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 CO2 on the physicochemical, microbial, and sensory properties of pork patties packaged under optimized O2 levels
Rongrong Liang, W Zhang, Yanwei Mao, et al.
Meat Science (2023) Vol. 209, pp. 109422-109422
Closed Access | Times Cited: 6
Rongrong Liang, W Zhang, Yanwei Mao, et al.
Meat Science (2023) Vol. 209, pp. 109422-109422
Closed Access | Times Cited: 6
Showing 6 citing articles:
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
Extending shelf life of chilled pork pretreated with high-voltage electrostatic field in modified atmosphere packaging by cinnamaldehyde nanoemulsion at non-contact mode
Qi Yu, Min Zhang, Arun S. Mujumdar, et al.
Meat Science (2025) Vol. 225, pp. 109802-109802
Closed Access
Qi Yu, Min Zhang, Arun S. Mujumdar, et al.
Meat Science (2025) Vol. 225, pp. 109802-109802
Closed Access
Exploring the impact of cold and modified atmosphere packaging storage on prepared meat products: Temporal dynamics of the bacterial community and quality analysis
Yuxuan Shi, Bing Zhao, Jingyi Hao, et al.
Meat Science (2025), pp. 109824-109824
Closed Access
Yuxuan Shi, Bing Zhao, Jingyi Hao, et al.
Meat Science (2025), pp. 109824-109824
Closed Access
Classification and identification of chicken-derived adulteration in pork patties: A multi-dimensional quality profile and machine learning-based approach
Hui Lu, Cong Yao, Lin An, et al.
Food Control (2025), pp. 111381-111381
Closed Access
Hui Lu, Cong Yao, Lin An, et al.
Food Control (2025), pp. 111381-111381
Closed Access
Evaluation of the freshness (TVB-N) of pork patty during storage based on PLS-DA, SVM and BP-ANN models
Hui Lu, Ang-Xin Song, Ming Li, et al.
Food Control (2024), pp. 111121-111121
Closed Access | Times Cited: 2
Hui Lu, Ang-Xin Song, Ming Li, et al.
Food Control (2024), pp. 111121-111121
Closed Access | Times Cited: 2
Evaluation of the water state and protein characteristics of Tibetan pork under the storage conditions of modified atmosphere packaging: Effect of oxygen concentration
Yong Chen, Chuan Yang, Yiping Yang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101825-101825
Open Access
Yong Chen, Chuan Yang, Yiping Yang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101825-101825
Open Access
