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:
Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre
Yana Jorge Polizer‐Rocha, José M. Lorenzo, Daniel Pompeu, et al.
International Journal of Food Science & Technology (2019) Vol. 55, Iss. 3, pp. 1018-1024
Closed Access | Times Cited: 22
Yana Jorge Polizer‐Rocha, José M. Lorenzo, Daniel Pompeu, et al.
International Journal of Food Science & Technology (2019) Vol. 55, Iss. 3, pp. 1018-1024
Closed Access | Times Cited: 22
Showing 22 citing articles:
Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers
Julliane Carvalho Barros, Paulo E. S. Munekata, Francisco Allan Leandro de Carvalho, et al.
Foods (2020) Vol. 9, Iss. 1, pp. 44-44
Open Access | Times Cited: 143
Julliane Carvalho Barros, Paulo E. S. Munekata, Francisco Allan Leandro de Carvalho, et al.
Foods (2020) Vol. 9, Iss. 1, pp. 44-44
Open Access | Times Cited: 143
A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications
Ding‐Tao Wu, Wenxing Li, Jiajia Wan, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2527-2527
Open Access | Times Cited: 56
Ding‐Tao Wu, Wenxing Li, Jiajia Wan, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2527-2527
Open Access | Times Cited: 56
Beetroot and radish powders as natural nitrite source for fermented dry sausages
Maristela Midori Ozaki, Paulo E. S. Munekata, Rickyn Alexander Jacinto-Valderrama, et al.
Meat Science (2020) Vol. 171, pp. 108275-108275
Open Access | Times Cited: 76
Maristela Midori Ozaki, Paulo E. S. Munekata, Rickyn Alexander Jacinto-Valderrama, et al.
Meat Science (2020) Vol. 171, pp. 108275-108275
Open Access | Times Cited: 76
Effect of cinnamaldehyde-nanoemulsion and nanostructured lipid carriers on physicochemical attributes of reduced-nitrite sausages
Narges Hojati, Sedigheh Amiri, Elahe Abedi, et al.
Food Chemistry (2024) Vol. 444, pp. 138658-138658
Closed Access | Times Cited: 11
Narges Hojati, Sedigheh Amiri, Elahe Abedi, et al.
Food Chemistry (2024) Vol. 444, pp. 138658-138658
Closed Access | Times Cited: 11
Effect of replacing traditional ingredients for oils and flours from nuts and seeds on the characteristics and consumer preferences of lamb meat burgers
Adrián Rabadán, Manuel Álvarez‐Ortí, Elena Martinéz, et al.
LWT (2020) Vol. 136, pp. 110307-110307
Closed Access | Times Cited: 40
Adrián Rabadán, Manuel Álvarez‐Ortí, Elena Martinéz, et al.
LWT (2020) Vol. 136, pp. 110307-110307
Closed Access | Times Cited: 40
New fat replacement agent comprised of gelatin and soluble dietary fibers derived from date seed powder in beef burger preparation
Rowida Younis Essa, Essam Mohamed Elsebaie
LWT (2022) Vol. 156, pp. 113051-113051
Open Access | Times Cited: 24
Rowida Younis Essa, Essam Mohamed Elsebaie
LWT (2022) Vol. 156, pp. 113051-113051
Open Access | Times Cited: 24
Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review
Yasamin Soleimanian, Ibrahima Sanou, Sylvie L. Turgeon, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 21, Iss. 1, pp. 371-415
Closed Access | Times Cited: 29
Yasamin Soleimanian, Ibrahima Sanou, Sylvie L. Turgeon, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 21, Iss. 1, pp. 371-415
Closed Access | Times Cited: 29
From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production
Betül Karslıoğlu, Eda Demirok Soncu, Beyzanur Nekoyu, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2218-2218
Open Access | Times Cited: 3
Betül Karslıoğlu, Eda Demirok Soncu, Beyzanur Nekoyu, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2218-2218
Open Access | Times Cited: 3
Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat
Eylem Ezgi Fadıloğlu, Gülen Turp, Cansu Celebioglu, et al.
Meat Science (2023) Vol. 204, pp. 109251-109251
Closed Access | Times Cited: 8
Eylem Ezgi Fadıloğlu, Gülen Turp, Cansu Celebioglu, et al.
Meat Science (2023) Vol. 204, pp. 109251-109251
Closed Access | Times Cited: 8
Effect of the addition of encapsulated Lactiplantibacillus plantarum Lp-115, Bifidobacterium animalis spp. lactis Bb-12, and Lactobacillus acidophilus La-5 to cooked burger
Annecler Rech de Marins, Talita Aparecida Ferreira de Campos, Andréia Farias Pereira Batista, et al.
LWT (2021) Vol. 155, pp. 112946-112946
Open Access | Times Cited: 20
Annecler Rech de Marins, Talita Aparecida Ferreira de Campos, Andréia Farias Pereira Batista, et al.
LWT (2021) Vol. 155, pp. 112946-112946
Open Access | Times Cited: 20
Formulating low-fat beef burger with fenugreek seed gum: Impact on texture, chemistry, and sensory characteristics
Hoda Shahiri Tabarestani, Alireza Sadeghi Mahoonak, Mohammad Ghorbani
Food and Humanity (2024) Vol. 2, pp. 100260-100260
Closed Access | Times Cited: 2
Hoda Shahiri Tabarestani, Alireza Sadeghi Mahoonak, Mohammad Ghorbani
Food and Humanity (2024) Vol. 2, pp. 100260-100260
Closed Access | Times Cited: 2
Tomato Pomace Powder as a Functional Ingredient in Minced Meat Products—Influence on Technological and Sensory Properties of Traditional Serbian Minced Meat Product Ćevapi
Slaviša Stajić, Patrycja Skwarek, Sanja Đurđević, et al.
Processes (2024) Vol. 12, Iss. 7, pp. 1330-1330
Open Access | Times Cited: 1
Slaviša Stajić, Patrycja Skwarek, Sanja Đurđević, et al.
Processes (2024) Vol. 12, Iss. 7, pp. 1330-1330
Open Access | Times Cited: 1
Effect of olive oil replacement on physicochemical, technological, and microbiological properties of buffalo burger modification
Ângela Moretto, Rafaella T. Byruchko, Elisa Cristina Modesto, et al.
Journal of Food Processing and Preservation (2020) Vol. 44, Iss. 8
Open Access | Times Cited: 10
Ângela Moretto, Rafaella T. Byruchko, Elisa Cristina Modesto, et al.
Journal of Food Processing and Preservation (2020) Vol. 44, Iss. 8
Open Access | Times Cited: 10
Functional and quality attributes of beef burgers fortified by brown linseed powder
Sara Basiri, Mohammad Hashem Yousefi, Seyed Shahram Shekarforoush
Functional Foods in Health and Disease (2022) Vol. 12, Iss. 1, pp. 1-1
Open Access | Times Cited: 6
Sara Basiri, Mohammad Hashem Yousefi, Seyed Shahram Shekarforoush
Functional Foods in Health and Disease (2022) Vol. 12, Iss. 1, pp. 1-1
Open Access | Times Cited: 6
Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia
Laura Tarjuelo, José Emilio Pardo González, Manuel Álvarez‐Ortí, et al.
Nutrients (2022) Vol. 14, Iss. 15, pp. 3106-3106
Open Access | Times Cited: 6
Laura Tarjuelo, José Emilio Pardo González, Manuel Álvarez‐Ortí, et al.
Nutrients (2022) Vol. 14, Iss. 15, pp. 3106-3106
Open Access | Times Cited: 6
Meat and meat products: animal species, products, processing, quality, and shelf life
Paulo E. S. Munekata, Rubén Domínguez, Mirian Pateiro, et al.
Elsevier eBooks (2022), pp. 45-76
Closed Access | Times Cited: 3
Paulo E. S. Munekata, Rubén Domínguez, Mirian Pateiro, et al.
Elsevier eBooks (2022), pp. 45-76
Closed Access | Times Cited: 3
ET ÜRÜNLERİNDE YAĞ İKAME MADDELERİNİN KULLANIMI
Mine Kırkyol, Ahmet Akköse
GIDA / THE JOURNAL OF FOOD (2024) Vol. 49, Iss. 3, pp. 478-503
Open Access
Mine Kırkyol, Ahmet Akköse
GIDA / THE JOURNAL OF FOOD (2024) Vol. 49, Iss. 3, pp. 478-503
Open Access
Foods for Diet-related Disease Prevention and Health Promotion: Sensory Quality and Consumer Acceptance
Zita E. Martins, Marta Silva, J. C. Machado, et al.
Royal Society of Chemistry eBooks (2024), pp. 488-528
Closed Access
Zita E. Martins, Marta Silva, J. C. Machado, et al.
Royal Society of Chemistry eBooks (2024), pp. 488-528
Closed Access
Physicochemical Properties, Electrophoretic Patterns, and Sensory Attributes of Fish Burger Incorporated with Shrimp, Camel, and Ostrich Meats
Seyed Pezhman Hosseini Shekarabi, Milad Abbasi Monjezi, Amir Reza Shaviklo, et al.
Journal of Aquatic Food Product Technology (2020) Vol. 29, Iss. 9, pp. 912-924
Closed Access | Times Cited: 2
Seyed Pezhman Hosseini Shekarabi, Milad Abbasi Monjezi, Amir Reza Shaviklo, et al.
Journal of Aquatic Food Product Technology (2020) Vol. 29, Iss. 9, pp. 912-924
Closed Access | Times Cited: 2
DESENVOLVIMENTO DE HAMBÚRGUER BOVINO SUBSTITUINDO TEORES DE CLORETO DE SÓDIO POR CLORETO DE POTÁSSIO ADICIONANDO POTENCIADOR DE SABOR / DEVELOPMENT BEEF BURGER LEVELS SUBSTITUTING SODIUM CHLORIDE BY POTASSIUM CHLORIDE ADDING FLAVOR ENHANCER
Lara de Paula Goulart Oliveira, Gisely de Souza Gomes, Juliana Resende Gonçalves Silva, et al.
Brazilian Journal of Development (2021) Vol. 7, Iss. 2, pp. 13396-13415
Open Access | Times Cited: 2
Lara de Paula Goulart Oliveira, Gisely de Souza Gomes, Juliana Resende Gonçalves Silva, et al.
Brazilian Journal of Development (2021) Vol. 7, Iss. 2, pp. 13396-13415
Open Access | Times Cited: 2
Reduced fat-reduced sodium fermented meat products: a review of reformulation strategies
João Marcos dos Santos, Elisa Rafaela Bonádio Bellucci, Larissa Tátero Carvalho, et al.
Food Science and Technology (2023) Vol. 43
Open Access
João Marcos dos Santos, Elisa Rafaela Bonádio Bellucci, Larissa Tátero Carvalho, et al.
Food Science and Technology (2023) Vol. 43
Open Access
Formulating Low-Fat Beef Burger with Fenugreek Seed Gum: Impact on Texture, Chemistry, and Sensory Characteristics
Hoda Shahiri Tabarestani, Alireza Sadeghi Mahoonak, Mohammad Ghorbani
(2023)
Closed Access
Hoda Shahiri Tabarestani, Alireza Sadeghi Mahoonak, Mohammad Ghorbani
(2023)
Closed Access
