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:
Effects of adding citrus fiber with different chemical compositions and physicochemical properties on the cooking yield of spiced beef
Mingcheng Zhang, Zu Wang, Jincheng Wu, et al.
LWT (2023) Vol. 176, pp. 114486-114486
Open Access | Times Cited: 8
Mingcheng Zhang, Zu Wang, Jincheng Wu, et al.
LWT (2023) Vol. 176, pp. 114486-114486
Open Access | Times Cited: 8
Showing 8 citing articles:
Effect of curdlan on the physicochemical properties and microscopic morphology of spiced beef during cooking and freezing
Yuanzheng Li, Huan Zhang, Dongxu Du, et al.
Meat Science (2025) Vol. 224, pp. 109781-109781
Closed Access
Yuanzheng Li, Huan Zhang, Dongxu Du, et al.
Meat Science (2025) Vol. 224, pp. 109781-109781
Closed Access
Evaluating how citrus fiber affects the cell structure and functions of starch-based foam
Yue Zhang, Ziheng Li, Xianyang Bao, et al.
Industrial Crops and Products (2024) Vol. 218, pp. 118984-118984
Closed Access | Times Cited: 4
Yue Zhang, Ziheng Li, Xianyang Bao, et al.
Industrial Crops and Products (2024) Vol. 218, pp. 118984-118984
Closed Access | Times Cited: 4
Effects of Various Spice Marinades on the Physicochemical and Sensory Properties of Black Goat Jerky
Da-Mi Choi, Hack-Youn Kim, Sol-Hee Lee
Food Science of Animal Resources (2024)
Open Access | Times Cited: 2
Da-Mi Choi, Hack-Youn Kim, Sol-Hee Lee
Food Science of Animal Resources (2024)
Open Access | Times Cited: 2
Development of fish snack (Keropok) with sodium reduction using alternative salts (KCl and CaCl2)
Passakorn Kingwascharapong, Pranpriya Paewpisakul, Wilaiwan Sripoovieng, et al.
Future Foods (2023) Vol. 9, pp. 100285-100285
Open Access | Times Cited: 5
Passakorn Kingwascharapong, Pranpriya Paewpisakul, Wilaiwan Sripoovieng, et al.
Future Foods (2023) Vol. 9, pp. 100285-100285
Open Access | Times Cited: 5
The mechanism of egg white protein to enhance the thermal gel properties of giant squid (Dosidicus gigas) surimi
Fuge Niu, Xiang Li, Chenyang Lin, et al.
Food Chemistry (2024) Vol. 469, pp. 142601-142601
Closed Access | Times Cited: 1
Fuge Niu, Xiang Li, Chenyang Lin, et al.
Food Chemistry (2024) Vol. 469, pp. 142601-142601
Closed Access | Times Cited: 1
Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product
Passakorn Kingwascharapong, Sasina Sanprasert, Kanrawee Hunsakul, et al.
Future Foods (2023) Vol. 8, pp. 100266-100266
Open Access | Times Cited: 4
Passakorn Kingwascharapong, Sasina Sanprasert, Kanrawee Hunsakul, et al.
Future Foods (2023) Vol. 8, pp. 100266-100266
Open Access | Times Cited: 4
Enhanced barrier properties in sweet potato starch films via dual modification by octenyl succinylation and heat moisture treatment for use as plant-based sausage casings
Yoon-Ho Cho, Jung Soo Lee, Jaejoon Han
Food Science and Biotechnology (2024) Vol. 33, Iss. 8, pp. 1885-1897
Closed Access
Yoon-Ho Cho, Jung Soo Lee, Jaejoon Han
Food Science and Biotechnology (2024) Vol. 33, Iss. 8, pp. 1885-1897
Closed Access
Effects of Citrus unshiu Peel Powder Added on Quality Properties of Emulsion-Type Pork Sausage
Ui-Bin Baek, Hack-Youn Kim, Song-Hyun Hong, et al.
Resources Science Research (2024) Vol. 6, Iss. 1, pp. 1-10
Closed Access
Ui-Bin Baek, Hack-Youn Kim, Song-Hyun Hong, et al.
Resources Science Research (2024) Vol. 6, Iss. 1, pp. 1-10
Closed Access
