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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:

The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products
Cristina Botineştean, Mohammad B. Hossain, Anne Maria Mullen, et al.
Meat Science (2021) Vol. 177, pp. 108491-108491
Open Access | Times Cited: 46

Showing 26-50 of 46 citing articles:

Effect of Traditional Cooking and Sous Vide Heat Treatment, Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat
Marian Gil, M. Rudy, Renata Stanisławczyk, et al.
Molecules (2022) Vol. 27, Iss. 21, pp. 7307-7307
Open Access | Times Cited: 10
Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking
Zahra Naqvi, Peter C. Thomson, Michael Campbell, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1936-1936
Open Access | Times Cited: 14
Effects of Low Temperature–Ultrasound–Papain (LTUP) Combined Treatments on Purine Removal from Pork Loin and Its Influence on Meat Quality and Nutritional Value
Jiaojiao Yuan, Cheng Yang, Jialing Cao, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1215-1215
Open Access | Times Cited: 1
Quality of Pork Loin Subjected to Different Temperature–Time Combinations of Sous Vide Cooking
Lidia Kurp, Marzena Danowska‐Oziewicz
Applied Sciences (2024) Vol. 14, Iss. 20, pp. 9562-9562
Open Access | Times Cited: 1
Analysis of volatile profiles and taste characteristics in sous-vide cooked chicken breast based on HS-SPME-GC-MS and E-tongue
Zhaoqi Li, Xiankun Ren, Chao Ding, et al.
LWT (2024), pp. 117222-117222
Open Access | Times Cited: 1
Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health
Raúl Grau, Sergio Hernández, Samuel Verdú, et al.
Meat Science (2022) Vol. 194, pp. 108960-108960
Open Access | Times Cited: 6
Formation mechanism of texture characteristics of pork belly during stewing: focusing on the effects of myofibrillar protein modification
Zhicheng Wu, Jiamin Liu, Jinggang Ruan, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 2013-2024
Closed Access | Times Cited: 3
Efficiency of Microencapsulation of Proteolytic Enzymes
Sergey L. Tikhonov, Natalya V. Tikhonova, L. S. Kudryashov, et al.
Catalysts (2021) Vol. 11, Iss. 11, pp. 1270-1270
Open Access | Times Cited: 7
Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle
Agnieszka Latoch, Małgorzata Moczkowska-Wyrwisz, Piotr Sałek, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3257-3257
Open Access | Times Cited: 2
Frying kinetics and physical properties of air-fried french fries
La Choviya Hawa, Syifa Rahadian Izzati, Rini Yulianingsih, et al.
Advances in Food Science Sustainable Agriculture and Agroindustrial Engineering (2024) Vol. 7, Iss. 2, pp. 169-182
Open Access
Impact of adding papain to sous vide cooking on texture and sensorial traits of marinated semitendinosus beefsteaks
Thales Leandro Coutinho de Oliveira, Marcelo Stefanini Tanaka, Jeferson Leandro Rezende, et al.
Journal of Texture Studies (2024) Vol. 55, Iss. 4
Closed Access
Comprehensive review of dysphagia and technological advances in dysphagia food
Xiao Liu, Yulin Feng, Li Ren, et al.
Food Research International (2024) Vol. 199, pp. 115354-115354
Closed Access
Optimization of blanching condition for removing potassium from spinach using response surface methodology
Ji Eun Lim, Sang-Jin Ye, Jae-Sung Shin, et al.
Food Science and Biotechnology (2024)
Closed Access
The impact of plant proteases and sous vide technology on quality characteristics of meat
Nuran Erdem, Süleyman Gökmen
Journal of Food Science and Technology (2024) Vol. 62, Iss. 4, pp. 773-786
Closed Access
Multiscale Material Science Study on the Texture of Sv-Processed Tibetan Chicken Breast with Human-Machine Collaborated Electromyography Analysis
Fengnan Niu, Xiaoqian Zhang, Peng Wang, et al.
(2023)
Closed Access
Ultrason ve Sous Vide Pişirme Uygulamalarının Tavşan Etinin Mikrobiyolojik, Duyusal ve Mikroyapısal Özellikleri Üzerine Etkisinin Belirlenmesi

(2023)
Open Access
Qualidade de alimentos regionais da culinária paraibana processados pelo sistema Sous Vide
Nísia Carolina Damacena Bezerra, Élcio Antônio Garcia Júnior, Milena Luana Coelho de Assis, et al.
Research Society and Development (2022) Vol. 11, Iss. 7, pp. e26611729851-e26611729851
Open Access
Carne caprina e sua utilização na elaboração de produtos cárneos: Uma revisão
Verônica Freire Queiroz, Ana Thaís Campos de Oliveira, Ana Paula Ferreira de Almeida, et al.
Research Society and Development (2021) Vol. 10, Iss. 9, pp. e4810917648-e4810917648
Open Access
Influence of heat treatment methods on the color characteristics of meat
Zorigma Namsaraeva, I. V. Khamaganova, T.Ts. Damdinova
Proceedings of the Voronezh State University of Engineering Technologies (2021) Vol. 83, Iss. 2, pp. 164-168
Open Access
Investigation of the process of cooking chicken fillet using sous-vide technology
E. I. Koroleva, A. M. Davydov, Ekaterina Nikulina, et al.
Proceedings of the Voronezh State University of Engineering Technologies (2021) Vol. 83, Iss. 2, pp. 29-34
Open Access
Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging

MDPI eBooks (2021)
Open Access
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