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:
Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage
Begüm Akansel, Zeynep Yılmaz Oral, Selen Sallan, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1545-1545
Open Access | Times Cited: 6
Begüm Akansel, Zeynep Yılmaz Oral, Selen Sallan, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1545-1545
Open Access | Times Cited: 6
Showing 6 citing articles:
Effect of a combination of probiotics on the flavor profiling and biogenic amines of composite fermented mutton sausages
Yana Liu, Mayinuer Mijiti, Zequan Xu, et al.
Food Bioscience (2024) Vol. 61, pp. 104835-104835
Closed Access | Times Cited: 7
Yana Liu, Mayinuer Mijiti, Zequan Xu, et al.
Food Bioscience (2024) Vol. 61, pp. 104835-104835
Closed Access | Times Cited: 7
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
The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk
Zeynep Feyza Yılmaz Oral, Güzin Kaban
Foods (2023) Vol. 12, Iss. 20, pp. 3876-3876
Open Access | Times Cited: 4
Zeynep Feyza Yılmaz Oral, Güzin Kaban
Foods (2023) Vol. 12, Iss. 20, pp. 3876-3876
Open Access | Times Cited: 4
Effect of Celery Powder as an Alternative Nitrite Source on Some Quality Properties and Nitrosamine Formation in Sucuk
Zeynep Feyza Yılmaz Oral
Kafkas Universitesi Veteriner Fakultesi Dergisi (2023)
Open Access | Times Cited: 2
Zeynep Feyza Yılmaz Oral
Kafkas Universitesi Veteriner Fakultesi Dergisi (2023)
Open Access | Times Cited: 2
The Effect of the Combination of Rosemary Extract and Green Tea Extract on Nitrosamine Content, Microbiological, Physicochemical and Sensorial Properties of Heat-Treated Sucuk
Zeynep Feyza Yılmaz Oral, Güzin Kaban
Kafkas Universitesi Veteriner Fakultesi Dergisi (2023)
Open Access | Times Cited: 2
Zeynep Feyza Yılmaz Oral, Güzin Kaban
Kafkas Universitesi Veteriner Fakultesi Dergisi (2023)
Open Access | Times Cited: 2
The effects of using sheep tail fat and cooking time on carboxymethyl‐lysine formation and some quality characteristics of heat‐treated sucuk
Pınar Anlar, Güzin Kaban
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 4076-4085
Open Access
Pınar Anlar, Güzin Kaban
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 4076-4085
Open Access
