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:
Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods
Juliana Nascimento da Costa, Samuel Almeida Brito, Amanda Rodrigues Leal, et al.
Food Science and Technology (2020) Vol. 40, Iss. suppl 2, pp. 496-502
Open Access | Times Cited: 10
Juliana Nascimento da Costa, Samuel Almeida Brito, Amanda Rodrigues Leal, et al.
Food Science and Technology (2020) Vol. 40, Iss. suppl 2, pp. 496-502
Open Access | Times Cited: 10
Showing 10 citing articles:
Antioxidant effects of black garlic powder on spent duck meat nugget quality during storage
Tiara Uji Lishianawati, Lies Mira Yusiati, Nor Aidillah Jamhari
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 22
Tiara Uji Lishianawati, Lies Mira Yusiati, Nor Aidillah Jamhari
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 22
Effect of ozone treatment on physicochemical parameters and ethylene biosynthesis inhibition in Guichang Kiwifruit
Sen Cao, Lingshuai Meng, Chao Ma, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 14
Sen Cao, Lingshuai Meng, Chao Ma, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 14
Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly
Maria Luiza Grígio, Elias Ariel de Moura, Gabriella Ferreira de Carvalho, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 12
Maria Luiza Grígio, Elias Ariel de Moura, Gabriella Ferreira de Carvalho, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 12
Elaboration of mixed structured fruit formulations with agar and gellan gum: Texture, physicochemical, and sensory properties
Amanda Rodrigues Leal, Luciana de Siqueira Oliveira, Lorena Machado Farias, et al.
International Journal of Gastronomy and Food Science (2020) Vol. 23, pp. 100294-100294
Closed Access | Times Cited: 10
Amanda Rodrigues Leal, Luciana de Siqueira Oliveira, Lorena Machado Farias, et al.
International Journal of Gastronomy and Food Science (2020) Vol. 23, pp. 100294-100294
Closed Access | Times Cited: 10
Physiochemical and functional properties of albumin and globulin from amadumbe (Colocasia esculenta) corms
Rudean HILARY VAN WYK, Eric O. Amonsou
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 9
Rudean HILARY VAN WYK, Eric O. Amonsou
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 9
Rheological parameters of mixed Brazilian Cerrado fruits sugar-free preserves: the effect of body agents
Taísa Rezende Teixeira Farias, Maria Cecília Evangelista Vasconcelos Schiassi, Patrícia Aparecida Pimenta Pereira, et al.
Anais da Academia Brasileira de Ciências (2023) Vol. 95, Iss. 1
Open Access | Times Cited: 3
Taísa Rezende Teixeira Farias, Maria Cecília Evangelista Vasconcelos Schiassi, Patrícia Aparecida Pimenta Pereira, et al.
Anais da Academia Brasileira de Ciências (2023) Vol. 95, Iss. 1
Open Access | Times Cited: 3
Proximate chemical composition and lipid profile of Indian mackerel fish
Amal Nassir ALKURAIEEF, Amnah Mohammed Alsuhaibani, Amal Hassan Alshawi, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 7
Amal Nassir ALKURAIEEF, Amnah Mohammed Alsuhaibani, Amal Hassan Alshawi, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 7
Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties
Daiane dos Santos Pinto, Sandra dos Santos Silva, Raimundo Wilane de Figueiredo, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 4
Daiane dos Santos Pinto, Sandra dos Santos Silva, Raimundo Wilane de Figueiredo, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 4
Product Development of Rehydration Milk Drinks for Athletes after Exercise (Organoleptic Assessment and Nutritional Content)
Alina Hizni, Samuel Samuel, Sholichin Sholichin
Open Access Macedonian Journal of Medical Sciences (2023) Vol. 11, Iss. A, pp. 99-104
Open Access | Times Cited: 1
Alina Hizni, Samuel Samuel, Sholichin Sholichin
Open Access Macedonian Journal of Medical Sciences (2023) Vol. 11, Iss. A, pp. 99-104
Open Access | Times Cited: 1
Deciphering bacterial community succession patterns and their correlations with physicochemical factors in solid-state fermentation of high-quality jujube vinegar
Y. K. Fan, Chao Ma, Rufu Wang
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 2
Y. K. Fan, Chao Ma, Rufu Wang
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 2
