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:
Effect of Whole Tomato Powder or Tomato Peel Powder Incorporation on the Color, Nutritional, and Textural Properties of Extruded High Moisture Meat Analogues
Xiaoyu Lyu, Danyang Ying, Pangzhen Zhang, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 1, pp. 231-244
Open Access | Times Cited: 13
Xiaoyu Lyu, Danyang Ying, Pangzhen Zhang, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 1, pp. 231-244
Open Access | Times Cited: 13
Showing 13 citing articles:
Advancements in texturization processes for the development of plant-based meat analogs: a review
Davide De Angelis, Atze Jan van der Goot, Antonella Pasqualone, et al.
Current Opinion in Food Science (2024) Vol. 58, pp. 101192-101192
Open Access | Times Cited: 9
Davide De Angelis, Atze Jan van der Goot, Antonella Pasqualone, et al.
Current Opinion in Food Science (2024) Vol. 58, pp. 101192-101192
Open Access | Times Cited: 9
Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
Foods (2023) Vol. 12, Iss. 21, pp. 3953-3953
Open Access | Times Cited: 17
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
Foods (2023) Vol. 12, Iss. 21, pp. 3953-3953
Open Access | Times Cited: 17
Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues
Ravinder Singh, Amanda Gomes Almeida Sá, Shubham Sharma, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 7, pp. 1897-1913
Open Access | Times Cited: 13
Ravinder Singh, Amanda Gomes Almeida Sá, Shubham Sharma, et al.
Food and Bioprocess Technology (2023) Vol. 17, Iss. 7, pp. 1897-1913
Open Access | Times Cited: 13
Evaluation of Tomato (Lycopersicon esculentum P. Mill.) By-product Extracts Obtained by Different Extraction Methods as Exploitation Strategy of High-Value Polyphenols
Jared Mauricio López-Téllez, María del Pilar Cañizares-Macías
Food and Bioprocess Technology (2024) Vol. 17, Iss. 10, pp. 3217-3235
Open Access | Times Cited: 3
Jared Mauricio López-Téllez, María del Pilar Cañizares-Macías
Food and Bioprocess Technology (2024) Vol. 17, Iss. 10, pp. 3217-3235
Open Access | Times Cited: 3
Plant-based meat analogs: color challenges and coloring agents
Haizhou Wu, Kiyota Sakai, Jingnan Zhang, et al.
Food, Nutrition and Health. (2024) Vol. 1, Iss. 1
Open Access | Times Cited: 2
Haizhou Wu, Kiyota Sakai, Jingnan Zhang, et al.
Food, Nutrition and Health. (2024) Vol. 1, Iss. 1
Open Access | Times Cited: 2
Extracts from Fermented and Unfermented Jatoba (Hymenaea courbaril) Fruit Peel for Preservation of Minced Beef Meat
Danielle Jesus de Carvalho, Larissa Almeida Soares, Luciana Cristina Lins de Aquino Santana
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 3734-3745
Closed Access | Times Cited: 1
Danielle Jesus de Carvalho, Larissa Almeida Soares, Luciana Cristina Lins de Aquino Santana
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 3734-3745
Closed Access | Times Cited: 1
Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties
Xinyu Shi, Zun Wang, Zhongxiang Fang
Foods (2024) Vol. 13, Iss. 14, pp. 2224-2224
Open Access | Times Cited: 1
Xinyu Shi, Zun Wang, Zhongxiang Fang
Foods (2024) Vol. 13, Iss. 14, pp. 2224-2224
Open Access | Times Cited: 1
Lactic acid bacteria-assisted Monascus fermentation textured soy protein: Coloring plant-based meat and the dynamic changes of its physicochemical properties
Jingjing Zhu, Yanyun Zhu, Xiayin Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104984-104984
Closed Access | Times Cited: 1
Jingjing Zhu, Yanyun Zhu, Xiayin Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104984-104984
Closed Access | Times Cited: 1
The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review
Ermie Mariano, Da Young Lee, Seung Hyeon Yun, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 2, pp. 356-371
Open Access
Ermie Mariano, Da Young Lee, Seung Hyeon Yun, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 2, pp. 356-371
Open Access
Impact of Batter Coating, Freezing, and Storage on Meat-analog Based Parfried Foods Mass, Structure, and Physicochemical Changes
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 4115-4130
Closed Access
Md. Hafizur Rahman Bhuiyan, Michael Ngadi
Food and Bioprocess Technology (2024) Vol. 17, Iss. 11, pp. 4115-4130
Closed Access
A Comprehensive Review on Harnessing Soy Proteins in the Manufacture of Healthy Foods through Extrusion
Yuyang Huang, Linlin Liu, Bingyu Sun, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2215-2215
Open Access
Yuyang Huang, Linlin Liu, Bingyu Sun, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2215-2215
Open Access
Cocktail Sausage Supplemented With Whole Tomato Powder Encapsulated in Chia Seed Mucilage (Salvia hispanica L.) by Lypholization: The Color, Sensory, Textural Properties, and Oxidation Stability of Sausage
Seyed Saeed Sekhavatizadeh, Fatemeh Faryabi, Mohammad Ganje
Food Science & Nutrition (2024) Vol. 12, Iss. 12, pp. 10770-10785
Open Access
Seyed Saeed Sekhavatizadeh, Fatemeh Faryabi, Mohammad Ganje
Food Science & Nutrition (2024) Vol. 12, Iss. 12, pp. 10770-10785
Open Access
Characterization of Biodegradable Films Based on Tomato Seed Protein Isolate
Zahra Farokhianpour, Aryou Emamifar, Narjes Aghajani
ACS Food Science & Technology (2024)
Closed Access
Zahra Farokhianpour, Aryou Emamifar, Narjes Aghajani
ACS Food Science & Technology (2024)
Closed Access
