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:
1H NMR Relaxometry in Meat Science
Hanne Christine Bertram
Springer eBooks (2016), pp. 1-14
Closed Access | Times Cited: 6
Hanne Christine Bertram
Springer eBooks (2016), pp. 1-14
Closed Access | Times Cited: 6
Showing 6 citing articles:
Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system
Minyi Han, Hanne Christine Bertram
Meat Science (2017) Vol. 133, pp. 159-165
Closed Access | Times Cited: 165
Minyi Han, Hanne Christine Bertram
Meat Science (2017) Vol. 133, pp. 159-165
Closed Access | Times Cited: 165
Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques
Abdo Hassoun, Elena Shumilina, Francesca Di Donato, et al.
Molecules (2020) Vol. 25, Iss. 19, pp. 4472-4472
Open Access | Times Cited: 48
Abdo Hassoun, Elena Shumilina, Francesca Di Donato, et al.
Molecules (2020) Vol. 25, Iss. 19, pp. 4472-4472
Open Access | Times Cited: 48
Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix
Minyi Han, Mathias P. Clausen, Morten Christensen, et al.
Food & Function (2018) Vol. 9, Iss. 7, pp. 4017-4027
Closed Access | Times Cited: 36
Minyi Han, Mathias P. Clausen, Morten Christensen, et al.
Food & Function (2018) Vol. 9, Iss. 7, pp. 4017-4027
Closed Access | Times Cited: 36
Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant
Massimo Lucarini, Alessandra Durazzo, Fabio Sciubba, et al.
Foods (2020) Vol. 9, Iss. 4, pp. 480-480
Open Access | Times Cited: 9
Massimo Lucarini, Alessandra Durazzo, Fabio Sciubba, et al.
Foods (2020) Vol. 9, Iss. 4, pp. 480-480
Open Access | Times Cited: 9
Meat Structure During Processing
Hanne Christine Bertram
Elsevier eBooks (2017), pp. 22-26
Closed Access | Times Cited: 1
Hanne Christine Bertram
Elsevier eBooks (2017), pp. 22-26
Closed Access | Times Cited: 1
The effect of adding eggshell membrane to emulsified meat models with reduced salt in terms of structure, water-holding, and texture
Ragni Ofstad, Ulrike Böcker, Vibeke Høst, et al.
(2022)
Open Access
Ragni Ofstad, Ulrike Böcker, Vibeke Høst, et al.
(2022)
Open Access
