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:
Codonopsis pilosula and fish collagen yogurt: Proteolytic, potential Angiotensin-I converting enzyme (ACE) inhibitory activity and sensory properties
Amal Bakr Shori, Yeoh Phaik Tin, Ahmad Salihin Baba
LWT (2022) Vol. 165, pp. 113729-113729
Open Access | Times Cited: 8
Amal Bakr Shori, Yeoh Phaik Tin, Ahmad Salihin Baba
LWT (2022) Vol. 165, pp. 113729-113729
Open Access | Times Cited: 8
Showing 8 citing articles:
A review on marine collagen: sources, extraction methods, colloids properties, and food applications
Shahzad Farooq, Muhammad Ijaz Ahmad, Shijie Zheng, et al.
Deleted Journal (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 16
Shahzad Farooq, Muhammad Ijaz Ahmad, Shijie Zheng, et al.
Deleted Journal (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 16
Trends in fisheries waste utilization: a valuable resource of nutrients and valorized products for the food industry
Shifa Naseem, Arfin Imam, R.A. Sreepada, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 25, pp. 9240-9260
Closed Access | Times Cited: 18
Shifa Naseem, Arfin Imam, R.A. Sreepada, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 25, pp. 9240-9260
Closed Access | Times Cited: 18
In vitro gastrointestinal digestion of thermally reversible and irreversible fish gelatin induced by microbial transglutaminase
Xiao‐Mei Sha, Ting Fang, Jiahui Zhang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109079-109079
Closed Access | Times Cited: 11
Xiao‐Mei Sha, Ting Fang, Jiahui Zhang, et al.
Food Hydrocolloids (2023) Vol. 145, pp. 109079-109079
Closed Access | Times Cited: 11
INVITED REVIEW: Advances in Yogurt Development: Microbiological Safety, Quality, Functionality, Sensory Evaluation, and Consumer Perceptions across Different Dairy and Plant-based Alternative Sources
Xiaojun Wang, Linlin Wang, Xinyao Wei, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 3
Xiaojun Wang, Linlin Wang, Xinyao Wei, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 3
Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply
Jamal Amyoony, Mackenzie Gorman, Tanvi Dabas, et al.
Journal of Food Science (2023) Vol. 88, Iss. 12, pp. 5236-5247
Open Access | Times Cited: 6
Jamal Amyoony, Mackenzie Gorman, Tanvi Dabas, et al.
Journal of Food Science (2023) Vol. 88, Iss. 12, pp. 5236-5247
Open Access | Times Cited: 6
Bioactivity of collagen peptides derived from commercial animals: In silico investigation
Yakun Hou, Bimal Chitrakar, Kemin Mao, et al.
LWT (2023) Vol. 187, pp. 115381-115381
Open Access | Times Cited: 4
Yakun Hou, Bimal Chitrakar, Kemin Mao, et al.
LWT (2023) Vol. 187, pp. 115381-115381
Open Access | Times Cited: 4
Water extract of banana peel as a green solvent for extraction of collagen from sardine bone
Hajar Rastegari, Nuratiyah Zunairah Nor Adzmi, Farhad Nadi, et al.
Food Materials Research (2024) Vol. 4, Iss. 1
Open Access
Hajar Rastegari, Nuratiyah Zunairah Nor Adzmi, Farhad Nadi, et al.
Food Materials Research (2024) Vol. 4, Iss. 1
Open Access
Antioxidant activity of labneh made from cashew milk and its combination with cow or camel milk using different starter cultures
Amal Bakr Shori, Ohoud Shami Al-sulbi
Journal of Food Science and Technology (2022) Vol. 60, Iss. 2, pp. 701-709
Open Access | Times Cited: 2
Amal Bakr Shori, Ohoud Shami Al-sulbi
Journal of Food Science and Technology (2022) Vol. 60, Iss. 2, pp. 701-709
Open Access | Times Cited: 2
