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:
Textural and biochemical changes of scallopPatinopecten yessoensisadductor muscle during low-temperature long-time (LTLT) processing
Xiufang Dong, Hui Fu, Sijia Chang, et al.
International Journal of Food Properties (2017) Vol. 20, Iss. sup3, pp. S2495-S2507
Open Access | Times Cited: 14
Xiufang Dong, Hui Fu, Sijia Chang, et al.
International Journal of Food Properties (2017) Vol. 20, Iss. sup3, pp. S2495-S2507
Open Access | Times Cited: 14
Showing 14 citing articles:
Studying on effects of boiling on texture, microstructure and physiochemical properties of sea cucumber body wall and its mechanism using second harmonic generation (SHG) microscopy
Min Zhang, Yuxin Liu, Guanhua Zhao, et al.
Food Chemistry (2022) Vol. 400, pp. 134055-134055
Closed Access | Times Cited: 16
Min Zhang, Yuxin Liu, Guanhua Zhao, et al.
Food Chemistry (2022) Vol. 400, pp. 134055-134055
Closed Access | Times Cited: 16
Effect of boiling on texture of scallop adductor muscles and its mechanism based on label-free quantitative proteomic technique
Zixuan Wu, Yanhong Bai, Ziye Wang, et al.
Food Chemistry (2023) Vol. 414, pp. 135723-135723
Closed Access | Times Cited: 10
Zixuan Wu, Yanhong Bai, Ziye Wang, et al.
Food Chemistry (2023) Vol. 414, pp. 135723-135723
Closed Access | Times Cited: 10
Protein oxidation results in textural changes in sea cucumber (Apostichopus japonicus) during tenderization
Xin Xiong, Wancui Xie, Jingwen Xie, et al.
LWT (2021) Vol. 144, pp. 111231-111231
Open Access | Times Cited: 19
Xin Xiong, Wancui Xie, Jingwen Xie, et al.
LWT (2021) Vol. 144, pp. 111231-111231
Open Access | Times Cited: 19
Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism
Zixuan Wu, Ying-Chen Fan, Chao Guo, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1947-1947
Open Access | Times Cited: 12
Zixuan Wu, Ying-Chen Fan, Chao Guo, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1947-1947
Open Access | Times Cited: 12
Effects of oxidation on the structure of collagen fibers of sea cucumber (Apostichopus japonicus) body wall during thermal processing
Xiufang Dong, Xihong Yang, Hongyan Li, et al.
LWT (2020) Vol. 138, pp. 110528-110528
Closed Access | Times Cited: 16
Xiufang Dong, Xihong Yang, Hongyan Li, et al.
LWT (2020) Vol. 138, pp. 110528-110528
Closed Access | Times Cited: 16
Effect of stepwise cooking on the water-retention capacity and protein denaturation degree of chicken breast
Zihang Li, Qianyi He, Jiaxin Lai, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101012-101012
Closed Access | Times Cited: 1
Zihang Li, Qianyi He, Jiaxin Lai, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101012-101012
Closed Access | Times Cited: 1
Effect of processing on protein degradation and quality of emulsion sausages
Ning Zhu, Shunliang Zhang, Bing Zhao, et al.
Food Bioscience (2020) Vol. 37, pp. 100685-100685
Closed Access | Times Cited: 11
Ning Zhu, Shunliang Zhang, Bing Zhao, et al.
Food Bioscience (2020) Vol. 37, pp. 100685-100685
Closed Access | Times Cited: 11
Label-free proteomic strategy to identify proteins associated with quality properties in sauced beef processing
Ning Zhu, Shouwei Wang, Bing Zhao, et al.
Food Bioscience (2021) Vol. 42, pp. 101163-101163
Closed Access | Times Cited: 10
Ning Zhu, Shouwei Wang, Bing Zhao, et al.
Food Bioscience (2021) Vol. 42, pp. 101163-101163
Closed Access | Times Cited: 10
Application of sous vide cooking to aquatic food products: a review
Z.Y. Cui, Ni Zhang, Wenjuan Lou, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 7
Z.Y. Cui, Ni Zhang, Wenjuan Lou, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 7
Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products
Artur Głuchowski, Ewa Czarniecka‐Skubina, Jarosława Rutkowska
Molecules (2020) Vol. 25, Iss. 23, pp. 5661-5661
Open Access | Times Cited: 7
Artur Głuchowski, Ewa Czarniecka‐Skubina, Jarosława Rutkowska
Molecules (2020) Vol. 25, Iss. 23, pp. 5661-5661
Open Access | Times Cited: 7
Ionic strength–mediated protein and flavor studies on thermally processed hairtail pieces
Shuyu Liu, Xinya Cai, Zhixin Tang, et al.
Journal of Food Science (2023) Vol. 88, Iss. 10, pp. 4108-4121
Closed Access | Times Cited: 2
Shuyu Liu, Xinya Cai, Zhixin Tang, et al.
Journal of Food Science (2023) Vol. 88, Iss. 10, pp. 4108-4121
Closed Access | Times Cited: 2
Molecular processes underlying the ROS ‐induced changes in muscle hardness in grass carp: Insights from a dietary pro‐oxidant and oxidant approach
Ermeng Yu, Lunjian Chen, Guangjun Wang, et al.
Aquaculture Research (2022) Vol. 53, Iss. 17, pp. 6069-6079
Closed Access | Times Cited: 2
Ermeng Yu, Lunjian Chen, Guangjun Wang, et al.
Aquaculture Research (2022) Vol. 53, Iss. 17, pp. 6069-6079
Closed Access | Times Cited: 2
Effects of Freshness and Heating Temperature on the Discoloration of Squid Meat Products
Hideto Fukushima, Koki Yamada, Toshimichi Maeda, et al.
Journal of Aquatic Food Product Technology (2020) Vol. 29, Iss. 7, pp. 671-680
Closed Access
Hideto Fukushima, Koki Yamada, Toshimichi Maeda, et al.
Journal of Aquatic Food Product Technology (2020) Vol. 29, Iss. 7, pp. 671-680
Closed Access
Application of concave induction cooking to improve the texture and flavor of braised pork
Dandan Da, Chunbao Li
Theory and practice of meat processing (2022) Vol. 6, Iss. 4, pp. 354-367
Open Access
Dandan Da, Chunbao Li
Theory and practice of meat processing (2022) Vol. 6, Iss. 4, pp. 354-367
Open Access
