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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:

Novel avocado oil-functionalized yogurt with anti-obesity potential: Technological and nutraceutical perspectives
Manuela Machado, Sérgio Sousa, Pilar Morais, et al.
Food Bioscience (2022) Vol. 50, pp. 101983-101983
Closed Access | Times Cited: 23

Showing 23 citing articles:

Bigels as emerging biphasic systems: Properties, applications, and prospects in the food industry
Erpeng Chao, Jinwei Li, Zhenhua Duan, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110089-110089
Closed Access | Times Cited: 26
Bigels as Delivery Systems: Potential Uses and Applicability in Food
Alyssa Francavilla, Maria G. Corradini, Iris J. Joye
Gels (2023) Vol. 9, Iss. 8, pp. 648-648
Open Access | Times Cited: 29
Food-Grade Bigel Systems: Formulation, Characterization, and Applications for Novel Food Product Development
Konstantina Zampouni, Dafni Dimakopoulou‐Papazoglou, Eugenios Katsanidis
Gels (2024) Vol. 10, Iss. 11, pp. 712-712
Open Access | Times Cited: 11
Micro and nano-encapsulated natural products in yogurt: An emerging trend to achieve multifunctional benefits in product quality and human health.
Mohammad Rezaul Islam Shishir, Md Saifullah, Sulafa B.H. Hashim, et al.
Food Hydrocolloids (2024) Vol. 154, pp. 110124-110124
Closed Access | Times Cited: 9
Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties
Raquel F.S. Gonçalves, Hualu Zhou, A. A. Vicente, et al.
Food Hydrocolloids (2023) Vol. 150, pp. 109721-109721
Open Access | Times Cited: 21
Avocado and Its By-Products as Natural Sources of Valuable Anti-Inflammatory and Antioxidant Bioactives for Functional Foods and Cosmetics with Health-Promoting Properties
A. I. Marra, Vasileios Manousakis, Georgios Panagiotis Zervas, et al.
Applied Sciences (2024) Vol. 14, Iss. 14, pp. 5978-5978
Open Access | Times Cited: 8
Chemical characterization of the cultivar ‘Vinhão’ (Vitis vinifera L.) grape pomace towards its circular valorisation and its health benefits
Adriana Rodrigues Machado, Glenise Bierhalz Voss, Manuela Machado, et al.
Measurement Food (2024) Vol. 15, pp. 100175-100175
Open Access | Times Cited: 7
Avocado Pulp: A Review of Nutritional Profile, Functional Attributes, Drying Techniques, and Avocado Pulp Products
Annet Cheptoo, Rebecca Ebere, Joshua Arimi
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Construction of a beeswax-based olive oil bigels system encapusulation of β-carotene by xanthan gum/gellan gum/inulin and evaluation of extrusion spreading performance using finite element Abaqus simulations
Xiaohan Hu, Xiaoxiao Zhang, Meng Niu, et al.
Food Chemistry (2025) Vol. 479, pp. 143798-143798
Closed Access
Combining FTIR on-device strategies for continuous analysis of virgin olive oil, avocado oil, and lipid matrices degradation
Ana Lobo‐Prieto, Noelia Tena, Ramón Aparicio-Ruı́z, et al.
Food Control (2025), pp. 111333-111333
Closed Access
Biodegradable Films with Polysaccharides, Proteins, and Bioactive Compounds from Lobosphaera sp.: Antioxidant and Antimicrobial Activities
Valter F. R. Martins, Ana I. Lopes, Manuela Machado, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1327-1327
Open Access
Exploring the Chemical potential of ‘Vinhão’ Grape Stalks for Circular Economy Applications Chemical potential of ‘Vinhão’ Grape Stalks
Adriana Rodrigues Machado, Glenise Bierhalz Voss, Manuela Machado, et al.
Food and Bioproducts Processing (2025)
Closed Access
Production of MLM-type structured lipids from avocado oil catalyzed by immobilized lipase on corn cob powder: Assessment of antiproliferative potential on Hep-G2 cell line
Maryli Jessenia Bohorquez-Peña, Brandon Vargas-Suaza, Kevin Esteban Garzón-Alonso, et al.
Food Bioscience (2025), pp. 106824-106824
Open Access
Effects of perilla seed oil addition on the physicochemical properties, sensory, and volatile compounds of potato blueberry flavored yogurt and its shelf-life prediction
Xia Chen, Zuyan He, Laping He, et al.
LWT (2022) Vol. 173, pp. 114383-114383
Open Access | Times Cited: 15
Functional lipid enriched probiotic cheese: Gastrointestinal stability and potential health benefits
Manuela Machado, Sérgio Sousa, Luis M. Rodríguez‐Alcalá, et al.
International Dairy Journal (2023) Vol. 144, pp. 105700-105700
Closed Access | Times Cited: 8
Anti-obesity potential of a yogurt functionalized with a CLNA-rich pomegranate oil
Manuela Machado, Sérgio Sousa, Luis M. Rodríguez‐Alcalá, et al.
Food Research International (2023) Vol. 173, pp. 113364-113364
Open Access | Times Cited: 7
Ultrasound and microwaves reduce stress in probiotics during avocado drying: Impact on mass transfer and cell viability
Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Shênia Santos Monteiro, et al.
Food Bioscience (2024) Vol. 61, pp. 104655-104655
Closed Access | Times Cited: 2
Key components and multiple health functions of avocado oil: A review
Xinyue Lin, Zongjun Li
Journal of Functional Foods (2024) Vol. 122, pp. 106494-106494
Open Access | Times Cited: 2
Does the Nature of Added Bioactive Lipids Affect the Biological Properties of Yogurts?—Case Study Coconut and Avocado Oils
Manuela Machado, Luis M. Rodríguez‐Alcalá, Ana Gomes, et al.
Applied Sciences (2023) Vol. 13, Iss. 5, pp. 3101-3101
Open Access | Times Cited: 4
Hydrogel delivery systems of functional substances for precision nutrition
Chen Tan
Advances in food and nutrition research (2024), pp. 301-345
Closed Access | Times Cited: 1
New fermented Plant-Based Ingredients in Sourdough Breads Enhanced Nutritional Value and Impacted on Gut Microbiota
Federica Mastrolonardo, Alice Costantini, Andrea Polo, et al.
Future Foods (2024) Vol. 10, pp. 100498-100498
Open Access | Times Cited: 1
Understanding the Anti-Obesity Potential of an Avocado Oil-Rich Cheese through an In Vitro Co-Culture Intestine Cell Model
Manuela Machado, Eduardo M. Costa, Sara Silva, et al.
Molecules (2023) Vol. 28, Iss. 15, pp. 5923-5923
Open Access | Times Cited: 3
Nutritional potential of the Brazilian Cerrado: greek yogurt with cashew jelly enriched with pequi almond
O. C. P. De Silva, Anderson da Silva Gonçalves, Juliana de Andrade Mesquita, et al.
Contribuciones a las Ciencias Sociales (2024) Vol. 17, Iss. 8, pp. e9399-e9399
Open Access
Techno-functional properties and enhanced consumer acceptance of whipped fermented milk with Ficus carica L. By-products
Candela Teruel-Andreu, Nuria Jiménez-Redondo, R. Muelas, et al.
Food Research International (2024) Vol. 195, pp. 114959-114959
Open Access
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