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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:

Effect of ultrasonic‐assisted brining on mass transfer of beef
Xutong Zhao, Yonghai Sun, Yajun Zhou, et al.
Journal of Food Process Engineering (2019) Vol. 42, Iss. 7
Closed Access | Times Cited: 25

Showing 25 citing articles:

Advances in application of ultrasound in food processing: A review
Nitya Bhargava, Rahul S Mor, Kshitiz Kumar, et al.
Ultrasonics Sonochemistry (2020) Vol. 70, pp. 105293-105293
Open Access | Times Cited: 531
Strategies to Improve Meat Products’ Quality
Claudiu Ștefan Ursachi, Simona Perța-Crișan, Florentina‐Daniela Munteanu
Foods (2020) Vol. 9, Iss. 12, pp. 1883-1883
Open Access | Times Cited: 82
Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork
Yajun Zhou, Mengqing Hu, Lu Wang
Food Chemistry (2022) Vol. 387, pp. 132872-132872
Closed Access | Times Cited: 43
Ultrasound effect on salt reduction in meat products: a review
Julián Andrés Gómez‐Salazar, Andrea Galván‐Navarro, José M. Lorenzo, et al.
Current Opinion in Food Science (2020) Vol. 38, pp. 71-78
Closed Access | Times Cited: 66
Mass transfer enhancement of tuna brining with different NaCl concentrations assisted by ultrasound
Yao Yao, Rong Han, Feng Li, et al.
Ultrasonics Sonochemistry (2022) Vol. 85, pp. 105989-105989
Open Access | Times Cited: 33
Technological and diffusion properties in the wet salting of beef assisted by ultrasound
Marcio Augusto Ribeiro Sanches, Patrícia Maria Onofre Colombo Silva, Tiago Luís Barretto, et al.
LWT (2021) Vol. 149, pp. 112036-112036
Closed Access | Times Cited: 35
Application of simultaneous ultrasonic curing on pork (Longissimus dorsi): Mass transport of NaCl, physical characteristics, and microstructure
Lina Guo, Xiaosen Xu, Xinyan Zhang, et al.
Ultrasonics Sonochemistry (2022) Vol. 92, pp. 106267-106267
Open Access | Times Cited: 24
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
Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction
Vitor André Silva Vidal, Camila de Souza Paglarini, José M. Lorenzo, et al.
Food Reviews International (2021) Vol. 39, Iss. 4, pp. 2183-2202
Closed Access | Times Cited: 31
Evaluation of ultrasonic-assisted pickling with different frequencies on NaCl transport, impedance properties, and microstructure in pork
Lina Guo, Xinyan Zhang, Yiting Guo, et al.
Food Chemistry (2023) Vol. 430, pp. 137003-137003
Closed Access | Times Cited: 12
Effects of ultrasound-assisted curing on the quality and microstructure of low-sodium beef jerky
Lingli Li, Guangyao Zhang, Yue Zheng, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106679-106679
Open Access | Times Cited: 11
Pulsed electric field using the needle–needle electrodes for improving the salt diffusion of pork brine salting
Zhiqin Dong, Xinfu Li, Zhao Liu, et al.
Journal of Food Science (2023) Vol. 88, Iss. 5, pp. 2023-2035
Closed Access | Times Cited: 7
Improving salt diffusion by ultrasound application during wet salting of pork meat: A mathematical modeling approach
Marcio Augusto Ribeiro Sanches, Nicholas Matheus Lapinskas, Tiago Luís Barretto, et al.
Journal of Food Process Engineering (2022) Vol. 46, Iss. 6
Closed Access | Times Cited: 11
Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review
Jina Han, Pengcheng Dong, Benjamin W.B. Holman, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 8, pp. 2105-2129
Closed Access | Times Cited: 11
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
Effects of ultrasonic assisted marination on the mass transfer kinetics and quality of low-salt duck breast and thigh meat
Jiaqi Shao, Rui Ding, Chao Sheng, et al.
Food Materials Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 1
Enhancement of pork marinating efficiency through pulsed electric field pretreatment: Integration of parameter optimization, kinetic modeling and quality characteristics
Yuchun He, Ying Wang, Chunbo Cai, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 96, pp. 103788-103788
Closed Access | Times Cited: 1
Mass transfer kinetics of ultrasonic‐ and vacuum‐ultrasonic‐assisted static brine of chicken breast (Pectoralis major)
Jiabei Shao, Haozhen Zhang, Jingjie Wang, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin
Sha Gu, Qiujin Zhu, Ying Zhou, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3798-3798
Open Access | Times Cited: 7
Modeling the NaCl diffusion in beef during brining process
Xutong Zhao, Yonghai Sun, Yajun Zhou
Journal of Food Science (2020) Vol. 85, Iss. 9, pp. 2852-2856
Closed Access | Times Cited: 9
Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin
D. Chen, Qiujin Zhu, Ying Zhou, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1451-1451
Open Access | Times Cited: 3
Modeling high‐intensity ultrasound to enhance shrimp (Penaeus vannamei) brining without compromising crucial purchase attributes
Yago Alves de Aguiar Bernardo, Maria Lúcia Guerra Monteiro, Lucas P. Marques, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 6
Closed Access
Effects of Ultrasound-Assisted Curing on the Quality and Microstructure of Low-Sodium Beef Jerky
Lingli Li, Guangyao Zhang, Yue Zheng, et al.
(2023)
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
Principles of sonication and its equipment in the food industry
Alifdalino Sulaiman, Filipa Silva
Elsevier eBooks (2022), pp. 435-464
Closed Access
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