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:
Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance
Marcio Aurélio de Almeida, Silvina Fadda, Miguel Ángel Sentandreu Vicente, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 2
Marcio Aurélio de Almeida, Silvina Fadda, Miguel Ángel Sentandreu Vicente, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 2
Showing 2 citing articles:
Enhancement of the flavor compound 3-Methylbutanal and sensory quality in sausages fermented by Lactococcus lactis CGMCC 31087: Leucine and α-Ketoglutaric acid as supplements
Lei Chen, Cheng‐I Wei, Rui Liu, et al.
Food Chemistry (2025), pp. 143091-143091
Closed Access | Times Cited: 1
Lei Chen, Cheng‐I Wei, Rui Liu, et al.
Food Chemistry (2025), pp. 143091-143091
Closed Access | Times Cited: 1
Development of Volatile Compounds in Raw Fermented Sausages with Reduced Nitrogen Compounds—The Effect of Tomato Pomace Addition
Patrycja Skwarek, José M. Lorenzo, Laura Purriños, et al.
Molecules (2024) Vol. 29, Iss. 24, pp. 5826-5826
Open Access
Patrycja Skwarek, José M. Lorenzo, Laura Purriños, et al.
Molecules (2024) Vol. 29, Iss. 24, pp. 5826-5826
Open Access
