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:
Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction
E. Coll-Brasas, Arícia Possas, Per Berg, et al.
Food Control (2020) Vol. 119, pp. 107460-107460
Open Access | Times Cited: 6
E. Coll-Brasas, Arícia Possas, Per Berg, et al.
Food Control (2020) Vol. 119, pp. 107460-107460
Open Access | Times Cited: 6
Showing 6 citing articles:
Sheep and Goat Meat Processed Products Quality: A Review
A. Teixeira, Severiano Silva, Cristina Guedes, et al.
Foods (2020) Vol. 9, Iss. 7, pp. 960-960
Open Access | Times Cited: 89
A. Teixeira, Severiano Silva, Cristina Guedes, et al.
Foods (2020) Vol. 9, Iss. 7, pp. 960-960
Open Access | Times Cited: 89
Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår)
Vladana Grabež, E. Coll-Brasas, E. Fulladosa, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 1043-1043
Open Access | Times Cited: 13
Vladana Grabež, E. Coll-Brasas, E. Fulladosa, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 1043-1043
Open Access | Times Cited: 13
Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development
E. Coll-Brasas, P. Gou, J. Arnau, et al.
Meat Science (2020) Vol. 172, pp. 108362-108362
Open Access | Times Cited: 11
E. Coll-Brasas, P. Gou, J. Arnau, et al.
Meat Science (2020) Vol. 172, pp. 108362-108362
Open Access | Times Cited: 11
Technological and sensory characteristics in development of innovative symbiotic boneless dry-cured lamb meat snack
Ítalo Abreu Lima, Lorrany Ramos do Carmo, Bruna Fernandes Andrade, et al.
Meat Science (2024) Vol. 216, pp. 109578-109578
Closed Access | Times Cited: 1
Ítalo Abreu Lima, Lorrany Ramos do Carmo, Bruna Fernandes Andrade, et al.
Meat Science (2024) Vol. 216, pp. 109578-109578
Closed Access | Times Cited: 1
Use of glucono‐delta‐lactone in the accelerated processing of boneless dry‐cured lamb hams
Priscila Cotta Palhares, Lorrany Ramos do Carmo, Bruna Fernandes Andrade, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 5, pp. 2270-2279
Closed Access | Times Cited: 2
Priscila Cotta Palhares, Lorrany Ramos do Carmo, Bruna Fernandes Andrade, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 5, pp. 2270-2279
Closed Access | Times Cited: 2
Chitosan and inulin synergized with Lactiplantibacillus plantarum LPP95 to improve the quality characteristics of low-salt pickled tuber mustard
Han Tan, Dandan Huang, Yu Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134335-134335
Closed Access
Han Tan, Dandan Huang, Yu Zhang, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134335-134335
Closed Access
