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 ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage
Jian Zhang, Leticia Mora, Fidel Toldrá, et al.
LWT (2024) Vol. 199, pp. 116132-116132
Open Access | Times Cited: 8
Jian Zhang, Leticia Mora, Fidel Toldrá, et al.
LWT (2024) Vol. 199, pp. 116132-116132
Open Access | Times Cited: 8
Showing 8 citing articles:
Impact of pretreatment sterilization techniques and ginger (Zingiber officinale roscoe) essential oil-based active packaging on the quality of crucian carp (Carassius auratus) during cold storage
Peng Shi, Jun Mei, Jing Xie
Journal of Stored Products Research (2025) Vol. 112, pp. 102598-102598
Closed Access | Times Cited: 1
Peng Shi, Jun Mei, Jing Xie
Journal of Stored Products Research (2025) Vol. 112, pp. 102598-102598
Closed Access | Times Cited: 1
Ultrasound-induced modifications of beef flavor characteristics during postmortem aging
Yujuan Fang, Jian Zhang, Chao Ma, et al.
Ultrasonics Sonochemistry (2024) Vol. 108, pp. 106979-106979
Open Access | Times Cited: 5
Yujuan Fang, Jian Zhang, Chao Ma, et al.
Ultrasonics Sonochemistry (2024) Vol. 108, pp. 106979-106979
Open Access | Times Cited: 5
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
Siqi Chen, Changxin Ge, Baide Mu, et al.
LWT (2025), pp. 117339-117339
Open Access
Effect of Natural Marination Based on Apple Vinegar and Acid Whey on Volatile and Sensory Profile, Safety, and Physicochemical Properties of Raw Fermented Beef Hams
Barbara Sionek, Anna Okoń, Anna Łepecka, et al.
Agriculture (2025) Vol. 15, Iss. 1, pp. 107-107
Open Access
Barbara Sionek, Anna Okoń, Anna Łepecka, et al.
Agriculture (2025) Vol. 15, Iss. 1, pp. 107-107
Open Access
Advancements in Sustainable Techniques for Dried Meat Production: an Updated Review
Karthika Pushparaj, Balamuralikrishnan Balasubramanian, Arun Meyyazhagan, et al.
Food and Bioprocess Technology (2024)
Closed Access
Karthika Pushparaj, Balamuralikrishnan Balasubramanian, Arun Meyyazhagan, et al.
Food and Bioprocess Technology (2024)
Closed Access
Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology
Jian Zhang, Lei Jin, Jianjun Zhou, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107139-107139
Open Access
Jian Zhang, Lei Jin, Jianjun Zhou, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107139-107139
Open Access
Effects of microemulsions of Ocimum basilicum essential oil on the cooking quality of snakehead (Channa argus ) under different impregnation methods
Peng Shi, Yao Xie, Jun Mei, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Peng Shi, Yao Xie, Jun Mei, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking
Hongyun Liu, Xiaochan Ling, Feng Li, et al.
Food Biophysics (2024) Vol. 20, Iss. 1
Closed Access
Hongyun Liu, Xiaochan Ling, Feng Li, et al.
Food Biophysics (2024) Vol. 20, Iss. 1
Closed Access
