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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:

Drying dynamics of meat highlighting areas of relevance to dry‐aging of beef
Sara Álvarez, Carlos Álvarez, Ruth M. Hamill, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 6, pp. 5370-5392
Open Access | Times Cited: 25

Showing 25 citing articles:

Solar Drying for Domestic and Industrial Applications: A Comprehensive Review of Innovations and Efficiency Enhancements
Md Atiqur Rahman, S. M. Mozammil Hasnain, Prabhu Paramasivam, et al.
Global Challenges (2025) Vol. 9, Iss. 2
Open Access | Times Cited: 2
Comprehensive analyses of meat quality and metabolome alterations with aging under different aging methods in beef
Qianqian Liu, Xiaojie Yu, Jia Fei, et al.
Food Chemistry (2025) Vol. 472, pp. 142936-142936
Closed Access | Times Cited: 2
Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics
Christina Siachou, Konstantina Zampouni, Eugenios Katsanidis
Gels (2023) Vol. 9, Iss. 4, pp. 340-340
Open Access | Times Cited: 19
Sustainable seedling pots: Development and characterisation of banana waste and natural fibre-reinforced composites for horticultural applications
M.K. Anirudh, A.M. Nandhu Lal, M.P. Harikrishnan, et al.
International Journal of Biological Macromolecules (2024) Vol. 270, pp. 132070-132070
Closed Access | Times Cited: 7
A comparative analysis of traditional meat processing methods
Kasun Dissanayake, Mohamed Rifky, Khabibulla Nurmukhamedov, et al.
E3S Web of Conferences (2024) Vol. 494, pp. 04023-04023
Open Access | Times Cited: 6
Proteolysis of dry-cured ham according to the type and temperature of starter mixed with Debaryomyces hansenii and Penicillium nalgiovense
Sun-Gyeom Kim, Hack-Youn Kim
Food Bioscience (2024) Vol. 58, pp. 103787-103787
Closed Access | Times Cited: 4
Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry
Nara Regina Brandão Cônsolo, Ana Paula Moraes de Paula, Jonatã Henrique Rezende-de-Souza, et al.
Food Research International (2024) Vol. 190, pp. 114566-114566
Closed Access | Times Cited: 4
Optimising turmeric quality through combined infrared and hot air drying (IRHAD) using WASPAS based on RSM
Chawisorn Phukapak, Narong Wichapa, Narathip Pawaree
International Journal of Ambient Energy (2025) Vol. 46, Iss. 1
Closed Access
Conventionally Cooked and UV-A Light Dehydrated Beef Jerky: Effects on Physicochemical Properties
Sajad Karami, Mohammed A. Alruzzi, Chandler D. Stafford, et al.
Food and Bioproducts Processing (2024) Vol. 147, pp. 518-527
Closed Access | Times Cited: 2
Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts
Patricia L.A. Leighton, Wilsón Andrés Barragán Hernández, Ó. López-Campos, et al.
Meat Science (2023) Vol. 202, pp. 109219-109219
Closed Access | Times Cited: 6
Influence of meat sample geometry on dehydration dynamics during dry-aging of beef
Sara Álvarez, Carlos Álvarez, Ruth M. Hamill, et al.
Meat Science (2023) Vol. 202, pp. 109216-109216
Closed Access | Times Cited: 5
Analysis of physicochemical properties of dry-cured beef made from Hanwoo and Holstein meat distributed in South Korea
Sol-Hee Lee, Hack-Youn Kim
Heliyon (2023) Vol. 9, Iss. 6, pp. e17091-e17091
Open Access | Times Cited: 4
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham
Sun-Gyeom Kim, Hack-Youn Kim
Food Science of Animal Resources (2024) Vol. 44, Iss. 3, pp. 570-585
Open Access | Times Cited: 1
Advancements in Sustainable Techniques for Dried Meat Production: an Updated Review
Karthika Pushparaj, Balamuralikrishnan Balasubramanian, Arun Meyyazhagan, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
Thermoanalytical study of protein state during rehydration and rehydration kinetics in osmotically dehydrated pork meat (Longissimus dorsi): Insights from Peleg and Weibull models
Sanja Ostojić, Snežana Zlatanović, Darko Micić, et al.
Food Chemistry (2024) Vol. 465, pp. 141951-141951
Closed Access | Times Cited: 1
Development of a Successive two-stage Radio Frequency Combined hot/cold air Drying of Squid Based on Drying Kinetics and Browning Index
Feilong Zhang, Yajin Zhang, Jingfeng Yang, et al.
Food and Bioprocess Technology (2024)
Closed Access
EFFECT OF AIR VELOCITY ON AIRBORNE ULTRASOUND APPLICATION IN PORK LIVER DRYING
Eduardo A. Sánchez-Torres, Esperanza Dalmau, Anabella S. Giacomozzi, et al.
Food and Bioproducts Processing (2024) Vol. 149, pp. 238-248
Closed Access
Mathematical Modeling of Goat Meat Drying Kinetics with Thermal Oscillations
V. Luis, D. Balaguer Ríos, O. A. Hernández-Flores, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3836-3836
Open Access
Productos cárnicos de machos cabríos castrados: Una alternativa de comercialización
Juan José Figueroa-González, Manuel Juárez-García, Blanca Isabel Sánchez-Toledano, et al.
Revista Científica Dékamu Agropec (2024) Vol. 5, Iss. 2, pp. 13-25
Closed Access
Influence of hot-air drying on drying kinetics and some quality parameters of sliced chicken breast meat
Engin Demiray, Haluk Ergezer, Orhan Özünlü, et al.
Research Square (Research Square) (2022)
Open Access | Times Cited: 2
Effect of Dry Maturation Time and the Curing Composition on Proteins in High Quality Beef
Галина Гуринович, Ирина Патракова, Vladislav Khrenov
Food Processing Techniques and Technology (2022), pp. 98-107
Open Access | Times Cited: 1
Etin Kuru ve Yaş Yaşlandırılması ile İlgili Yapılan Bilimsel Yayınlara Bibliyometrik Bir Bakış (Web of Science Taban:1991-2022)
Emel KAYNAKCI
(2023)
Open Access
Optimization of dry-aging conditions for chicken meat using the electric field supercooling system
Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Journal of Animal Science and Technology (2023) Vol. 66, Iss. 3, pp. 603-613
Open Access
Optimal conditions for beef tenderization through radiofrequency heating with cold air
Jinse Kim, Dong Soo Choi, Yong Hoon Kim, et al.
Journal of Food Science (2023) Vol. 89, Iss. 1, pp. 370-389
Closed Access
Proteolysis of Dry-Cured Ham According to the Type and Temperature of Starter Mixed with Debaryomyces Hansenii and Penicillium Nalgiovense
Sun-Gyeom Kim, Hack-Youn Kim
(2023)
Closed Access
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