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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:

LF-NMR and MRI analyses of water status and distribution in pork patties during combined roasting with steam cooking
Fengli Lian, Jun‐Hu Cheng, Ji Ma, et al.
Food Bioscience (2023) Vol. 56, pp. 103325-103325
Open Access | Times Cited: 22

Showing 22 citing articles:

Electrostatic field combined with edible chitosan-based Pickering emulsion coating for extending the shelf-life of arrowhead (Sagittaria sagittifolia L.) vegetables
Qing Guo, Min Zhang, Arun S. Mujumdar, et al.
Food Bioscience (2025), pp. 105962-105962
Closed Access | Times Cited: 1
Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavour profiles of sausages
Fei Lu, Yujie Chi, Yuan Chi
Poultry Science (2024) Vol. 103, Iss. 12, pp. 104358-104358
Open Access | Times Cited: 4
Analysis of printing temperature effect on texture modification: Potential of soy protein isolate-based bigel for swallowing-friendly food
Runkang Qiu, Peiyao Zhao, Ge Wang, et al.
International Journal of Biological Macromolecules (2025), pp. 139493-139493
Closed Access
An instrumental analysis of changes in the physicochemical and mechanical properties of smoked and mould salamis during storage
Jerzy Stangierski, Ryszard Rezler, Przemysław Siejak, et al.
Journal of Food Engineering (2025), pp. 112486-112486
Closed Access
Effects of triple-frequency orthogonal ultrasound-assisted freezing on the quality properties of large yellow croaker (Larimichthys crocea)
Weihao Yang, Zhilong Xu, Jun Mei, et al.
LWT (2025), pp. 117429-117429
Open Access
Integration of generalized additive models and hyperspectral imaging for quality prediction in Chaoshan beef meatballs: A comprehensive “raw materials-processing-quality-sensory” model
Yongzhe He, Qian You, Shuqi Tang, et al.
Food Research International (2025) Vol. 204, pp. 115961-115961
Closed Access
The Effects of Different Reheating Methods on the Quality of Pre-Cooked Braised Chicken
S. Y. Liu, Yu Wang, Hao Shi, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 868-868
Open Access
Microwave synergistic steam reheating: A promising method for maintaining flavor and reducing advanced glycation end products in braised pork
Hebao Mei, Zhihao Gong, Honglie Ding, et al.
LWT (2025), pp. 117633-117633
Open Access
Investigating the relationship between fish oil oleogelation and gelation characteristics: Comparison of structure and function in pork and golden pompano (Trachinotus ovatus) egg box-like protein network
K.-J. Cheng, Shucheng Liu, Zongyuan Han, et al.
Food Chemistry (2025) Vol. 479, pp. 143721-143721
Closed Access
Optimization of calcium lactate-ultrasound-ginger extract combined treatment conditions for pork tenderization and its tenderization mechanism
Yongzhe He, Wenqi Liu, Hu Zhang, et al.
LWT (2025), pp. 117695-117695
Open Access
Gelatin and l-arginine or l-lysine interact to decrease cooking loss and increase texture of pale, soft and exudative (PSE)-like chicken sausages
Yingying Jiang, Xun Gao, Wencheng Zhang, et al.
British Poultry Science (2025), pp. 1-8
Closed Access
High-moisture soy protein extrudates with different moisture contents: Texture, structure, and in vitro digestion characteristics
Yiyu Zang, Rong Yang, Shurui Wang, et al.
Food Research International (2025), pp. 116412-116412
Closed Access
Moisture state and volatile flavor behavior characterization of Naematelia aurantialba during postharvest in modified atmosphere packaging storage after treated with ultraviolet radiation C
Bihe Zhu, Sai Jing, Shuwei Nian, et al.
Postharvest Biology and Technology (2025) Vol. 227, pp. 113611-113611
Closed Access
Shape morphing of food: Designed surface grooves induce controlled 2D-3D-4D shape changes in a pea protein-based product during drying and frying conditions
Sushil Koirala, Sangeeta Prakash, Azharul Karim, et al.
Food Structure (2025) Vol. 44, pp. 100433-100433
Open Access
Elucidating the effect of various roasting methods on the water-holding capacity and volatile flavor profiles of ultrasound-assisted pickled roast duck meat
J. Y. Wang, Shuangyi Xu, Yinlan Wang, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101006-101006
Closed Access | Times Cited: 3
Effect of 6-gingerol on oxidative stability and quality characteristics of mutton meatballs during refrigerated storage
Jiamei Li, Lijie Wang, Hongyan Mu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101865-101865
Open Access | Times Cited: 2
Synergistic approaches of AI and NMR in enhancing food component analysis: A comprehensive review
Ruge Cao, Jingxin Li, Han Ding, et al.
Trends in Food Science & Technology (2024), pp. 104852-104852
Closed Access | Times Cited: 2
Evaluation of the freshness (TVB-N) of pork patty during storage based on PLS-DA, SVM and BP-ANN models
Hui Lu, Ang-Xin Song, Ming Li, et al.
Food Control (2024), pp. 111121-111121
Closed Access | Times Cited: 2
Conveyor belt catalytic infrared radiation as a novel apparatus for dried tofu baking: Focus on evaluation of physicochemical qualities
Wenqing Chen, Chen Shen, Q. K. Jiang, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 95, pp. 103703-103703
Closed Access | Times Cited: 1
Effect of frozen storage duration on temporal dominance of sensations (TDS), chemical investigations and moisture distribution of roasted chicken wings
Mingcheng Zhang, Jiali Li, Qiyuan Ni, et al.
Food Chemistry (2024) Vol. 465, pp. 141952-141952
Closed Access | Times Cited: 1
Modification of gel properties of Meretrix meretrix (clam) with polysaccharides: physical characterization and interaction mechanism
Jia‐Cheng Liu, Lin‐Da Zhang, Yue Liu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 1613-1623
Closed Access
Research on the micro-structure and water effect of excavated ivory from sacrificial pit No.7 at the Sanxingdui Ruins
Shilin Xiang, Lang Jiang, Yi Wang, et al.
Heritage Science (2024) Vol. 12, Iss. 1
Open Access
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