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:
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
Showing 16 citing articles:
The combined effects of ultrasound and plasma-activated water on microbial inactivation and quality attributes of crayfish during refrigerated storage
Rongxue Sun, Weicheng Xu, Lingming Xiong, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106517-106517
Open Access | Times Cited: 25
Rongxue Sun, Weicheng Xu, Lingming Xiong, et al.
Ultrasonics Sonochemistry (2023) Vol. 98, pp. 106517-106517
Open Access | Times Cited: 25
Recent advancements in the utilization of ultrasonic technology for the curing of processed meat products: A comprehensive review
Biao Li, Mingming Zhong, Yufan Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 103, pp. 106796-106796
Open Access | Times Cited: 12
Biao Li, Mingming Zhong, Yufan Sun, et al.
Ultrasonics Sonochemistry (2024) Vol. 103, pp. 106796-106796
Open Access | Times Cited: 12
Effects of ultrasonic treatment on the physicochemical, structural, and functional properties of soluble dietary fiber from coffee peels
Xinxin Yu, Ke Zhu, Faguang Hu, et al.
Ultrasonics Sonochemistry (2025), pp. 107247-107247
Open Access | Times Cited: 1
Xinxin Yu, Ke Zhu, Faguang Hu, et al.
Ultrasonics Sonochemistry (2025), pp. 107247-107247
Open Access | Times Cited: 1
Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon
Linjie Xi, Yanan Sun, Shengqi Jiang, et al.
Ultrasonics Sonochemistry (2023) Vol. 96, pp. 106424-106424
Open Access | Times Cited: 22
Linjie Xi, Yanan Sun, Shengqi Jiang, et al.
Ultrasonics Sonochemistry (2023) Vol. 96, pp. 106424-106424
Open Access | Times Cited: 22
Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics
Hengli Bai, Laihao Li, Yanyan Wu, et al.
Ultrasonics Sonochemistry (2023) Vol. 100, pp. 106597-106597
Open Access | Times Cited: 20
Hengli Bai, Laihao Li, Yanyan Wu, et al.
Ultrasonics Sonochemistry (2023) Vol. 100, pp. 106597-106597
Open Access | Times Cited: 20
Evaluation of ultrasound-assisted tomato sour soup marination on beef: Insights into physicochemical, sensory, microstructural, and flavour characteristics
Huaisheng Zheng, Lilang Li, Chaobin Huang, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107028-107028
Open Access | Times Cited: 6
Huaisheng Zheng, Lilang Li, Chaobin Huang, et al.
Ultrasonics Sonochemistry (2024) Vol. 110, pp. 107028-107028
Open Access | Times Cited: 6
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
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 ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, et al.
Meat Science (2023) Vol. 208, pp. 109382-109382
Closed Access | Times Cited: 14
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, et al.
Meat Science (2023) Vol. 208, pp. 109382-109382
Closed Access | Times Cited: 14
Effect of NaCl on the structure and digestive properties of heat-treated myofibrillar proteins
Chaozhi Zhu, Mengjie Zhang, Hua Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141521-141521
Closed Access | Times Cited: 5
Chaozhi Zhu, Mengjie Zhang, Hua Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141521-141521
Closed Access | Times Cited: 5
Effects of ultrasound-assisted curing on the quality and microstructure of low-sodium beef jerky
Lingli Li, Guangyao Zhang, Yue Zheng, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106679-106679
Open Access | Times Cited: 11
Lingli Li, Guangyao Zhang, Yue Zheng, et al.
Ultrasonics Sonochemistry (2023) Vol. 101, pp. 106679-106679
Open Access | Times Cited: 11
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
Jian Zhang, Fidel Toldrá, Dacheng Kang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-26
Closed Access | Times Cited: 3
Tri‐frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi)
Xinyan Zhang, Lina Guo, Zhongyuan Chen, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 6242-6251
Closed Access | Times Cited: 1
Xinyan Zhang, Lina Guo, Zhongyuan Chen, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 6242-6251
Closed Access | Times Cited: 1
Excessive oil absorption and maillard reaction products in fried muscle foods: Formation mechanisms, potential health risks and mitigation strategies
Ying Li, Fangda Sun, Xiufang Xia, et al.
Food Chemistry (2024) Vol. 468, pp. 142456-142456
Closed Access | Times Cited: 1
Ying Li, Fangda Sun, Xiufang Xia, et al.
Food Chemistry (2024) Vol. 468, pp. 142456-142456
Closed Access | Times Cited: 1
Ultrasound pretreatment for improving the quality and protein digestibility of stir-frying chicken gizzards
Haijing Li, Baohua Kong, Qian Liu, et al.
Food Research International (2022) Vol. 161, pp. 111782-111782
Closed Access | Times Cited: 7
Haijing Li, Baohua Kong, Qian Liu, et al.
Food Research International (2022) Vol. 161, pp. 111782-111782
Closed Access | Times Cited: 7
Effects of Ultrasonic Treatment on the Physicochemical, Structural, and Functional Properties of Soluble Dietary Fiber from Coffee Peels
Xinxin Yu, Ke Zhu, Rongsuo Hu, et al.
(2024)
Closed Access
Xinxin Yu, Ke Zhu, Rongsuo Hu, et al.
(2024)
Closed Access
Effects of Ultrasound-Assisted Curing on the Quality and Microstructure of Low-Sodium Beef Jerky
Lingli Li, Guangyao Zhang, Yue Zheng, et al.
(2023)
Closed Access
Lingli Li, Guangyao Zhang, Yue Zheng, et al.
(2023)
Closed Access
