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:
The methodology of food design. Part 1. The individual aspect
Alexander Prosekov
Theory and practice of meat processing (2020) Vol. 5, Iss. 4, pp. 13-17
Open Access | Times Cited: 5
Alexander Prosekov
Theory and practice of meat processing (2020) Vol. 5, Iss. 4, pp. 13-17
Open Access | Times Cited: 5
Showing 5 citing articles:
The methodology of food design. Part 2. Digital nutritiology in personal food
Alexander Prosekov, Anna Vesnina, Oksana Kozlova
Theory and practice of meat processing (2022) Vol. 6, Iss. 4, pp. 328-334
Open Access | Times Cited: 3
Alexander Prosekov, Anna Vesnina, Oksana Kozlova
Theory and practice of meat processing (2022) Vol. 6, Iss. 4, pp. 328-334
Open Access | Times Cited: 3
Development of an approach to predicting the bioavailability of enteral nutrition products
В. В. Кондратенко, E.Yu. Agarkova
Theory and practice of meat processing (2024) Vol. 9, Iss. 1, pp. 15-23
Open Access
В. В. Кондратенко, E.Yu. Agarkova
Theory and practice of meat processing (2024) Vol. 9, Iss. 1, pp. 15-23
Open Access
The method of sensory evaluation of cooked sausage using a reference profile
Т. Г. Кузнецова, A A Lazarev, O K Derevitzkaya, et al.
IOP Conference Series Earth and Environmental Science (2022) Vol. 1052, Iss. 1, pp. 012123-012123
Open Access | Times Cited: 1
Т. Г. Кузнецова, A A Lazarev, O K Derevitzkaya, et al.
IOP Conference Series Earth and Environmental Science (2022) Vol. 1052, Iss. 1, pp. 012123-012123
Open Access | Times Cited: 1
Approaches to Developing New Complex Meat Products with Preset Qualitiy
А С Мирошник, И.Ф. Горлов, М И Сложенкина
Food Processing Techniques and Technology (2023) Vol. 53, Iss. 4, pp. 698-709
Open Access
А С Мирошник, И.Ф. Горлов, М И Сложенкина
Food Processing Techniques and Technology (2023) Vol. 53, Iss. 4, pp. 698-709
Open Access
Digital Solutions for Healthy Eating
Marina Ņikitina, И. М. Чернуха, Andrey B. Lisitsyn
Meat Technology (2021) Vol. 62, Iss. 2, pp. 96-103
Open Access
Marina Ņikitina, И. М. Чернуха, Andrey B. Lisitsyn
Meat Technology (2021) Vol. 62, Iss. 2, pp. 96-103
Open Access
