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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 Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat
Julián Andrés Gómez‐Salazar, Diana Angélica Ochoa‐Montes, Abel Cerón‐García, et al.
Journal of Food Quality (2018) Vol. 2018, pp. 1-6
Open Access | Times Cited: 73

Showing 1-25 of 73 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
Ultrasound and meat quality: A review
Alma D. Alarcón-Rojo, Luis M. Carrillo-López, Raúl Alberto Reyes-Villagrana, et al.
Ultrasonics Sonochemistry (2018) Vol. 55, pp. 369-382
Open Access | Times Cited: 275
Sonoprocessing: mechanisms and recent applications of power ultrasound in food
Ahmed Taha, Taha Mehany, R. Pandiselvam, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 17, pp. 6016-6054
Open Access | Times Cited: 56
Marination ingredients on meat quality and safety—a review
S. M. E. Rahman, Sharmeen Islam, Junyu Pan, et al.
Food Quality and Safety (2023) Vol. 7
Open Access | Times Cited: 29
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
Salt Reduction in Food Products: A Systematic Review of Clean-Label Ingredients and Non-Thermal Technologies
Abdul Waheed Khan, Ume Roobab, Zhaomei Wang, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104695-104695
Closed Access | Times Cited: 11
Effects of ultrasound-assisted marination on spent hen meats: Microstructure, textural and technological properties
Nazlıcan Çimen, Kübra Ünal, H Alp
Food Bioscience (2024) Vol. 61, pp. 104563-104563
Closed Access | Times Cited: 8
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
Ultrasound applications in poultry meat processing: A systematic review
Asaad R. Al‐Hilphy, Ammar B. Altemimi, Hassan Hadi Mehdi Al Rubaiy, et al.
Journal of Food Science (2020) Vol. 85, Iss. 5, pp. 1386-1396
Open Access | Times Cited: 61
Effects of ultrasound-assisted cooking on quality characteristics of spiced beef during cold storage
Jian Zhang, Yuqin Zhang, Yunhe Zou, et al.
LWT (2020) Vol. 136, pp. 110359-110359
Closed Access | Times Cited: 50
Evaluation of ultrasound and microbubbles effect on pork meat during brining process
Anna Visy, Gábor Jónás, Dávid Szakos, et al.
Ultrasonics Sonochemistry (2021) Vol. 75, pp. 105589-105589
Open Access | Times Cited: 44
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
Power ultrasound in the meat industry (freezing, cooking and fermentation): Mechanisms, advances and challenges
Mahmoud Soltani Firouz, Hamed Sardari, Peyman Alikhani Chamgordani, et al.
Ultrasonics Sonochemistry (2022) Vol. 86, pp. 106027-106027
Open Access | Times Cited: 30
A multivariate insight into the organoleptic properties of porcine muscle by ultrasound-assisted brining: Protein oxidation, water state and microstructure
Jiajing Pan, Chengliang Li, Xiaojie Liu, et al.
LWT (2022) Vol. 159, pp. 113136-113136
Open Access | Times Cited: 28
Improving quality and consumer acceptance of rabbit meat: Prospects and challenges
P. Vijay Kumar, Neelesh Sharma, Lokesh Kumar Narnoliya, et al.
Meat Science (2024) Vol. 219, pp. 109660-109660
Closed Access | Times Cited: 6
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
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: 23
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
High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics
Germán Contreras-López, Andrea Carnero‐Hernandez, Mariana Huerta‐Jimenez, et al.
Food Science & Nutrition (2020) Vol. 8, Iss. 2, pp. 786-795
Open Access | Times Cited: 39
Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue
Xin Du, Haijing Li, Maheshati Nuerjiang, et al.
Ultrasonics Sonochemistry (2021) Vol. 79, pp. 105786-105786
Open Access | Times Cited: 31
Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes
Elif Aykın‐Dinçer
Meat Science (2021) Vol. 176, pp. 108469-108469
Closed Access | Times Cited: 28
Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects
Tiago Luís Barretto, Marcio Augusto Ribeiro Sanches, Mirian Pateiro, et al.
Food Reviews International (2022) Vol. 39, Iss. 7, pp. 4529-4544
Closed Access | Times Cited: 20
Advances in application of ultrasound in meat tenderization: A review
Yixuan Dong, Hongzhi Zhang, Jun Mei, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 20
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
The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations
Yu-Min Son, Eun-Yeong Lee, AMM Nurul Alam, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 4, pp. 899-911
Open Access | Times Cited: 4
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