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:
Quality attributes of different marinated oven-grilled pork neck meat
Charles Odilichukwu R. Okpala, Szymon Juchniewicz, Katarzyna Leicht, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 453-470
Open Access | Times Cited: 6
Charles Odilichukwu R. Okpala, Szymon Juchniewicz, Katarzyna Leicht, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 453-470
Open Access | Times Cited: 6
Showing 6 citing articles:
Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review
Agnieszka Latoch, Ewa Czarniecka‐Skubina, Małgorzata Moczkowska
Foods (2023) Vol. 12, Iss. 19, pp. 3638-3638
Open Access | Times Cited: 16
Agnieszka Latoch, Ewa Czarniecka‐Skubina, Małgorzata Moczkowska
Foods (2023) Vol. 12, Iss. 19, pp. 3638-3638
Open Access | Times Cited: 16
Antioxidant Activity and Fatty Acid Profile of Sous-Vide Beef Marinated with Kiwiberry Fruit Pulp: Effects of Level Addition and Refrigerated Storage
Gabriela Haraf, Zuzanna Goluch-Koniuszy, Mirosława Teleszko, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1446-1446
Open Access | Times Cited: 1
Gabriela Haraf, Zuzanna Goluch-Koniuszy, Mirosława Teleszko, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1446-1446
Open Access | Times Cited: 1
Changes in Collagen across Pork Tenderloin during Marination with Rosehip Nanocapsules
Araceli Ulloa-Saavedra, Samantha Jardon-Xicotencatl, M.L. Zambrano-Zaragoza, et al.
Applied Sciences (2024) Vol. 14, Iss. 10, pp. 4276-4276
Open Access
Araceli Ulloa-Saavedra, Samantha Jardon-Xicotencatl, M.L. Zambrano-Zaragoza, et al.
Applied Sciences (2024) Vol. 14, Iss. 10, pp. 4276-4276
Open Access
Effect of Crust on Techno-Functional and Organoleptic Properties of Meat with Different Fat Contents
Tamás Csurka, Adrienn Tóth, Karina Ilona Hidas, et al.
(2024)
Closed Access
Tamás Csurka, Adrienn Tóth, Karina Ilona Hidas, et al.
(2024)
Closed Access
Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes
Charles Odilichukwu R. Okpala, Szymon Juchniewicz, Katarzyna Leicht, et al.
PeerJ (2023) Vol. 11, pp. e15116-e15116
Open Access | Times Cited: 1
Charles Odilichukwu R. Okpala, Szymon Juchniewicz, Katarzyna Leicht, et al.
PeerJ (2023) Vol. 11, pp. e15116-e15116
Open Access | Times Cited: 1
Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise
Charles Odilichukwu R. Okpala, Mouandhe Imamou Hassani, Małgorzata Korzeniowska, et al.
Food Science and Technology (2023) Vol. 43
Open Access
Charles Odilichukwu R. Okpala, Mouandhe Imamou Hassani, Małgorzata Korzeniowska, et al.
Food Science and Technology (2023) Vol. 43
Open Access
