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:
Innovations and applications of 3‐D printing in food sector
Akriti Taneja, Ruchi Sharma, Krishna Ayush, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 6, pp. 3326-3332
Closed Access | Times Cited: 21
Akriti Taneja, Ruchi Sharma, Krishna Ayush, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 6, pp. 3326-3332
Closed Access | Times Cited: 21
Showing 21 citing articles:
Artificial Intelligence: Implications for the Agri-Food Sector
Akriti Taneja, Gayathri Nair, Manisha Joshi, et al.
Agronomy (2023) Vol. 13, Iss. 5, pp. 1397-1397
Open Access | Times Cited: 94
Akriti Taneja, Gayathri Nair, Manisha Joshi, et al.
Agronomy (2023) Vol. 13, Iss. 5, pp. 1397-1397
Open Access | Times Cited: 94
Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition
Huanqi Wu, Shangyuan Sang, Peifang Weng, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4217-4241
Closed Access | Times Cited: 33
Huanqi Wu, Shangyuan Sang, Peifang Weng, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4217-4241
Closed Access | Times Cited: 33
3D printable vegan plant-based meat analogue: Fortification with three different mushrooms, investigation of printability, and characterization
Evren Demircan, Elif Feyza Aydar, Zehra Mertdinç, et al.
Food Research International (2023) Vol. 173, pp. 113259-113259
Closed Access | Times Cited: 27
Evren Demircan, Elif Feyza Aydar, Zehra Mertdinç, et al.
Food Research International (2023) Vol. 173, pp. 113259-113259
Closed Access | Times Cited: 27
Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector
Akriti Taneja, Ruchi Sharma, Shreya Khetrapal, et al.
Metabolites (2023) Vol. 13, Iss. 5, pp. 624-624
Open Access | Times Cited: 24
Akriti Taneja, Ruchi Sharma, Shreya Khetrapal, et al.
Metabolites (2023) Vol. 13, Iss. 5, pp. 624-624
Open Access | Times Cited: 24
3D printing of nutritious dysphagia diet: Status and perspectives
Zhenbin Liu, Xi Chen, Hongbo Li, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104478-104478
Closed Access | Times Cited: 15
Zhenbin Liu, Xi Chen, Hongbo Li, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104478-104478
Closed Access | Times Cited: 15
Recent research and applications in lipid-based food and lipid-incorporated bioink for 3D printing
Yuanliang Zhong, Bo Wang, Weiqiao Lv, et al.
Food Chemistry (2024) Vol. 458, pp. 140294-140294
Closed Access | Times Cited: 14
Yuanliang Zhong, Bo Wang, Weiqiao Lv, et al.
Food Chemistry (2024) Vol. 458, pp. 140294-140294
Closed Access | Times Cited: 14
Influence of starch-protein interactions on the digestibility and chemical properties of a 3D-printed food matrix based on salmon by-product proteins
Nailín Carvajal-Mena, Gipsy Tabilo‐Munizaga, Mario Pérez‐Won, et al.
Food Research International (2024) Vol. 179, pp. 114035-114035
Closed Access | Times Cited: 8
Nailín Carvajal-Mena, Gipsy Tabilo‐Munizaga, Mario Pérez‐Won, et al.
Food Research International (2024) Vol. 179, pp. 114035-114035
Closed Access | Times Cited: 8
Novel strategy for optimizing of corn starch-based ink food 3D printing process: Printability prediction based on BP-ANN model
Xueyuan Jiao, Guangyue Ren, Chung Lim Law, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133921-133921
Closed Access | Times Cited: 6
Xueyuan Jiao, Guangyue Ren, Chung Lim Law, et al.
International Journal of Biological Macromolecules (2024) Vol. 276, pp. 133921-133921
Closed Access | Times Cited: 6
A narrative review: 3D bioprinting of cultured muscle meat and seafood products and its potential for the food industry
Mediha Gurel, Nikheel Bhojraj Rathod, Laura Y. Cabrera, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104670-104670
Closed Access | Times Cited: 6
Mediha Gurel, Nikheel Bhojraj Rathod, Laura Y. Cabrera, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104670-104670
Closed Access | Times Cited: 6
A brief review on 3D printing of chocolate
Athira VA, Chinthu Tharayil Udayarajan, Gülden Gökşen, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 2811-2828
Closed Access | Times Cited: 15
Athira VA, Chinthu Tharayil Udayarajan, Gülden Gökşen, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 2811-2828
Closed Access | Times Cited: 15
Regenerative food innovation delivering foods for the future: a viewpoint on how science and technology can aid food sustainability and nutritional well‐being in the food industry
Charles S. Brennan
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 1-5
Open Access | Times Cited: 15
Charles S. Brennan
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 1-5
Open Access | Times Cited: 15
Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends
Yonggan Zhao, Min Zhang, Bhesh Bhandari, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-25
Closed Access
Yonggan Zhao, Min Zhang, Bhesh Bhandari, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-25
Closed Access
Development of affordable 3D food printer with an exchangeable syringe-pump mechanism
Evren Demircan, Beraat Özçelik
HardwareX (2023) Vol. 14, pp. e00430-e00430
Open Access | Times Cited: 9
Evren Demircan, Beraat Özçelik
HardwareX (2023) Vol. 14, pp. e00430-e00430
Open Access | Times Cited: 9
Rheological properties, printability and microstructure of buttermilk‐mashed potatoes incorporated with chlorpheniramine maleate as a material for 3D food printing
Pensak Jantrawut, Waristha Khangtragool, Kodchakorn Buri, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 11, pp. 5796-5808
Closed Access | Times Cited: 4
Pensak Jantrawut, Waristha Khangtragool, Kodchakorn Buri, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 11, pp. 5796-5808
Closed Access | Times Cited: 4
The application of dairy products and their derivatives as edible inks in 3D printing technology: A review
Xinyue Dou, Junning Ren
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8630-8644
Closed Access | Times Cited: 1
Xinyue Dou, Junning Ren
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8630-8644
Closed Access | Times Cited: 1
Structuring Food Products Using 3D Printing: Strategies, Applications, and Potential
Ivana M. Cotabarren, M. Itatí De Salvo, Camila A. Palla
Current Food Science and Technology Reports (2023) Vol. 1, Iss. 2, pp. 109-121
Closed Access | Times Cited: 3
Ivana M. Cotabarren, M. Itatí De Salvo, Camila A. Palla
Current Food Science and Technology Reports (2023) Vol. 1, Iss. 2, pp. 109-121
Closed Access | Times Cited: 3
Study of liquid photopolymer 3D printing resins exposed to accelerated aging for cultural heritage purposes
María Higueras, Ana Carrasco-Huertas, Ana Isabel Calero Castillo, et al.
Rapid Prototyping Journal (2024)
Closed Access
María Higueras, Ana Carrasco-Huertas, Ana Isabel Calero Castillo, et al.
Rapid Prototyping Journal (2024)
Closed Access
Utilizing 3D printing to create sustainable novel food products with innovative ingredients
Min Feng, Min Zhang, Bhesh Bhandari, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103873-103873
Closed Access
Min Feng, Min Zhang, Bhesh Bhandari, et al.
Innovative Food Science & Emerging Technologies (2024), pp. 103873-103873
Closed Access
A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters
Daniela Juliana Guaqueta-Garcia, John Wolodko, Wendy V. Wismer
British Food Journal (2024)
Closed Access
Daniela Juliana Guaqueta-Garcia, John Wolodko, Wendy V. Wismer
British Food Journal (2024)
Closed Access
Delivery of nutraceutical ingredients through three-dimensional food printing
M. Kavimughil, L. Mahalakshmi, J.A. Moses, et al.
Elsevier eBooks (2023), pp. 253-278
Closed Access
M. Kavimughil, L. Mahalakshmi, J.A. Moses, et al.
Elsevier eBooks (2023), pp. 253-278
Closed Access
A bibliometric review of progress and trends in food factory design research
Zelong Liu, Mengmeng Zhao, Jing Wang, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 2, pp. 520-534
Closed Access
Zelong Liu, Mengmeng Zhao, Jing Wang, et al.
International Journal of Food Science & Technology (2022) Vol. 58, Iss. 2, pp. 520-534
Closed Access
