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:
Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification
Blanca Abril, Ricard Bou, J.V. García‐Pérez, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1940-1940
Open Access | Times Cited: 18
Blanca Abril, Ricard Bou, J.V. García‐Pérez, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1940-1940
Open Access | Times Cited: 18
Showing 18 citing articles:
Beta-glucan: An overview in biological activities, derivatives, properties, modifications and current advancements in food, health and industrial applications.
Great Iruoghene Edo, Winifred Ndudi, Raghda Makia, et al.
Process Biochemistry (2024)
Closed Access | Times Cited: 8
Great Iruoghene Edo, Winifred Ndudi, Raghda Makia, et al.
Process Biochemistry (2024)
Closed Access | Times Cited: 8
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: 7
Biao Li, Mingming Zhong, Yufan Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 103, pp. 106796-106796
Open Access | Times Cited: 7
Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review
Yiqun Zhu, Mengqing Gu, Yu‐Han Su, et al.
Meat Science (2024) Vol. 213, pp. 109481-109481
Closed Access | Times Cited: 7
Yiqun Zhu, Mengqing Gu, Yu‐Han Su, et al.
Meat Science (2024) Vol. 213, pp. 109481-109481
Closed Access | Times Cited: 7
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review
Lamia Ayed, Sana M’hir, Domenico Nuzzolese, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1538-1538
Open Access | Times Cited: 6
Lamia Ayed, Sana M’hir, Domenico Nuzzolese, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1538-1538
Open Access | Times Cited: 6
A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing
Alice Njolke Mafe, Great Iruoghene Edo, Raghda Makia, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100852-100852
Open Access | Times Cited: 6
Alice Njolke Mafe, Great Iruoghene Edo, Raghda Makia, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100852-100852
Open Access | Times Cited: 6
Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies
Wei Luo, Jingnan Zhang, Mirja Kaizer Ahmmed, et al.
Trends in Food Science & Technology (2025) Vol. 156, pp. 104870-104870
Closed Access
Wei Luo, Jingnan Zhang, Mirja Kaizer Ahmmed, et al.
Trends in Food Science & Technology (2025) Vol. 156, pp. 104870-104870
Closed Access
Expression of kiwifruit-derived actinidin in Nicotiana benthamiana leaves
Ji Young Kang, Jae-Ho Lee, Dong Wook Lee
Frontiers in Plant Science (2025) Vol. 15
Open Access
Ji Young Kang, Jae-Ho Lee, Dong Wook Lee
Frontiers in Plant Science (2025) Vol. 15
Open Access
Improving meat quality and safety: innovative strategies
Максим Ребезов, Mars Khayrullin, Bahytkul Assenova, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 523-546
Open Access | Times Cited: 1
Максим Ребезов, Mars Khayrullin, Bahytkul Assenova, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 523-546
Open Access | Times Cited: 1
Enzymes in the production of cultivated meat products
Susan Grace Karp, Mariana Zanlorenzi Weber, Giuliana Biagini, et al.
Systems Microbiology and Biomanufacturing (2024)
Closed Access | Times Cited: 1
Susan Grace Karp, Mariana Zanlorenzi Weber, Giuliana Biagini, et al.
Systems Microbiology and Biomanufacturing (2024)
Closed Access | Times Cited: 1
Enhancing Frozen Chicken Meat Quality by Isochoric Storage as Compared with Conventional Frozen Storage
Tsekwi Gracious Rinwi, Da‐Wen Sun, Ji Ma, et al.
LWT (2024) Vol. 208, pp. 116608-116608
Open Access | Times Cited: 1
Tsekwi Gracious Rinwi, Da‐Wen Sun, Ji Ma, et al.
LWT (2024) Vol. 208, pp. 116608-116608
Open Access | Times Cited: 1
Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products
Lingping Zhang, Dongsong Yang, Ruiming Luo, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3268-3268
Open Access | Times Cited: 1
Lingping Zhang, Dongsong Yang, Ruiming Luo, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3268-3268
Open Access | Times Cited: 1
Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats
Ngassa Julius Mussa, Chantira Wongnen, Warangkana Kitpipit, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 55-55
Open Access | Times Cited: 1
Ngassa Julius Mussa, Chantira Wongnen, Warangkana Kitpipit, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 55-55
Open Access | Times Cited: 1
Update application of enzyme in food processing, preservation, and detection
Huan Wang, Zhongke Sun, Yanli Qi, et al.
Food Bioengineering (2024)
Open Access
Huan Wang, Zhongke Sun, Yanli Qi, et al.
Food Bioengineering (2024)
Open Access
Improving the functional and technological properties of minced pork using a proteolytic enzyme
Anastasia Semenova, Т. Г. Кузнецова, O. A. Seliverstova, et al.
Theory and practice of meat processing (2024) Vol. 9, Iss. 3, pp. 212-219
Open Access
Anastasia Semenova, Т. Г. Кузнецова, O. A. Seliverstova, et al.
Theory and practice of meat processing (2024) Vol. 9, Iss. 3, pp. 212-219
Open Access
Application of Enzymes as Food Additives in Food Industries
Tahir Mehmood, Muhammad Waseem, Zulfiqar Ahmad, et al.
(2024), pp. 177-201
Closed Access
Tahir Mehmood, Muhammad Waseem, Zulfiqar Ahmad, et al.
(2024), pp. 177-201
Closed Access
Анализ микроструктурных изменений биомодифицированных бараньих субпродуктов
B.A. Bazhenova, Анатолий Александрович Тыхеев, Татьяна Владимировна Полозова, et al.
АПК России (2024) Vol. 31, Iss. 4, pp. 599-606
Closed Access
B.A. Bazhenova, Анатолий Александрович Тыхеев, Татьяна Владимировна Полозова, et al.
АПК России (2024) Vol. 31, Iss. 4, pp. 599-606
Closed Access
Textural Restoration of Broiler Breast Fillets with Spaghetti Meat Myopathy, Using Two Alginate Gels Systems
Chaoyue Wang, Leonardo Susta, Shai Barbut
Gels (2023) Vol. 10, Iss. 1, pp. 7-7
Open Access | Times Cited: 1
Chaoyue Wang, Leonardo Susta, Shai Barbut
Gels (2023) Vol. 10, Iss. 1, pp. 7-7
Open Access | Times Cited: 1
High Pressure Combined with Calcium Lactate Treatment Enhanced the Color Stability of Yak Meat Based on Myoglobin Structure
YuBin Zhang, caiyun li, Shuhua Liu, et al.
(2023)
Closed Access
YuBin Zhang, caiyun li, Shuhua Liu, et al.
(2023)
Closed Access
