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 different drying methods on physicochemical, textural, flavor, and sensory characteristics of yak jerky
Yuxia Fan, Chenglin Guo, Yiwen Zhu, et al.
Meat Science (2024) Vol. 216, pp. 109570-109570
Closed Access | Times Cited: 4
Yuxia Fan, Chenglin Guo, Yiwen Zhu, et al.
Meat Science (2024) Vol. 216, pp. 109570-109570
Closed Access | Times Cited: 4
Showing 4 citing articles:
Impact of apple slice thickness and water-soaking pretreatment on catalytic infrared blanching efficiency and subsequent hot air drying performance
Bengang Wu, Yasmine Bouhile, Yiting Guo, et al.
Drying Technology (2025), pp. 1-21
Closed Access
Bengang Wu, Yasmine Bouhile, Yiting Guo, et al.
Drying Technology (2025), pp. 1-21
Closed Access
Energy consumption and quality improvement of frozen pork using NaCl refrigerant with three amino acids in contact immersion freezing
Yu Zhou, Qiong Pan, Wen Li, et al.
Meat Science (2025) Vol. 225, pp. 109827-109827
Closed Access
Yu Zhou, Qiong Pan, Wen Li, et al.
Meat Science (2025) Vol. 225, pp. 109827-109827
Closed Access
Characterization and Differentiation of Flavor Profile of 12 Air-Dried Yak Meat Products Using GC–IMS and Multivariate Analysis
Qiuyu Wang, Rongsheng Du, Yuqi Wang, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2626-2626
Open Access | Times Cited: 2
Qiuyu Wang, Rongsheng Du, Yuqi Wang, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2626-2626
Open Access | Times Cited: 2
Insights into the Flavor Profile of Yak Jerky from Different Muscles Based on Electronic Nose, Electronic Tongue, Gas Chromatography–Mass Spectrometry and Gas Chromatography–Ion Mobility Spectrometry
Bingde Zhou, Xin Zhao, Luca Laghi, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2911-2911
Open Access | Times Cited: 2
Bingde Zhou, Xin Zhao, Luca Laghi, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2911-2911
Open Access | Times Cited: 2
