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 protein phosphorylation levels on the tenderness of different ultimate pH beef
Jiqiang Li, Yan Zhao, Rongrong Liang, et al.
Food Research International (2023) Vol. 174, pp. 113512-113512
Closed Access | Times Cited: 8
Jiqiang Li, Yan Zhao, Rongrong Liang, et al.
Food Research International (2023) Vol. 174, pp. 113512-113512
Closed Access | Times Cited: 8
Showing 8 citing articles:
Postmortem protein phosphorylation in garlic-treated meat during refrigerated storage: Glycolytic and proteolytic changes
Ahmet Dursun, Zehra Güler
Food Research International (2025), pp. 116236-116236
Closed Access | Times Cited: 1
Ahmet Dursun, Zehra Güler
Food Research International (2025), pp. 116236-116236
Closed Access | Times Cited: 1
Insights into the differences of caspase and apoptosis levels in pork longissimus thoracis muscles with different tenderness: A perspective on S-nitrosylation modification
Chao Ma, Tongyao Du, Wenxuan Wang, et al.
Food Chemistry (2025) Vol. 471, pp. 142810-142810
Closed Access
Chao Ma, Tongyao Du, Wenxuan Wang, et al.
Food Chemistry (2025) Vol. 471, pp. 142810-142810
Closed Access
The effect of protein phosphorylation and acetylation on phosphofructokinase in lamb
Chi Ren, Xinran Zhao, Martine Schroyen, et al.
Food Bioscience (2025) Vol. 64, pp. 105929-105929
Closed Access
Chi Ren, Xinran Zhao, Martine Schroyen, et al.
Food Bioscience (2025) Vol. 64, pp. 105929-105929
Closed Access
Evaluating high pressure processing as a strategy to accelerate water loss and its effect on eating quality in dry aged beef: A preliminary study
Mary Ann Kent, Eduarda M. Cabral, Anne Maria Mullen, et al.
Applied Food Research (2025), pp. 100786-100786
Open Access
Mary Ann Kent, Eduarda M. Cabral, Anne Maria Mullen, et al.
Applied Food Research (2025), pp. 100786-100786
Open Access
Potential mechanism of dietary palm kernel meal effect on muscle tenderness in Tibetan sheep revealed by proteomics and phosphorylated proteomics
Ying Ma, Lijuan Han, Shengzhen Hou, et al.
Food Chemistry (2025) Vol. 478, pp. 143668-143668
Open Access
Ying Ma, Lijuan Han, Shengzhen Hou, et al.
Food Chemistry (2025) Vol. 478, pp. 143668-143668
Open Access
Integrating lipidomics and machine learning to characterize lipid profile differences among goose breeds
Zhi Cao, Maodou Xu, Shangzong Qi, et al.
Poultry Science (2025), pp. 105239-105239
Open Access
Zhi Cao, Maodou Xu, Shangzong Qi, et al.
Poultry Science (2025), pp. 105239-105239
Open Access
Data-Independent Acquisition Method for In-Depth Proteomic Screening of Donkey Meat
Liyuan Wang, Honglei Qu, Xinrui Wang, et al.
Agriculture (2024) Vol. 14, Iss. 12, pp. 2102-2102
Open Access | Times Cited: 2
Liyuan Wang, Honglei Qu, Xinrui Wang, et al.
Agriculture (2024) Vol. 14, Iss. 12, pp. 2102-2102
Open Access | Times Cited: 2
Exploring Variances in Meat Quality between Qingyuan Partridge Chicken and Cobb Broiler: Insights from Combined Multi-Omics Analysis
Xin Yang, Bolin Cai, Zhaofeng Zhang, et al.
Poultry Science (2024) Vol. 104, Iss. 2, pp. 104666-104666
Open Access | Times Cited: 2
Xin Yang, Bolin Cai, Zhaofeng Zhang, et al.
Poultry Science (2024) Vol. 104, Iss. 2, pp. 104666-104666
Open Access | Times Cited: 2
Changes in Texture and Collagen Properties of Pork Skin during Salt–Enzyme–Alkali Tenderization Treatment
Qiang Zou, Yuyou Chen, Yudie Liu, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3264-3264
Open Access
Qiang Zou, Yuyou Chen, Yudie Liu, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3264-3264
Open Access
