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:
The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products
Cristina Botineştean, Mohammad B. Hossain, Anne Maria Mullen, et al.
Meat Science (2021) Vol. 177, pp. 108491-108491
Open Access | Times Cited: 46
Cristina Botineştean, Mohammad B. Hossain, Anne Maria Mullen, et al.
Meat Science (2021) Vol. 177, pp. 108491-108491
Open Access | Times Cited: 46
Showing 1-25 of 46 citing articles:
Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review
Waseem Khalid, Aristide Maggiolino, Jasmeet Kour, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 43
Waseem Khalid, Aristide Maggiolino, Jasmeet Kour, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 43
Food for the elderly based on sensory perception: A review
Fangwei Liu, Junyi Yin, Junqiao Wang, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1550-1558
Open Access | Times Cited: 44
Fangwei Liu, Junyi Yin, Junqiao Wang, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1550-1558
Open Access | Times Cited: 44
Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments
Ting Liu, Jianheng Zheng, Jun Du, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 215-215
Open Access | Times Cited: 15
Ting Liu, Jianheng Zheng, Jun Du, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 215-215
Open Access | Times Cited: 15
PROTEASES E SUAS APLICAÇÕES BIOTECNOLÓGICAS NAS INDÚSTRIAS ALIMENTÍCIAS
Maria Clara do Nascimento, Viviane do Nascimento e Silva Alencar, Thiago Pajeú Nascimento, et al.
(2021)
Open Access | Times Cited: 39
Maria Clara do Nascimento, Viviane do Nascimento e Silva Alencar, Thiago Pajeú Nascimento, et al.
(2021)
Open Access | Times Cited: 39
Exploring the Effects of Immersive Virtual Reality Environments on Sensory Perception of Beef Steaks and Chocolate
Emily Crofton, Niall Murray, Cristina Botineştean
Foods (2021) Vol. 10, Iss. 6, pp. 1154-1154
Open Access | Times Cited: 28
Emily Crofton, Niall Murray, Cristina Botineştean
Foods (2021) Vol. 10, Iss. 6, pp. 1154-1154
Open Access | Times Cited: 28
Current research and emerging tools to improve fresh red meat quality
Mohammed Gagaoua, Geraldine Duffy, Carlos Álvarez, et al.
Irish Journal of Agricultural and Food Research (2022) Vol. 61, Iss. 1
Open Access | Times Cited: 22
Mohammed Gagaoua, Geraldine Duffy, Carlos Álvarez, et al.
Irish Journal of Agricultural and Food Research (2022) Vol. 61, Iss. 1
Open Access | Times Cited: 22
Effects of high hydrostatic pressure assisted enzymatic tenderization on goose meat texture and myofibril protein
Huipeng Zhang, Daobang Tang, Huaigu Yang, et al.
LWT (2023) Vol. 184, pp. 114845-114845
Open Access | Times Cited: 11
Huipeng Zhang, Daobang Tang, Huaigu Yang, et al.
LWT (2023) Vol. 184, pp. 114845-114845
Open Access | Times Cited: 11
Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions
Lidia Kurp, Marika Bielecka, Marzena Danowska‐Oziewicz
Applied Sciences (2025) Vol. 15, Iss. 2, pp. 850-850
Open Access
Lidia Kurp, Marika Bielecka, Marzena Danowska‐Oziewicz
Applied Sciences (2025) Vol. 15, Iss. 2, pp. 850-850
Open Access
Effect of marination with broccoli (Brassica oleracea var. italica) juice and soy sauce on physicochemical, structural and oxidative properties of beef steak
Ashkan Jebelli Javan, Fatemeh Mirhaj, Nasim Khorshidian, et al.
Applied Food Research (2025), pp. 100713-100713
Open Access
Ashkan Jebelli Javan, Fatemeh Mirhaj, Nasim Khorshidian, et al.
Applied Food Research (2025), pp. 100713-100713
Open Access
Effects of combined enzyme-alkali treatment on swelling ratio and texture of bovine omasal laminae
J Yin, Shuangxi Guo, Yuwei Xia, et al.
Food Chemistry (2025) Vol. 475, pp. 143371-143371
Closed Access
J Yin, Shuangxi Guo, Yuwei Xia, et al.
Food Chemistry (2025) Vol. 475, pp. 143371-143371
Closed Access
Novel technologies to produce nutritious texture-modified foods for elderly: Advances, challenges and applications
Jia Guo, Min Zhang, Tiantian Tang, et al.
Food Bioscience (2025), pp. 106362-106362
Closed Access
Jia Guo, Min Zhang, Tiantian Tang, et al.
Food Bioscience (2025), pp. 106362-106362
Closed Access
Combined effects of acetamiprid and tetraconazole on enzyme activity and gene expression in the earthworm-soil system
Xuehua An, Chong Cao, Meihua Deng, et al.
Ecological Indicators (2025) Vol. 172, pp. 113337-113337
Open Access
Xuehua An, Chong Cao, Meihua Deng, et al.
Ecological Indicators (2025) Vol. 172, pp. 113337-113337
Open Access
Title: Structural Characterization of the Catechin–Papain Complex and Its Activity Toward Meat Tenderization
Poomipat Tamdee, Titinun Ubolsaard, K. Naumowicz, et al.
ACS Food Science & Technology (2025)
Open Access
Poomipat Tamdee, Titinun Ubolsaard, K. Naumowicz, et al.
ACS Food Science & Technology (2025)
Open Access
Optimization of calcium lactate-ultrasound-ginger extract combined treatment conditions for pork tenderization and its tenderization mechanism
Yongzhe He, Wenqi Liu, Hu Zhang, et al.
LWT (2025), pp. 117695-117695
Open Access
Yongzhe He, Wenqi Liu, Hu Zhang, et al.
LWT (2025), pp. 117695-117695
Open Access
Combined treatment of lactic acid-ultrasound-papain on yak meat and its tenderization mechanism
Xiaowei Zhang, Linxian Zhu, Lushan Song, et al.
Meat Science (2022) Vol. 196, pp. 109043-109043
Closed Access | Times Cited: 16
Xiaowei Zhang, Linxian Zhu, Lushan Song, et al.
Meat Science (2022) Vol. 196, pp. 109043-109043
Closed Access | Times Cited: 16
Beef tenderization without exacerbating the cooking loss: The way of enzymatic deamidation
Yue Wang, Xing Chen, Peng Zhou, et al.
Food Bioscience (2024) Vol. 58, pp. 103806-103806
Closed Access | Times Cited: 3
Yue Wang, Xing Chen, Peng Zhou, et al.
Food Bioscience (2024) Vol. 58, pp. 103806-103806
Closed Access | Times Cited: 3
Colloidal study on the texture of sous vide (SV)-processed Tibetan chicken breast with human-machine collaborated electromyography analysis
Fengnan Niu, Xiaoqian Zhang, Peng Wang, et al.
LWT (2024) Vol. 197, pp. 115935-115935
Open Access | Times Cited: 3
Fengnan Niu, Xiaoqian Zhang, Peng Wang, et al.
LWT (2024) Vol. 197, pp. 115935-115935
Open Access | Times Cited: 3
Gastronomy: An extended platform for customized nutrition
D. Subhasri, Sayantani Dutta, M. Maria Leena, et al.
Future Foods (2022) Vol. 5, pp. 100147-100147
Open Access | Times Cited: 16
D. Subhasri, Sayantani Dutta, M. Maria Leena, et al.
Future Foods (2022) Vol. 5, pp. 100147-100147
Open Access | Times Cited: 16
Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzards
Haijing Li, Jia Feng, Shuo Shi, et al.
Ultrasonics Sonochemistry (2022) Vol. 86, pp. 106038-106038
Open Access | Times Cited: 16
Haijing Li, Jia Feng, Shuo Shi, et al.
Ultrasonics Sonochemistry (2022) Vol. 86, pp. 106038-106038
Open Access | Times Cited: 16
Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminase
Wanessa Oliveira Ribeiro, Maristela Midori Ozaki, Mírian dos Santos, et al.
Meat Science (2023) Vol. 198, pp. 109112-109112
Open Access | Times Cited: 9
Wanessa Oliveira Ribeiro, Maristela Midori Ozaki, Mírian dos Santos, et al.
Meat Science (2023) Vol. 198, pp. 109112-109112
Open Access | Times Cited: 9
Behaviour of texture-modified meats using proteolytic enzymes during gastrointestinal digestion simulating elderly alterations
Marta Gallego, Raúl Grau, Pau Talens
Meat Science (2023) Vol. 206, pp. 109341-109341
Open Access | Times Cited: 7
Marta Gallego, Raúl Grau, Pau Talens
Meat Science (2023) Vol. 206, pp. 109341-109341
Open Access | Times Cited: 7
Effect of microwave heating time on the gel properties of chicken myofibrillar proteins and their formation mechanism
Sumeng Wei, Yining Xu, Baohua Kong, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 5024-5035
Closed Access | Times Cited: 12
Sumeng Wei, Yining Xu, Baohua Kong, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 5024-5035
Closed Access | Times Cited: 12
Optimizing radiofrequency assisted cryogenic freezing to improve meat microstructure and quality
Lara Manzocco, Marilisa Alongi, Giovanni Cortella, et al.
Journal of Food Engineering (2022) Vol. 335, pp. 111184-111184
Closed Access | Times Cited: 12
Lara Manzocco, Marilisa Alongi, Giovanni Cortella, et al.
Journal of Food Engineering (2022) Vol. 335, pp. 111184-111184
Closed Access | Times Cited: 12
Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid
Nuran Erdem, Mustafa Karakaya, Ali Samet Babaoğlu, et al.
Journal of Aquatic Food Product Technology (2022) Vol. 31, Iss. 7, pp. 636-648
Closed Access | Times Cited: 12
Nuran Erdem, Mustafa Karakaya, Ali Samet Babaoğlu, et al.
Journal of Aquatic Food Product Technology (2022) Vol. 31, Iss. 7, pp. 636-648
Closed Access | Times Cited: 12
Impact of Combining Tumbling and Sous-Vide Cooking Processes on the Tenderness, Cooking Losses and Colour of Bovine Meat
Konan Charles Aimeric N’Gatta, Alain Kondjoyan, Raphaël Favier, et al.
Processes (2022) Vol. 10, Iss. 6, pp. 1229-1229
Open Access | Times Cited: 11
Konan Charles Aimeric N’Gatta, Alain Kondjoyan, Raphaël Favier, et al.
Processes (2022) Vol. 10, Iss. 6, pp. 1229-1229
Open Access | Times Cited: 11
