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:
Effect of different thermal processing methods on sensory, nutritional, physicochemical and structural properties of Penaeus vannamei
Caiyu Zhang, Renli Shi, Weihua Liu, et al.
Food Chemistry (2023) Vol. 438, pp. 138003-138003
Closed Access | Times Cited: 13
Caiyu Zhang, Renli Shi, Weihua Liu, et al.
Food Chemistry (2023) Vol. 438, pp. 138003-138003
Closed Access | Times Cited: 13
Showing 13 citing articles:
Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity
Shuo Wang, Songyi Lin, Shuang Li, et al.
Food Chemistry (2024) Vol. 450, pp. 139359-139359
Closed Access | Times Cited: 8
Shuo Wang, Songyi Lin, Shuang Li, et al.
Food Chemistry (2024) Vol. 450, pp. 139359-139359
Closed Access | Times Cited: 8
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
Tianyu Chen, Chunsheng Li, Hui Huang, et al.
Food Chemistry (2024) Vol. 460, pp. 140636-140636
Closed Access | Times Cited: 5
Effect of NaCl on the structure and digestive properties of heat-treated myofibrillar proteins
Chaozhi Zhu, Mengjie Zhang, Hua Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141521-141521
Closed Access | Times Cited: 4
Chaozhi Zhu, Mengjie Zhang, Hua Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141521-141521
Closed Access | Times Cited: 4
Sous-vide cooking as a promising approach for developing high-quality salt pan shrimp products
Chenqi Li, Songyi Lin, Tingjia Chen, et al.
Food Chemistry (2025), pp. 144050-144050
Closed Access
Chenqi Li, Songyi Lin, Tingjia Chen, et al.
Food Chemistry (2025), pp. 144050-144050
Closed Access
Effects on quality of crayfish ( Procambarus clarkii) meat treated with different thermal processing methods
Liu Du, Xuan Liu, Chuanfeng Hu, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 2, pp. 9240118-9240118
Closed Access
Liu Du, Xuan Liu, Chuanfeng Hu, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 2, pp. 9240118-9240118
Closed Access
The effects of different thermal processing methods on the protein structure and digestibility of Procambarus clarkii
Xuan Liu, Chuanfeng Hu, Tianyu Xiao, et al.
Food & Function (2025)
Closed Access
Xuan Liu, Chuanfeng Hu, Tianyu Xiao, et al.
Food & Function (2025)
Closed Access
Effect of sous vide cooking technology on the quality, protein structure, microstructure, and flavor of yellowfin tuna (Thunnus albacares)
Xuan Yuan, Duo Li, Peiying Shi, et al.
Food Chemistry (2025) Vol. 484, pp. 144423-144423
Closed Access
Xuan Yuan, Duo Li, Peiying Shi, et al.
Food Chemistry (2025) Vol. 484, pp. 144423-144423
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
Xiaona Ren, Chun Wang, Xueqing Wang, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1574-1574
Open Access
Uncovering quality changes of shrimp (Penaeus vannamei) during solar drying and its relationship with protein-related properties
Xinyue Pan, Jiarong Wang, Wenya Xu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101696-101696
Open Access | Times Cited: 3
Xinyue Pan, Jiarong Wang, Wenya Xu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101696-101696
Open Access | Times Cited: 3
Effect of different cooking conditions on the quality characteristics of chicken claws
Yifan Yu, Xianling Yuan, Zhouyou Zhang, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 8, pp. 5518-5529
Open Access | Times Cited: 1
Yifan Yu, Xianling Yuan, Zhouyou Zhang, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 8, pp. 5518-5529
Open Access | Times Cited: 1
Effect of Nacl on the Structure and Digestive Properties of Heat-Induced Myofibrillar Protein
Chaozhi Zhu, Mengjie Zhang, Hua Chen, et al.
(2024)
Closed Access
Chaozhi Zhu, Mengjie Zhang, Hua Chen, et al.
(2024)
Closed Access
Duplex in-one-tube detection of two important shrimp farming pathogens with color indication using a method combining RPA and PfAgo
Yukang Chen, Guangxi Yu, Hongtao Kang, et al.
Aquaculture (2024), pp. 741949-741949
Closed Access
Yukang Chen, Guangxi Yu, Hongtao Kang, et al.
Aquaculture (2024), pp. 741949-741949
Closed Access
Effects of osmotic dehydration packaging on rehydration capacity, moisture distribution, protein quality properties and microstructure of Penaeus vannamei
Weiyu Zhu, Yamin Li, Yanfang Zhang, et al.
Drying Technology (2024), pp. 1-13
Closed Access
Weiyu Zhu, Yamin Li, Yanfang Zhang, et al.
Drying Technology (2024), pp. 1-13
Closed Access
Evaluation of UV and cleanroom conditions to improve the quality of gnocchi
Valentina Lacivita, Carmen Palermo, Cristina De Nido, et al.
LWT (2024) Vol. 215, pp. 117172-117172
Closed Access
Valentina Lacivita, Carmen Palermo, Cristina De Nido, et al.
LWT (2024) Vol. 215, pp. 117172-117172
Closed Access
