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OpenAlex Citation Counts

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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:

Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase
Lingli Zhong, Xiangrui Guo, Huizhen Xue, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2486-2486
Open Access | Times Cited: 11

Showing 11 citing articles:

Comprehensive insights into yeast mannoproteins:structural heterogeneity, winemaking, food processing, and medicine food homology
Binghong Gao, Chuanyan Rao, Xingmeng Lei, et al.
Food Research International (2025), pp. 115719-115719
Closed Access
Effect of K2CO3 on konjac glucomannan/κ-carrageenan-based camellia oil Pickering emulsion gel for the development of fat analogs
Lihua Zhang, Yuli Ning, Ya Wei, et al.
International Journal of Biological Macromolecules (2025), pp. 140094-140094
Closed Access
Tofu wastewater recovery for mannoprotein production from yeast and mold cell walls
Deidita Nafisa Wahyudi, Gemilang Lara Utama, Andri Frediansyah
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 1247-1264
Open Access | Times Cited: 2
Exploring fungal bioemulsifiers: insights into chemical composition, microbial sources, and cross-field applications
Rádamis Barbosa Castor, Maria Helena do Nascimento, Krystyna Gorlach‐Lira
World Journal of Microbiology and Biotechnology (2024) Vol. 40, Iss. 4
Closed Access | Times Cited: 1
Identification and Characterization of Novel Malto-Oligosaccharide-Forming Amylase AmyCf from Cystobacter sp. Strain CF23
Jihong Wang, Lei Zhang, Pei‐Wen Wang, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3487-3487
Open Access | Times Cited: 3
Strategies for replacing saturated fat in meat products: A review
Eunhye Son, Ki Han Kwon
Theory and practice of meat processing (2024) Vol. 8, Iss. 4, pp. 326-334
Open Access
Yeast polysaccharides: The environmentally friendly polysaccharides with broad application potentials
Wenjing Dong, Yichen Li, Shanjiang Xue, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access
Yeast cell wall-derived proteins: identification and characterization as food emulsifiers
Daiki Saito, Shinsuke Nerome, Manami Tachiwana, et al.
Food Hydrocolloids (2024), pp. 110746-110746
Open Access
Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity
Yu Fu
Advances in food and nutrition research (2024)
Closed Access
Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation
Assel Dautova, Kumarbek Amirkhanov, Sholpan Baytukenova, et al.
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access
Development of technology of cooked sausages with a changed fatty acid composition for military personnel in the Armed Forces of Ukraine
Oksana Savinok, N. V. Novgorodska, S. М. Ovsіenko
Eastern-European Journal of Enterprise Technologies (2023) Vol. 6, Iss. 11 (126), pp. 24-32
Open Access | Times Cited: 1
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