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:
The impact of synthetic and natural additives on biogenic amine production in food products
Amirhossein Abedini, Parisa Sadighara, Mahmood Alizadeh Sani, et al.
Food Bioscience (2023) Vol. 56, pp. 103295-103295
Closed Access | Times Cited: 6
Amirhossein Abedini, Parisa Sadighara, Mahmood Alizadeh Sani, et al.
Food Bioscience (2023) Vol. 56, pp. 103295-103295
Closed Access | Times Cited: 6
Showing 6 citing articles:
Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives
Amirhossein Abedini, Sara Sohrabvandi, Parisa Sadighara, et al.
Advances in Colloid and Interface Science (2024) Vol. 328, pp. 103181-103181
Closed Access | Times Cited: 12
Amirhossein Abedini, Sara Sohrabvandi, Parisa Sadighara, et al.
Advances in Colloid and Interface Science (2024) Vol. 328, pp. 103181-103181
Closed Access | Times Cited: 12
Studying the impact of 3d printing technology on safety indicators of plant-based burger
Amirhossein Abedini, Hedayat Hosseini, Nabi Shariatifar, et al.
Food Chemistry X (2024) Vol. 22, pp. 101489-101489
Open Access | Times Cited: 5
Amirhossein Abedini, Hedayat Hosseini, Nabi Shariatifar, et al.
Food Chemistry X (2024) Vol. 22, pp. 101489-101489
Open Access | Times Cited: 5
A frontier exploration of ancient craftsmanship: Effects of various tea products in traditional Chinese cuisine “tea flavored beef”
Wenxia Wang, Kun Liu, Hao Dong, et al.
Food Chemistry (2024) Vol. 454, pp. 139834-139834
Closed Access | Times Cited: 3
Wenxia Wang, Kun Liu, Hao Dong, et al.
Food Chemistry (2024) Vol. 454, pp. 139834-139834
Closed Access | Times Cited: 3
A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variations
Wenxia Wang, Kun Liu, Chunlong Liu, et al.
Food Chemistry X (2024) Vol. 25, pp. 102122-102122
Open Access | Times Cited: 1
Wenxia Wang, Kun Liu, Chunlong Liu, et al.
Food Chemistry X (2024) Vol. 25, pp. 102122-102122
Open Access | Times Cited: 1
Inhibition of Fermented and Unfermented Soy Whey Extracts on the Quorum Sensing and Biogenic Amine Production of Morganella morganii wf-1
Yiqiang Dai, Jiajing Zhong, Doudou Geng, et al.
Food and Bioprocess Technology (2024)
Closed Access
Yiqiang Dai, Jiajing Zhong, Doudou Geng, et al.
Food and Bioprocess Technology (2024)
Closed Access
EDITORIAL: Microbial Diversity, Microbial Resources and the Quality/Safety of Fermented Beverages
Vittorio Capozzi, Baoru Yang, Wenjia He, et al.
Food Bioscience (2024), pp. 105793-105793
Closed Access
Vittorio Capozzi, Baoru Yang, Wenjia He, et al.
Food Bioscience (2024), pp. 105793-105793
Closed Access
