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:
Characterization of the Effects of Low-Sodium Salt Substitution on Sensory Quality, Protein Oxidation, and Hydrolysis of Air-Dried Chicken Meat and Its Molecular Mechanisms Based on Tandem Mass Tagging-Labeled Quantitative Proteomics
Jianhao Li, Zihang Shi, Xiankang Fan, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 737-737
Open Access | Times Cited: 3
Jianhao Li, Zihang Shi, Xiankang Fan, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 737-737
Open Access | Times Cited: 3
Showing 3 citing articles:
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
Rong Huang, Yapeng Fang, Wei Lü, et al.
Food Reviews International (2025), pp. 1-24
Closed Access
Molecular mechanisms of plasminogen-induced dense aging gels in skimmed milk from different direct UHT treatments revealed based on peptidomics and molecular dynamics simulations
Xiankang Fan, Peipei Wu, Mengyuan Guo, et al.
International Journal of Biological Macromolecules (2025) Vol. 310, pp. 143503-143503
Closed Access
Xiankang Fan, Peipei Wu, Mengyuan Guo, et al.
International Journal of Biological Macromolecules (2025) Vol. 310, pp. 143503-143503
Closed Access
Effect of ultrasound combined with highland barley dietary fiber on gel properties of reduced‐salt chicken breast myofibrillar protein
S.‐T. Jiang, Qian Li, Tao Wang, et al.
Journal of Food Science (2024)
Closed Access
S.‐T. Jiang, Qian Li, Tao Wang, et al.
Journal of Food Science (2024)
Closed Access
