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:
Towards sustainable omega-3 fatty acids production – A comprehensive review on extraction methods, oxidative stability and bio-availability enhancement
N Swetha, S. K. Mathanghi
Food Chemistry Advances (2024) Vol. 4, pp. 100603-100603
Open Access | Times Cited: 5
N Swetha, S. K. Mathanghi
Food Chemistry Advances (2024) Vol. 4, pp. 100603-100603
Open Access | Times Cited: 5
Showing 5 citing articles:
Visualization and Networking Analysis of Processing Seafood Towards Future Trends: A Bibliometric Analysis from 2010 to 2024
Abdullah O. Baarimah, Aiman A. Bin Mokaizh, Motasem Y.D. Alazaiza, et al.
Results in Engineering (2024), pp. 103640-103640
Open Access | Times Cited: 4
Abdullah O. Baarimah, Aiman A. Bin Mokaizh, Motasem Y.D. Alazaiza, et al.
Results in Engineering (2024), pp. 103640-103640
Open Access | Times Cited: 4
Rosemary bioactives as antioxidant agent: A bidirectional approach to improving human health and vegetable oil stability
Priyanka Kumari Singh, N. Singh, Rajni Chopra, et al.
Food Chemistry Advances (2025) Vol. 7, pp. 100952-100952
Closed Access
Priyanka Kumari Singh, N. Singh, Rajni Chopra, et al.
Food Chemistry Advances (2025) Vol. 7, pp. 100952-100952
Closed Access
Microalgae as an emerging alternative raw material of docosahexaenoic acid and eicosapentaenoic acid – a review
T. P. Sharma, Nisha Das, Poonam Kakkar, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-20
Closed Access
T. P. Sharma, Nisha Das, Poonam Kakkar, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-20
Closed Access
Evaluating the Stability and Digestibility of Long-Chain Omega-3 Algal Oil Nanoemulsions Prepared with Lecithin and Tween 40 Emulsifiers Using an In Vitro Digestion Model
Qiqian Zhou, Katie Lane, Weili Li
Foods (2024) Vol. 13, Iss. 15, pp. 2407-2407
Open Access | Times Cited: 3
Qiqian Zhou, Katie Lane, Weili Li
Foods (2024) Vol. 13, Iss. 15, pp. 2407-2407
Open Access | Times Cited: 3
Exploring the Antiaging Properties of Curcumin, Flaxseed, and Collagen: A Comprehensive Review
Payal Varma, Balasubramanian Kandasubramanian
ChemistrySelect (2024) Vol. 9, Iss. 48
Closed Access
Payal Varma, Balasubramanian Kandasubramanian
ChemistrySelect (2024) Vol. 9, Iss. 48
Closed Access
