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 red‐wine grape pomace on the quality and sensory attributes of beef hamburger patty
Anisse Pereira, Hong C. Lee, R.M. Lammert, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 3, pp. 1814-1823
Closed Access | Times Cited: 15
Anisse Pereira, Hong C. Lee, R.M. Lammert, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 3, pp. 1814-1823
Closed Access | Times Cited: 15
Showing 15 citing articles:
Grape pomace, an undervalued by-product: industrial reutilization within a circular economy vision
Evangelos Kokkinomagoulos, Panagiotis Kandylis
Reviews in Environmental Science and Bio/Technology (2023) Vol. 22, Iss. 3, pp. 739-773
Closed Access | Times Cited: 27
Evangelos Kokkinomagoulos, Panagiotis Kandylis
Reviews in Environmental Science and Bio/Technology (2023) Vol. 22, Iss. 3, pp. 739-773
Closed Access | Times Cited: 27
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: 11
Simona Grasso, Mario Estévez, José M. Lorenzo, et al.
Meat Science (2024) Vol. 211, pp. 109451-109451
Open Access | Times Cited: 11
High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”)
Ana I. Carrapiso, María Jesús Martín, Matilde D’Arrigo, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 687-687
Open Access | Times Cited: 5
Ana I. Carrapiso, María Jesús Martín, Matilde D’Arrigo, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 687-687
Open Access | Times Cited: 5
Grape skin flour obtained from wine processing as an antioxidant in beef burgers
Maria Gracileide de Alencar, Cedenir Perreira de Quadros, Aridson Luiz Lima Pedrosa Luna, et al.
Meat Science (2022) Vol. 194, pp. 108963-108963
Closed Access | Times Cited: 22
Maria Gracileide de Alencar, Cedenir Perreira de Quadros, Aridson Luiz Lima Pedrosa Luna, et al.
Meat Science (2022) Vol. 194, pp. 108963-108963
Closed Access | Times Cited: 22
Potentialities of the Extraction Technologies and Use of Bioactive Compounds from Winery by-Products: A Review from a Circular Bioeconomy Perspective
Adriana Rodrigues Machado, Tuğba Atatoprak, Joana Santos, et al.
Applied Sciences (2023) Vol. 13, Iss. 13, pp. 7754-7754
Open Access | Times Cited: 12
Adriana Rodrigues Machado, Tuğba Atatoprak, Joana Santos, et al.
Applied Sciences (2023) Vol. 13, Iss. 13, pp. 7754-7754
Open Access | Times Cited: 12
Valorization of Wastes Generated in Organic Grape Processing
Márcia Zanini, Wendel Paulo Silvestre, Camila Baldasso, et al.
Brazilian Archives of Biology and Technology (2024) Vol. 67
Open Access | Times Cited: 4
Márcia Zanini, Wendel Paulo Silvestre, Camila Baldasso, et al.
Brazilian Archives of Biology and Technology (2024) Vol. 67
Open Access | Times Cited: 4
Frankfurters Manufactured with Valorized Grape Pomace as a Substitute of Nitrifying Salts
María Jesús Martín, Jonathan Delgado, María Díaz-Ponce, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 391-391
Open Access
María Jesús Martín, Jonathan Delgado, María Díaz-Ponce, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 391-391
Open Access
Application of White-Wine-Pomace-Derived Ingredients in Extending Storage Stability of Fresh Pork Burgers
María Jesús Martín, Jonathan Delgado, Daniel Moreno, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4468-4468
Open Access | Times Cited: 9
María Jesús Martín, Jonathan Delgado, Daniel Moreno, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4468-4468
Open Access | Times Cited: 9
Technological Aspects and Potential Cutaneous Application of Wine Industry By-Products
Alexandra de Almeida Hübner, Michelle Maria Gonçalves Barão de Aguiar, Daniel P. Demarque, et al.
Applied Sciences (2023) Vol. 13, Iss. 16, pp. 9068-9068
Open Access | Times Cited: 6
Alexandra de Almeida Hübner, Michelle Maria Gonçalves Barão de Aguiar, Daniel P. Demarque, et al.
Applied Sciences (2023) Vol. 13, Iss. 16, pp. 9068-9068
Open Access | Times Cited: 6
Development of chicken tender pops by utilizing pomegranate peel powder
Zunaira Basharat, Maryam Imran, Naeem Fatima, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 8, pp. 4530-4546
Open Access | Times Cited: 5
Zunaira Basharat, Maryam Imran, Naeem Fatima, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 8, pp. 4530-4546
Open Access | Times Cited: 5
Addition of Carrot Pomace to Enhance the Physical, Sensory, and Functional Properties of Beef Patties
Jordan Richards, Amy Lammert, Jack Madden, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3910-3910
Open Access | Times Cited: 1
Jordan Richards, Amy Lammert, Jack Madden, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3910-3910
Open Access | Times Cited: 1
Evaluation of quality and safety of beef hamburgers fortified with Ozonated Extra Virgin Olive Oil
Peyman Ebrahimi, Anna Lante, Riccardo Miotti Scapin, et al.
LWT (2022) Vol. 170, pp. 114100-114100
Open Access | Times Cited: 6
Peyman Ebrahimi, Anna Lante, Riccardo Miotti Scapin, et al.
LWT (2022) Vol. 170, pp. 114100-114100
Open Access | Times Cited: 6
Valorization of avocado ( Persea americana ) residual paste: Microwave-assisted extraction, optimization and addition to an artisanal pork ham
Nill Campos-González, Julián Andrés Gómez‐Salazar, Abel Cerón‐García, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access
Nill Campos-González, Julián Andrés Gómez‐Salazar, Abel Cerón‐García, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access
Effects of Red Grape (Vitis Vinifera L.) Pomace Powder on Physicochemical and Textural Properties of Sucuk
Dilay Yıldız, Ceyda Söbeli, Müge Uyarcan
Akademik Gıda (2024)
Open Access
Dilay Yıldız, Ceyda Söbeli, Müge Uyarcan
Akademik Gıda (2024)
Open Access
