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:
OXIDATIVE CHANGES IN FERMENTED MEAT PRODUCTS AND THEIR EFFECTS ON PRODUCT QUALITY
Hülya Serpil Kavuşan, Meltem Serdaroğlu
GIDA / THE JOURNAL OF FOOD (2021) Vol. 46, Iss. 2, pp. 443-462
Open Access | Times Cited: 4
Hülya Serpil Kavuşan, Meltem Serdaroğlu
GIDA / THE JOURNAL OF FOOD (2021) Vol. 46, Iss. 2, pp. 443-462
Open Access | Times Cited: 4
Showing 4 citing articles:
Exploring the impact of barberry extract and grilling on oxidative and nitrosative reactions in fermented sausages: Insights into lipid-protein oxidation, nitrosamine, and 3-nitrotyrosine as a potential biomarker
Hülya Serpil Kavuşan, Meltem Serdaroğlu
Meat Science (2025), pp. 109830-109830
Closed Access
Hülya Serpil Kavuşan, Meltem Serdaroğlu
Meat Science (2025), pp. 109830-109830
Closed 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
Protein Oxidation in Meat Products: Exploring the Role of Natural Antioxidants in Preservation and Quality Enhancement
Meltem Serdaroğlu
Meat Technology (2023) Vol. 64, Iss. 2, pp. 427-431
Open Access | Times Cited: 1
Meltem Serdaroğlu
Meat Technology (2023) Vol. 64, Iss. 2, pp. 427-431
Open Access | Times Cited: 1
