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:
Effect of ultrasound‐assisted L‐lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging
Shuangyi Xu, Xiuyun Guo, Chao Fu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4162-4177
Closed Access | Times Cited: 3
Shuangyi Xu, Xiuyun Guo, Chao Fu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4162-4177
Closed Access | Times Cited: 3
Showing 3 citing articles:
Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef
Yanfeng Huang, Shujie Yang, Longtao Zhang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 605-605
Open Access
Yanfeng Huang, Shujie Yang, Longtao Zhang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 605-605
Open Access
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
Xiuyun Guo, Shuangyi Xu, Chao Fu, et al.
Molecules (2024) Vol. 29, Iss. 20, pp. 4926-4926
Open Access | Times Cited: 2
L-lysine enhances pork color through antioxidant activity and myoglobin conformational changes
Xiuyun Guo, Shuangyi Xu, Peiqi Jiang, et al.
Food Research International (2024) Vol. 197, pp. 115148-115148
Closed Access | Times Cited: 1
Xiuyun Guo, Shuangyi Xu, Peiqi Jiang, et al.
Food Research International (2024) Vol. 197, pp. 115148-115148
Closed Access | Times Cited: 1
