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:
Edible gum addition improves the quality of freeze-dried restructured strawberry blocks
Feifei Yang, Xiyun Sun, Jiaqi Hu, et al.
Food Chemistry X (2023) Vol. 18, pp. 100702-100702
Open Access | Times Cited: 9
Feifei Yang, Xiyun Sun, Jiaqi Hu, et al.
Food Chemistry X (2023) Vol. 18, pp. 100702-100702
Open Access | Times Cited: 9
Showing 9 citing articles:
Texture of freeze-dried intact and restructured fruits: Formation mechanisms and control technologies
Shuhan Feng, Jinfeng Bi, Timo Laaksonen, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104267-104267
Closed Access | Times Cited: 23
Shuhan Feng, Jinfeng Bi, Timo Laaksonen, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104267-104267
Closed Access | Times Cited: 23
Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes
Feifei Yang, Qianju Wang, Wuyi Liu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101238-101238
Open Access | Times Cited: 15
Feifei Yang, Qianju Wang, Wuyi Liu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101238-101238
Open Access | Times Cited: 15
Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices
Dalong Jiang, Qinghui Wang, Chu Huang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101299-101299
Open Access | Times Cited: 14
Dalong Jiang, Qinghui Wang, Chu Huang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101299-101299
Open Access | Times Cited: 14
Effect of guar gum, gelatin, and pectin on moisture changes in freeze-dried restructured strawberry blocks
Jiaqi Hu, Xiyun Sun, Hong‐Wei Xiao, et al.
Food Chemistry (2024) Vol. 449, pp. 139244-139244
Closed Access | Times Cited: 4
Jiaqi Hu, Xiyun Sun, Hong‐Wei Xiao, et al.
Food Chemistry (2024) Vol. 449, pp. 139244-139244
Closed Access | Times Cited: 4
Pulsed vacuum drying of fruits, vegetables, and herbs: Principles, applications and future trends
Weipeng Zhang, Chang Chen, Hao‐Yu Ju, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 4
Weipeng Zhang, Chang Chen, Hao‐Yu Ju, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 4
Hydrocolloid addition improves the textural quality of freeze-dried restructured strawberry blocks by regulating pore structural properties
Haiou Wang, Jiaqi Hu, Xiyun Sun, et al.
Food Chemistry X (2025) Vol. 27, pp. 102403-102403
Open Access
Haiou Wang, Jiaqi Hu, Xiyun Sun, et al.
Food Chemistry X (2025) Vol. 27, pp. 102403-102403
Open Access
Structured Fruit Cube Snack of BRS Vitoria Grape with Gala Apple: Phenolic Composition and Sensory Attributes
Yara Paula Nishiyama-Hortense, Carolina Olivati, Victoria Diniz Shimizu-Marin, et al.
Molecules (2024) Vol. 29, Iss. 21, pp. 5205-5205
Open Access | Times Cited: 1
Yara Paula Nishiyama-Hortense, Carolina Olivati, Victoria Diniz Shimizu-Marin, et al.
Molecules (2024) Vol. 29, Iss. 21, pp. 5205-5205
Open Access | Times Cited: 1
Engenharia de Alimentos: tópicos físicos, químicos e biológicos - Volume 1
Editora Científica Digital eBooks (2024)
Open Access
Editora Científica Digital eBooks (2024)
Open Access
USE OF FREEZE DRYING IN FRUIT AND VEGETABLES: REVIEW
Alex Guimarães Sanches, Elem Maria Ferreira Feitosa
Editora Científica Digital eBooks (2024), pp. 205-225
Open Access
Alex Guimarães Sanches, Elem Maria Ferreira Feitosa
Editora Científica Digital eBooks (2024), pp. 205-225
Open Access
