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:
The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts
Qianli Ma, Nazimah Hamid, Indrawati Oey, et al.
Molecules (2020) Vol. 25, Iss. 11, pp. 2665-2665
Open Access | Times Cited: 14
Qianli Ma, Nazimah Hamid, Indrawati Oey, et al.
Molecules (2020) Vol. 25, Iss. 11, pp. 2665-2665
Open Access | Times Cited: 14
Showing 14 citing articles:
The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects
Inmaculada Gómez, Rasmi Janardhanan, Francisco C. Ibáñez, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1416-1416
Open Access | Times Cited: 172
Inmaculada Gómez, Rasmi Janardhanan, Francisco C. Ibáñez, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1416-1416
Open Access | Times Cited: 172
A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021)
Ume Roobab, Abdul Waheed Khan, José M. Lorenzo, et al.
Food Research International (2021) Vol. 150, pp. 110792-110792
Closed Access | Times Cited: 52
Ume Roobab, Abdul Waheed Khan, José M. Lorenzo, et al.
Food Research International (2021) Vol. 150, pp. 110792-110792
Closed Access | Times Cited: 52
Thermal, High Pressure, and Ultrasound Inactivation of Various Fruit Cultivars’ Polyphenol Oxidase: Kinetic Inactivation Models and Estimation of Treatment Energy Requirement
Nur Aribah Fatini Zawawi, Nurul Ashikin Md. Hazmi, Muhammad Syahmeer How, et al.
Applied Sciences (2022) Vol. 12, Iss. 4, pp. 1864-1864
Open Access | Times Cited: 26
Nur Aribah Fatini Zawawi, Nurul Ashikin Md. Hazmi, Muhammad Syahmeer How, et al.
Applied Sciences (2022) Vol. 12, Iss. 4, pp. 1864-1864
Open Access | Times Cited: 26
Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts
Suman Bishnoi, Sanjay Yadav, Gauri Jairath, et al.
CyTA - Journal of Food (2025) Vol. 23, Iss. 1
Open Access
Suman Bishnoi, Sanjay Yadav, Gauri Jairath, et al.
CyTA - Journal of Food (2025) Vol. 23, Iss. 1
Open Access
Enhancing Shelf Life and Nutritional Quality of Lamb Burgers with Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure
Matilde D’Arrigo, Jonathan Delgado, Jesús García‐Parra, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 594-594
Open Access
Matilde D’Arrigo, Jonathan Delgado, Jesús García‐Parra, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 594-594
Open Access
Effect of High-Pressure Processing and Long-Time Storage on Color, Lipid Oxidation, and Free Amino Acids Profile of Beef
Marta Chmiel, Olga Świder, Marek Roszko, et al.
Applied Sciences (2025) Vol. 15, Iss. 5, pp. 2382-2382
Open Access
Marta Chmiel, Olga Świder, Marek Roszko, et al.
Applied Sciences (2025) Vol. 15, Iss. 5, pp. 2382-2382
Open Access
Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams
Muhammad Syahmeer How, Nazimah Hamid, Ye Liu, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1162-1162
Open Access | Times Cited: 11
Muhammad Syahmeer How, Nazimah Hamid, Ye Liu, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1162-1162
Open Access | Times Cited: 11
Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis
Jiqian Liu, Lijuan Han, Wenzheng Han, et al.
Molecules (2022) Vol. 28, Iss. 1, pp. 165-165
Open Access | Times Cited: 16
Jiqian Liu, Lijuan Han, Wenzheng Han, et al.
Molecules (2022) Vol. 28, Iss. 1, pp. 165-165
Open Access | Times Cited: 16
Effects of cold plasma and ultra-high-pressure sterilization on the quality, flavor, and safety of semi-dried golden pompano
Dan Qiu, Jingxuan Zhou, Qiaohui Feng, et al.
Food Bioscience (2024) Vol. 61, pp. 104338-104338
Closed Access | Times Cited: 2
Dan Qiu, Jingxuan Zhou, Qiaohui Feng, et al.
Food Bioscience (2024) Vol. 61, pp. 104338-104338
Closed Access | Times Cited: 2
Effects of pressure-based technologies on food lipids oxidation
Alireza Mousakhani Ganjeh, Alexandrina Gomes, Maria João Barreira, et al.
Food Chemistry (2024) Vol. 461, pp. 140768-140768
Closed Access | Times Cited: 2
Alireza Mousakhani Ganjeh, Alexandrina Gomes, Maria João Barreira, et al.
Food Chemistry (2024) Vol. 461, pp. 140768-140768
Closed Access | Times Cited: 2
Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts
Kevin Kantono, Nazimah Hamid, Indrawati Oey, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1444-1444
Open Access | Times Cited: 19
Kevin Kantono, Nazimah Hamid, Indrawati Oey, et al.
Foods (2020) Vol. 9, Iss. 10, pp. 1444-1444
Open Access | Times Cited: 19
Vitamins and Minerals in Raw and Cooked Donkey Meat
Paolo Polidori, Paola Di Girolami, Silvia Vincenzetti
IntechOpen eBooks (2021)
Open Access | Times Cited: 4
Paolo Polidori, Paola Di Girolami, Silvia Vincenzetti
IntechOpen eBooks (2021)
Open Access | Times Cited: 4
Effects of High Pressure and Ultrasonication Pretreatments and Supercritical Carbon Dioxide Extraction on Physico‐Chemical Properties of Edible Insect Oils
Nantawan Boonmee, Sasivimon Chittrakorn, Sukeewan Detyothin, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 11
Closed Access
Nantawan Boonmee, Sasivimon Chittrakorn, Sukeewan Detyothin, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 11
Closed Access
Degradation of lipids during food processing
Ashwini Gengatharan
Elsevier eBooks (2024), pp. 429-460
Closed Access
Ashwini Gengatharan
Elsevier eBooks (2024), pp. 429-460
Closed Access
