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:

Impact of oyster mushroom (Pleurotus ostreatus) on chemical, physical, microbiological and sensory characteristics of fish burger prepared from salmon and striped catfish filleting by-product
Ulisa Pachekrepapol, Maturose Thangrattana, Apichaya Kitikangsadan
International Journal of Gastronomy and Food Science (2022) Vol. 30, pp. 100598-100598
Closed Access | Times Cited: 14

Showing 14 citing articles:

New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food
Giovanni Luca Russo, Antonio Luca Langellotti, Rossella Di Monaco, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access | Times Cited: 1
Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types
Carmen Botella‐Martínez, Nuria Muñoz-Tébar, Raquel Lucas‐González, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3591-3591
Open Access | Times Cited: 10
Oyster mushroom as a main ingredient in nuggets alternative formulation combined with red bean and catfish powder: Preliminary study
Tiar Lince Bakara, Rumida
Food and Humanity (2025), pp. 100526-100526
Closed Access
Assessing the product attributes of Iranian localized frozen dumpling dough incorporated with fish paste
M. Shirazy, Nargess Mooraki, Masoud Honarvar
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Effect of dielectric barrier discharge cold plasma combined with green tea extract on quality and safety of ready-to-eat fish patties during storage
Khanit Matra, Baifern Zonklin, Supawadee Hamkratok, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Identification of sea bass freshness grades using laser-induced breakdown spectroscopy coupled with multivariable analysis
Zilin Yue, Hong Lin, Xiu Susie Fang, et al.
Food Control (2022) Vol. 147, pp. 109594-109594
Closed Access | Times Cited: 14
What Are the Sensory Attributes Associated with Consumer Acceptance of Yellow Oyster Mushrooms (Pleurotus citrinopileatus)?
Minji Oh, Jin-Hee Ju, Se-Young Ju
Foods (2024) Vol. 13, Iss. 13, pp. 2061-2061
Open Access | Times Cited: 2
Edible mushrooms: Functional foods or functional ingredients? A focus on <i>Pleurotus</i> spp.
Mena Ritota, Pamela Manzi
AIMS Agriculture and Food (2023) Vol. 8, Iss. 2, pp. 391-439
Open Access | Times Cited: 5
Influence of cooking methods and storage time on colour, texture, and fatty acid profile of a novel fish burger for the prevention of cognitive decline
Jorge Vicente Valentim, Cláudia Afonso, Romina Gomes, et al.
Heliyon (2024) Vol. 10, Iss. 5, pp. e27171-e27171
Open Access | Times Cited: 1
Oyster Mushroom (Pleurotus ostreatus) as a Healthy Ingredient for Sustainable Functional Food Production
Sanem Bulam, Nebahat Şule Üstün, Aysun Pekşen
Mantar dergisi (2022) Vol. 13, Iss. 3, pp. 131-143
Open Access | Times Cited: 4
Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage
Jingchao Fan, Guang‐Hui Liu, Kai Wang, et al.
Gels (2023) Vol. 9, Iss. 10, pp. 836-836
Open Access | Times Cited: 2
Development of Nutritionally Enhanced Fish Burgers: Integrating Atlantic Bonito (Sarda sarda) with Seaweed and Hydrocolloids for Sustainable Food Innovation
Joana Solinho, Sílvia Belém Gonçalves, Sandro Charopen Machado, et al.
LWT (2024), pp. 117247-117247
Open 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
Smart Farming Untuk Pengaturan Suhu Ruangan Pada Budidaya Jamur Tiram Berbasis Backpropagation
Putu Sugiartawan, I Gusti Ngurah Desnanjaya
IJEIS (Indonesian Journal of Electronics and Instrumentation Systems) (2022) Vol. 12, Iss. 2, pp. 191-191
Open Access
Page 1

Scroll to top