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:
Influence of starter cultures on microbiological and physical-chemical parameters of dry-cured products
Larysa Bal-Prylypko, Svitlana Danylenko, Olena Mykhailova, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 313-330
Open Access | Times Cited: 5
Larysa Bal-Prylypko, Svitlana Danylenko, Olena Mykhailova, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 313-330
Open Access | Times Cited: 5
Showing 5 citing articles:
Effect of Fermentation Technology and Storage Time on the Quality of Salami-Type Sausages
K. Dasiewicz, Iwona Szymańska, Mirosław Słowiński, et al.
Applied Sciences (2024) Vol. 14, Iss. 18, pp. 8510-8510
Open Access | Times Cited: 7
K. Dasiewicz, Iwona Szymańska, Mirosław Słowiński, et al.
Applied Sciences (2024) Vol. 14, Iss. 18, pp. 8510-8510
Open Access | Times Cited: 7
Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle
Xiao Yang, Changlei Liu, Qi Wang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 300-300
Open Access
Xiao Yang, Changlei Liu, Qi Wang, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 300-300
Open Access
Evaluation of beef carcass quality using the muscle eye area M. longissimus dorsi
Olha Kruk, Anatolii Ugnivenko, Tetiana Antoniuk, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 619-632
Open Access | Times Cited: 2
Olha Kruk, Anatolii Ugnivenko, Tetiana Antoniuk, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 619-632
Open Access | Times Cited: 2
The technology of cooking falafel with high biological value for vegans
Larysa Bal-Prylypko, Inna Levytska, Л В Ткаченко, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 776-791
Open Access
Larysa Bal-Prylypko, Inna Levytska, Л В Ткаченко, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 776-791
Open Access
The effect of the carcass fat thickness on the qualitative technological and sensory attributes of beef
Olha Kruk, Anatolii Ugnivenko, Dmytro Nosevych, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 977-992
Open Access
Olha Kruk, Anatolii Ugnivenko, Dmytro Nosevych, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 977-992
Open Access
