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:
Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids
Adrieni Santos de Oliveira, Bibiana Alves dos Santos, Carla Andressa Almeida Farias, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1631-1631
Open Access | Times Cited: 6
Adrieni Santos de Oliveira, Bibiana Alves dos Santos, Carla Andressa Almeida Farias, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1631-1631
Open Access | Times Cited: 6
Showing 6 citing articles:
Blackcurrant Pomace Extract as a Natural Antioxidant in Vienna Sausages Reformulated by Replacement of Pork Backfat with Emulsion Gels Based on High Oleic Sunflower and Flaxseed Oils
Nicoleta Cîrstea, Violeta Nour, Alexandru Radu Corbu, et al.
Gels (2024) Vol. 10, Iss. 8, pp. 534-534
Open Access | Times Cited: 4
Nicoleta Cîrstea, Violeta Nour, Alexandru Radu Corbu, et al.
Gels (2024) Vol. 10, Iss. 8, pp. 534-534
Open Access | Times Cited: 4
Encapsulated purple sweet potato peel extract as antioxidant and sustainable colourant to preserve the quality of beef burgers during the shelf life
Laura Moraga-Babiano, Raquel Lucas‐González, Rubén Domínguez, et al.
Food Chemistry (2025), pp. 144657-144657
Closed Access
Laura Moraga-Babiano, Raquel Lucas‐González, Rubén Domínguez, et al.
Food Chemistry (2025), pp. 144657-144657
Closed Access
Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles
Rubén Domínguez, Bibiana Alves dos Santos, Mirian Pateiro, et al.
Meat Science (2023) Vol. 204, pp. 109277-109277
Closed Access | Times Cited: 8
Rubén Domínguez, Bibiana Alves dos Santos, Mirian Pateiro, et al.
Meat Science (2023) Vol. 204, pp. 109277-109277
Closed Access | Times Cited: 8
Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties
Marcos Roberto Casarin Jovanovichs, Mariana Basso Pinton, Leticia Pereira Correa, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2439-2439
Open Access | Times Cited: 4
Marcos Roberto Casarin Jovanovichs, Mariana Basso Pinton, Leticia Pereira Correa, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2439-2439
Open Access | Times Cited: 4
Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions
Vasco Trincão da Silva, Nuno Mateus, Víctor de Freitas, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2303-2303
Open Access | Times Cited: 1
Vasco Trincão da Silva, Nuno Mateus, Víctor de Freitas, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2303-2303
Open Access | Times Cited: 1
Synergistic effects evaluation of jabuticaba and strawberry extracts on oxidative stability of pork burgers
Rita D C S Da Silva, Juliana A Camponogara, Carla Andressa Almeida Farias, et al.
Meat Science (2024) Vol. 219, pp. 109685-109685
Closed Access | Times Cited: 1
Rita D C S Da Silva, Juliana A Camponogara, Carla Andressa Almeida Farias, et al.
Meat Science (2024) Vol. 219, pp. 109685-109685
Closed Access | Times Cited: 1
Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties
Pamela Cristiele Oliveira Trindade, Bibiana Alves dos Santos, Géssica Hollweg, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3486-3486
Open Access | Times Cited: 3
Pamela Cristiele Oliveira Trindade, Bibiana Alves dos Santos, Géssica Hollweg, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3486-3486
Open Access | Times Cited: 3
