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:
Evaluation of the use of lactic acid bacteria and Thymus vulgaris essential oil on Suffolk and Ile de France lamb breed (MuscuIus gluteus) quality parameters
Dovilė Klupšaitė, Paulina Zavistanavičiūtė, Vytautė Šakienė, et al.
International Journal of Food Science & Technology (2020) Vol. 55, Iss. 11, pp. 3463-3474
Closed Access | Times Cited: 8
Dovilė Klupšaitė, Paulina Zavistanavičiūtė, Vytautė Šakienė, et al.
International Journal of Food Science & Technology (2020) Vol. 55, Iss. 11, pp. 3463-3474
Closed Access | Times Cited: 8
Showing 8 citing articles:
Effect of Thymus vulgaris L. essential oil and thymol on the microbiological properties of meat and meat products: A review
Miklós Posgay, Babett Greff, Viktória Kapcsándi, et al.
Heliyon (2022) Vol. 8, Iss. 10, pp. e10812-e10812
Open Access | Times Cited: 32
Miklós Posgay, Babett Greff, Viktória Kapcsándi, et al.
Heliyon (2022) Vol. 8, Iss. 10, pp. e10812-e10812
Open Access | Times Cited: 32
Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed
Elena Bartkienė, Fatih Özoğul, João Miguel Rocha
Foods (2022) Vol. 11, Iss. 3, pp. 452-452
Open Access | Times Cited: 31
Elena Bartkienė, Fatih Özoğul, João Miguel Rocha
Foods (2022) Vol. 11, Iss. 3, pp. 452-452
Open Access | Times Cited: 31
The Impact of Environmental Stress on the Secondary Metabolites and the Chemical Compositions of the Essential Oils from Some Medicinal Plants Used as Food Supplements
Abdelouahid Laftouhi, Noureddine Eloutassi, Elhachmia Ech-chihbi, et al.
Sustainability (2023) Vol. 15, Iss. 10, pp. 7842-7842
Open Access | Times Cited: 22
Abdelouahid Laftouhi, Noureddine Eloutassi, Elhachmia Ech-chihbi, et al.
Sustainability (2023) Vol. 15, Iss. 10, pp. 7842-7842
Open Access | Times Cited: 22
Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat
Paulina Zavistanavičiūtė, Jolita Klementavičiūtė, Dovilė Klupšaitė, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1391-1391
Open Access | Times Cited: 8
Paulina Zavistanavičiūtė, Jolita Klementavičiūtė, Dovilė Klupšaitė, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1391-1391
Open Access | Times Cited: 8
An overview of the natural antimicrobial alternatives for sheep meat preservation
Chiara Purgatorio, Annalisa Serio, Clemencia Chaves‐López, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 5, pp. 4210-4250
Closed Access | Times Cited: 9
Chiara Purgatorio, Annalisa Serio, Clemencia Chaves‐López, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 5, pp. 4210-4250
Closed Access | Times Cited: 9
Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers’ Wooden Breast Meat Quality Improvement
Jolita Klementavičiūtė, Paulina Zavistanavičiūtė, Dovilė Klupšaitė, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1367-1367
Open Access | Times Cited: 1
Jolita Klementavičiūtė, Paulina Zavistanavičiūtė, Dovilė Klupšaitė, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1367-1367
Open Access | Times Cited: 1
Recent advances in sourdough-based microorganisms and their metabolites in dairy, meat, and non-fermented and fermented beverages
Jayani Kulathunga, Şenay Şimşek
Elsevier eBooks (2024), pp. 357-366
Closed Access
Jayani Kulathunga, Şenay Şimşek
Elsevier eBooks (2024), pp. 357-366
Closed Access
Occurrence of Biogenic and Other Hazardous Amine in Foods
Yeşim Özoğul, Fatih Özoğul
Elsevier eBooks (2023), pp. 498-509
Closed Access
Yeşim Özoğul, Fatih Özoğul
Elsevier eBooks (2023), pp. 498-509
Closed Access
