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:

A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids
Yawei Zhang, Xiuyun Guo, Zengqi Peng, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 215-226
Closed Access | Times Cited: 72

Showing 1-25 of 72 citing articles:

Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function
Bei Le, Binbin Yu, Mohammad Sadiq Amin, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 657-666
Closed Access | Times Cited: 80
Novel NaCl reduction technologies for dry-cured meat products and their mechanisms: A comprehensive review
Shiliang Jia, Hanrui Shen, Dong Wang, et al.
Food Chemistry (2023) Vol. 431, pp. 137142-137142
Closed Access | Times Cited: 53
Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp
Dan Wu, Jian Xiong, Pei Li, et al.
Food Hydrocolloids (2024) Vol. 152, pp. 109925-109925
Closed Access | Times Cited: 30
Effects of umami substances as taste enhancers on salt reduction in meat products: A review
Fang Ma, Yang Li, Yuanlv Zhang, et al.
Food Research International (2024) Vol. 185, pp. 114248-114248
Closed Access | Times Cited: 21
Saltiness perception mechanism and salt reduction strategies in food
S. Yang, Baodong Zheng, Luyao Huang, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104521-104521
Closed Access | Times Cited: 18
Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications
Yuemei Zhang, Genpeng Bai, Guofeng Jin, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 11, pp. 3604-3622
Closed Access | Times Cited: 49
Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review
Coral Barcenilla, Avelino Álvarez‐Ordóñez, Mercedes López, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2331-2331
Open Access | Times Cited: 42
Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers
Yueqi Wang, Qian Chen, Laihao Li, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 3560-3601
Closed Access | Times Cited: 29
Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages
Aline de Carvalho Correa, Melina Savioli Lopes, Rafael Firmani Perna, et al.
Carbohydrate Polymers (2023) Vol. 323, pp. 121396-121396
Closed Access | Times Cited: 26
Effects of low salt on lipid oxidation and hydrolysis, fatty acids composition and volatiles flavor compounds of dry-cured ham during ripening
Xin Liu, Chunxiang Piao, Ming Ju, et al.
LWT (2023) Vol. 187, pp. 115347-115347
Open Access | Times Cited: 24
Effects of basic amino acids on heterocyclic amines and quality characteristics of fried beef patties at low NaCl level
Pinghua Deng, Shuang Teng, Yu Zhou, et al.
Meat Science (2024) Vol. 215, pp. 109541-109541
Closed Access | Times Cited: 14
Synergistic inhibition against heterocyclic amines in beef patties: Caused by carbonyl-trapping and toxicity-reducing of amino acid combinations
Peng Deng, Tian Yang, Chai ZhongPing, et al.
Food Research International (2024) Vol. 180, pp. 114057-114057
Closed Access | Times Cited: 9
Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties
Haibo Shi, Iftikhar Ali Khan, Ruyi Zhang, et al.
Ultrasonics Sonochemistry (2022) Vol. 85, pp. 105987-105987
Open Access | Times Cited: 31
Effectiveness of l-arginine/l-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles
Mengmeng Li, Shufeng He, Yangying Sun, et al.
Food Bioscience (2022) Vol. 51, pp. 102302-102302
Closed Access | Times Cited: 29
Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate
Bin Zhu, Jinjie Yang, Jingjing Dou, et al.
Food Chemistry (2024) Vol. 447, pp. 138901-138901
Closed Access | Times Cited: 8
Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review
Yingying Hu, Lang Zhang, Iftikhar Hussain Badar, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 8, pp. 2248-2262
Closed Access | Times Cited: 27
A Combination of Near-Infrared Hyperspectral Imaging with Two-Dimensional Correlation Analysis for Monitoring the Content of Alanine in Beef
Fujia Dong, Yongzhao Bi, Jie Hao, et al.
Biosensors (2022) Vol. 12, Iss. 11, pp. 1043-1043
Open Access | Times Cited: 26
l‐Arginine and l‐lysine can weaken the intermolecular interactions of main myofibrillar proteins: the roles in improving the tenderness of pork Longissimus lumborum muscle
Li Chen, Rui Li, Cunliu Zhou
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 3085-3096
Closed Access | Times Cited: 16
Effect of Basic Amino Acid Pretreatment on the Quality of Canned Antarctic Krill
Peizi Sun, Xuedi Zhang, Xiang Ren, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 8, pp. 1690-1702
Closed Access | Times Cited: 13
Integrative deep learning framework predicts lipidomics-based investigation of preservatives on meat nutritional biomarkers and metabolic pathways
Wei Jia, Aiai Guo, Wenwen Bian, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-15
Closed Access | Times Cited: 13
Metabolomics, volatolomics, and bioinformatics analyses of the effects of ultra-high pressure pretreatment on taste and flavour parameters of cured Culter alburnus
Dongyin Liu, Mingzhu Zhou, Hongyuan Tan, et al.
Food Chemistry (2024) Vol. 453, pp. 139649-139649
Closed Access | Times Cited: 5
Application of lysine as a potential alternative to sodium salt in frankfurters: With emphasis on quality profile promotion and saltiness compensation
Jingming Zhang, Xin Li, Baohua Kong, et al.
Meat Science (2024) Vol. 217, pp. 109609-109609
Closed Access | Times Cited: 5
Pathways of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) inhibited by basic amino acids in the glucose/ creatinine/ phenylalanine model system
Pinghua Deng, Yi Zhao, Shuang Teng, et al.
Food Chemistry (2025) Vol. 473, pp. 143014-143014
Closed Access
High-intensity ultrasound of chicken myofibrillar protein under reduced-salt conditions: effect on emulsifying and interfacial properties
Liwei Wang, Yanfang Zhou, Qing Yang, et al.
Food Science of Animal Products (2025) Vol. 3, Iss. 1, pp. 9240106-9240106
Closed Access
Inoculation with autochthonous yeast strains in Harbin dry sausages with partial substitution of NaCl by KCl: bacterial community structure and flavour profiles
Xiang-ao Li, Jiaqi Liu, Biying Zhang, et al.
Food Microbiology (2025) Vol. 128, pp. 104739-104739
Closed Access
Page 1 - Next Page

Scroll to top