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:
Valorization of meat and bone residue by ultrasound and high voltage electrostatic field assisted two-stage enzymatic hydrolysis: Nutritional characteristics and flavor analysis
Tiantian Tang, Min Zhang, Yaping Liu
Food Bioscience (2023) Vol. 56, pp. 103203-103203
Closed Access | Times Cited: 17
Tiantian Tang, Min Zhang, Yaping Liu
Food Bioscience (2023) Vol. 56, pp. 103203-103203
Closed Access | Times Cited: 17
Showing 17 citing articles:
Seaweeds-derived proteins and peptides: preparation, virtual screening, health-promoting effects, and industry applications
Lu Wang, Lang Wang, Xiaoze Liu, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-28
Closed Access | Times Cited: 2
Lu Wang, Lang Wang, Xiaoze Liu, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-28
Closed Access | Times Cited: 2
Effects of ultrasound combined with κ-carrageenan on the rheological behaviours, textural properties and microstructures of meat batters before and after heating treatment
Shiwen Lin, Xiaofei Li, Hong Lv, et al.
Food Hydrocolloids (2025), pp. 111234-111234
Closed Access | Times Cited: 2
Shiwen Lin, Xiaofei Li, Hong Lv, et al.
Food Hydrocolloids (2025), pp. 111234-111234
Closed Access | Times Cited: 2
Electric fields as effective strategies for enhancing quality attributes of meat in cold chain logistics: A review
Hengxun Lin, Guangyu Wu, Xiaojia Hu, et al.
Food Research International (2024) Vol. 193, pp. 114839-114839
Closed Access | Times Cited: 5
Hengxun Lin, Guangyu Wu, Xiaojia Hu, et al.
Food Research International (2024) Vol. 193, pp. 114839-114839
Closed Access | Times Cited: 5
Effects of electrohydrodynamics on drying characteristics and volatile profiles of goji berry (Lycium barbarum L.)
Jilei Zhang, Changjiang Ding, Jingli Lu, et al.
LWT (2024) Vol. 200, pp. 116149-116149
Open Access | Times Cited: 4
Jilei Zhang, Changjiang Ding, Jingli Lu, et al.
LWT (2024) Vol. 200, pp. 116149-116149
Open Access | Times Cited: 4
Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification
Helen Stephanie Ofei Darko, Lama Ismaiel, Benedetta Fanesi, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2658-2658
Open Access | Times Cited: 4
Helen Stephanie Ofei Darko, Lama Ismaiel, Benedetta Fanesi, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2658-2658
Open Access | Times Cited: 4
Current food processing methods for obtaining umami peptides from protein-rich foods: A review
Jingxian An, Filicia Wicaksana, Meng Wai Woo, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104704-104704
Closed Access | Times Cited: 4
Jingxian An, Filicia Wicaksana, Meng Wai Woo, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104704-104704
Closed Access | Times Cited: 4
Enhancement of nutritional, organoleptic, and umami qualities of chicken soup induced by enzymatic pre-treatment of chicken
Ziyan Yue, Jing Lai, Qiqiong Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101914-101914
Open Access | Times Cited: 4
Ziyan Yue, Jing Lai, Qiqiong Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101914-101914
Open Access | Times Cited: 4
Underlying mechanisms and effects of ultrasound treatment on the gelling properties, sensory attributes and in vitro digestibility of κ-carrageenan contained frankfurters
Shiwen Lin, Yun Liu, Jian‐Rong Wang, et al.
Meat Science (2025), pp. 109822-109822
Closed Access
Shiwen Lin, Yun Liu, Jian‐Rong Wang, et al.
Meat Science (2025), pp. 109822-109822
Closed Access
Microencapsulation of maillard reaction products from chicken bone protein hydrolysates: Retention and preservation of meat flavoring compounds
Rebeka Correia de Souza Cunha, Viviane Maria de Sousa Fontes, Eike Guilherme Torres de Souza, et al.
Food Chemistry (2025) Vol. 483, pp. 144313-144313
Closed Access
Rebeka Correia de Souza Cunha, Viviane Maria de Sousa Fontes, Eike Guilherme Torres de Souza, et al.
Food Chemistry (2025) Vol. 483, pp. 144313-144313
Closed Access
Analyzing the Effect of Dried Shrimp on the Flavor of Sheep Bone Soup Through Sensory Evaluation Combined with Untargeted Approaches
Qiuyu Zhu, Lili Zhang, Xingming Sun, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1425-1425
Open Access
Qiuyu Zhu, Lili Zhang, Xingming Sun, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1425-1425
Open Access
Comparative analysis of kokumi tastant intensity from mechanically deboned meat across three species through in vitro calcium‐sensing receptor activity
Jihan Kim, Santanu Deb‐Choudhury, Arvind Subbaraj, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8512-8519
Open Access | Times Cited: 3
Jihan Kim, Santanu Deb‐Choudhury, Arvind Subbaraj, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8512-8519
Open Access | Times Cited: 3
Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii)
Peng Guan, Changjiang Ding, Jingli Lu, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100856-100856
Open Access | Times Cited: 2
Peng Guan, Changjiang Ding, Jingli Lu, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100856-100856
Open Access | Times Cited: 2
Comparative analysis of different pretreatments and hydrolysis conditions for the generation of taste-related substances in pork liver hydrolyzates
Manuel Ignacio López-Martínez, Fidel Toldrá, Leticia Mora
Food Chemistry (2024) Vol. 467, pp. 142178-142178
Open Access | Times Cited: 1
Manuel Ignacio López-Martínez, Fidel Toldrá, Leticia Mora
Food Chemistry (2024) Vol. 467, pp. 142178-142178
Open Access | Times Cited: 1
Optimisation of recovery protein hydrolysate from chicken bone by steam explosion strategy and its calcium‐binding capacity and potential pro‐osteogenic activity
Xiong Xu, Liwei Qi, Hongjun Li, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1536-1549
Closed Access
Xiong Xu, Liwei Qi, Hongjun Li, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1536-1549
Closed Access
Effect of microwave combined with ultrasonic pretreatment on the flavor of composite stewed soup‐stock
Dianyuan Wang, Min Zhang, Yaping Liu
Journal of Food Process Engineering (2024) Vol. 47, Iss. 7
Closed Access
Dianyuan Wang, Min Zhang, Yaping Liu
Journal of Food Process Engineering (2024) Vol. 47, Iss. 7
Closed Access
A review of taste‐active compounds in meat: Identification, influencing factors, and taste transduction mechanism
Zerui You, Yilin Bai, Dongdong Bo, et al.
Journal of Food Science (2024)
Open Access
Zerui You, Yilin Bai, Dongdong Bo, et al.
Journal of Food Science (2024)
Open Access
Study the effect of ultrasonic pretreatment combined with electrohydrodynamics on drying characteristics and volatile components of carrots
Shanshan Duan, Changjiang Ding, Jingli Lu, et al.
Applied Food Research (2024), pp. 100634-100634
Open Access
Shanshan Duan, Changjiang Ding, Jingli Lu, et al.
Applied Food Research (2024), pp. 100634-100634
Open Access
