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:
Characterization of the active components and bioaccessibility of phenolics in differently colored foxtail millets
Yuan Gao, Hua Ping, Zhaoying He, et al.
Food Chemistry (2024) Vol. 452, pp. 139355-139355
Closed Access | Times Cited: 5
Yuan Gao, Hua Ping, Zhaoying He, et al.
Food Chemistry (2024) Vol. 452, pp. 139355-139355
Closed Access | Times Cited: 5
Showing 5 citing articles:
Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications
Tanu Tomar, Angel Sachdeva, Joydeep Dutta, et al.
Food Chemistry X (2025) Vol. 25, pp. 102199-102199
Open Access
Tanu Tomar, Angel Sachdeva, Joydeep Dutta, et al.
Food Chemistry X (2025) Vol. 25, pp. 102199-102199
Open Access
Unveiling the nutritional composition and bioactivity of Ethiopian native fermented foods: Kocho and Injera
Tesfaye Legesse Bedada, Cristina Martínez‐Villaluenga, Endale Amare, et al.
Food Chemistry (2025) Vol. 474, pp. 143158-143158
Closed Access
Tesfaye Legesse Bedada, Cristina Martínez‐Villaluenga, Endale Amare, et al.
Food Chemistry (2025) Vol. 474, pp. 143158-143158
Closed Access
Enhancement of Nutritional Value and Sensory Characteristics of Quinoa Fermented Milk via Fermentation with Specific Lactic Acid Bacteria
Li Zhao, Juan Liao, Tingyu Wang, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1406-1406
Open Access
Li Zhao, Juan Liao, Tingyu Wang, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1406-1406
Open Access
Potential of convective drying in valorization of broccoli leaves: kinetic study, bioaccessibility of phenolic compounds and structural characteristics
Douglas Vinicius Pinheiro de Figueiredo, Thaís Jaciane Araújo Rodrigues, Newton Carlos Santos, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 12, pp. 10049-10061
Closed Access | Times Cited: 1
Douglas Vinicius Pinheiro de Figueiredo, Thaís Jaciane Araújo Rodrigues, Newton Carlos Santos, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 12, pp. 10049-10061
Closed Access | Times Cited: 1
Enhancing the nutritional value and of sorghum grains bred for northern Europe through processing: A perspective on phenolic bioaccessibility and protein digestibility
Carolina Thomaz dos Santos D’Almeida, Joëlle Bonicel, Walter de Milliano, et al.
Food Chemistry (2024) Vol. 470, pp. 142627-142627
Open Access
Carolina Thomaz dos Santos D’Almeida, Joëlle Bonicel, Walter de Milliano, et al.
Food Chemistry (2024) Vol. 470, pp. 142627-142627
Open Access
