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:

Ultrasound thawing for improving the eating quality and off-flavor of frozen duck meat and its possible mechanisms
Hailei Sun, Yaqi Zhao, Juan Zhao, et al.
LWT (2023) Vol. 187, pp. 115314-115314
Open Access | Times Cited: 20

Showing 20 citing articles:

Thawing of goose meat by simultaneous dual frequency ultrasound for process efficiency: Thawing rate, quality attributes, structural characteristics
Wangbin Shi, Yang Wang, Xingyu Chen, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103588-103588
Closed Access | Times Cited: 9
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
Dietary inulin supplementation improves the physicochemical and gel properties of duck myofibrillar protein: Insights into the effect of muscle fiber types
Hailei Sun, Yimin Zhang, Jingxin Sun
Food Hydrocolloids (2023) Vol. 150, pp. 109722-109722
Closed Access | Times Cited: 13
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
Research progress on the mechanism of fish quality deterioration during frozen storage and novel control technologies
Ruixi Liu, Chunming Tan, Zongcai Tu, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 1, pp. 9240105-9240105
Closed Access
Integrated use of ultrasound imaging and multivariate image analysis for detecting bone fragments in poultry meat
Gentil A. Collazos-Escobar, Elisa Lincetti, Sara Spilimbergo, et al.
Food Research International (2025) Vol. 206, pp. 116047-116047
Closed Access
Changes in water‐soluble taste compounds of tilapia (Oreochromis niloticus) fillets subjected to different thawing methods during long‐term frozen storage
Hongli Wang, Yingying Wang, Ke Xu, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 12, pp. 7204-7213
Closed Access | Times Cited: 3
Benefits of ultrasonic technology application in meat field and its influential mechanism: a review
Jian Zhang, Fidel Toldrá, Dacheng Kang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-26
Closed Access | Times Cited: 3
Crosslinked protein-polysaccharide nanocomposite coating for pork preservation: Impact on physicochemical properties and microbial structure
Xianmin Qin, Linqin Chen, Jingjing Zhao, et al.
Food Chemistry (2024) Vol. 470, pp. 142721-142721
Closed Access | Times Cited: 3
Investigating the Impact of Lipid Oxidation on the Duck Odorous Smell during Storage and Reheating based on Lipidomics
Gaiming Zhao, Ying Zhang, Jiali Zhang, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100884-100884
Open Access | Times Cited: 1
Exploration on the stability changes and flavor profiles of duck soup during cooking
Le Wang, Bing Zhao, Xiaoyu Cheng, et al.
LWT (2024), pp. 116905-116905
Open Access | Times Cited: 1
Mechanism of Tumbling Curing to Improve Beef Quality: Insights from Structural and Functional Properties of Myofibrillar Protein
Feng Yin, Xueyuan Bai, Ke Wang, et al.
(2024)
Closed Access
Investigating the Impact of Lipid Oxidation on the Duck Odorous Smell During Storage and Reheating Based on Lipidomics
Gaiming Zhao, Ying Zhang, Jiali Zhang, et al.
(2024)
Closed Access
Multifunctional Nanoparticles Crosslinked Protein-Polysaccharide Edible Coating for Meats Preservation: The Relevance of the Physicochemical Properties and Microbial Community Structure
Xianmin Qin, Linqin Chen, Jingjing Zhao, et al.
(2024)
Closed Access
The improvement of gel properties and volatiles for frozen egg white melted assisted with ultrasound
Xiaole Xiang, Shiqin Dong, Le Chen, et al.
Food Research International (2024) Vol. 197, pp. 115152-115152
Closed Access
Influence of low voltage programmed thawing on the quality of frozen pork and its myofibrillar protein
Xiaoli Zhang, Yuhang Wu, Yu-Chen Lin, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103858-103858
Closed Access
Effect of ultrasound-assisted water-holding agent on the quality of frozen stored beef
Jie Wu, Yuting Tao, Shanshan Ding, et al.
Food Chemistry Advances (2024), pp. 100857-100857
Open Access
Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency
Prabhathma Yasasvi Rathnayake, Rina Yu, S. Yeo, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 199-222
Open Access
Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity
Hailei Sun, Jia Wang, Jina Han, et al.
Food Chemistry X (2024) Vol. 25, pp. 102148-102148
Open Access
Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus)
Jun Liu, Chenying Xie, Wujun Ma, et al.
Ultrasonics Sonochemistry (2024) Vol. 113, pp. 107214-107214
Open Access
Page 1

Scroll to top