Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Novel NaCl reduction technologies for dry-cured meat products and their mechanisms: A comprehensive review
Shiliang Jia, Hanrui Shen, Dong Wang, et al.
Food Chemistry (2023) Vol. 431, pp. 137142-137142
Closed Access | Times Cited: 53

Showing 1-25 of 53 citing articles:

Effects of umami substances as taste enhancers on salt reduction in meat products: A review
Fang Ma, Yang Li, Yuanlv Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114248-114248
Closed Access | Times Cited: 21
Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds
Viviane Maria de Sousa Fontes, Mércia de Sousa Galvão, Leila Moreira de Carvalho, et al.
Food Chemistry (2024) Vol. 445, pp. 138398-138398
Closed Access | Times Cited: 17
Influence of dual succinylation and ultrasonication modification on the amino acid content, structural and functional properties of Chickpea (Cicer arietinum L.) protein concentrate
Nikhil Dnyaneshwar Patil, Aarti Bains, Sawinder Kaur, et al.
Food Chemistry (2024) Vol. 445, pp. 138671-138671
Closed Access | Times Cited: 17
Odor-induced saltiness enhancement of volatile compounds screened from duck stewed with chili pepper
Yue Qiu, Xuemei He, Wenbo Zheng, et al.
Food Chemistry (2025) Vol. 471, pp. 142717-142717
Closed Access | Times Cited: 2
Effects of low salt on lipid oxidation and hydrolysis, fatty acids composition and volatiles flavor compounds of dry-cured ham during ripening
Xin Liu, Chunxiang Piao, Ming Ju, et al.
LWT (2023) Vol. 187, pp. 115347-115347
Open Access | Times Cited: 24
Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels
Ke Li, L.H. Wang, Bingbing Cui, et al.
Food Chemistry (2024) Vol. 447, pp. 138904-138904
Closed Access | Times Cited: 13
Salt Reduction in Food Products: A Systematic Review of Clean-Label Ingredients and Non-Thermal Technologies
Abdul Waheed Khan, Ume Roobab, Zhaomei Wang, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104695-104695
Closed Access | Times Cited: 12
Colorimetric pH-sensitive hydrogel film based on kappa-carrageenan containing quercetin or eucalyptus leaf extract for freshness monitoring of chicken meat
Akbar Mirzaei, Yashar Bina Jorshari, Shahrzad Jananshir, et al.
Food Chemistry X (2024) Vol. 22, pp. 101307-101307
Open Access | Times Cited: 11
Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly
Xiaohui Gong, Xi Chen, Ruifang Mi, et al.
Food Research International (2024) Vol. 183, pp. 114227-114227
Closed Access | Times Cited: 10
Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review
Yue Ren, Yilin Wang, Yuxin Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104689-104689
Closed Access | Times Cited: 9
Active packaging coating based on Lepidium sativum seed mucilage and propolis extract: Preparation, characterization, application and modeling the preservation of buffalo meat
Fatemehe Majdi, Behrooz Alizadeh Behbahani, Hassan Barzegar, et al.
PLoS ONE (2024) Vol. 19, Iss. 10, pp. e0311802-e0311802
Open Access | Times Cited: 7
Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception
Zuobing Xiao, Longxue Liu, Yunwei Niu, et al.
Meat Science (2023) Vol. 208, pp. 109398-109398
Closed Access | Times Cited: 14
Metabolomics, volatolomics, and bioinformatics analyses of the effects of ultra-high pressure pretreatment on taste and flavour parameters of cured Culter alburnus
Dongyin Liu, Mingzhu Zhou, Hongyuan Tan, et al.
Food Chemistry (2024) Vol. 453, pp. 139649-139649
Closed Access | Times Cited: 5
Uncovering the chemical bonding basis for ultrasound treatment-induced improvement in the molecular flexibility of myofibrillar proteins from low-salt meat batters with added methylcellulose
Huijuan Yang, Yuping Qu, Yaning Su, et al.
LWT (2024) Vol. 203, pp. 116408-116408
Open Access | Times Cited: 5
Synthesis of AgVO3@ carboxylated CNTs nanocomposite-modified electrode and application to electrochemical determination of nitrite in food samples
Yin Feng, Yan Liu, Xiuli Zhang, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 3, pp. 2162-2172
Closed Access | Times Cited: 4
Effects of pre-formulation and post-cooking method on the rheological and gelation properties of 3D printed chicken products
Yexi Yin, Yue Wang, Qingqing Fang, et al.
Food Chemistry (2024) Vol. 446, pp. 138857-138857
Closed Access | Times Cited: 4
Effects of onion skin extract on lipid oxidation and volatile flavor compounds of low-salt dry-cured ham during ripening
Siqi Chen, Changxin Ge, Baide Mu, et al.
LWT (2025), pp. 117339-117339
Open Access
Enhancement of taste of Low-sodium dry-cured mackerel (Scomberomorus niphonius) via the light fermentation with Lactobacillus plantarum R-1
Juan Yang, Pingru Liu, Yongtao Fei, et al.
LWT (2025) Vol. 217, pp. 117356-117356
Open Access
Unraveling compound curing agent on protein characteristics and proteome changes of Nuodeng ham by TMT-labeled quantitative proteomics
Nannan Zhou, Weicheng Kong, Guiying Wang, et al.
Food Chemistry (2025) Vol. 472, pp. 142913-142913
Closed Access
Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef
Yanfeng Huang, Shujie Yang, Longtao Zhang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 605-605
Open 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
The Mechanism of Quality Changes in Grass Carp (Ctenopharyngodon idella) During Vacuum-Assisted Salting Brining with Physicochemical and Microstructural View
Jianrong Ma, Jian Shi, Ruiying Lv, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 657-657
Open Access
Synergistic effects of κ/ι-Carrageenan and partial substitution of NaCl with MgCl2 or CaCl2 on the gel properties of myofibrillar protein
Can Luo, Ruiqi Wang, Yingying Gu, et al.
Food Hydrocolloids (2025), pp. 111279-111279
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
Pulsed electric fields for sustainable meat, poultry, and fish processing: Recent advances, prospects, and industry challenges
Mustafa Ahmed, Harshita Ranjan, Swarup Roy
Innovative Food Science & Emerging Technologies (2025), pp. 104008-104008
Closed Access
Page 1 - Next Page

Scroll to top