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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:

Proteolysis Process in Fermented Sausage Model Systems As Studied by NMR Relaxometry
Ana García, Lotte Bach Larsen, Marı́a Isabel Cambero Rodríguez, et al.
Journal of Agricultural and Food Chemistry (2015) Vol. 63, Iss. 11, pp. 3039-3045
Closed Access | Times Cited: 22

Showing 22 citing articles:

Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation
Zehan Wang, Zhe Xu, Liming Sun, et al.
Food Chemistry (2020) Vol. 332, pp. 127364-127364
Closed Access | Times Cited: 96
Effect of multiple freeze–thaw cycles on water migration, protein conformation and quality attributes of beef longissimus dorsi muscle by real-time low field nuclear magnetic resonance and Raman spectroscopy
Jiaying Zhu, Shanshan Li, Liang Yang, et al.
Food Research International (2023) Vol. 166, pp. 112644-112644
Closed Access | Times Cited: 41
Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking
Xuyue Wang, Yu Huang, Bin Zhou, et al.
Ultrasonics Sonochemistry (2021) Vol. 75, pp. 105579-105579
Open Access | Times Cited: 55
1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures
Changyu Zhou, Yun Bai, Chong Wang, et al.
Food Control (2021) Vol. 126, pp. 107873-107873
Closed Access | Times Cited: 44
Influence of salting processes on water and lipid dynamics, physicochemical and microstructure of duck egg
Shasha Cheng, Tan Zhang, Xiaohui Wang, et al.
LWT (2018) Vol. 95, pp. 143-149
Closed Access | Times Cited: 57
Characterization of Oat (Avena nuda L.) β-Glucan Cryogelation Process by Low-Field NMR
Jia Wu, Linlin Li, Xiaoyan Wu, et al.
Journal of Agricultural and Food Chemistry (2015) Vol. 64, Iss. 1, pp. 310-319
Closed Access | Times Cited: 43
Relationship Between Protein Denaturation and Water Holding Capacity of Pork During Postmortem Ageing
Xia Li, Xiuli Wei, Hang Wang, et al.
Food Biophysics (2017) Vol. 13, Iss. 1, pp. 18-24
Closed Access | Times Cited: 40
Evaluating the effect of protein modifications and water distribution on bitterness and adhesiveness of Jinhua ham
Changyu Zhou, Chong Wang, Jiahui Cai, et al.
Food Chemistry (2019) Vol. 293, pp. 103-111
Closed Access | Times Cited: 40
An instrumental analysis of changes in the physicochemical and mechanical properties of smoked and mould salamis during storage
Jerzy Stangierski, Ryszard Rezler, Przemysław Siejak, et al.
Journal of Food Engineering (2025), pp. 112486-112486
Closed Access
Effects of temperature on microbial succession and quality of sour meat during fermentation
Jing Lv, Caichan Li, Shengjie Li, et al.
LWT (2019) Vol. 114, pp. 108391-108391
Closed Access | Times Cited: 35
Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage
Jailson Pereira, Hongyan Hu, Lujuan Xing, et al.
Foods (2019) Vol. 9, Iss. 1, pp. 9-9
Open Access | Times Cited: 34
Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties
Siying Li, Dongdong Du, Jun Wang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 12, pp. 3764-3793
Closed Access | Times Cited: 15
Variable Temperature Nuclear Magnetic Resonance and Magnetic Resonance Imaging System as a Novel Technique for In Situ Monitoring of Food Phase Transition
Yukun Song, Shasha Cheng, Huihui Wang, et al.
Journal of Agricultural and Food Chemistry (2018) Vol. 66, Iss. 3, pp. 740-747
Closed Access | Times Cited: 27
Water mobility and distribution during dry-fermented sausages “Spanish type” manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study
Ana García, Marı́a Isabel Cambero Rodríguez, María Dolores Romero-de-Ávila, et al.
European Food Research and Technology (2016) Vol. 243, Iss. 3, pp. 455-466
Closed Access | Times Cited: 24
Benchtop NMR for the monitoring of bioprocesses
Dylan Bouillaud, Jonathan Farjon, Olivier Gonçalves, et al.
Magnetic Resonance in Chemistry (2018) Vol. 57, Iss. 10, pp. 794-804
Closed Access | Times Cited: 24
Use of NMR-Based Metabolomics To Chemically Characterize the Roasting Process of Chicory Root
Feifei Wei, Kazuo Furihata, Mimin Zhang, et al.
Journal of Agricultural and Food Chemistry (2016) Vol. 64, Iss. 33, pp. 6459-6465
Closed Access | Times Cited: 23
Improvement of ultrasound-assisted thermal treatment on organoleptic quality, rheological behavior and flavor of defective dry-cured ham
Changyu Zhou, Qiang Xia, Jun He, et al.
Food Bioscience (2021) Vol. 43, pp. 101310-101310
Closed Access | Times Cited: 16
Investigating Morphology of Food Systems and Water-biopolymer Interactions in Food Using 1H NMR Relaxometry
Junze Yao, Yuewen Chen, Shiyi Tian, et al.
Food Biophysics (2022) Vol. 17, Iss. 2, pp. 150-164
Closed Access | Times Cited: 10
NMR Relaxometry and Imaging to Study Water Dynamics during Soaking and Blanching of Soybean
Teng Li, Xin Rui, Chuanhai Tu, et al.
International Journal of Food Engineering (2015) Vol. 12, Iss. 2, pp. 181-188
Closed Access | Times Cited: 15
Time-Domain Nuclear Magnetic Resonance Investigation of Water Dynamics in Different Ginger Cultivars
Chongyang Huang, Qi Zhou, Shan Gao, et al.
Journal of Agricultural and Food Chemistry (2015) Vol. 64, Iss. 2, pp. 470-477
Closed Access | Times Cited: 9
1H NMR Relaxometry in Meat Science
Hanne Christine Bertram
Springer eBooks (2016), pp. 1-14
Closed Access | Times Cited: 6
1H NMR Relaxometry in Meat Science
Hanne Christine Bertram
Springer eBooks (2018), pp. 1449-1462
Closed Access | Times Cited: 1
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