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:
The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review
Poliana Bergamin Athayde de Souza, Maria de Fátima Santos, João de Deus Souza Carneiro, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 3
Closed Access | Times Cited: 9
Poliana Bergamin Athayde de Souza, Maria de Fátima Santos, João de Deus Souza Carneiro, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 3
Closed Access | Times Cited: 9
Showing 9 citing articles:
Effective Use of Plant Proteins for the Development of “New” Foods
Hiroyuki Yano, Wei Fu
Foods (2022) Vol. 11, Iss. 9, pp. 1185-1185
Open Access | Times Cited: 29
Hiroyuki Yano, Wei Fu
Foods (2022) Vol. 11, Iss. 9, pp. 1185-1185
Open Access | Times Cited: 29
A comprehensive review on natural sweeteners: impact on sensory properties, food structure, and new frontiers for their application
Ilaria Benucci, Claudio Lombardelli, Marco Esti
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access | Times Cited: 5
Ilaria Benucci, Claudio Lombardelli, Marco Esti
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access | Times Cited: 5
The Concentrations of Phenolic Compounds and Vitamin C in Japanese Quince (Chaenomeles japonica) Preserves
Renata Kazimierczak, Klaudia Kopczyńska, Alicja Ponder, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1369-1369
Open Access
Renata Kazimierczak, Klaudia Kopczyńska, Alicja Ponder, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1369-1369
Open Access
Effect of Ultrasound-Assisted Pasteurization, Sweetener Types, and Cashew Leaf Extract on the Quality and Microbial Properties of Tamarind Fruit Drinks
Mayowa Saheed Sanusi, Abdulkareem Bamidele Bello, Salim Yusuf, et al.
Food and Humanity (2025), pp. 100624-100624
Closed Access
Mayowa Saheed Sanusi, Abdulkareem Bamidele Bello, Salim Yusuf, et al.
Food and Humanity (2025), pp. 100624-100624
Closed Access
Enhancing physicochemical properties of papaya through osmotic dehydration with various natural sweeteners
Damanpreet Kaur, Manpreet Singh, Ruchika Zalpouri, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 3
Damanpreet Kaur, Manpreet Singh, Ruchika Zalpouri, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 3
The consumption pattern and perception of using artificial sweeteners among the public in Tabuk region, Saudi Arabia
Sawsan Alharthi, Khulud Hassan A. Alaisayi, Lina Yousef S. Alalawi, et al.
Frontiers in Public Health (2023) Vol. 11
Open Access | Times Cited: 7
Sawsan Alharthi, Khulud Hassan A. Alaisayi, Lina Yousef S. Alalawi, et al.
Frontiers in Public Health (2023) Vol. 11
Open Access | Times Cited: 7
Effect of different stabilizers and rebaudioside A (reb A) sweetener on quality characteristics of low-calorie orange marmalade
Şeyda Öztürk, Cemalettin Baltacı
BioResources (2023) Vol. 19, Iss. 1, pp. 66-83
Open Access | Times Cited: 3
Şeyda Öztürk, Cemalettin Baltacı
BioResources (2023) Vol. 19, Iss. 1, pp. 66-83
Open Access | Times Cited: 3
Encapsulation of phenolic compounds from pomegranate for application in gummy candies
Mariana Pereira Silveira
(2023)
Open Access
Mariana Pereira Silveira
(2023)
Open Access
Food- evoked emotions: comforting hints and psychophysics
Vinícius Rodrigues Arruda Pinto
(2022)
Open Access
Vinícius Rodrigues Arruda Pinto
(2022)
Open Access
