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OpenAlex Citation Counts

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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:

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

Showing 16 citing articles:

Ultrasound combined with Adenosine 5′-Monophosphate Treatment: A Strategic Approach for enhancing the tenderness of chicken wooden breast meat
Yu Xiang, Yanli Feng, Wujun Ma, et al.
Ultrasonics Sonochemistry (2025) Vol. 114, pp. 107284-107284
Open Access | Times Cited: 1
The positive contribution of ultrasound technology in muscle food key processing and its mechanism-a review
Haijing Li, Xue Bai, Ying Li, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 16, pp. 5220-5241
Closed Access | Times Cited: 23
Effects of different drying methods on physicochemical, textural, flavor, and sensory characteristics of yak jerky
Yuxia Fan, Chenglin Guo, Yiwen Zhu, et al.
Meat Science (2024) Vol. 216, pp. 109570-109570
Closed Access | Times Cited: 4
Ultrasound and lactic/malic acid treatment for mitten crab decontamination: Efficacy and mechanisms against A. hydrophila
Han Huang, Yanjun Tong, Xiaomei Lyu, et al.
Ultrasonics Sonochemistry (2025) Vol. 115, pp. 107294-107294
Open Access
Pulsed electric fields for sustainable meat, poultry, and fish processing: Recent advances, prospects, and industry challenges
Mustafa Ahmed, Harshita Ranjan, Swarup Roy
Innovative Food Science & Emerging Technologies (2025), pp. 104008-104008
Closed 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
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
Effect of H2O2 and pH on properties of myofibrillar proteins from Yak muscle during thermal gelation process
Sha Qu, Dong Sun, Ting Hu, et al.
BMC Chemistry (2025) Vol. 19, Iss. 1
Open Access
Quality impact and tenderization mechanism of papain-calcium chloride-citrus fiber on steak
Mengyao Guan, Jing Lan, Shengfang Ge, et al.
European Food Research and Technology (2025)
Closed Access
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
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
Transcriptome analysis reveals the potential mechanism of plateau environment on muscle growth and development in yak
Dunzhu Luosang, Yang Gao, Hong Liang, et al.
Comparative Biochemistry and Physiology Part D Genomics and Proteomics (2024) Vol. 54, pp. 101395-101395
Closed Access | Times Cited: 1
Production of polyunsaturated fatty acids in pork backfat fermented by Mucor circinelloides
Haisu Shi, Yingtong Zhang, Hao Lin, et al.
Applied Microbiology and Biotechnology (2024) Vol. 108, Iss. 1
Open Access
Characteristics and Structural Changes of Myofibrillar Protein During Tenderization of Beef Brisket: Ultrasound-Assisted Papain Treatment
Yajun Zhou, Minghui Zhang, Yongliang Ma, et al.
(2024)
Closed Access
Inactivation and sublethal injury of Salmonella Typhimurium on beef and in aqueous solution treated with lactic acid
Yunshuang Man, Mengjiao Zhang, Hui Tang, et al.
Food Research International (2024) Vol. 200, pp. 115472-115472
Closed Access
Exploring how papaya juice improves meat tenderness and digestive characteristics in Wenchang chickens
Zihan Zhang, Yucan Wu, Chunhui Zhang, et al.
Poultry Science (2024) Vol. 104, Iss. 1, pp. 104621-104621
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
Effects of Ultrasonic-Assisted Marinating on Degradation of Beef Protein and Formation of Flavor Precursors
Weifang Lin, Jiafei Zhu, Yangying Sun, et al.
(2023)
Closed Access
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