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:
Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs
Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi
PLoS ONE (2023) Vol. 18, Iss. 12, pp. e0294637-e0294637
Open Access | Times Cited: 5
Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi
PLoS ONE (2023) Vol. 18, Iss. 12, pp. e0294637-e0294637
Open Access | Times Cited: 5
Showing 5 citing articles:
Comparison of volatile compound profiles derived from various livestock protein alternatives including edible-insect, and plant-based proteins
Min Kyung Park, Dong‐Min Shin, Yun‐Sang Choi
Food Chemistry X (2024) Vol. 23, pp. 101570-101570
Open Access | Times Cited: 2
Min Kyung Park, Dong‐Min Shin, Yun‐Sang Choi
Food Chemistry X (2024) Vol. 23, pp. 101570-101570
Open Access | Times Cited: 2
Effects of Supercritical CO2 Treatment on Color, Lipid Oxidation, Heme Iron, Non-Heme Iron and Metmyoglobin Contents in Ground Pork
Da Young Lee, Colin Venter, Yeongwoo Choi, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 6, pp. 1213-1251
Open Access | Times Cited: 1
Da Young Lee, Colin Venter, Yeongwoo Choi, et al.
Food Science of Animal Resources (2024) Vol. 44, Iss. 6, pp. 1213-1251
Open Access | Times Cited: 1
Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids
Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 1
Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 1
Enhanced textural properties of plant-based patties treated using crosslinking-catalyzed enzymes compared with those of beef patties
Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi
Food Science and Technology Research (2024) Vol. 30, Iss. 4, pp. 467-477
Closed Access
Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi
Food Science and Technology Research (2024) Vol. 30, Iss. 4, pp. 467-477
Closed Access
Optimization of Black Garlic Protein Extraction Process and Exploration of Its Properties and Functions with Enzymatic Hydrolysis Products
Jian Liu, Yuanyuan Wang, Bo Wang, et al.
Molecules (2024) Vol. 30, Iss. 1, pp. 125-125
Open Access
Jian Liu, Yuanyuan Wang, Bo Wang, et al.
Molecules (2024) Vol. 30, Iss. 1, pp. 125-125
Open Access
