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:
The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality – Invited Review
Simona Grasso, Mario Estévez, José M. Lorenzo, et al.
Meat Science (2024) Vol. 211, pp. 109451-109451
Open Access | Times Cited: 9
Simona Grasso, Mario Estévez, José M. Lorenzo, et al.
Meat Science (2024) Vol. 211, pp. 109451-109451
Open Access | Times Cited: 9
Showing 9 citing articles:
Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel
Lei Zhou, Jiaming Cai, Jingyu Wang, et al.
Food Research International (2024) Vol. 188, pp. 114531-114531
Closed Access | Times Cited: 6
Lei Zhou, Jiaming Cai, Jingyu Wang, et al.
Food Research International (2024) Vol. 188, pp. 114531-114531
Closed Access | Times Cited: 6
Hemp Flour as a Functional Ingredient for the Partial Replacement of Nitrites in a Minced Meat Model: Effect on Nutrient Composition, Antioxidant Profile and Sensory Characteristics
Georgios Papatzimos, Paraskevi Mitlianga, Zoitsa Basdagianni, et al.
Applied Sciences (2024) Vol. 14, Iss. 9, pp. 3925-3925
Open Access | Times Cited: 3
Georgios Papatzimos, Paraskevi Mitlianga, Zoitsa Basdagianni, et al.
Applied Sciences (2024) Vol. 14, Iss. 9, pp. 3925-3925
Open Access | Times Cited: 3
Recent findings on the ohmic heating application in meat products
Celso F. Balthazar, Tatiana Colombo Pimentel, Ramón Silva, et al.
Current Opinion in Food Science (2024) Vol. 58, pp. 101180-101180
Closed Access | Times Cited: 2
Celso F. Balthazar, Tatiana Colombo Pimentel, Ramón Silva, et al.
Current Opinion in Food Science (2024) Vol. 58, pp. 101180-101180
Closed Access | Times Cited: 2
Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights
Yuqi Wang, Yi-Wen Mei, Rongsheng Du, et al.
Food Chemistry X (2024) Vol. 24, pp. 101839-101839
Open Access | Times Cited: 1
Yuqi Wang, Yi-Wen Mei, Rongsheng Du, et al.
Food Chemistry X (2024) Vol. 24, pp. 101839-101839
Open Access | Times Cited: 1
Arginine as a Regulator of Oxidative Stability and Gel Formation in Yak Myofibrillar Proteins: Efficacy and Mechanistic Insights
Yuqi Wang, Linlin Wang, Rongsheng Du, et al.
(2024)
Closed Access
Yuqi Wang, Linlin Wang, Rongsheng Du, et al.
(2024)
Closed Access
Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth
Diego Nicolas Bottegal, María Ángeles Latorre Górriz, Sandra Lobón, et al.
Meat Science (2024) Vol. 220, pp. 109710-109710
Open Access
Diego Nicolas Bottegal, María Ángeles Latorre Górriz, Sandra Lobón, et al.
Meat Science (2024) Vol. 220, pp. 109710-109710
Open Access
Sensory quality and regulatory aspects of upcycled foods: Challenges and opportunities
Stergios Melios, Hope Johnson, Simona Grasso
Food Research International (2024) Vol. 199, pp. 115360-115360
Closed Access
Stergios Melios, Hope Johnson, Simona Grasso
Food Research International (2024) Vol. 199, pp. 115360-115360
Closed Access
Development of Volatile Compounds in Raw Fermented Sausages with Reduced Nitrogen Compounds—The Effect of Tomato Pomace Addition
Patrycja Skwarek, José M. Lorenzo, Laura Purriños, et al.
Molecules (2024) Vol. 29, Iss. 24, pp. 5826-5826
Open Access
Patrycja Skwarek, José M. Lorenzo, Laura Purriños, et al.
Molecules (2024) Vol. 29, Iss. 24, pp. 5826-5826
Open Access
Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives
Stephany Carolina Terán-Rivera, Gastón Ramón Torrescano-Urrutia, Brisa del Mar Torres-Martínez, et al.
Resources (2024) Vol. 14, Iss. 1, pp. 6-6
Open Access
Stephany Carolina Terán-Rivera, Gastón Ramón Torrescano-Urrutia, Brisa del Mar Torres-Martínez, et al.
Resources (2024) Vol. 14, Iss. 1, pp. 6-6
Open Access
