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:
Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat
Burcu Öztürk, Müge Urgu-Öztürk, Meltem Serdaroğlu, et al.
Meat Science (2021) Vol. 184, pp. 108672-108672
Closed Access | Times Cited: 33
Burcu Öztürk, Müge Urgu-Öztürk, Meltem Serdaroğlu, et al.
Meat Science (2021) Vol. 184, pp. 108672-108672
Closed Access | Times Cited: 33
Showing 26-50 of 33 citing articles:
Preparation of sunflower wax-based oleofoams and its application in inflatable reduced-fat mayonnaise
Lijuan Han, Mengjie Liu, Yahui Sun, et al.
LWT (2024) Vol. 212, pp. 117021-117021
Open Access
Lijuan Han, Mengjie Liu, Yahui Sun, et al.
LWT (2024) Vol. 212, pp. 117021-117021
Open Access
Pickering emulsion stabilized by ergosterol solely as a new fat substitute improves the quality of pork sausages
Yaxin Wang, Pengya Du, Kai Lin, et al.
LWT (2024), pp. 117061-117061
Open Access
Yaxin Wang, Pengya Du, Kai Lin, et al.
LWT (2024), pp. 117061-117061
Open Access
Comprehensive Sensory Evaluation in Low‐Fat Emulsions: A Systematic Review of Diverse Food Applications
Clara Talens, Saioa Álvarez‐Sabatel, Esther Sanmartín, et al.
Food Science & Nutrition (2024) Vol. 13, Iss. 1
Open Access
Clara Talens, Saioa Álvarez‐Sabatel, Esther Sanmartín, et al.
Food Science & Nutrition (2024) Vol. 13, Iss. 1
Open Access
Use of mid‐infrared spectroscopy for quality monitoring and the prediction of physicochemical parameters of dry fermented chicken sausages enriched with sesame flour
Moriken Sangaré, Jérôme Bony, Christine Chèné, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 15, pp. 6950-6960
Closed Access | Times Cited: 3
Moriken Sangaré, Jérôme Bony, Christine Chèné, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 15, pp. 6950-6960
Closed Access | Times Cited: 3
Effects of incorporating processed Acacia seed as an emulsifying agent on the quality attributes of beef sausage
Oladipupo Q. Adiamo, M. Netzel, Louwrens C. Hoffman, et al.
Meat Science (2022) Vol. 197, pp. 109069-109069
Open Access | Times Cited: 3
Oladipupo Q. Adiamo, M. Netzel, Louwrens C. Hoffman, et al.
Meat Science (2022) Vol. 197, pp. 109069-109069
Open Access | Times Cited: 3
Recent advances in the development of healthier meat products
Paulo Cezar Bastianello Campagnol, José M. Lorenzo, Bibiana Alves dos Santos, et al.
Advances in food and nutrition research (2022), pp. 123-179
Closed Access | Times Cited: 1
Paulo Cezar Bastianello Campagnol, José M. Lorenzo, Bibiana Alves dos Santos, et al.
Advances in food and nutrition research (2022), pp. 123-179
Closed Access | Times Cited: 1
Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)
Alyne Alves Nunes OLIVEIRA, Jonas T. Guimarães, A. A. L. Furtado, et al.
Food Science and Technology (2022) Vol. 43
Open Access | Times Cited: 1
Alyne Alves Nunes OLIVEIRA, Jonas T. Guimarães, A. A. L. Furtado, et al.
Food Science and Technology (2022) Vol. 43
Open Access | Times Cited: 1
Fat reduction and profile improvement in food products
Paulo Cezar Bastianello Campagnol, Noura Eid, Juana Fernández‐López, et al.
Elsevier eBooks (2023), pp. 121-144
Closed Access
Paulo Cezar Bastianello Campagnol, Noura Eid, Juana Fernández‐López, et al.
Elsevier eBooks (2023), pp. 121-144
Closed Access
