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:
Use of yellow mombin (Spondias mombin L.) in marination: Effect on quality properties of Boston butt pork during refrigerated storage
Luis Alfonso Beltrán-Cotta, Rafael Sepúlveda Fonsêca Trevisan Passos, Nilma Pereira Costa, et al.
Meat Science (2023) Vol. 204, pp. 109257-109257
Closed Access | Times Cited: 4
Luis Alfonso Beltrán-Cotta, Rafael Sepúlveda Fonsêca Trevisan Passos, Nilma Pereira Costa, et al.
Meat Science (2023) Vol. 204, pp. 109257-109257
Closed Access | Times Cited: 4
Showing 4 citing articles:
Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review
Agnieszka Latoch, Ewa Czarniecka‐Skubina, Małgorzata Moczkowska-Wyrwisz
Foods (2023) Vol. 12, Iss. 19, pp. 3638-3638
Open Access | Times Cited: 29
Agnieszka Latoch, Ewa Czarniecka‐Skubina, Małgorzata Moczkowska-Wyrwisz
Foods (2023) Vol. 12, Iss. 19, pp. 3638-3638
Open Access | Times Cited: 29
Quality Changes in Chicken Meat Marinated With Antioxidant‐Rich Fruit and Vegetable Juices
İlkay Çelik, Eda Alagöz, Hülya Arslan, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
İlkay Çelik, Eda Alagöz, Hülya Arslan, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Insight into the effect of GSH curing treatment on the flavor formation of chicken meat
Ashbala Shakoor, Sam Al‐Dalali, Jianchun Xie, et al.
Food Chemistry (2024) Vol. 468, pp. 142488-142488
Closed Access | Times Cited: 1
Ashbala Shakoor, Sam Al‐Dalali, Jianchun Xie, et al.
Food Chemistry (2024) Vol. 468, pp. 142488-142488
Closed Access | Times Cited: 1
Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle
Agnieszka Latoch, Małgorzata Moczkowska-Wyrwisz, Piotr Sałek, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3257-3257
Open Access | Times Cited: 2
Agnieszka Latoch, Małgorzata Moczkowska-Wyrwisz, Piotr Sałek, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3257-3257
Open Access | Times Cited: 2
