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 differences in sensory, volatile odour-activity and volatile profile of commercial plant-based meats
Aaron Thong, Vicki Wei Kee Tan, Geraldine Chan, et al.
Food Research International (2023) Vol. 177, pp. 113848-113848
Closed Access | Times Cited: 5
Aaron Thong, Vicki Wei Kee Tan, Geraldine Chan, et al.
Food Research International (2023) Vol. 177, pp. 113848-113848
Closed Access | Times Cited: 5
Showing 5 citing articles:
Role of bolus properties in dynamic texture perception of meat analogue and beef patties: Juiciness is driven by serum release during early stages of mastication
Yifan Zhang, Guido Sala, Elke Scholten, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110450-110450
Open Access | Times Cited: 8
Yifan Zhang, Guido Sala, Elke Scholten, et al.
Food Hydrocolloids (2024) Vol. 157, pp. 110450-110450
Open Access | Times Cited: 8
The co‐fermentation of Actinomucor elegans and Monascus purpureus for the production of meat flavor with soybean protein
Xuelian Yang, Rui Zhang, Zichun Qin, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Xuelian Yang, Rui Zhang, Zichun Qin, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Assessment of the Umami Flavour of Commercial Meat and Plant-Based Meat Analogues
G. Gay, Aaron Thong
(2025), pp. 27-36
Closed Access
G. Gay, Aaron Thong
(2025), pp. 27-36
Closed Access
Sensory Evaluation of Enzymatically Hydrolyzed Plant-Based Food Ingredients (Oilseed Meals, Grains, and Mushrooms): Electronic-Nose and Electronic-Tongue Analyses
Younglan Ban, Hyeonjin Park, Hyangyeon Jeong, et al.
Journal of the Korean Society of Food Science and Nutrition (2024) Vol. 53, Iss. 6, pp. 585-598
Closed Access | Times Cited: 2
Younglan Ban, Hyeonjin Park, Hyangyeon Jeong, et al.
Journal of the Korean Society of Food Science and Nutrition (2024) Vol. 53, Iss. 6, pp. 585-598
Closed Access | Times Cited: 2
Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges
Yan Zheng, Chunhong Liu, Xiaohai Zhang, et al.
Current Nutrition Reports (2024)
Closed Access | Times Cited: 2
Yan Zheng, Chunhong Liu, Xiaohai Zhang, et al.
Current Nutrition Reports (2024)
Closed Access | Times Cited: 2
