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:
Micro- and Macroalgae in Meat Products
Caba Siladji, Vesna Djordjević, Jelena Babić Milijašević, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 826-826
Open Access | Times Cited: 8
Caba Siladji, Vesna Djordjević, Jelena Babić Milijašević, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 826-826
Open Access | Times Cited: 8
Showing 8 citing articles:
Seaweeds as functional ingredient for enhancement of nutritional and sensory attributes of pork nuggets
Mayank Goswami, Nitin Mehta, Harsh Panwar, et al.
Nutrition & Food Science (2025)
Closed Access
Mayank Goswami, Nitin Mehta, Harsh Panwar, et al.
Nutrition & Food Science (2025)
Closed Access
Durvillaea antarctica Meal as a Possible Functional Ingredient in Traditional Beef Burgers
John Quiñones, Rommy Díaz, Lidiana Velázquez, et al.
Applied Sciences (2024) Vol. 14, Iss. 16, pp. 6922-6922
Open Access | Times Cited: 1
John Quiñones, Rommy Díaz, Lidiana Velázquez, et al.
Applied Sciences (2024) Vol. 14, Iss. 16, pp. 6922-6922
Open Access | Times Cited: 1
Effect of Macroand Microalgae Addition on Nutritional, Physicochemical, Sensorial, and Functional Properties of a Vegetable Cream
Teresa Muela, Adela Abellán, Cindy Bande-De León, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1651-1651
Open Access
Teresa Muela, Adela Abellán, Cindy Bande-De León, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1651-1651
Open Access
Green fusion proteins: An approach to sustainable nutrition blending plant and algae-based proteins for a circular food system
Surumpa Jareonsin, Chayakorn Pumas, Daranrat Jaitiang, et al.
Future Foods (2024) Vol. 10, pp. 100415-100415
Open Access
Surumpa Jareonsin, Chayakorn Pumas, Daranrat Jaitiang, et al.
Future Foods (2024) Vol. 10, pp. 100415-100415
Open Access
Strategies to Improve the Functional Value of Meat and Meat Products
Danuta Jaworska, Anna Sadowka
Foods (2024) Vol. 13, Iss. 15, pp. 2433-2433
Open Access
Danuta Jaworska, Anna Sadowka
Foods (2024) Vol. 13, Iss. 15, pp. 2433-2433
Open Access
Development of Technology for Producing Combined Meat Chips With Reduced Sodium Content
Arailym Kaisarova, А. У. Шингисов, A. Ye. Mukhametov, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 12
Closed Access
Arailym Kaisarova, А. У. Шингисов, A. Ye. Mukhametov, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 12
Closed Access
Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage—Ćevap (CSC)
Caba Siladji, Vesna Djordjević, Branka Borović, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4037-4037
Open Access
Caba Siladji, Vesna Djordjević, Branka Borović, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4037-4037
Open Access
Improved Functionality, Quality, and Shelf Life of Merguez-Type Camel Sausage Fortified with Spirulina as a Natural Ingredient
Djamel Djenane, Méghit Boumédiène Khaled, Yamina Ben Miri, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 59-59
Open Access
Djamel Djenane, Méghit Boumédiène Khaled, Yamina Ben Miri, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 59-59
Open Access
