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 process parameters of microwave-assisted hot air drying on characteristics of fried black gram papad
Pratik Gaikwad, Akash Pare, C. K. Sunil
Journal of Food Science and Technology (2021) Vol. 59, Iss. 2, pp. 625-635
Open Access | Times Cited: 13
Pratik Gaikwad, Akash Pare, C. K. Sunil
Journal of Food Science and Technology (2021) Vol. 59, Iss. 2, pp. 625-635
Open Access | Times Cited: 13
Showing 13 citing articles:
The Nutritional Potential of Avocado By-Products: A Focus on Fatty Acid Content and Drying Processes
Roko Marović, Marija Badanjak Sabolović, Mladen Brnčić, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2003-2003
Open Access | Times Cited: 9
Roko Marović, Marija Badanjak Sabolović, Mladen Brnčić, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2003-2003
Open Access | Times Cited: 9
Advances in prepared dish processing using efficient physical fields: A review
Qi Yu, Min Zhang, Ronghua Ju, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 13, pp. 4031-4045
Closed Access | Times Cited: 32
Qi Yu, Min Zhang, Ronghua Ju, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 13, pp. 4031-4045
Closed Access | Times Cited: 32
Effect of microwave assisted hot-air drying temperatures on drying kinetics of dried black gram papad (Indian snack food)
Pratik Gaikwad, C. K. Sunil, Aditi Negi, et al.
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100144-100144
Open Access | Times Cited: 19
Pratik Gaikwad, C. K. Sunil, Aditi Negi, et al.
Applied Food Research (2022) Vol. 2, Iss. 2, pp. 100144-100144
Open Access | Times Cited: 19
Drying behavior, color change and rehydration of lingzhi mushroom (Ganoderma lucidum) under convection-assisted microwave drying
Kompet Inla, Sungwan Bunchan, Bundit Krittacom, et al.
Case Studies in Thermal Engineering (2023) Vol. 49, pp. 103348-103348
Open Access | Times Cited: 8
Kompet Inla, Sungwan Bunchan, Bundit Krittacom, et al.
Case Studies in Thermal Engineering (2023) Vol. 49, pp. 103348-103348
Open Access | Times Cited: 8
Effect of ultrasound-assisted drying on drying kinetics, color, total phenols content and antioxidant activity of pomegranate peel
A. Niveditha, D. V. Chidanand, C. K. Sunil
Measurement Food (2023) Vol. 12, pp. 100114-100114
Open Access | Times Cited: 8
A. Niveditha, D. V. Chidanand, C. K. Sunil
Measurement Food (2023) Vol. 12, pp. 100114-100114
Open Access | Times Cited: 8
Effects of defect action level of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) fragments on quality of wheat flour
Aditi Negi, Akash Pare, M. Loganathan, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 1, pp. 223-232
Closed Access | Times Cited: 17
Aditi Negi, Akash Pare, M. Loganathan, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 1, pp. 223-232
Closed Access | Times Cited: 17
Effect of different drying technologies on the characteristics and quality of lemon slices
Qinglian Xu, Hongjie Pan, Yuru Shui, et al.
Journal of Food Science (2022) Vol. 87, Iss. 7, pp. 2980-2998
Closed Access | Times Cited: 11
Qinglian Xu, Hongjie Pan, Yuru Shui, et al.
Journal of Food Science (2022) Vol. 87, Iss. 7, pp. 2980-2998
Closed Access | Times Cited: 11
Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity
María del Carmen Razola‐Díaz, Vito Verardo, Ana María Gómez‐Caravaca, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 500-500
Open Access | Times Cited: 6
María del Carmen Razola‐Díaz, Vito Verardo, Ana María Gómez‐Caravaca, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 500-500
Open Access | Times Cited: 6
Revisiting Indian traditional foods-A critical review of the engineering properties and process operations
Somnath Basak, Snehasis Chakraborty, Rekha S. Singhal
Food Control (2022) Vol. 143, pp. 109286-109286
Closed Access | Times Cited: 6
Somnath Basak, Snehasis Chakraborty, Rekha S. Singhal
Food Control (2022) Vol. 143, pp. 109286-109286
Closed Access | Times Cited: 6
Physical fields assisted frying technologies for reducing oil content of fried food
Xiaoyu Huang, Gangcheng Wu, Xin Liang, et al.
Trends in Food Science & Technology (2024), pp. 104806-104806
Closed Access
Xiaoyu Huang, Gangcheng Wu, Xin Liang, et al.
Trends in Food Science & Technology (2024), pp. 104806-104806
Closed Access
Evaluation of Drying Characteristics and Quality Attributes for Microwave Vacuum Drying of Pork Skin Crisps
Yuangang Li, Jingming Zhang, Junsheng Wang, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4020-4020
Open Access
Yuangang Li, Jingming Zhang, Junsheng Wang, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4020-4020
Open Access
Effects of sucrose and sodium chloride pretreatments on cassava and plantain chips fried in CLA-enriched soybean oil: an analysis of acrylamide content, microstructure, and other physical properties
Jesús Rodríguez‐Miranda, Erasmo Herman‐Lara, J.C. Serrano‐Niño, et al.
International Journal of Food Engineering (2022) Vol. 18, Iss. 8-9, pp. 571-581
Closed Access | Times Cited: 2
Jesús Rodríguez‐Miranda, Erasmo Herman‐Lara, J.C. Serrano‐Niño, et al.
International Journal of Food Engineering (2022) Vol. 18, Iss. 8-9, pp. 571-581
Closed Access | Times Cited: 2
Alternate Food Preservation Technology
Pratik Gaikwad, Chayanika Sarma, Aditi Negi, et al.
Food Chemistry (2021), pp. 275-340
Closed Access
Pratik Gaikwad, Chayanika Sarma, Aditi Negi, et al.
Food Chemistry (2021), pp. 275-340
Closed Access
