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:
Predictive modelling of TBARS changes in the intramuscular lipid fraction of raw ground pork enriched with plant extracts
Anna Kaczmarek, Małgorzata Muzolf-Panek
Journal of Food Science and Technology (2021) Vol. 59, Iss. 5, pp. 1756-1768
Open Access | Times Cited: 7
Anna Kaczmarek, Małgorzata Muzolf-Panek
Journal of Food Science and Technology (2021) Vol. 59, Iss. 5, pp. 1756-1768
Open Access | Times Cited: 7
Showing 7 citing articles:
Assessing the Effects of Cold Atmospheric Plasma on the Natural Microbiota and Quality of Pork during Storage
Yelyzaveta Oliinychenko, Sotiriοs Ι. Εkonomou, Brijesh K. Tiwari, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1015-1015
Open Access | Times Cited: 7
Yelyzaveta Oliinychenko, Sotiriοs Ι. Εkonomou, Brijesh K. Tiwari, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1015-1015
Open Access | Times Cited: 7
Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects
Haizhou Wu, Nantawat Tatiyaborworntham, Mahdi Hajimohammadi, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 1, pp. 153-171
Open Access | Times Cited: 27
Haizhou Wu, Nantawat Tatiyaborworntham, Mahdi Hajimohammadi, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 1, pp. 153-171
Open Access | Times Cited: 27
Critical overview of mass spectrometry-based lipidomics approach for evaluating lipid oxidation in foods
JaeYoon Kang, JuDong Yeo
Food Science and Biotechnology (2024) Vol. 34, Iss. 4, pp. 837-849
Closed Access | Times Cited: 4
JaeYoon Kang, JuDong Yeo
Food Science and Biotechnology (2024) Vol. 34, Iss. 4, pp. 837-849
Closed Access | Times Cited: 4
D@MSNs-P/PCL antibacterial nanofibers combined with DBD cold plasma for fresh pork preservation
Zhumiao Ye, Haidu Yuan, Jianhao Zhang, et al.
Food Control (2024) Vol. 167, pp. 110807-110807
Closed Access | Times Cited: 2
Zhumiao Ye, Haidu Yuan, Jianhao Zhang, et al.
Food Control (2024) Vol. 167, pp. 110807-110807
Closed Access | Times Cited: 2
Antioxidative Status and Meat Quality Traits as Affected by Dietary Supplementation of Finishing Pigs with Natural Phenolics
Małgorzata Muzolf-Panek, A. Zaworska, Anna Czech, et al.
Antioxidants (2024) Vol. 13, Iss. 11, pp. 1362-1362
Open Access | Times Cited: 2
Małgorzata Muzolf-Panek, A. Zaworska, Anna Czech, et al.
Antioxidants (2024) Vol. 13, Iss. 11, pp. 1362-1362
Open Access | Times Cited: 2
Effect of Litsea cubeba and Cinnamon Essential Oil Nanoemulsion Coatings on the Preservation of Plant-Based Meat Analogs
Yiqun Zhu, Mengqing Gu, Y W Su, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3365-3365
Open Access
Yiqun Zhu, Mengqing Gu, Y W Su, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3365-3365
Open Access
Modelling of inactivation of microorganisms in the process of sterilization using high pressure supercritical fluids
Hafsan Hafsan, Dinh Tran Ngoc Huy, Phạm Văn Tuấn, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 1
Hafsan Hafsan, Dinh Tran Ngoc Huy, Phạm Văn Tuấn, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 1
