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 temperature-controlled smoldering smoking on polycyclic aromatic hydrocarbons and heterocyclic amines contents in Frankfurter-type sausages
Yiqun Cheng, Malte Leible, Jochen Weiß, et al.
Food Chemistry (2023) Vol. 423, pp. 136258-136258
Closed Access | Times Cited: 4
Yiqun Cheng, Malte Leible, Jochen Weiß, et al.
Food Chemistry (2023) Vol. 423, pp. 136258-136258
Closed Access | Times Cited: 4
Showing 4 citing articles:
Investigations on the Diffusion Behavior of Smoke-Associated Aroma Compounds into the Sausage Matrix as Affected by Casing, Caliber, and Packaging
Marina Rigling, Laura Höckmeier, Malte Leible, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 20, pp. 11597-11605
Closed Access | Times Cited: 2
Marina Rigling, Laura Höckmeier, Malte Leible, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 20, pp. 11597-11605
Closed Access | Times Cited: 2
Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausages
Yiqun Cheng, Malte Leible, Marina Rigling, et al.
Food Research International (2024) Vol. 190, pp. 114633-114633
Open Access | Times Cited: 1
Yiqun Cheng, Malte Leible, Marina Rigling, et al.
Food Research International (2024) Vol. 190, pp. 114633-114633
Open Access | Times Cited: 1
Effect of air volume flow rates on pyrolysis temperatures and flue gas compositions to control smoldering smoke generation
Malte Leible, Carlos Woern, Kurt Herrmann, et al.
Journal of Food Engineering (2024) Vol. 387, pp. 112213-112213
Open Access | Times Cited: 1
Malte Leible, Carlos Woern, Kurt Herrmann, et al.
Journal of Food Engineering (2024) Vol. 387, pp. 112213-112213
Open Access | Times Cited: 1
Impact of Smoking Technology on the Quality of Food Products: Absorption of Polycyclic Aromatic Hydrocarbons (PAHs) by Food Products during Smoking
Edyta Nizio, Kamil Czwartkowski, Gniewko Niedbała
Sustainability (2023) Vol. 15, Iss. 24, pp. 16890-16890
Open Access | Times Cited: 4
Edyta Nizio, Kamil Czwartkowski, Gniewko Niedbała
Sustainability (2023) Vol. 15, Iss. 24, pp. 16890-16890
Open Access | Times Cited: 4
