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:
Methods to improve the quality of low-salt meat products: a meta-analysis
Jiaxin Yin, Pangzhen Zhang, Zhongxiang Fang
Food Quality and Safety (2023) Vol. 7
Open Access | Times Cited: 8
Jiaxin Yin, Pangzhen Zhang, Zhongxiang Fang
Food Quality and Safety (2023) Vol. 7
Open Access | Times Cited: 8
Showing 8 citing articles:
Salt Reduction in Food Products: A Systematic Review of Clean-Label Ingredients and Non-Thermal Technologies
Abdul Waheed Khan, Ume Roobab, Zhaomei Wang, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104695-104695
Closed Access | Times Cited: 12
Abdul Waheed Khan, Ume Roobab, Zhaomei Wang, et al.
Trends in Food Science & Technology (2024) Vol. 153, pp. 104695-104695
Closed Access | Times Cited: 12
Effects of polysaccharides on the solubilization of myofibrillar protein in aqueous solution: A comparative study
Jiale Chai, Xinglian Xu, Xue Zhao
Food Hydrocolloids (2025), pp. 111193-111193
Closed Access | Times Cited: 1
Jiale Chai, Xinglian Xu, Xue Zhao
Food Hydrocolloids (2025), pp. 111193-111193
Closed Access | Times Cited: 1
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: 17
Yangyang Jia, Lanlan Hu, Ruifeng Liu, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 91, pp. 103521-103521
Closed Access | Times Cited: 17
A comprehensive review of plant-derived salt substitutes: Classification, mechanism, and application
Yongzhao Bi, Liang Li, Kaina Qiao, et al.
Food Research International (2024) Vol. 194, pp. 114880-114880
Closed Access | Times Cited: 4
Yongzhao Bi, Liang Li, Kaina Qiao, et al.
Food Research International (2024) Vol. 194, pp. 114880-114880
Closed Access | Times Cited: 4
Controlling cathepsin B activity in Jinhua ham through multifactorial analysis and modeling of temperature, pH and salt content
Shiqi Hu, Xinglian Xu, Wangang Zhang, et al.
Food Control (2023) Vol. 154, pp. 109974-109974
Closed Access | Times Cited: 6
Shiqi Hu, Xinglian Xu, Wangang Zhang, et al.
Food Control (2023) Vol. 154, pp. 109974-109974
Closed Access | Times Cited: 6
Ultrasound-assisted low-sodium salt curing to modify the quality characteristics of beef for aging
Lei Liu, Fengnan Niu, Yating Xiong, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107134-107134
Open Access | Times Cited: 1
Lei Liu, Fengnan Niu, Yating Xiong, et al.
Ultrasonics Sonochemistry (2024) Vol. 111, pp. 107134-107134
Open Access | Times Cited: 1
Impact of the reduction or replacement of NaCl during production and ripening of raw cured pork and turkey sausages
M. Wagner, Madeleine Ploetz, Carsten Krischek
European Food Research and Technology (2024) Vol. 250, Iss. 8, pp. 2161-2177
Open Access
M. Wagner, Madeleine Ploetz, Carsten Krischek
European Food Research and Technology (2024) Vol. 250, Iss. 8, pp. 2161-2177
Open Access
Salt reduction in cured meat products: A review on strategies and mechanisms
Qi Chen, Jinxuan Cao, Wenhai She, et al.
Deleted Journal (2024)
Open Access
Qi Chen, Jinxuan Cao, Wenhai She, et al.
Deleted Journal (2024)
Open Access
