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:
The Potential of Using Bisr Date Powder as a Novel Ingredient in Beef Burgers: The Effect on Chemical Composition, Cooking Properties, Microbial Analysis, and Organoleptic Properties
Nashi K. Alqahtan, Hattim Makki Mohamed Makki, Hisham A. Mohamed, et al.
Sustainability (2022) Vol. 14, Iss. 21, pp. 14143-14143
Open Access | Times Cited: 10
Nashi K. Alqahtan, Hattim Makki Mohamed Makki, Hisham A. Mohamed, et al.
Sustainability (2022) Vol. 14, Iss. 21, pp. 14143-14143
Open Access | Times Cited: 10
Showing 10 citing articles:
Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods
Nuria Muñoz-Tébar, Manuel Viuda‐Martos, José M. Lorenzo, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1456-1456
Open Access | Times Cited: 25
Nuria Muñoz-Tébar, Manuel Viuda‐Martos, José M. Lorenzo, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1456-1456
Open Access | Times Cited: 25
The utilisation of agricultural by-products in processed meat products: Effects on physicochemical, nutritional and sensory quality – Invited Review
Simona Grasso, Mario Estévez, José M. Lorenzo, et al.
Meat Science (2024) Vol. 211, pp. 109451-109451
Open Access | Times Cited: 13
Simona Grasso, Mario Estévez, José M. Lorenzo, et al.
Meat Science (2024) Vol. 211, pp. 109451-109451
Open Access | Times Cited: 13
Current insights into date by-product valorization for sustainable food industries and technology
Athira Jayasree Subhash, Gafar Babatunde Bamigbade, Mutamed Ayyash
Sustainable Food Technology (2024) Vol. 2, Iss. 2, pp. 331-361
Open Access | Times Cited: 11
Athira Jayasree Subhash, Gafar Babatunde Bamigbade, Mutamed Ayyash
Sustainable Food Technology (2024) Vol. 2, Iss. 2, pp. 331-361
Open Access | Times Cited: 11
Nutritional properties, lipid oxidation, microbial growth, and sensory evaluation of beef burgers enriched with garden cress seeds powder
Huriyyah A. I. Almusawi, Randah Miqbil Alqurashi, Heba I. Mohamed, et al.
Cogent Food & Agriculture (2025) Vol. 11, Iss. 1
Open Access | Times Cited: 1
Huriyyah A. I. Almusawi, Randah Miqbil Alqurashi, Heba I. Mohamed, et al.
Cogent Food & Agriculture (2025) Vol. 11, Iss. 1
Open Access | Times Cited: 1
The Potential of Using Bisr Date Powder as a Novel Ingredient in Biscuits Made of Wheat Flour Only or Mixed with Barley
Haiam O. Elkatry, Sukainah E. H. Almubarak, Heba I. Mohamed, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1940-1940
Open Access | Times Cited: 4
Haiam O. Elkatry, Sukainah E. H. Almubarak, Heba I. Mohamed, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1940-1940
Open Access | Times Cited: 4
Oxysterols, physicochemical properties, and sensory attributes of NaCl ‐substituted beef patties fortified with date fruit powder
Kazeem Dauda Adeyemi, Khadijat T. Babatunde, Ronke R. Akanji, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Kazeem Dauda Adeyemi, Khadijat T. Babatunde, Ronke R. Akanji, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Pitahaya (Hylocereus ocamponis) peel flour as new ingredient in the development of beef burgers: impact on the quality parameters
Verónica Reyes-García, Carmen Botella‐Martínez, Naida Juárez‐Trujillo, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 9, pp. 2375-2385
Closed Access | Times Cited: 3
Verónica Reyes-García, Carmen Botella‐Martínez, Naida Juárez‐Trujillo, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 9, pp. 2375-2385
Closed Access | Times Cited: 3
Effects of Çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of beef hamburger patties during refrigerated storage
Ömer Köker, Birol Kılıç, Azim Şimşek
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 4330-4341
Open Access | Times Cited: 1
Ömer Köker, Birol Kılıç, Azim Şimşek
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 4330-4341
Open Access | Times Cited: 1
Innovate plant-based burger patties using defatted sesame cake flour, chickpea flour, coffee silver skin and pomegranate juice as natural colorant: effects on nutritional and acceptability aspect
Ayman M. El-Anany, Rehab F.M. Ali, Mona S. Almujaydil, et al.
Nutrition & Food Science (2024) Vol. 54, Iss. 5, pp. 934-950
Closed Access
Ayman M. El-Anany, Rehab F.M. Ali, Mona S. Almujaydil, et al.
Nutrition & Food Science (2024) Vol. 54, Iss. 5, pp. 934-950
Closed Access
Opuntia ficus-indica Meal in Beef Burger
Uesdra Lucas Fonsêca dos Santos, Layze Natalinne Gomes Ferreira, Luaterra Dória Cruz, et al.
Journal of Culinary Science & Technology (2023), pp. 1-21
Closed Access
Uesdra Lucas Fonsêca dos Santos, Layze Natalinne Gomes Ferreira, Luaterra Dória Cruz, et al.
Journal of Culinary Science & Technology (2023), pp. 1-21
Closed Access
