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:
The Relationship between Rehydration Time and Tenderness at Different Rehydrating Water Temperatures in Freeze-Dried Pork Loin
Zoltán Répás, József Prokisch, Zoltán Győri, et al.
Processes (2023) Vol. 11, Iss. 10, pp. 2822-2822
Open Access | Times Cited: 4
Zoltán Répás, József Prokisch, Zoltán Győri, et al.
Processes (2023) Vol. 11, Iss. 10, pp. 2822-2822
Open Access | Times Cited: 4
Showing 4 citing articles:
Muscle Characteristics Comparison Analysis Reveal Differences in the Meat Quality and Nutritional Components of Three Shanghai Local Pig Breeds
Weilong Tu, Hongyang Wang, Yingying Zhang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 569-569
Open Access
Weilong Tu, Hongyang Wang, Yingying Zhang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 569-569
Open Access
Thermoanalytical study of protein state during rehydration and rehydration kinetics in osmotically dehydrated pork meat (Longissimus dorsi): Insights from Peleg and Weibull models
Sanja Ostojić, Snežana Zlatanović, Darko Micić, et al.
Food Chemistry (2024) Vol. 465, pp. 141951-141951
Closed Access | Times Cited: 1
Sanja Ostojić, Snežana Zlatanović, Darko Micić, et al.
Food Chemistry (2024) Vol. 465, pp. 141951-141951
Closed Access | Times Cited: 1
Protein State of Dried Pork Meat (Longissimus Dorsi) During Rehydration Followed by Thermoanalytical Techniques
Sanja Ostojić, Snežana Zlatanović, Darko Micić, et al.
(2024)
Closed Access
Sanja Ostojić, Snežana Zlatanović, Darko Micić, et al.
(2024)
Closed Access
Study to Determine the Nutritional Characteristics of Potato Varieties that Are Suitable for the Application of the Freeze-Drying Process
Zoltán Répás, Róbert Nagy, Zsolt Polgár, et al.
Potato Research (2024)
Open Access
Zoltán Répás, Róbert Nagy, Zsolt Polgár, et al.
Potato Research (2024)
Open Access
