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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:

A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids
Yawei Zhang, Xiuyun Guo, Zengqi Peng, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 215-226
Closed Access | Times Cited: 72

Showing 26-50 of 72 citing articles:

Effect of high concentration of NaCl and KCl on myosin from large yellow croaker (Larimichthys crocea) under ultrasound
Junlong Mao, Jing‐jing Fu, M. Zhang, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives
Chuanlong Yu, Wenbing Hu, Lingli Chen, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 637-637
Open Access
Efficacy, physicochemical and processing properties of oat peptides prepared via ultrasonication-assisted organic acid hydrolysis
Bing Yan, Rui Ge, Mengru Yu, et al.
International Journal of Biological Macromolecules (2025) Vol. 305, pp. 141181-141181
Closed Access
Effects of alkaline water-assisted tea polyphenol soaking on the physicochemical, biochemical, bacterial structure, and free amino acid composition of grass carp fillets during storage at 4°C
Yilin Lin, Xuan Xie, Kabore Manegdebwaoga Arthur Fabrice, et al.
Food Control (2025), pp. 111249-111249
Closed Access
Rethinking Salt in Dry-Cured Meats: Innovations for a Healthier and Flavorful Future
Rong Huang, Yapeng Fang, Wei Lü, et al.
Food Reviews International (2025), pp. 1-24
Closed Access
Encapsulation of Lacticaseibacillus rhamnosus and Staphylococcus xylosus using sodium alginate improves flavour and the nutritional value of pork broth
Chun-lei Lu, Huaxiang Li, Fedrick C. Mgomi, et al.
Food Bioscience (2025), pp. 106264-106264
Closed Access
Effect of protein oxidation on the quality of abalone (Haliotis discus hannai) during frozen storage under different packaging conditions
Siyuan Zhu, Chen Zhang, Yijun Liu, et al.
Food Chemistry X (2025) Vol. 27, pp. 102357-102357
Open Access
The inhibition potentiality of sodium carboxymethyl cellulose on PhIP, Harman, and Norharman formation of fried beef patties at low NaCl level
Yi Zhao, Pinghua Deng, Ruoxi Ma, et al.
Meat Science (2025), pp. 109814-109814
Closed Access
Enhancing storage quality and oxidation stability of contact immersion frozen pork using NaCl refrigerant with l-proline and/or l-lysine
Yu Zhou, Wen Li, Lifang Zou, et al.
LWT (2025), pp. 117718-117718
Open Access
Residual Black Wolfberry Fruit Improves Meat Quality of Sheep by Enhancing Immune and Antioxidant Capacity
Pingping Duan, Yuxia Yang, Liangzhong Hou, et al.
Veterinary Sciences (2025) Vol. 12, Iss. 4, pp. 324-324
Open Access
Preparation of aldehyde-recognition nanofiber label for monitoring oxidative deterioration in processed meat products
Mengjie Li, Chong Sun, S.Y. Chen, et al.
Food Chemistry (2025), pp. 144136-144136
Closed Access
Effects of different fermentation temperatures and salt concentrations on the physicochemical properties, quality, safety, bacterial composition of northeastern sauerkraut
Xin Liu, Jiawang Wang, Jiasheng Lu, et al.
Food Bioscience (2025), pp. 106480-106480
Closed Access
Aggregation-induced emission enhancement of gold nanoclusters triggered by sodium heparin and its application in the detection of sodium heparin and alkaline amino acids
Dan Liú, Xinran Guo, Huifang Wu, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2023) Vol. 304, pp. 123255-123255
Closed Access | Times Cited: 10
Effects of l-arginine/l-lysine modifications on the protein structure, binding interactions, and functional properties of soy protein hydrolysate
Bin Zhu, Jinjie Yang, Jiaye Yu, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109319-109319
Closed Access | Times Cited: 10
Role of taste receptors in salty taste perception of minerals and amino acids and developments in salt reduction strategies: A review
Saumya Sood, Lisa Methven, Qiaofen Cheng
Critical Reviews in Food Science and Nutrition (2024), pp. 1-15
Open Access | Times Cited: 3
Investigation on synergistic inhibition of protein-bound heterocyclic amines in sarcoplasmic and myofibrillar model systems by amino acid combinations
Peng Deng, Tianyi Wei, M.H. Yu, et al.
Food Chemistry (2024) Vol. 460, pp. 140576-140576
Closed Access | Times Cited: 3
Protective effects and molecular mechanisms of Litopenaeus vannamei treated with L-arginine/ -lysine against myofibrillar proteins oxidation and quality degradation during freeze-thaw cycles
Mengxue He, Yejun Zhang, Wenwen Luo, et al.
Food Chemistry (2024) Vol. 462, pp. 140995-140995
Closed Access | Times Cited: 3
Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing
Mingming Li, Xin Zhang, Yantao Yin, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-12
Closed Access | Times Cited: 9
Use of basic amino acids to improve gel properties of PSE‐like chicken meat proteins isolated via ultrasound‐assisted alkaline extraction
Ke Li, L.H. Wang, Hui‐Jian Gao, et al.
Journal of Food Science (2023) Vol. 88, Iss. 12, pp. 5136-5148
Closed Access | Times Cited: 9
Quality improvement of prerigor salted ground chicken breast with basic amino acids at low NaCl level
Y.W. Zhang, J.H. Li, S. Teng, et al.
Poultry Science (2023) Vol. 102, Iss. 9, pp. 102871-102871
Open Access | Times Cited: 8
Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods
Rickyn Alexander Jacinto-Valderrama, Cristina T. Andrade, Mirian Pateiro, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3662-3662
Open Access | Times Cited: 8
The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of L-Lysine
Xiuping Li, Wenhui Wang, Shouyin Wang, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 855-855
Open Access | Times Cited: 12
Mechanism and Stability of Antimicrobial Activity of Zingiber cassumunar Roxb. Rhizome Extract Against Foodborne Pathogenic Microorganisms
Albert Hendriko, Adolf Parhusip, Ariadne L. Juwono, et al.
Food Biophysics (2024) Vol. 19, Iss. 4, pp. 852-871
Closed Access | Times Cited: 2
Compensative role of autochthonous lactic acid bacteria in physical properties and taste profiles of dry sausage with partial substitution of NaCl by KCl
Xiang-ao Li, Yumeng Sui, Jiasheng Lu, et al.
LWT (2024) Vol. 199, pp. 116115-116115
Open Access | Times Cited: 2
Strategies for Porcine Liver Valorization as a Source of Food Ingredients
E. Saguer, Blanca Abril, Mirian Pateiro, et al.
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 3, pp. 241-253
Open Access | Times Cited: 2

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