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:
A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing
Jesús Madueña Molina, Jesús M. Frías, Declan Bolton, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 746-746
Open Access | Times Cited: 6
Jesús Madueña Molina, Jesús M. Frías, Declan Bolton, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 746-746
Open Access | Times Cited: 6
Showing 6 citing articles:
From Farms to Labs: The New Trend of Sustainable Meat Alternatives
Abdul Samad, So-Hee Kim, Chan‐Jin Kim, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 13-30
Open Access | Times Cited: 6
Abdul Samad, So-Hee Kim, Chan‐Jin Kim, et al.
Food Science of Animal Resources (2024) Vol. 45, Iss. 1, pp. 13-30
Open Access | Times Cited: 6
Analysis of Chloride, Nitrite and Nitrate in Processed Meat using Microwave Extraction and Two-Dimensional Ion Chromatography
Bradley Afanda, Christine O’Connor, Mary Moloney, et al.
Journal of Food Composition and Analysis (2025) Vol. 141, pp. 107323-107323
Closed Access
Bradley Afanda, Christine O’Connor, Mary Moloney, et al.
Journal of Food Composition and Analysis (2025) Vol. 141, pp. 107323-107323
Closed Access
Green processing technology of meat and meat products: A review
A. S. El-tahlawy
Theory and practice of meat processing (2025) Vol. 10, Iss. 1, pp. 32-44
Open Access
A. S. El-tahlawy
Theory and practice of meat processing (2025) Vol. 10, Iss. 1, pp. 32-44
Open Access
Sensory characterisation of meatless and nitrite-free cooked ham alternatives in comparison to conventional counterparts: Temporal dominance of sensations and partial napping with ultra-flash profiling
Stergios Melios, Simona Grasso, Declan Bolton, et al.
Food Research International (2024) Vol. 190, pp. 114625-114625
Closed Access | Times Cited: 4
Stergios Melios, Simona Grasso, Declan Bolton, et al.
Food Research International (2024) Vol. 190, pp. 114625-114625
Closed Access | Times Cited: 4
Extending The Shelf Life of Stuffed Pasta (Manti) Using Cold Smoking for Different Times
Süleyman Gökmen
LWT (2025), pp. 117304-117304
Open Access
Süleyman Gökmen
LWT (2025), pp. 117304-117304
Open Access
Comparative Analysis of Ventilation Systems for Aging Salami
Ferruccio Giametta, Filippo Catalano, Giovanna La Fianza, et al.
Sci (2024) Vol. 6, Iss. 3, pp. 53-53
Open Access
Ferruccio Giametta, Filippo Catalano, Giovanna La Fianza, et al.
Sci (2024) Vol. 6, Iss. 3, pp. 53-53
Open Access
Effects of natural colourants and pulsed electric field technology on the quality parameters of nitrite-free bacon
Jesús Madueña Molina, Flávia Nesi Maria, Declan Bolton, et al.
Food and Feed Research (2024), Iss. 00, pp. 60-60
Open Access
Jesús Madueña Molina, Flávia Nesi Maria, Declan Bolton, et al.
Food and Feed Research (2024), Iss. 00, pp. 60-60
Open Access
