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:
Development of Functional Foods
Débora Villaño, A. Gironés-Vilapana, Cristina García‐Viguera, et al.
Elsevier eBooks (2016), pp. 191-210
Closed Access | Times Cited: 16
Débora Villaño, A. Gironés-Vilapana, Cristina García‐Viguera, et al.
Elsevier eBooks (2016), pp. 191-210
Closed Access | Times Cited: 16
Showing 16 citing articles:
Microencapsulation of natural antioxidants for food application – The specific case of coffee antioxidants – A review
João Marcelo Robazzi Bignelli Valente Aguiar, Berta N. Estevinho, Lúcia Santos
Trends in Food Science & Technology (2016) Vol. 58, pp. 21-39
Closed Access | Times Cited: 208
João Marcelo Robazzi Bignelli Valente Aguiar, Berta N. Estevinho, Lúcia Santos
Trends in Food Science & Technology (2016) Vol. 58, pp. 21-39
Closed Access | Times Cited: 208
Current status of emerging food processing technologies in Latin America: Novel non-thermal processing
Hilda María Hernández‐Hernández, Lorena Moreno-Vilet, Socorro Josefina Villanueva‐Rodríguez
Innovative Food Science & Emerging Technologies (2019) Vol. 58, pp. 102233-102233
Closed Access | Times Cited: 150
Hilda María Hernández‐Hernández, Lorena Moreno-Vilet, Socorro Josefina Villanueva‐Rodríguez
Innovative Food Science & Emerging Technologies (2019) Vol. 58, pp. 102233-102233
Closed Access | Times Cited: 150
Functional Ingredients From Brassicaceae Species: Overview and Perspectives
Daniela Ramírez, Ángel Abellán-Victorio, Vanesa Beretta, et al.
International Journal of Molecular Sciences (2020) Vol. 21, Iss. 6, pp. 1998-1998
Open Access | Times Cited: 120
Daniela Ramírez, Ángel Abellán-Victorio, Vanesa Beretta, et al.
International Journal of Molecular Sciences (2020) Vol. 21, Iss. 6, pp. 1998-1998
Open Access | Times Cited: 120
Wheat bran as prebiotic cell immobilisation carrier for industrial functional Feta-type cheese making: Chemical, microbial and sensory evaluation
Αντωνία Τέρπου, Argyro Bekatorou, Loulouda Bosnea, et al.
Biocatalysis and Agricultural Biotechnology (2017) Vol. 13, pp. 75-83
Closed Access | Times Cited: 37
Αντωνία Τέρπου, Argyro Bekatorou, Loulouda Bosnea, et al.
Biocatalysis and Agricultural Biotechnology (2017) Vol. 13, pp. 75-83
Closed Access | Times Cited: 37
Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures
Jatinder Pal Singh, Amritpal Kaur, Balwinder Singh, et al.
Journal of Food Science and Technology (2019) Vol. 56, Iss. 4, pp. 2205-2212
Open Access | Times Cited: 35
Jatinder Pal Singh, Amritpal Kaur, Balwinder Singh, et al.
Journal of Food Science and Technology (2019) Vol. 56, Iss. 4, pp. 2205-2212
Open Access | Times Cited: 35
Effect of Chilled Storage on Antioxidant Capacities and Volatile Flavors of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii CNCM I-745 in Combination with Inulin
Abid Sarwar, Sam Al‐Dalali, Tariq Aziz, et al.
Journal of Fungi (2022) Vol. 8, Iss. 7, pp. 713-713
Open Access | Times Cited: 17
Abid Sarwar, Sam Al‐Dalali, Tariq Aziz, et al.
Journal of Fungi (2022) Vol. 8, Iss. 7, pp. 713-713
Open Access | Times Cited: 17
Comparative Study of Functional Food Regulations in Japan and Globally
Mohamed Farid, Kota Kodama, Teruyo Arato, et al.
Global Journal of Health Science (2019) Vol. 11, Iss. 6, pp. 132-132
Open Access | Times Cited: 22
Mohamed Farid, Kota Kodama, Teruyo Arato, et al.
Global Journal of Health Science (2019) Vol. 11, Iss. 6, pp. 132-132
Open Access | Times Cited: 22
Functional Foods and Health Benefits
Genevieve Dable-Tupas, Maria Catherine B. Otero, Leslie F. Bernolo
Springer eBooks (2020), pp. 1-11
Closed Access | Times Cited: 11
Genevieve Dable-Tupas, Maria Catherine B. Otero, Leslie F. Bernolo
Springer eBooks (2020), pp. 1-11
Closed Access | Times Cited: 11
Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution
Paula Rosana Fernández, Rodolfo H. Mascheroni, Laura A. Ramallo
Journal of Food Engineering (2019) Vol. 261, pp. 150-157
Closed Access | Times Cited: 10
Paula Rosana Fernández, Rodolfo H. Mascheroni, Laura A. Ramallo
Journal of Food Engineering (2019) Vol. 261, pp. 150-157
Closed Access | Times Cited: 10
Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum
Mohammad Maleki, Peiman Ariaii, M Soltani
Food Science & Nutrition (2021) Vol. 9, Iss. 7, pp. 3436-3448
Open Access | Times Cited: 9
Mohammad Maleki, Peiman Ariaii, M Soltani
Food Science & Nutrition (2021) Vol. 9, Iss. 7, pp. 3436-3448
Open Access | Times Cited: 9
Foods and supplements
Nieves Baenas, Ángel Abellán, Sara Rivera, et al.
Elsevier eBooks (2018), pp. 327-362
Closed Access | Times Cited: 8
Nieves Baenas, Ángel Abellán, Sara Rivera, et al.
Elsevier eBooks (2018), pp. 327-362
Closed Access | Times Cited: 8
Exercising of integrated approach for the specialized meat products development
М.А. Асланова, О.К. Derevitskaya, A. S. Didikin, et al.
Theory and practice of meat processing (2024) Vol. 9, Iss. 3, pp. 258-267
Open Access
М.А. Асланова, О.К. Derevitskaya, A. S. Didikin, et al.
Theory and practice of meat processing (2024) Vol. 9, Iss. 3, pp. 258-267
Open Access
Using a mixture of hydrocolloids to mimic texture and rheological properties of a massive consumption food product
Karen‐Gisseth Ospina‐Casas, Daniel‐Andrés Laguado‐Escobar, Carlos‐Eduardo Narváez‐Cuenca
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 4
Closed Access | Times Cited: 2
Karen‐Gisseth Ospina‐Casas, Daniel‐Andrés Laguado‐Escobar, Carlos‐Eduardo Narváez‐Cuenca
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 4
Closed Access | Times Cited: 2
Drivers of Industry Convergence: The Case of Functional Food Industry in Indonesia
Karlina Sari, Dian Prihadyanti, Dudi Hidayat
STI Policy and Management Journal (2019) Vol. 4, Iss. 1
Open Access | Times Cited: 2
Karlina Sari, Dian Prihadyanti, Dudi Hidayat
STI Policy and Management Journal (2019) Vol. 4, Iss. 1
Open Access | Times Cited: 2
Probiyotiklerin Meyve ve Sebze Bazlı İçeceklerde Kullanımı
İlkin Yücel Şengün, Yunus Yahşi
Akademik Gıda (2021) Vol. 19, Iss. 2, pp. 208-220
Open Access | Times Cited: 2
İlkin Yücel Şengün, Yunus Yahşi
Akademik Gıda (2021) Vol. 19, Iss. 2, pp. 208-220
Open Access | Times Cited: 2
Enriched nutritional beverages, much more than an ingredient mix addition
Cristina García‐Viguera, Raúl Domínguez‐Perles
Acta Horticulturae (2020), Iss. 1274, pp. 17-28
Closed Access | Times Cited: 1
Cristina García‐Viguera, Raúl Domínguez‐Perles
Acta Horticulturae (2020), Iss. 1274, pp. 17-28
Closed Access | Times Cited: 1
