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:
Physico-functional evaluation, process optimization and economic analysis for preparation of muffin premix using apple pomace as novel supplement
Taru Negi, Devina Vaidya, Ayon Tarafdar, et al.
Systems Microbiology and Biomanufacturing (2021) Vol. 1, Iss. 3, pp. 302-310
Open Access | Times Cited: 10
Taru Negi, Devina Vaidya, Ayon Tarafdar, et al.
Systems Microbiology and Biomanufacturing (2021) Vol. 1, Iss. 3, pp. 302-310
Open Access | Times Cited: 10
Showing 10 citing articles:
Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry—A Review
Ewa Raczkowska, Paweł Serek
Nutrients (2024) Vol. 16, Iss. 16, pp. 2757-2757
Open Access | Times Cited: 4
Ewa Raczkowska, Paweł Serek
Nutrients (2024) Vol. 16, Iss. 16, pp. 2757-2757
Open Access | Times Cited: 4
Comprehensive analysis of physical, chemical, and phenolic acid properties of powders derived from watermelon (Crimson Sweet) by‐products
Sultan ACUN, Hülya Gül, Fadime Seyrekoğlu
Journal of Food Science (2025) Vol. 90, Iss. 3
Open Access
Sultan ACUN, Hülya Gül, Fadime Seyrekoğlu
Journal of Food Science (2025) Vol. 90, Iss. 3
Open Access
Pear pomace powder added quinoa-based gluten-free cake formulations: effect on pasting properties, rheology, and product quality
Neslihan Bozdogan, Ebru Ormanli, Seher Kumcuoğlu, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 9
Neslihan Bozdogan, Ebru Ormanli, Seher Kumcuoğlu, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 9
Effect of Apple Pomace Powder Addition on the Physicochemical Properties of Oily Cakes and Ranking Samples by Delphi Fuzzy Approach
Maryam Sabet Ghadam, Mohammad Reza Saeedi Asl, Akram Sharifi, et al.
Journal of Food Quality (2023) Vol. 2023, pp. 1-13
Open Access | Times Cited: 4
Maryam Sabet Ghadam, Mohammad Reza Saeedi Asl, Akram Sharifi, et al.
Journal of Food Quality (2023) Vol. 2023, pp. 1-13
Open Access | Times Cited: 4
Investigation of physicochemical quality and textural attributes of muffins incorporated with pea pod powder as a source of dietary fiber and protein
B. K. Pooja, Shruti Sethi, Rakesh Bhardwaj, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 10
Open Access | Times Cited: 5
B. K. Pooja, Shruti Sethi, Rakesh Bhardwaj, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 10
Open Access | Times Cited: 5
Development and nutritional evaluation of iron rich instant muffin mix as a complementary food for children
Caresma Chuwa, Anju K. Dhiman
Annals of Phytomedicine An International Journal (2022) Vol. 11, Iss. 1
Open Access | Times Cited: 3
Caresma Chuwa, Anju K. Dhiman
Annals of Phytomedicine An International Journal (2022) Vol. 11, Iss. 1
Open Access | Times Cited: 3
Enhanced functional and textural properties of waffle premix by addition of phytonutrient-rich industrial potato waste
Lovepreet Singh, Sukhpreet Kaur, Poonam Aggarwal
Biomass Conversion and Biorefinery (2022) Vol. 13, Iss. 16, pp. 14789-14802
Closed Access | Times Cited: 3
Lovepreet Singh, Sukhpreet Kaur, Poonam Aggarwal
Biomass Conversion and Biorefinery (2022) Vol. 13, Iss. 16, pp. 14789-14802
Closed Access | Times Cited: 3
ТЕХОЛОГІЧНО-ЕКОНОМІЧНЕ ОБҐРУНТУВАННЯ ТЕХНОЛОГІЇ МАФІНІВ ДЛЯ ЗДОРОВОГО ХАРЧУВАННЯ
Andrii Farisieiev, Yuliiа Matsuk, Володимир В. Стеценко, et al.
Journal of Chemistry and Technologies (2023) Vol. 31, Iss. 2, pp. 240-254
Open Access | Times Cited: 1
Andrii Farisieiev, Yuliiа Matsuk, Володимир В. Стеценко, et al.
Journal of Chemistry and Technologies (2023) Vol. 31, Iss. 2, pp. 240-254
Open Access | Times Cited: 1
Fruits waste in bakery goods
Mohammad Tarahi, Sara Hedayati, Sneh Punia Bangar
Elsevier eBooks (2024), pp. 419-445
Closed Access
Mohammad Tarahi, Sara Hedayati, Sneh Punia Bangar
Elsevier eBooks (2024), pp. 419-445
Closed Access
Advancing Sustainable Nutrition: Enhancing Physical and Nutritional Qualities of Cookies with Apple Pomace Extrudates
Jovana Petrović, Dušan Rakić, Biljana Pajin, et al.
Sustainability (2024) Vol. 16, Iss. 15, pp. 6702-6702
Open Access
Jovana Petrović, Dušan Rakić, Biljana Pajin, et al.
Sustainability (2024) Vol. 16, Iss. 15, pp. 6702-6702
Open Access
