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:
Improvement of mechanical, barrier properties, and water resistance of konjac glucomannan/curdlan film by zein addition and the coating for cherry tomato preservation
Runmiao Tian, Shuai Yuan, Jun Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 134132-134132
Open Access | Times Cited: 3
Runmiao Tian, Shuai Yuan, Jun Jiang, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 134132-134132
Open Access | Times Cited: 3
Showing 3 citing articles:
Improved konjac glucomannan/curdlan-based emulsion coating by mung bean protein addition for cherry tomato preservation
Kai Chen, Jun Jiang, Yanlin Tian, et al.
International Journal of Biological Macromolecules (2024), pp. 139080-139080
Open Access | Times Cited: 1
Kai Chen, Jun Jiang, Yanlin Tian, et al.
International Journal of Biological Macromolecules (2024), pp. 139080-139080
Open Access | Times Cited: 1
Influence of ultrasound frequency, processing time, and cold temperature on quality characteristics of mutton subjected to ultrasonic nano-cooling with a preservative film
Adeshina Fadeyibi, Oluwasola Idowu Olamide
Food Physics (2024), pp. 100039-100039
Open Access
Adeshina Fadeyibi, Oluwasola Idowu Olamide
Food Physics (2024), pp. 100039-100039
Open Access
Effects of Different Plasticizers on the Structure, Physical Properties and Film Forming Performance of Curdlan Edible Films
Ying Chen, Jing Wang, Liang Xu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3930-3930
Open Access
Ying Chen, Jing Wang, Liang Xu, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3930-3930
Open Access
