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:
Development and Characterization of Hybrid Burgers Made from Pork and Multi-Ingredient Plant Mixtures and Protected with Lactic Acid Bacteria
K. Dasiewicz, Iwona Szymańska, Dominika Opat, et al.
Applied Sciences (2024) Vol. 14, Iss. 14, pp. 6272-6272
Open Access | Times Cited: 5
K. Dasiewicz, Iwona Szymańska, Dominika Opat, et al.
Applied Sciences (2024) Vol. 14, Iss. 14, pp. 6272-6272
Open Access | Times Cited: 5
Showing 5 citing articles:
Pumpkin Oil and Its Effect on the Quality of Naples-Style Salami Produced from Buffalo Meat
Francesca Coppola, Filomena Nazzaro, Florinda Fratianni, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1077-1077
Open Access | Times Cited: 1
Francesca Coppola, Filomena Nazzaro, Florinda Fratianni, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1077-1077
Open Access | Times Cited: 1
Effect of Fermentation Technology and Storage Time on the Quality of Salami-Type Sausages
K. Dasiewicz, Iwona Szymańska, Mirosław Słowiński, et al.
Applied Sciences (2024) Vol. 14, Iss. 18, pp. 8510-8510
Open Access | Times Cited: 7
K. Dasiewicz, Iwona Szymańska, Mirosław Słowiński, et al.
Applied Sciences (2024) Vol. 14, Iss. 18, pp. 8510-8510
Open Access | Times Cited: 7
Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture
Małgorzata Karwowska, Patrycja Skwarek, Elżbieta Solska, et al.
Molecules (2025) Vol. 30, Iss. 3, pp. 691-691
Open Access
Małgorzata Karwowska, Patrycja Skwarek, Elżbieta Solska, et al.
Molecules (2025) Vol. 30, Iss. 3, pp. 691-691
Open Access
Hybrid Plant-based Meat Alternatives Structured via Co-Extrusion: A Review
José Villacís‐Chiriboga, E. Mohammad Sharifi, Helga Guðný Elíasdóttir, et al.
Trends in Food Science & Technology (2025), pp. 105013-105013
Open Access
José Villacís‐Chiriboga, E. Mohammad Sharifi, Helga Guðný Elíasdóttir, et al.
Trends in Food Science & Technology (2025), pp. 105013-105013
Open Access
Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities
Ziane da Conceição das Mercês, Natalia Maldaner Salvadori, Sabrina Melo Evangelista, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3855-3855
Open Access
Ziane da Conceição das Mercês, Natalia Maldaner Salvadori, Sabrina Melo Evangelista, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3855-3855
Open Access
