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:
Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks
Asad Nawaz, Enpeng Li, Ibrahim Khalifa, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2467-2467
Open Access | Times Cited: 13
Asad Nawaz, Enpeng Li, Ibrahim Khalifa, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2467-2467
Open Access | Times Cited: 13
Showing 13 citing articles:
Comparative analysis of quality and flavor profiles in raw and pre-cooked large yellow croaker (Larimichthys crocea) meat post freezing and reheating
Yi Xu, Yi Hu, Hao Lan, et al.
Food Chemistry (2024) Vol. 464, pp. 141865-141865
Closed Access | Times Cited: 4
Yi Xu, Yi Hu, Hao Lan, et al.
Food Chemistry (2024) Vol. 464, pp. 141865-141865
Closed Access | Times Cited: 4
Optimization and Process Validation of Freeze‐Structured Meat Substitute Using Machine Learning Models
Chitra Devi Venkatachalam, R. Devanampriyan, D. Kayethri, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 3
Closed Access
Chitra Devi Venkatachalam, R. Devanampriyan, D. Kayethri, et al.
Journal of Food Process Engineering (2025) Vol. 48, Iss. 3
Closed Access
Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef
Liqin You, Yanfeng Zhang, Yingjuan Ma, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1372-1372
Open Access
Liqin You, Yanfeng Zhang, Yingjuan Ma, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1372-1372
Open Access
Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps
Hataitip Nimitkeatkai, Kannika Pasada, Amnat Jarerat
Foods (2022) Vol. 11, Iss. 7, pp. 1034-1034
Open Access | Times Cited: 11
Hataitip Nimitkeatkai, Kannika Pasada, Amnat Jarerat
Foods (2022) Vol. 11, Iss. 7, pp. 1034-1034
Open Access | Times Cited: 11
Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets
David Oppong, Worawan Panpipat, Ling‐Zhi Cheong, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 3158-3158
Open Access | Times Cited: 15
David Oppong, Worawan Panpipat, Ling‐Zhi Cheong, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 3158-3158
Open Access | Times Cited: 15
Development of Loop-Mediated Isothermal Amplification (LAMP) Assays for the Rapid Authentication of Three Swimming Crab Species
Soottawat Benjakul, Jirakrit Saetang
Foods (2022) Vol. 11, Iss. 15, pp. 2247-2247
Open Access | Times Cited: 10
Soottawat Benjakul, Jirakrit Saetang
Foods (2022) Vol. 11, Iss. 15, pp. 2247-2247
Open Access | Times Cited: 10
Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process
Yong-Rui Wang, Songlei Wang, Ruiming Luo
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 10
Yong-Rui Wang, Songlei Wang, Ruiming Luo
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 10
Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) Approach
Gaurav Kumar, Naresh Kumar Mehta, Ranendra K. Majumdar, et al.
ACS Omega (2023) Vol. 8, Iss. 36, pp. 32855-32866
Open Access | Times Cited: 6
Gaurav Kumar, Naresh Kumar Mehta, Ranendra K. Majumdar, et al.
ACS Omega (2023) Vol. 8, Iss. 36, pp. 32855-32866
Open Access | Times Cited: 6
Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage
Sidonia Martı́nez, Javier Carballo
Foods (2021) Vol. 10, Iss. 12, pp. 2970-2970
Open Access | Times Cited: 10
Sidonia Martı́nez, Javier Carballo
Foods (2021) Vol. 10, Iss. 12, pp. 2970-2970
Open Access | Times Cited: 10
Storage study on compositional analysis of quinoa and ragi based snacks
Parul Yadav, Priyanka Suryavanshi
THE SCIENTIFIC TEMPER (2024) Vol. 15, Iss. 02, pp. 1994-2002
Open Access
Parul Yadav, Priyanka Suryavanshi
THE SCIENTIFIC TEMPER (2024) Vol. 15, Iss. 02, pp. 1994-2002
Open Access
Evaluating the Impact of Changes in Nutritional Ratios on Water Quality and Protein Digestibility Coefficient for Carp Fish
Alhamzah A. Fayyad, Fatima Muhammad Abdul-Jabbar, Omar M. Khalaf, et al.
International Journal of Agriculture & Environmental Science (2024) Vol. 11, Iss. 2, pp. 1-4
Open Access
Alhamzah A. Fayyad, Fatima Muhammad Abdul-Jabbar, Omar M. Khalaf, et al.
International Journal of Agriculture & Environmental Science (2024) Vol. 11, Iss. 2, pp. 1-4
Open Access
Exploring the Physicochemical Properties, Fatty Acids Composition, and Nutritional Quality Indices of Oil Derived from Chrysichthys nigrodigitatus of Different Sizes: Impact of Processing
Fabrice Hervé Njike Ngamga, Fabrice Fabien Dongho Dongmo, Gires Boungo Teboukeu, et al.
Journal of Food Composition and Analysis (2024), pp. 106838-106838
Closed Access
Fabrice Hervé Njike Ngamga, Fabrice Fabien Dongho Dongmo, Gires Boungo Teboukeu, et al.
Journal of Food Composition and Analysis (2024), pp. 106838-106838
Closed Access
Fat Uptake Reduction During Deep-Fat Frying of Fish Fillets Coated with Soy Protein Isolate Edible Coating
Kumar Gaurav, Naresh Kumar Mehta, M. Bhargavi Priyadarshini, et al.
Journal of Aquatic Food Product Technology (2024), pp. 1-16
Closed Access
Kumar Gaurav, Naresh Kumar Mehta, M. Bhargavi Priyadarshini, et al.
Journal of Aquatic Food Product Technology (2024), pp. 1-16
Closed Access
