Open Access Helper

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:

Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham
Juhui Choe, Hack-Youn Kim
Food Science of Animal Resources (2019) Vol. 39, Iss. 2, pp. 345-353
Open Access | Times Cited: 10

Showing 10 citing articles:

Lipid oxidation and antioxidant delivery systems in muscle food
Haizhou Wu, Mark P. Richards, Ingrid Undeland
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1275-1299
Open Access | Times Cited: 91
The eating quality of meat: IV—Water holding capacity and juiciness
Robyn D. Warner
Elsevier eBooks (2022), pp. 457-508
Closed Access | Times Cited: 35
Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin
Violeta Nour
Foods (2022) Vol. 11, Iss. 8, pp. 1088-1088
Open Access | Times Cited: 16
Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham
Juhui Choe, Hack-Youn Kim
Poultry Science (2020) Vol. 99, Iss. 4, pp. 2230-2235
Open Access | Times Cited: 21
Quality characteristics of duck jerky: combined effects of collagen and konjac
Tae‐Kyung Kim, Hyun‐Wook Kim, Yunyeol Lee, et al.
Poultry Science (2019) Vol. 99, Iss. 1, pp. 629-636
Open Access | Times Cited: 17
Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage
Sol-Hee Lee, Gye-Woong Kim, Juhui Choe, et al.
Korean Journal for Food Science of Animal Resources (2018) Vol. 38, Iss. 5, pp. 927-935
Open Access | Times Cited: 8
Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System
Sol-Hee Lee, Juhui Choe, Jong-Chan Kim, et al.
Food Science of Animal Resources (2020) Vol. 40, Iss. 3, pp. 377-387
Open Access | Times Cited: 7
Application of the Computer Vision System to the Measurement of the CIE L*a*b* Color Parameters of Fruits
Manuel Sánchez‐Chero, William Rolando Miranda Zamora, José Antonio Sánchez Chero, et al.
Advances in intelligent systems and computing (2020), pp. 341-347
Closed Access | Times Cited: 6
Meat and meat products: animal species, products, processing, quality, and shelf life
Paulo E. S. Munekata, Rubén Domínguez, Mirian Pateiro, et al.
Elsevier eBooks (2022), pp. 45-76
Closed Access | Times Cited: 3
Analysis of cured pork loin ham quality using wet-aging and a pulsed electric field system
Ha-Yoon Go, Sin-Young Park, Hack-Youn Kim
Food Science and Biotechnology (2023) Vol. 32, Iss. 10, pp. 1373-1382
Open Access | Times Cited: 1
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