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:
An approach to produce healthier meat products: effect of k-carrageenan and inulin on quality characteristics of bologna-type chicken sausages
Utku Çelebi, Aydın Erge
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100907-100907
Closed Access | Times Cited: 5
Utku Çelebi, Aydın Erge
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100907-100907
Closed Access | Times Cited: 5
Showing 5 citing articles:
Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties
Xiliang Yu, Li Chen, Mengdi Zhou, et al.
Food Research International (2025) Vol. 202, pp. 115683-115683
Closed Access | Times Cited: 1
Xiliang Yu, Li Chen, Mengdi Zhou, et al.
Food Research International (2025) Vol. 202, pp. 115683-115683
Closed Access | Times Cited: 1
Effects of ultrasound combined with κ-carrageenan on the rheological behaviours, textural properties and microstructures of meat batters before and after heating treatment
Shiwen Lin, Xiaofei Li, Hong Lv, et al.
Food Hydrocolloids (2025), pp. 111234-111234
Closed Access | Times Cited: 1
Shiwen Lin, Xiaofei Li, Hong Lv, et al.
Food Hydrocolloids (2025), pp. 111234-111234
Closed Access | Times Cited: 1
Impact of the incorporation of clove and sesame flour in the formulation of dry chicken sausages on their quality during the fermentation stage
Moriken Sangaré, Jérôme Bony, Christine Chèné, et al.
European Food Research and Technology (2025)
Open Access
Moriken Sangaré, Jérôme Bony, Christine Chèné, et al.
European Food Research and Technology (2025)
Open Access
Quantitative proteomics provides new insights into the mechanism underlying textural property improvement in frankfurters by ultrasound treatment combined with κ-carrageenan
Shiwen Lin, Zhigang Sun, Cheng Li, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110633-110633
Closed Access | Times Cited: 2
Shiwen Lin, Zhigang Sun, Cheng Li, et al.
Food Hydrocolloids (2024) Vol. 159, pp. 110633-110633
Closed Access | Times Cited: 2
Impact of the incorporation of clove and sesame flour in the formulation of dry chicken sausages on their quality during the fermentation stage
Moriken Sangaré, Jérôme Bony, Christine Chèné, et al.
Research Square (Research Square) (2024)
Open Access
Moriken Sangaré, Jérôme Bony, Christine Chèné, et al.
Research Square (Research Square) (2024)
Open Access
