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:
Effects of replacing chicken breast meat with Agaricus bisporus mushrooms on the qualities of emulsion-type sausages
Qingquan Fu, Jintang Yang, Lijia Lv, et al.
LWT (2023) Vol. 184, pp. 114983-114983
Open Access | Times Cited: 12
Qingquan Fu, Jintang Yang, Lijia Lv, et al.
LWT (2023) Vol. 184, pp. 114983-114983
Open Access | Times Cited: 12
Showing 12 citing articles:
Assessing the effects of partially substituting chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers
Sabah Mounir, Randa Mohamed, Kappat Valiyapeediyekkal Sunooj, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access | Times Cited: 2
Sabah Mounir, Randa Mohamed, Kappat Valiyapeediyekkal Sunooj, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access | Times Cited: 2
The improvement effects of Lentinus edodes powder marination on sous vide cooked chicken patties: Physicochemical attributes, oxidative properties and flavor characteristics
Menglong Sheng, Songyi Lin, Tingting Ma, et al.
Food Chemistry (2024) Vol. 444, pp. 138689-138689
Closed Access | Times Cited: 13
Menglong Sheng, Songyi Lin, Tingting Ma, et al.
Food Chemistry (2024) Vol. 444, pp. 138689-138689
Closed Access | Times Cited: 13
Designing healthier and more sustainable ultraprocessed foods
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Open Access | Times Cited: 13
David Julian McClements
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Open Access | Times Cited: 13
Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review
Jinpeng Li, Liang Li
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11454-11467
Closed Access | Times Cited: 12
Jinpeng Li, Liang Li
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11454-11467
Closed Access | Times Cited: 12
Exploring the potential of Mon-Pu (Glochidion wallichianum) leaf extract as a natural antioxidant for Ligor chicken meat gel: Impact on gelation functionality and oxidative stability
Ngassa Julius Mussa, Porntip Thongkam, Chantira Wongnen, et al.
Poultry Science (2025) Vol. 104, Iss. 2, pp. 104839-104839
Open Access
Ngassa Julius Mussa, Porntip Thongkam, Chantira Wongnen, et al.
Poultry Science (2025) Vol. 104, Iss. 2, pp. 104839-104839
Open Access
Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications
Ngassa Julius Mussa, Manat Chaijan, Porntip Thongkam, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 645-645
Open Access
Ngassa Julius Mussa, Manat Chaijan, Porntip Thongkam, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 645-645
Open Access
The Effects of Hypsizygus marmoreus Powder on the Physicochemical Properties, Sensory Characteristics, and Oxidative Stability of Chinese Cantonese‐Style Sausages
Qingquan Fu, Wei Zhang, Chen Quanzhan
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Qingquan Fu, Wei Zhang, Chen Quanzhan
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Dietary Fiber Supplementation in Animal Products: Recent Developments, Commercial Applications and Sustainability Impact
Kartika Dewi, Mohsen Gavahian, Yuthana Phimolsiripol
Food Bioscience (2025), pp. 106668-106668
Closed Access
Kartika Dewi, Mohsen Gavahian, Yuthana Phimolsiripol
Food Bioscience (2025), pp. 106668-106668
Closed Access
Mushrooms as meat substitute in plant-based diets
Alex Graça Contato, Carlos Adam Conte‐Júnior
European Food Research and Technology (2025)
Closed Access
Alex Graça Contato, Carlos Adam Conte‐Júnior
European Food Research and Technology (2025)
Closed Access
Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms
Meltem Boylu, Géza Hitka, György Kenesei
Foods (2024) Vol. 13, Iss. 13, pp. 2115-2115
Open Access | Times Cited: 3
Meltem Boylu, Géza Hitka, György Kenesei
Foods (2024) Vol. 13, Iss. 13, pp. 2115-2115
Open Access | Times Cited: 3
Effect of citrus fiber on physicochemical quality of Frankfurter sausages: a study on lipid oxidation and protein gel characteristics
Xinyue Diao, Jiaying Zhu, Linjing Huang, et al.
LWT (2024), pp. 116778-116778
Open Access | Times Cited: 3
Xinyue Diao, Jiaying Zhu, Linjing Huang, et al.
LWT (2024), pp. 116778-116778
Open Access | Times Cited: 3
Physicochemical characteristics and sensory preference of chicken ball with unripe jackfruit
Wisutthana Samutsri, Kanitta Oumaree, Sujittra Thimthuad
LWT (2023) Vol. 189, pp. 115489-115489
Open Access | Times Cited: 3
Wisutthana Samutsri, Kanitta Oumaree, Sujittra Thimthuad
LWT (2023) Vol. 189, pp. 115489-115489
Open Access | Times Cited: 3
