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:
Effect of commercial plant extracts on the oxidative stability of mechanically deboned poultry meat during chilled storage
Camila de Souza Paglarini, Vitor André Silva Vidal, Iramaia Angélica Neri-Numa, et al.
Food Research International (2022) Vol. 164, pp. 112358-112358
Closed Access | Times Cited: 8
Camila de Souza Paglarini, Vitor André Silva Vidal, Iramaia Angélica Neri-Numa, et al.
Food Research International (2022) Vol. 164, pp. 112358-112358
Closed Access | Times Cited: 8
Showing 8 citing articles:
Introduction to natural preservatives for food
Shabir Ahmad Mir, Manzoor Ahmad Shah
Elsevier eBooks (2025), pp. 1-8
Closed Access
Shabir Ahmad Mir, Manzoor Ahmad Shah
Elsevier eBooks (2025), pp. 1-8
Closed Access
Are commercial plant extracts efficient antioxidants in cooked and frozen beef, pork, chicken and mechanically deboned chicken meat patties?
Camila de Souza Paglarini, Vitor André Silva Vidal, Iramaia Angélica Neri-Numa, et al.
Food and Humanity (2025) Vol. 4, pp. 100514-100514
Closed Access
Camila de Souza Paglarini, Vitor André Silva Vidal, Iramaia Angélica Neri-Numa, et al.
Food and Humanity (2025) Vol. 4, pp. 100514-100514
Closed Access
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
Inhibitory effect of dehydrated Chinese red pepper and Chinese prickly ash on fresh beef quality assessment during refrigerated storage
Ngouana Moffo A. Ivane, Wenxiu Wang, Qianyun Ma, et al.
Food and Humanity (2024) Vol. 2, pp. 100236-100236
Closed Access
Ngouana Moffo A. Ivane, Wenxiu Wang, Qianyun Ma, et al.
Food and Humanity (2024) Vol. 2, pp. 100236-100236
Closed Access
Determination of Calcium in Meat Products by Automatic Titration with 1,2-Diaminocyclohexane-N,N,N’,N’-tetraacetic Acid
Alexander Shyichuk, Maria Kowalska, Iryna Shyychuk, et al.
Molecules (2023) Vol. 28, Iss. 18, pp. 6592-6592
Open Access | Times Cited: 1
Alexander Shyichuk, Maria Kowalska, Iryna Shyychuk, et al.
Molecules (2023) Vol. 28, Iss. 18, pp. 6592-6592
Open Access | Times Cited: 1
Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages
Parinaz Bahrami, Gül Kotan Yilmaz, Ahmet Akköse, et al.
Cogent Food & Agriculture (2023) Vol. 9, Iss. 1
Open Access
Parinaz Bahrami, Gül Kotan Yilmaz, Ahmet Akköse, et al.
Cogent Food & Agriculture (2023) Vol. 9, Iss. 1
Open Access
Inhibitory Effect of Dehydrated Chinese Red Pepper and Chinese Prickly Ash on Fresh Beef Quality Assessment During Refrigerated Storage
Ngouana Moffo A. Ivane, Wenxiu Wang, Qianyu Ma, et al.
(2023)
Closed Access
Ngouana Moffo A. Ivane, Wenxiu Wang, Qianyu Ma, et al.
(2023)
Closed Access
Antimicrobial potential produced by Hansenulawingei and its use in mechanically deboned chicken meat
Bruno Seben de Almeida, Andressa Francisca Miranda, Alexandre Rodrigo Coelho, et al.
Ciência Rural (2023) Vol. 54, Iss. 4
Open Access
Bruno Seben de Almeida, Andressa Francisca Miranda, Alexandre Rodrigo Coelho, et al.
Ciência Rural (2023) Vol. 54, Iss. 4
Open Access
