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:
Effect of nitrate reduction and storage time on the antioxidative properties, biogenic amines and amino acid profile of dry fermented loins
Małgorzata Karwowska, Anna Kononiuk
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 12, pp. 6225-6235
Closed Access | Times Cited: 4
Małgorzata Karwowska, Anna Kononiuk
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 12, pp. 6225-6235
Closed Access | Times Cited: 4
Showing 4 citing articles:
Garlic essential oil emulsions stabilized by microwave dry-heating induced protein-pectin conjugates and their application in controlling nitrite content in prepared vegetable dishes
Xiuxiu Teng, Min Zhang, Benu Adhikari, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108277-108277
Closed Access | Times Cited: 13
Xiuxiu Teng, Min Zhang, Benu Adhikari, et al.
Food Hydrocolloids (2022) Vol. 136, pp. 108277-108277
Closed Access | Times Cited: 13
Influence of alternating magnetic field on the quality of beef and its protein during cold storage
Weiyi Zhang, Yuan Wang, Zhu Xin-peng, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 4, pp. 1741-1753
Closed Access | Times Cited: 6
Weiyi Zhang, Yuan Wang, Zhu Xin-peng, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 4, pp. 1741-1753
Closed Access | Times Cited: 6
Evaluation of Quality of Nitrite-Free Fermented Roe Deer (Capreolus capreolus) Sausage with Addition of Ascorbic Acid and Reduced NaCl
Karolina M. Wójciak, Paulina Kęska, Miroslava Kačániová, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3823-3823
Open Access
Karolina M. Wójciak, Paulina Kęska, Miroslava Kačániová, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3823-3823
Open Access
Effect of Freezing and Cooking on Sodium Nitrite Content in Processed Meat Products
Dorota Cygan-Szczegielniak, Stasiak Karolina
(2023)
Closed Access
Dorota Cygan-Szczegielniak, Stasiak Karolina
(2023)
Closed Access
