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:
Optimization of the cooking methods of stir‐fried beef by instrumental analysis
Wen Duan, Linhan Wang, Yuyu Zhang, et al.
Journal of Food Processing and Preservation (2020) Vol. 44, Iss. 5
Open Access | Times Cited: 6
Wen Duan, Linhan Wang, Yuyu Zhang, et al.
Journal of Food Processing and Preservation (2020) Vol. 44, Iss. 5
Open Access | Times Cited: 6
Showing 6 citing articles:
Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review
Marbi Schwartz, J. Marais, P.E. Strydom, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2843-2872
Closed Access | Times Cited: 28
Marbi Schwartz, J. Marais, P.E. Strydom, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 3, pp. 2843-2872
Closed Access | Times Cited: 28
Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices
Wen Duan, Yan Huang, Junfei Xiao, et al.
Food Science & Nutrition (2020) Vol. 8, Iss. 7, pp. 3777-3792
Open Access | Times Cited: 45
Wen Duan, Yan Huang, Junfei Xiao, et al.
Food Science & Nutrition (2020) Vol. 8, Iss. 7, pp. 3777-3792
Open Access | Times Cited: 45
Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup
Wen Duan, Li Liang, Yan Huang, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1456-1456
Open Access | Times Cited: 23
Wen Duan, Li Liang, Yan Huang, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1456-1456
Open Access | Times Cited: 23
Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup
Li Liang, Chenchen Zhou, Yuyu Zhang, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 2968-2968
Open Access | Times Cited: 16
Li Liang, Chenchen Zhou, Yuyu Zhang, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 2968-2968
Open Access | Times Cited: 16
Characterization of the taste compounds in 20 pungent spices by high-performance liquid chromatography
Yan Huang, Wen Duan, Junfei Xiao, et al.
Journal of Food Measurement & Characterization (2020) Vol. 15, Iss. 2, pp. 1680-1692
Open Access | Times Cited: 8
Yan Huang, Wen Duan, Junfei Xiao, et al.
Journal of Food Measurement & Characterization (2020) Vol. 15, Iss. 2, pp. 1680-1692
Open Access | Times Cited: 8
Effects of partial replacement of nitrite with different fruit and vegetable powder on physicochemical and sensory aspects of fried beef meatballs
Xinyue Liang, Yiheng Wu, Fanghua Wang, et al.
International Food Research Journal (2023) Vol. 30, Iss. 4, pp. 964-977
Open Access | Times Cited: 1
Xinyue Liang, Yiheng Wu, Fanghua Wang, et al.
International Food Research Journal (2023) Vol. 30, Iss. 4, pp. 964-977
Open Access | Times Cited: 1
