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:
Using salted egg white in steamed bread: Impact on functional and structural characteristics
Adil M. Abker, Zhijun Xia, Gan Hu, et al.
Food Chemistry (2024) Vol. 454, pp. 139609-139609
Closed Access | Times Cited: 5
Adil M. Abker, Zhijun Xia, Gan Hu, et al.
Food Chemistry (2024) Vol. 454, pp. 139609-139609
Closed Access | Times Cited: 5
Showing 5 citing articles:
A comprehensive review on salted eggs: quality formation mechanisms, innovative pickling technologies and value-added applications
Xiaotuo Wang, JingâShou Zhang, Sriram K. Vidyarthi, et al.
Sustainable Food Technology (2024) Vol. 2, Iss. 5, pp. 1409-1427
Open Access
Xiaotuo Wang, JingâShou Zhang, Sriram K. Vidyarthi, et al.
Sustainable Food Technology (2024) Vol. 2, Iss. 5, pp. 1409-1427
Open Access
Lemon juice pretreatment as a strategy to preserve the quality and enhance the texture of cooked potato slices of different sizes
Alsadig Yahya, Abdeen Elkhedir, Mamoun A. Homaida, et al.
Food Chemistry X (2024) Vol. 24, pp. 101800-101800
Open Access
Alsadig Yahya, Abdeen Elkhedir, Mamoun A. Homaida, et al.
Food Chemistry X (2024) Vol. 24, pp. 101800-101800
Open Access
Effects of rose powder on the physicochemical properties of wheat flour and dough, and the quality of Chinese steamed bun
Yun Wang, Yansong Chen, Yuan Xiao, et al.
LWT (2024), pp. 117295-117295
Open Access
Yun Wang, Yansong Chen, Yuan Xiao, et al.
LWT (2024), pp. 117295-117295
Open Access
Impact of surfactin on the physicochemical properties of dough and quality of corresponding steamed bread
Huifang Wang, Xinyue Wei, Dengdeng Li, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Huifang Wang, Xinyue Wei, Dengdeng Li, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
New Findings on the Effect of Egg White Protein on the Quality Characteristics of Gorraassa Flatbread
Adil M. Abker, Xueqiang Liu, Muhammad Moeid Khan, et al.
ACS Food Science & Technology (2024)
Closed Access
Adil M. Abker, Xueqiang Liu, Muhammad Moeid Khan, et al.
ACS Food Science & Technology (2024)
Closed Access
