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:

Development of Healthier and Functional Dry Fermented Sausages: Present and Future
Noelí Sirini, Paulo E. S. Munekata, José M. Lorenzo, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1128-1128
Open Access | Times Cited: 34

Showing 26-50 of 34 citing articles:

Innovative texture-improving fermented sausages prepared by refining waste seawater: Physicochemical and histological properties
Sol-Hee Lee, Hack-Youn Kim
LWT (2023) Vol. 190, pp. 115509-115509
Open Access | Times Cited: 1
The effect of adding Malva Parviflora leaves powder to improve the quality and nutritive value of beef sausage at refrigerated storage.
Osama Youssef El samman, H Ahmed, Mohamed Abdelfattah Maky, et al.
SVU- International Journal of Veterinary Sciences (2023) Vol. 6, Iss. 4, pp. 15-24
Open Access | Times Cited: 1
Garlic polysaccharides as promising functional food ingredients
Chanyuan Xie, Shimin Chang, Fook Yee Chye
BIO Web of Conferences (2024) Vol. 111, pp. 01008-01008
Open Access
Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example
Anuarbek Suychinov, Айтбек Какимов, Zhanibek Yessimbekov, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 588-604
Open Access
Healthier reformulated meat derivatives: use of oil-in-water gel emulsions with vegetable oils in burgers, and use of glasswort in a sodium-reduced traditional belly
Iasmin Ferreira
(2024)
Closed Access
Estrategias Técnicas y Tecnológicas en el Desarrollo de Productos Cárnicos Saludables: Una Revisión de Literatura y Análisis Bibliométrico
Javier Francisco Rey Rodríguez, Andrés Felipe Ortiz Zamora
limentech Ciencia y Tecnología Alimentaria (2024) Vol. 22, Iss. 2, pp. 281-304
Open Access
Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content
Montserrat Vioque Amor, Rafael Gómez, I. Clemente, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2606-2606
Open Access | Times Cited: 2
Reduced fat-reduced sodium fermented meat products: a review of reformulation strategies
João Marcos dos Santos, Elisa Rafaela Bonádio Bellucci, Larissa Tátero Carvalho, et al.
Food Science and Technology (2023) Vol. 43
Open Access
Prebiotic properties of algae and algae-supplemented products
Leonel Pereira
Elsevier eBooks (2023), pp. 619-637
Closed Access
Previous Page - Page 2

Scroll to top