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:
Colloidal study on the texture of sous vide (SV)-processed Tibetan chicken breast with human-machine collaborated electromyography analysis
Fengnan Niu, Xiaoqian Zhang, Peng Wang, et al.
LWT (2024) Vol. 197, pp. 115935-115935
Open Access | Times Cited: 3
Fengnan Niu, Xiaoqian Zhang, Peng Wang, et al.
LWT (2024) Vol. 197, pp. 115935-115935
Open Access | Times Cited: 3
Showing 3 citing articles:
Effect of sous vide cooking technology on the quality, protein structure, microstructure, and flavor of yellowfin tuna (Thunnus albacares)
Xuan Yuan, Duo Li, Peiying Shi, et al.
Food Chemistry (2025) Vol. 484, pp. 144423-144423
Closed Access
Xuan Yuan, Duo Li, Peiying Shi, et al.
Food Chemistry (2025) Vol. 484, pp. 144423-144423
Closed Access
Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tenderness
Xiaomin Wang, Meigui Huang, Yishun Yao, et al.
Journal of Food Science (2024) Vol. 89, Iss. 10, pp. 6174-6188
Closed Access | Times Cited: 2
Xiaomin Wang, Meigui Huang, Yishun Yao, et al.
Journal of Food Science (2024) Vol. 89, Iss. 10, pp. 6174-6188
Closed Access | Times Cited: 2
Analysis of volatile profiles and taste characteristics in sous-vide cooked chicken breast based on HS-SPME-GC-MS and E-tongue
Zhaoqi Li, Xiankun Ren, Chao Ding, et al.
LWT (2024), pp. 117222-117222
Open Access | Times Cited: 1
Zhaoqi Li, Xiankun Ren, Chao Ding, et al.
LWT (2024), pp. 117222-117222
Open Access | Times Cited: 1
