Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential
Iliani Patinho, Erick Saldaña, Miriam Mabel Selani, et al.
Food Production Processing and Nutrition (2019) Vol. 1, Iss. 1
Open Access | Times Cited: 45

Showing 26-50 of 45 citing articles:

Effect of Oudemansiella raphanipies Powder on Physicochemical and Textural Properties, Water Distribution and Protein Conformation of Lower-Fat Pork Meat Batter
Yingying Zhao, Yanqiu Wang, Ke Li, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2623-2623
Open Access | Times Cited: 4
Necessary considerations for sensory evaluation of meat products: Quality indicators of meat products
Rubén Domínguez, Mirian Pateiro, Laura Purriños, et al.
Elsevier eBooks (2022), pp. 31-50
Closed Access | Times Cited: 3
Phenolic Acids from Fungi
Ângela Liberal, Rossana V. C. Cardoso, Sandrina A. Heleno, et al.
Springer eBooks (2023), pp. 475-495
Closed Access | Times Cited: 1
Salt reduction and replacers in food production
Juana Fernández‐López, Mirian Pateiro, José Angel Pérez‐Álvarez, et al.
Elsevier eBooks (2023), pp. 65-86
Closed Access | Times Cited: 1
Incorporation of shiitake (Lentinula edodes) and brown button mushroom (Agaricus bisporus) as fat replacers in meatballs processed with different mixing times
Asyrul-Izhar A.B., S.H. Masran, Faridah M.R., et al.
Food Research (2023) Vol. 7, Iss. Supplementary 4, pp. 59-68
Open Access | Times Cited: 1
Salt reduction in cured meat products: A review on strategies and mechanisms
Qi Chen, Jinxuan Cao, Wenhai She, et al.
Deleted Journal (2024)
Open Access
Food by-products potential use for flavor enhancers production
Itza Nallely Cordero-Soto, Sergio Huerta‐Ochoa, Lilia Arely Prado‐Barragán, et al.
Elsevier eBooks (2024), pp. 129-143
Closed Access
Unveiling techniques and exploring the potential of Myconutraceticals: Analyzing current applications and future prospects
Monika Thakur, Harish Chandra Andola, A. Sanches‐Silva
Food Chemistry (2024) Vol. 466, pp. 142162-142162
Closed Access
Application of response surface methodology on sensory properties in the development of mushroom-based patties from grey oyster mushroom (Pleurotus pulmonarius)
Nurul Nadzirah Mohd Yusof, Y K Yee, Zainul Akmar Zakaria
IOP Conference Series Earth and Environmental Science (2021) Vol. 765, Iss. 1, pp. 012042-012042
Open Access | Times Cited: 2
Food Innovation: Fungi and Vegetables Potential as A Healthy and Sustainable Meat Substitute
Debby Muliani, Evelyn Adela Nathania, J. Jeslin, et al.
Indonesian Journal of Life Sciences (2021) Vol. 3, Iss. 2, pp. 1-27
Open Access | Times Cited: 2
Effects of Button Mushroom Agaricus bisporus (Agaricomycetes) and Soybean Oil on Storage Characteristics of Chicken Sausage
Haijuan Nan, Т. М. Степанова, Бо Лi
International journal of medicinal mushrooms (2023) Vol. 25, Iss. 9, pp. 73-83
Closed Access
Agaricus bisporus (J.E. Lange) Imbach; Agaricus campestris L.; Agaricus xanthodermus Genev. - AGARICACEAE
Yusufjon Gafforov, Mustafa Yamaç, Milena Rašeta, et al.
Ethnobiology (2023), pp. 899-930
Closed Access
Influência das proantocianidinas da casca do jatobá incorporados em hambúrguer de atum e seus efeitos nas propriedades físico-químicas e sensoriais
Carolina de Souza Moreira
(2023)
Open Access
THE RELEVANCE OF RESEARCH THE PROGRESS ON THE APPLICATION OF MUSHROOM IN MEAT PRODUCTS PROCESSING
Iryna Bandura, Olena Koshel
Herald of Khmelnytskyi National University Technical sciences (2023) Vol. 323, Iss. 4, pp. 377-384
Open Access
Effect of Adding Different Levels of Cyperus rotundus Tubers Powder to the Diet on the Physical, Chemical and Oxidation Traits of Broiler Carcasses
Hala A. M. Ali, Bushra S.R. Zangana, Ikram H. Abdullah
IOP Conference Series Earth and Environmental Science (2023) Vol. 1262, Iss. 7, pp. 072046-072046
Open Access
Influência do pH final nos parâmetros físico-químicos, bioquímicos e sensoriais associados à qualidade da carne de bovinos >i<Bos indicus>/i<
Iliani Patinho
(2023)
Open Access
Estudo das propriedades físico-químicas e sensoriais de hambúrgueres formulados com cogumelo >i<Agaricus bisporus>/i<
Iliani Patinho
(2020)
Open Access
Flash Profile for the characterization of beef burger: A case study
Iliani Patinho, Erick Saldaña, Priscila R. dos Santos-Donado, et al.
Elsevier eBooks (2022), pp. 151-162
Closed Access
ВПЛИВ СТУПЕНЮ ПОДРІБНЕННЯ AGARICUS BISPORUS І СОЄВОЇ ОЛІЇ НА РЕОЛОГІЧНІ ВЛАСТИВОСТІ, РОЗПОДІЛ ВОЛОГИ І МІКРОСТРУКТУРУ СІЧЕНИХ ВИРОБІВ ІЗ ПТИЦІ
Хайцзюнь Нан, Бо Лi, Наталія Вячеславівна Кондратюк, et al.
Journal of Chemistry and Technologies (2021) Vol. 29, Iss. 2, pp. 342-352
Open Access
Development and application of flavor enhancer ingredient from shiitake mushroom (>i<Lentinula edodes>/i<) byproducts
Samara dos Santos Harada Padermo
(2021)
Open Access
physicochemical and biological evaluation of beef burger partially substituted with powdered quinoa seed instead of animal fat
Haiam O. Elkatry, Hayam A. Elsawy
International Journal of Family Studies, Food Science and Nutrition Health (2021) Vol. 2, Iss. 1, pp. 68-93
Open Access
Previous Page - Page 2

Scroll to top