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:
Screening of some cassava starches for their potential applications in custard and salad cream productions
T. E. Akinwale, D. M. Niniola, Adebayo Abass, et al.
Journal of Food Measurement & Characterization (2016) Vol. 11, Iss. 1, pp. 299-309
Closed Access | Times Cited: 12
T. E. Akinwale, D. M. Niniola, Adebayo Abass, et al.
Journal of Food Measurement & Characterization (2016) Vol. 11, Iss. 1, pp. 299-309
Closed Access | Times Cited: 12
Showing 12 citing articles:
Characterization of physicochemical properties of starches from improved cassava varieties grown in Zambia
Shadrack Mubanga Chisenga, Tilahun Seyoum Workneh, Geremew Bultosa, et al.
DOAJ (DOAJ: Directory of Open Access Journals) (2019)
Closed Access | Times Cited: 56
Shadrack Mubanga Chisenga, Tilahun Seyoum Workneh, Geremew Bultosa, et al.
DOAJ (DOAJ: Directory of Open Access Journals) (2019)
Closed Access | Times Cited: 56
Functional Properties of Banana Starch (Musa spp.) and Its Utilization in Cosmetics
Norramon Thanyapanich, Ampa Jimtaisong, Saroat Rawdkuen
Molecules (2021) Vol. 26, Iss. 12, pp. 3637-3637
Open Access | Times Cited: 32
Norramon Thanyapanich, Ampa Jimtaisong, Saroat Rawdkuen
Molecules (2021) Vol. 26, Iss. 12, pp. 3637-3637
Open Access | Times Cited: 32
Exploration of potato starches from non-commercial cultivars in ready to cook instant non cereal, non glutinous pudding mix
Rajdeep Singh, Sukhpreet Kaur, Poonam Aggarwal
LWT (2021) Vol. 150, pp. 111966-111966
Closed Access | Times Cited: 26
Rajdeep Singh, Sukhpreet Kaur, Poonam Aggarwal
LWT (2021) Vol. 150, pp. 111966-111966
Closed Access | Times Cited: 26
Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch‐based custard
T. E. Akinwale, T.A. Shittu, A.A. Adebowale, et al.
Food Science & Nutrition (2017) Vol. 5, Iss. 6, pp. 1163-1169
Open Access | Times Cited: 29
T. E. Akinwale, T.A. Shittu, A.A. Adebowale, et al.
Food Science & Nutrition (2017) Vol. 5, Iss. 6, pp. 1163-1169
Open Access | Times Cited: 29
Effect of vitamin A biofortification on the nutritional composition of cassava flour (gari) and evaluation of its glycemic index in healthy adults
Olarewaju M. Oluba, Ajoke B. Oredokun-Lache, Adewale A. Odutuga
Journal of Food Biochemistry (2017) Vol. 42, Iss. 4, pp. e12450-e12450
Open Access | Times Cited: 22
Olarewaju M. Oluba, Ajoke B. Oredokun-Lache, Adewale A. Odutuga
Journal of Food Biochemistry (2017) Vol. 42, Iss. 4, pp. e12450-e12450
Open Access | Times Cited: 22
A cost effective technology for isolation of potato starch and its utilization in formulation of ready to cook, non cereal, and non glutinous soup mix
Rajdeep Singh, Sukhpreet Kaur, Poonam Aggarwal
Journal of Food Measurement & Characterization (2021) Vol. 15, Iss. 4, pp. 3168-3181
Closed Access | Times Cited: 17
Rajdeep Singh, Sukhpreet Kaur, Poonam Aggarwal
Journal of Food Measurement & Characterization (2021) Vol. 15, Iss. 4, pp. 3168-3181
Closed Access | Times Cited: 17
A new dietary low-fat custard formulation made by waxy corn starch and xylitol: Rheological, sensory and in vitro digestibility investigation
Razieh Kashi, Seyed Mohammad Ali Razavi
LWT (2024) Vol. 203, pp. 116296-116296
Open Access | Times Cited: 2
Razieh Kashi, Seyed Mohammad Ali Razavi
LWT (2024) Vol. 203, pp. 116296-116296
Open Access | Times Cited: 2
Optimization of oxidative, physical stability and microbial characteristics of salad dressing emulsions based on avocado and whey protein combined with mint (Mentha spicata L) extract
Hosna Mooliani, Marjan Nouri
Journal of Food Measurement & Characterization (2021) Vol. 15, Iss. 6, pp. 5713-5724
Closed Access | Times Cited: 14
Hosna Mooliani, Marjan Nouri
Journal of Food Measurement & Characterization (2021) Vol. 15, Iss. 6, pp. 5713-5724
Closed Access | Times Cited: 14
Physicochemical properties, rheology, and storage stability of salad creams made from different cassava starch varieties
D. M. Adeleke, T.A. Shittu, Adebayo Abass, et al.
Journal of Food Processing and Preservation (2020) Vol. 44, Iss. 9
Open Access | Times Cited: 6
D. M. Adeleke, T.A. Shittu, Adebayo Abass, et al.
Journal of Food Processing and Preservation (2020) Vol. 44, Iss. 9
Open Access | Times Cited: 6
Chemical, functional, pasting and sensory properties of custard from refrigerated cassava root
Opeolu M. Ogundele, Sefia T. Muazu, Ajibola Bamikole Oyedeji, et al.
British Food Journal (2020) Vol. 123, Iss. 2, pp. 509-519
Closed Access | Times Cited: 4
Opeolu M. Ogundele, Sefia T. Muazu, Ajibola Bamikole Oyedeji, et al.
British Food Journal (2020) Vol. 123, Iss. 2, pp. 509-519
Closed Access | Times Cited: 4
Evaluation of the chemical composition and functional properties of gari from Liberia
Wasiu Awoyale, William K. C. Kawalawu, Robert Asiedu, et al.
Croatian Journal of Food Science and Technology (2019) Vol. 11, Iss. 2, pp. 157-167
Open Access | Times Cited: 2
Wasiu Awoyale, William K. C. Kawalawu, Robert Asiedu, et al.
Croatian Journal of Food Science and Technology (2019) Vol. 11, Iss. 2, pp. 157-167
Open Access | Times Cited: 2
Physicochemical and sensory properties of corn starch custard soured with tamarind, soursop and lime
Khadijat O. Salami, Azeezat A. Olorunlambe, Boluwatife O. Adesina, et al.
Hrvatski časopis za prehrambenu tehnologiju biotehnologiju i nutricionizam (2020) Vol. 14, Iss. 3-4, pp. 91-97
Open Access | Times Cited: 2
Khadijat O. Salami, Azeezat A. Olorunlambe, Boluwatife O. Adesina, et al.
Hrvatski časopis za prehrambenu tehnologiju biotehnologiju i nutricionizam (2020) Vol. 14, Iss. 3-4, pp. 91-97
Open Access | Times Cited: 2
