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:
Multivariate Relationships among Carcass Traits and Proximate Composition, Lipid Profile, and Mineral Content of Longissimus lumborum of Grass-Fed Male Cattle Produced under Tropical Conditions
Lilia Arenas de Moreno, Nancy Jerez-Timaure, Nelson Huerta-Leidenz, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1364-1364
Open Access | Times Cited: 3
Lilia Arenas de Moreno, Nancy Jerez-Timaure, Nelson Huerta-Leidenz, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1364-1364
Open Access | Times Cited: 3
Showing 3 citing articles:
Effects of Slaughter Age of Holstein Friesian Bulls on Meat Quality: Chemical Composition, Textural Characteristics, Sensory Attributes and Fatty Acid Profile
Abdulkerim Di̇ler, Mete Yanar, Veysel Fatih ÖZDEMİR, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 158-158
Open Access | Times Cited: 8
Abdulkerim Di̇ler, Mete Yanar, Veysel Fatih ÖZDEMİR, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 158-158
Open Access | Times Cited: 8
Muscle mineral profile of water buffaloes (Bubalus bubalis) reared in different production systems of the Brazilian Eastern Amazon
Laurena Silva Rodrigues, Jamile Andréa Rodrigues da Silva, J. de B. Lourenço Júnior, et al.
Frontiers in Veterinary Science (2023) Vol. 10
Open Access | Times Cited: 3
Laurena Silva Rodrigues, Jamile Andréa Rodrigues da Silva, J. de B. Lourenço Júnior, et al.
Frontiers in Veterinary Science (2023) Vol. 10
Open Access | Times Cited: 3
Progress on Nutrient Composition, Meat Standardization, Grading, Processing, and Safety for Different Types of Meat Sources
Nelson Huerta-Leidenz
Foods (2021) Vol. 10, Iss. 9, pp. 2128-2128
Open Access | Times Cited: 2
Nelson Huerta-Leidenz
Foods (2021) Vol. 10, Iss. 9, pp. 2128-2128
Open Access | Times Cited: 2
