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:
Chitosan-gallic acid conjugate edible coating film for perishable fruits
Cho Rok Lee, Su Jin Lee, Tae In Kim, et al.
Food Chemistry (2024) Vol. 463, pp. 141322-141322
Closed Access | Times Cited: 3
Cho Rok Lee, Su Jin Lee, Tae In Kim, et al.
Food Chemistry (2024) Vol. 463, pp. 141322-141322
Closed Access | Times Cited: 3
Showing 3 citing articles:
A composite film of oxidized levan crosslinked with gelatin: strong hydrophobic and mechanical properties and effective preservation of fresh Mozzarella cheese
Weiwei Hong, Huazhi Xiao, Zhirong Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 284, pp. 137701-137701
Closed Access
Weiwei Hong, Huazhi Xiao, Zhirong Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 284, pp. 137701-137701
Closed Access
Bitter almond gum-fish gelatin conjugate coatings extend the storage of button mushrooms
Chamran Moradi, Ebrahim Hosseini, Esmat Rousta
Postharvest Biology and Technology (2024) Vol. 222, pp. 113356-113356
Closed Access
Chamran Moradi, Ebrahim Hosseini, Esmat Rousta
Postharvest Biology and Technology (2024) Vol. 222, pp. 113356-113356
Closed Access
Kinoa Protein-Fenolik Filmlerin Karakterizasyonu: 4-Hidroksi Benzoik Asit Konsantrasyonunun Etkisi
Mehmet Şükrü Karakuş
Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi (2024)
Open Access
Mehmet Şükrü Karakuş
Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi (2024)
Open Access
