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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:

Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing
Mingming Li, Xin Zhang, Yantao Yin, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-12
Closed Access | Times Cited: 9

Showing 9 citing articles:

Study on activation strategy and effect of protease activity during the post-processing stage of dry-cured meat based on electrical stimulation
Xinxin Zhang, Shenghui Bi, Mingming Li, et al.
Food Control (2024) Vol. 161, pp. 110363-110363
Closed Access | Times Cited: 10
Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
Yangyang Jia, Lanlan Hu, Ruifeng Liu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103521-103521
Closed Access | Times Cited: 18
Enhancement of taste of Low-sodium dry-cured mackerel (Scomberomorus niphonius) via the light fermentation with Lactobacillus plantarum R-1
Juan Yang, Pingru Liu, Yongtao Fei, et al.
LWT (2025) Vol. 217, pp. 117356-117356
Open Access
Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret
Chunbei Chen, Zefu Wang, Ziliang Gao, et al.
Food Chemistry X (2025) Vol. 26, pp. 102258-102258
Open Access
Rethinking Salt in Dry-Cured Meats: Innovations for a Healthier and Flavorful Future
Rong Huang, Yapeng Fang, Wei Lü, et al.
Food Reviews International (2025), pp. 1-24
Closed Access
Interactions between polyphenols and polysaccharides/proteins: Mechanisms, effect factors, and physicochemical and functional properties: A review
Hongkun Xue, Yuchao Gao, Zhangmeng Shi, et al.
International Journal of Biological Macromolecules (2025), pp. 142793-142793
Closed Access
Enhancing functional metabolites and antioxidant activity of a novel alternative kombucha-like beverage: Tailor-made symbiotic microbial consortium for apple juice fermentation
Shiqi Li, Rong Liu, Jing Zhang, et al.
Food Bioscience (2025) Vol. 68, pp. 106615-106615
Closed Access
High-moisture soy protein extrudates with different moisture contents: Texture, structure, and in vitro digestion characteristics
Yiyu Zang, Rong Yang, Shurui Wang, et al.
Food Research International (2025), pp. 116412-116412
Closed Access
Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium
Jun Xiang, Xuejiao Wang, Chaofan Guo, et al.
Molecules (2024) Vol. 29, Iss. 10, pp. 2194-2194
Open Access | Times Cited: 2
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