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:
Simultaneous optimization of wheat heat moisture treatment and grape peels addition for pasta making
Mădălina Ungureanu‐Iuga, Silvia Mironeasa
LWT (2021) Vol. 150, pp. 112011-112011
Closed Access | Times Cited: 10
Mădălina Ungureanu‐Iuga, Silvia Mironeasa
LWT (2021) Vol. 150, pp. 112011-112011
Closed Access | Times Cited: 10
Showing 10 citing articles:
Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks
Serena Carpentieri, Dominique Larrea-Wachtendorff, Francesco Donsı̀, et al.
Trends in Food Science & Technology (2022) Vol. 122, pp. 49-65
Closed Access | Times Cited: 54
Serena Carpentieri, Dominique Larrea-Wachtendorff, Francesco Donsı̀, et al.
Trends in Food Science & Technology (2022) Vol. 122, pp. 49-65
Closed Access | Times Cited: 54
Fundamental opportunities and challenges of nutraceutical noodles enriched with agri-food by-products
Zahoor Ahmed, Jin Chen, Tabussam Tufail, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104299-104299
Closed Access | Times Cited: 11
Zahoor Ahmed, Jin Chen, Tabussam Tufail, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104299-104299
Closed Access | Times Cited: 11
Optimization of alumina leaching from microcline using particle swarm optimization and response surface methodology
Ikechukwu A. Nnanwube, Okechukwu D. Onukwuli, Monday Omotioma, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Ikechukwu A. Nnanwube, Okechukwu D. Onukwuli, Monday Omotioma, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Effect of Heat-Moisture Treatments on Digestibility and Physicochemical Property of Whole Quinoa Flour
Jilin Dong, Lu Huang, Wenwen Chen, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 3042-3042
Open Access | Times Cited: 25
Jilin Dong, Lu Huang, Wenwen Chen, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 3042-3042
Open Access | Times Cited: 25
Changes in physico-chemical properties and water status of durum wheat constituents in pasta due to processing and cooking
Marie Laurent, Reine Barbar, Clémentine Beaudoux, et al.
Journal of Cereal Science (2023) Vol. 112, pp. 103707-103707
Open Access | Times Cited: 5
Marie Laurent, Reine Barbar, Clémentine Beaudoux, et al.
Journal of Cereal Science (2023) Vol. 112, pp. 103707-103707
Open Access | Times Cited: 5
Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles
Yunlong Li, Wenwen Chen, Hongmei Li, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3822-3822
Open Access | Times Cited: 5
Yunlong Li, Wenwen Chen, Hongmei Li, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3822-3822
Open Access | Times Cited: 5
Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta
Mădălina Ungureanu‐Iuga, Silvia Mironeasa
Applied Sciences (2021) Vol. 11, Iss. 23, pp. 11129-11129
Open Access | Times Cited: 6
Mădălina Ungureanu‐Iuga, Silvia Mironeasa
Applied Sciences (2021) Vol. 11, Iss. 23, pp. 11129-11129
Open Access | Times Cited: 6
The effect of Stevioside‐Isomalt, whey protein concentrate, and Bacillus coagulans on the physicochemical and sensory properties of Iranian probiotic Masghati sweet
Dorna Afyounizadeh Esfahani, Mohammad Goli
Journal of Food Processing and Preservation (2021) Vol. 46, Iss. 10
Open Access | Times Cited: 4
Dorna Afyounizadeh Esfahani, Mohammad Goli
Journal of Food Processing and Preservation (2021) Vol. 46, Iss. 10
Open Access | Times Cited: 4
Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram
Vijay Shankar Kushwaha, Shubhangi Srivastava, Prashant Pandharinath Said
Food Science and Technology International (2024)
Closed Access
Vijay Shankar Kushwaha, Shubhangi Srivastava, Prashant Pandharinath Said
Food Science and Technology International (2024)
Closed Access
CHARACTERIZATION OF PASTA FROM HEAT MOISTURE TREATED WHEAT FLOUR AND GRAPE PEELS
Mădălina Ungureanu‐Iuga, Silvia Mironeasa
Food and Environment Safety (2021) Vol. 20, Iss. 2
Open Access
Mădălina Ungureanu‐Iuga, Silvia Mironeasa
Food and Environment Safety (2021) Vol. 20, Iss. 2
Open Access
