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:
Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process.
Ümit Gürbüz, Hatice Ahu Kahraman, Arife Ezgi Telli, et al.
PubMed (2022) Vol. 13, Iss. 1, pp. 21-27
Closed Access | Times Cited: 4
Ümit Gürbüz, Hatice Ahu Kahraman, Arife Ezgi Telli, et al.
PubMed (2022) Vol. 13, Iss. 1, pp. 21-27
Closed Access | Times Cited: 4
Showing 4 citing articles:
Changes in meat quality and volatile flavor compounds profile in beef loin during dry-aging
Qianqian Liu, Xuejing Gu, Rongxin Wen, et al.
LWT (2024) Vol. 205, pp. 116500-116500
Open Access | Times Cited: 8
Qianqian Liu, Xuejing Gu, Rongxin Wen, et al.
LWT (2024) Vol. 205, pp. 116500-116500
Open Access | Times Cited: 8
Dietary administration of l-carnitine during the fattening period of early feed restricted lambs modifies lipid metabolism and meat quality
Alba Martín, Francisco Javier Giráldez, Javier Mateo, et al.
Meat Science (2023) Vol. 198, pp. 109111-109111
Open Access | Times Cited: 3
Alba Martín, Francisco Javier Giráldez, Javier Mateo, et al.
Meat Science (2023) Vol. 198, pp. 109111-109111
Open Access | Times Cited: 3
Enhancement of culled ewes’ meat quality: Effects of aging method and time
Aristide Maggiolino, Lucrezia Forte, Vincenzo Landi, et al.
Food Chemistry X (2024) Vol. 23, pp. 101687-101687
Open Access
Aristide Maggiolino, Lucrezia Forte, Vincenzo Landi, et al.
Food Chemistry X (2024) Vol. 23, pp. 101687-101687
Open Access
