasonics Sonochemistry (2023) Vol. 96, pp. 106424-106424
Open Access | Times Cited: 22

Showing 22 citing articles:

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: 12
Comprehensive insights into the mechanism of flavor formation driven via inoculation with mixed starter cultures in dry-fermented tilapia sausages: Integration of macrogenomics, volatilomics, and lipidomics
Ji Wang, Xusong Wang, Wei Yang, et al.
Food Chemistry (2024) Vol. 455, pp. 139950-139950
Closed Access | Times Cited: 9
Characterization of flavor profiles of water-boiled pork meatballs at different ultrasonic powers using solid-phase microextraction gas chromatography–mass spectrometry combined with electronic nose
Xinxin Zhao, Bangcheng Lai, Yunhong Jiang, et al.
Meat Science (2025) Vol. 222, pp. 109756-109756
Closed Access | Times Cited: 1
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
Back propagation artificial neural network (BP-ANN) for prediction of the quality of gamma-irradiated smoked bacon
Xiaoxia Huang, Yun You, Xiaofang Zeng, et al.
Food Chemistry (2023) Vol. 437, pp. 137806-137806
Closed Access | Times Cited: 18
Revealing the mechanism of flavor improvement of fermented goat milk based on lipid changes
Yufang Li, Daodian Wang, Zheng Wentao, et al.
Food Chemistry (2024) Vol. 458, pp. 140235-140235
Closed Access | Times Cited: 6
Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue
Yingying Liu, Sam Al‐Dalali, Yan Hu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101623-101623
Open Access | Times Cited: 6
Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors
Weifang Lin, Jiafei Zhu, Yangying Sun, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106407-106407
Closed Access | Times Cited: 5
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
Flavour Characteristics of Fermented Meat Products in China: A Review
M. Hao, Wei Wang, Jiamin Zhang, et al.
Fermentation (2023) Vol. 9, Iss. 9, pp. 830-830
Open Access | Times Cited: 11
Establishment of intermittent ultrasound-complex enzyme deodorization technology for tilapia based on GC-IMS and HS-SPME-GC/MS analysis
Xin Sun, Xiaoli Liu, Wei Yang, et al.
Food Bioscience (2024) Vol. 61, pp. 104806-104806
Closed Access | Times Cited: 4
Lipidomics reveals relationship between lipid changes and the development of volatile flavor compounds in Chinese bacon during cyclic temperature smoking
Ziyi Hu, Zhe Qu, Enqi He, et al.
Food Bioscience (2025), pp. 105928-105928
Closed Access
Analysis of volatile flavor and lipids in different breeds of pork using electronic noses, GC-MS and UPLC-MS/MS
Simin Xu, Wenxia Zheng, Zeng You, et al.
Journal of Chromatography A (2025) Vol. 1746, pp. 465783-465783
Closed Access
Effect of different processing steps on the volatile flavor profiles of tea–fragrant chicken determined by HS–GC–IMS and chemometrics
Zhigui He, Yuqing Zhang, Sam Al‐Dalali, et al.
Journal of Food Measurement & Characterization (2025)
Closed Access
Multi-omics elucidation of key odor-active compounds and their association with lipid-derived flavor precursors in textured peanut protein-based fermented sausage analogs
Ying Li, Imre Blank, Xin Liu, et al.
LWT (2025), pp. 117809-117809
Open Access
Ultrasonic irradiation as a potential volatile flavor tailoring tool for industrially manufactured food matrices: Controllable chemical disruption and interaction patterns shifting
Kangshuai Lou, Yuanrong Zheng, Xiaohan Tan, et al.
Food Research International (2025), pp. 116444-116444
Closed Access
Elucidating the effect of various roasting methods on the water-holding capacity and volatile flavor profiles of ultrasound-assisted pickled roast duck meat
J. Y. Wang, Shuangyi Xu, Yinlan Wang, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101006-101006
Closed Access | Times Cited: 3
Proteomics analysis of the influence of proteolysis on the subsequent glycation of myofibrillar protein
Bowen Lv, Xiaoqing Wang, Jiaxin Li, et al.
Food Chemistry (2023) Vol. 431, pp. 137084-137084
Closed Access | Times Cited: 5
The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon
Hongfan Chen, Yulin Zhang, Xinyi Wang, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3729-3729
Open Access | Times Cited: 5
Quality Characteristics Changes of the Fat Portion of Chinese Bacon During Processing Based on Physicochemical Properties and Microstructure Studies
Chuxin Liu, Enqi He, Ping Fu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3821-3821
Open Access | Times Cited: 1
Effect of sodium bicarbonate with ultrasound on reduced‐salt Chaozhou beef meatballs quality: Physicochemical and sensory properties
Qian You, R Mao, Yukun Yuan, et al.
Food Bioengineering (2024)
Open Access
Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking
Hongyun Liu, Xiaochan Ling, Feng Li, et al.
Food Biophysics (2024) Vol. 20, Iss. 1
Closed Access
Effects of Ultrasonic-Assisted Marinating on Degradation of Beef Protein and Formation of Flavor Precursors
Weifang Lin, Jiafei Zhu, Yangying Sun, et al.
(2023)
Closed Access
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