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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:

Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion
Yang Wang, Xiaojing Tian, Xinzhu Liu, et al.
Food Chemistry (2023) Vol. 422, pp. 136188-136188
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork: meat quality, water distribution, and microstructure
Junmei Liu, Xiefei Li, Rong Jing, et al.
Food Quality and Safety (2024) Vol. 8
Open Access | Times Cited: 13
In vitro digestion mimicking conditions in adults and elderly reveals digestive characteristics of pork from different cooking ways
Xiangyue Cao, Fan Zhao, Ziyi Lin, et al.
Food Research International (2024) Vol. 183, pp. 114204-114204
Closed Access | Times Cited: 11
Using high-temperature cooking for different times for bone soup: Physicochemical properties, protein oxidation and nutritional value
Chenwei Ma, Xiaojing Tian, Yangshuai Li, et al.
Journal of Food Composition and Analysis (2023) Vol. 122, pp. 105467-105467
Closed Access | Times Cited: 16
Effects of different high temperature-pressure processing times on the sensory quality, nutrition and allergenicity of ready-to-eat clam meat
Yachun Chen, Xiaoyue Yao, Jilu Sun, et al.
Food Research International (2024) Vol. 185, pp. 114263-114263
Closed Access | Times Cited: 5
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
Tianyu Chen, Chunsheng Li, Hui Huang, et al.
Food Chemistry (2024) Vol. 460, pp. 140636-140636
Closed Access | Times Cited: 5
Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meat
Yan Cheng, Yuanrong Zheng, Xintong Cai, et al.
Food Research International (2024) Vol. 197, pp. 115166-115166
Closed Access | Times Cited: 5
Changes in Volatile Compounds and Sensory Properties of Chicken with Armillaria mellea During the Pressure-Cooking Process
Xiaolan Dong, Chuntao Xia, Hongxiu Fan, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 83-83
Open Access
The impact of different cooking temperatures on the quality and moisture distribution of beef
Jing Liu, Qiang Gu, Mingming Huang, et al.
Food Science and Technology International (2025)
Closed Access
Glycation-induced gel and digestive properties for 3D printing and conventional gels of myofibrillar protein from oyster (Crassostrea gigas)
Xiaohan Liu, Xiaohan Yang, Guifang Tian, et al.
International Journal of Biological Macromolecules (2025), pp. 141969-141969
Closed Access
Effects of thermal processing methods on the edible quality, nutrition, and metabolites of shrimp of Metapenaeus ensis
Miao Xiong, Hejiang Zhou, Ruixue Yu, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access
Insight into the quality, oxidation and digestion properties of beef stewed with tomatoes
Mei-Li You, Jinsong Chen, Yanyan Chen, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101177-101177
Closed Access
Effect of different cooking methods on the smart sensory and protein digestive properties of Mianning hams
Lin Chen, Wenli Wang, Jiamin Zhang, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 2, pp. 9240109-9240109
Closed Access
Protein structure and in vitro digestibility of mutton boiled in an enamel cylinder from Xinjiang affected by ultrasound-assisted stewing
Xinyu Chen, Hongxin Fu, Si-Qi Qiu, et al.
Journal of Food Composition and Analysis (2025) Vol. 143, pp. 107626-107626
Closed Access
Impacts of Various Reheating Methods on Crispy Chicken: Physicochemical Properties, Oxidation and Flavor Profiles
Xiaona Ren, Chun Wang, Xueqing Wang, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1574-1574
Open Access
Identification of Key Volatile Compounds in Tilapia during Air Frying Process by Quantitative Gas Chromatography–Ion Mobility Spectrometry
Tianyu Chen, Yong Xue, Chunsheng Li, et al.
Molecules (2024) Vol. 29, Iss. 18, pp. 4516-4516
Open Access | Times Cited: 3
Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products
Lingping Zhang, Dongsong Yang, Ruiming Luo, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3268-3268
Open Access | Times Cited: 3
The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef
Junguang Li, Chenhao Sun, Wuchao Ma, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1566-1566
Open Access | Times Cited: 2
Effects of proteases inactivation on textural quality of yellow-feathered chicken meat and the possible mechanism based on myofibrillar protein
Danni Hao, Xiaohang Tu, Xinxiao Zhang, et al.
Food Control (2024) Vol. 166, pp. 110713-110713
Closed Access | Times Cited: 2
Tracing the Bioaccessibility of Per- and Polyfluoroalkyl Substances in Fish during Cooking Treatment
Ailin Zhao, Wen Wang, Ruirui Zhang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 19066-19077
Closed Access | Times Cited: 4
Cooking-Induced Oxidation and Structural Changes in Chicken Protein: Their Impact on In Vitro Gastrointestinal Digestion and Intestinal Flora Fermentation Characteristics
Guanhua Lv, Hengpeng Wang, Xiaoou Wei, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4322-4322
Open Access | Times Cited: 4
Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products
Pablo Ayuso, Jhazmin Quizhpe, Fani Yepes, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1792-1792
Open Access | Times Cited: 1
Comparative analysis of the qualities of traditional and sous‐vide marinated duck drumsticks
Lingling Zhao, Bin Xu, Ruifang Wu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 10, pp. 6113-6126
Closed Access | Times Cited: 1
Effect of cooking treatment on protein digestibility, peptide profile and potential bioactive peptides of beef tripe during in vitro gastrointestinal digestion
Xuelian Sun, Zhifei He, Yang Li, et al.
Food Chemistry (2024) Vol. 470, pp. 142720-142720
Closed Access | Times Cited: 1
Effects of different roasting temperatures on rabbit meat protein oxidation and fluorescent carbon nanoparticle formation
Xue Li, Yunlong Song, Lisa Huangfu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101015-101015
Open Access | Times Cited: 2
Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls
Xiaowen Zhang, Shaojing Zhong, Lingru Kong, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 403-403
Open Access
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