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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:

Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat
Ye Zou, Liang Li, Jing Yang, et al.
Ultrasonics Sonochemistry (2022) Vol. 89, pp. 106154-106154
Open Access | Times Cited: 22

Showing 22 citing articles:

Highly biologically active and pH-sensitive collagen hydrolysate-chitosan film loaded with red cabbage extracts realizing dynamic visualization and preservation of shrimp freshness
Gerui Ren, Ying He, Junfei Lv, et al.
International Journal of Biological Macromolecules (2023) Vol. 233, pp. 123414-123414
Closed Access | Times Cited: 54
Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breast
Xiaoxia Huang, Yun You, Qiaoyu Liu, et al.
Food Chemistry (2023) Vol. 421, pp. 136174-136174
Closed Access | Times Cited: 44
Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherry
Fakhreddin Salehi, Sara Ghazvineh, Moein Inanloodoghouz
Ultrasonics Sonochemistry (2023) Vol. 99, pp. 106565-106565
Open Access | Times Cited: 32
Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles
Ume Roobab, Bo-Ru Chen, Ghulam Muhammad Madni, et al.
Ultrasonics Sonochemistry (2024) Vol. 104, pp. 106824-106824
Open Access | Times Cited: 14
Correlations of dynamic changes in lipid and protein of salted large yellow croaker during storage
Min Zhang, Jing‐jing Fu, Junlong Mao, et al.
Food Research International (2024) Vol. 186, pp. 114410-114410
Closed Access | Times Cited: 8
Fabrication and Characterization of Buforin I-Loaded Electrospun Chitosan/Polyethylene Oxide Nanofibrous Membranes with Antimicrobial Activity for Food Packing Applications
Sahar Roshanak, Hanieh Yarabbi, Jebraeil Movaffagh, et al.
Polymers (2025) Vol. 17, Iss. 4, pp. 549-549
Open Access | Times Cited: 1
Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat
Ume Roobab, Bo-Ru Chen, Ghulam Muhammad Madni, et al.
Ultrasonics Sonochemistry (2024) Vol. 107, pp. 106919-106919
Open Access | Times Cited: 6
Study on the effect and mechanism of chicken breast on the gel properties of silver carp (Hypophthalmichtys molitrix) surimi
Qixing Jiang, Lishi Wang, Pei Gao, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 2, pp. 1132-1142
Open Access | Times Cited: 16
Insights into the evaluation, influential factors and improvement strategies for poultry meat quality: a review
Ke Yue 岳珂, Qin-Qin Cao 曹芹芹, Aftab Shaukat, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 4
Interaction mechanism of composite gels of abalone myofibrillar protein, Nemipterus virgatus myofibrillar protein and acetylated tapioca starch
Shuyi You, Lanxin Li, Yanbo Wang, et al.
LWT (2025), pp. 117386-117386
Open Access
Enhancing thawing process of tomatoes with ultrasound and nanocomposite preservative film for quality retention
Adeshina Fadeyibi, Rasaq A. Ajiboye, Adebayo Maruf Olakunle
Nutrire (2025) Vol. 50, Iss. 1
Closed Access
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: 10
Study on the antibacterial activity of Litsea essential oil nanoemulsion and its effect on the storage quality of duck meat
Cheng Cheng, Xinyi He, Hang Li, et al.
Journal of Molecular Liquids (2024) Vol. 410, pp. 125610-125610
Closed Access | Times Cited: 3
Preparation and identification of novel antioxidant peptides from collagen hydrolysate of sheep hoof assisted by ultrasound
Qi Yan, N. N. Li, Yuhan Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136415-136415
Closed Access | Times Cited: 3
Effects of ultrasound‐assisted intermittent tumbling on the quality of cooked ham through modifying muscle structure and protein extraction
Ruyu Zhang, Jiayi Yuan, Wangang Zhang, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 2, pp. 1030-1038
Closed Access | Times Cited: 8
Effect of 6-gingerol on oxidative stability and quality characteristics of mutton meatballs during refrigerated storage
Jiamei Li, Lijie Wang, Hongyan Mu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101865-101865
Open Access | Times Cited: 2
Impact of L-arginine on the quality of heat-treated Antarctic krill: Influence of pH and the guanidinium group
Xiang Ren, Xinyu Zhang, Peizi Sun, et al.
Food Research International (2023) Vol. 174, pp. 113499-113499
Closed Access | Times Cited: 6
Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth
Rong Jia, Xiaoyan Yin, Guozhou Liao, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 9, pp. 4582-4595
Closed Access | Times Cited: 5
Evaluation of amidated pectin as fat substitutes for minced chicken breast: Physicochemical properties and edible quality
Chenmin Zheng, Na Cai, Chunchun Huang, et al.
Food Research International (2023) Vol. 173, pp. 113371-113371
Closed Access | Times Cited: 3
Effect of microwave combined with ultrasonic pretreatment on the flavor of composite stewed soup‐stock
Dianyuan Wang, Min Zhang, Yaping Liu
Journal of Food Process Engineering (2024) Vol. 47, Iss. 7
Closed Access
Effect of a microencapsulated blend of organic acids and bioactive compounds on the quality and visual appraisal of broiler meat
Caio Tellini, Laura Adriane de Moraes Pinto, Felipe de Souza Evangelista, et al.
Poultry Science (2024) Vol. 103, Iss. 12, pp. 104234-104234
Open Access
Impacts of chitosan/pullulan/carvacrol film on the quality and microbial diversity of refrigerated goat meat
Longquan Xiao, Molazi Lapu, Lin Cui, et al.
Meat Science (2024) Vol. 220, pp. 109704-109704
Closed Access
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