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:
Influence of the cooking system, chemical composition, and α-amylase activity on the sensory profile of chestnut cultivars - longal and judia - and their consequence on consumer's acceptability
Maria João Santos, Teresa Pinto, João Mota, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100799-100799
Closed Access | Times Cited: 6
Maria João Santos, Teresa Pinto, João Mota, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100799-100799
Closed Access | Times Cited: 6
Showing 6 citing articles:
Comparative analysis of quality, structural, and flavor alterations in chestnuts (Castanea mollissima Blume) subjected to different thermal processing techniques
Zhenting Yu, Jin Deng, Nan Ma, et al.
Food Chemistry (2025) Vol. 474, pp. 143149-143149
Closed Access | Times Cited: 2
Zhenting Yu, Jin Deng, Nan Ma, et al.
Food Chemistry (2025) Vol. 474, pp. 143149-143149
Closed Access | Times Cited: 2
Characterizing the antioxidant activity and sensory profile of chestnuts (Castanea sativa Mill.) grown in the Cimini Mountains of central Italy
Maria Teresa Frangipane, Lara Costantini, Stefania Garzoli, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101113-101113
Open Access | Times Cited: 3
Maria Teresa Frangipane, Lara Costantini, Stefania Garzoli, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101113-101113
Open Access | Times Cited: 3
Comparative evaluation of physical and chemical properties, nutritional components and volatile substances of 24 chestnut varieties in Yanshan area
Zechen Wang, Yu‐Cheng Chen, H. H. P. Fang, et al.
Food Chemistry (2025) Vol. 477, pp. 143624-143624
Closed Access
Zechen Wang, Yu‐Cheng Chen, H. H. P. Fang, et al.
Food Chemistry (2025) Vol. 477, pp. 143624-143624
Closed Access
Identifying the sensory profile and fatty acid composition for quality valorization of Marrone chestnut cultivars
Maria Teresa Frangipane, Stefania Garzoli, Daniela De Vita, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 11, pp. 2837-2847
Closed Access | Times Cited: 2
Maria Teresa Frangipane, Stefania Garzoli, Daniela De Vita, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 11, pp. 2837-2847
Closed Access | Times Cited: 2
The study of frozen chestnut consumer preference based on sensory oriented flavor analysis and physicochemical properties
Huiyu Kuang, Kunli Xu, Siyue Liu, et al.
Journal of Food Composition and Analysis (2024), pp. 107123-107123
Closed Access
Huiyu Kuang, Kunli Xu, Siyue Liu, et al.
Journal of Food Composition and Analysis (2024), pp. 107123-107123
Closed Access
Chestnut as a culinary ingredient: Analysis of recipes and proposed innovative thematic menu
Sofia G. Florença, Paula Correia, Maria João Lima, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100965-100965
Open Access
Sofia G. Florença, Paula Correia, Maria João Lima, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100965-100965
Open Access
