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:
Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties
Yun Jeong Kim, Dong‐Min Shin, Yong Gi Chun, et al.
Meat Science (2023) Vol. 204, pp. 109254-109254
Closed Access | Times Cited: 10
Yun Jeong Kim, Dong‐Min Shin, Yong Gi Chun, et al.
Meat Science (2023) Vol. 204, pp. 109254-109254
Closed Access | Times Cited: 10
Showing 10 citing articles:
Fat reduction and lipid profile optimization in Spanish spreadable meat product using an oil-in-water emulsion
Elena Martinéz, Adrián Rabadán, Manuel Álvarez‐Ortí, et al.
European Food Research and Technology (2025)
Open Access | Times Cited: 1
Elena Martinéz, Adrián Rabadán, Manuel Álvarez‐Ortí, et al.
European Food Research and Technology (2025)
Open Access | Times Cited: 1
Water holding-capacity and flavor improvement of prepared meat patties induced by magnetic field-assisted marinating and preheating
Wanling Li, Xinqi Yang, Jingwen Wang, et al.
Journal of Food Engineering (2024) Vol. 381, pp. 112194-112194
Closed Access | Times Cited: 4
Wanling Li, Xinqi Yang, Jingwen Wang, et al.
Journal of Food Engineering (2024) Vol. 381, pp. 112194-112194
Closed Access | Times Cited: 4
Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties
Raheel Suleman, Harshawardhan Choudhary, Muhammad Waseem, et al.
Food Chemistry X (2024) Vol. 25, pp. 102098-102098
Open Access | Times Cited: 4
Raheel Suleman, Harshawardhan Choudhary, Muhammad Waseem, et al.
Food Chemistry X (2024) Vol. 25, pp. 102098-102098
Open Access | Times Cited: 4
Physical and sensory properties of meltique beef steak injected with virgin coconut oil emulsion
A. Apriantini, Nunung Cipta Dainy, Wardina Humayrah, et al.
BIO Web of Conferences (2025) Vol. 153, pp. 03005-03005
Open Access
A. Apriantini, Nunung Cipta Dainy, Wardina Humayrah, et al.
BIO Web of Conferences (2025) Vol. 153, pp. 03005-03005
Open Access
Development of Meat‐Based Formulations for 3D Printed Products Oriented to Dysphagia Diet
Aušrinė Kurapkienė, Rimantė Vinauskienė, Viktorija Eisinaitė, et al.
Journal of Texture Studies (2025) Vol. 56, Iss. 2
Closed Access
Aušrinė Kurapkienė, Rimantė Vinauskienė, Viktorija Eisinaitė, et al.
Journal of Texture Studies (2025) Vol. 56, Iss. 2
Closed Access
Impact of açaí oil and guar gum-based emulsion gel on goat burger quality: Technological, sensory, and fatty acid profile
L. Sodré, Larissa Rodrigues da Silva, Natallya Marques da Silva, et al.
Meat Science (2025), pp. 109823-109823
Closed Access
L. Sodré, Larissa Rodrigues da Silva, Natallya Marques da Silva, et al.
Meat Science (2025), pp. 109823-109823
Closed Access
Investigating the effects of oil type, emulsifier type, and emulsion particle size on textured fibril soy protein emulsion‐filled gels and soybean protein isolate emulsion‐filled gels
Bin Luo, Lin Chen, Jiaqi Peng, et al.
Journal of Texture Studies (2024) Vol. 55, Iss. 4
Closed Access | Times Cited: 1
Bin Luo, Lin Chen, Jiaqi Peng, et al.
Journal of Texture Studies (2024) Vol. 55, Iss. 4
Closed Access | Times Cited: 1
Effect of astaxanthin and carvacrol co-encapsulated emulsion and chitosan on the physicochemical, rheological, and antimicrobial properties in nitrite-free meat spread
Yun Jeong Kim, Bo-Gyeong Kim, Yong Gi Chun, et al.
Food Chemistry (2024) Vol. 469, pp. 142605-142605
Closed Access | Times Cited: 1
Yun Jeong Kim, Bo-Gyeong Kim, Yong Gi Chun, et al.
Food Chemistry (2024) Vol. 469, pp. 142605-142605
Closed Access | Times Cited: 1
Effects of konjac glucomannan as a freeze‐denaturation inhibitor or binder on the physiochemical properties of heat‐induced gel of freeze‐dried duck blood
Yea‐Ji Kim, Jake Kim, Tae‐Kyung Kim, et al.
Journal of Food Science (2023) Vol. 89, Iss. 1, pp. 450-459
Open Access | Times Cited: 2
Yea‐Ji Kim, Jake Kim, Tae‐Kyung Kim, et al.
Journal of Food Science (2023) Vol. 89, Iss. 1, pp. 450-459
Open Access | Times Cited: 2
Tailoring meat products for the elderly: A comprehensive review
Mustafa M. Farouk, Renyu Zhang, David I Jenkinson, et al.
Meat Science (2024) Vol. 219, pp. 109669-109669
Closed Access
Mustafa M. Farouk, Renyu Zhang, David I Jenkinson, et al.
Meat Science (2024) Vol. 219, pp. 109669-109669
Closed Access
