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:
Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products
Eglė Zokaitytė, Karolina Širiakovaitė, Vytautė Starkutė, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 777-777
Open Access | Times Cited: 8
Eglė Zokaitytė, Karolina Širiakovaitė, Vytautė Starkutė, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 777-777
Open Access | Times Cited: 8
Showing 8 citing articles:
Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed
Elena Bartkienė, Fatih Özoğul, João Miguel Rocha
Foods (2022) Vol. 11, Iss. 3, pp. 452-452
Open Access | Times Cited: 31
Elena Bartkienė, Fatih Özoğul, João Miguel Rocha
Foods (2022) Vol. 11, Iss. 3, pp. 452-452
Open Access | Times Cited: 31
Functional Aspects of Dietary Fibers in Nutraceuticals
Abdul Haque, Tariq Khan, Irfan Khan, et al.
(2025), pp. 179-209
Closed Access
Abdul Haque, Tariq Khan, Irfan Khan, et al.
(2025), pp. 179-209
Closed Access
Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers’ Wooden Breast Meat Quality Improvement
Jolita Klementavičiūtė, Paulina Zavistanavičiūtė, Dovilė Klupšaitė, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1367-1367
Open Access | Times Cited: 1
Jolita Klementavičiūtė, Paulina Zavistanavičiūtė, Dovilė Klupšaitė, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1367-1367
Open Access | Times Cited: 1
Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction
Elena Bartkienė, Giedre Kungiene, Vytautė Starkutė, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 3
Elena Bartkienė, Giedre Kungiene, Vytautė Starkutė, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 3
Berry By-Products in Combination with Antimicrobial Lactic Acid Bacteria Strains for the Sustainable Formulation of Chewing Candies
Paulina Zavistanavičiūtė, Eglė Zokaitytė, Vytautė Starkutė, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1177-1177
Open Access | Times Cited: 3
Paulina Zavistanavičiūtė, Eglė Zokaitytė, Vytautė Starkutė, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1177-1177
Open Access | Times Cited: 3
Yeast cell biocarrier for the encapsulation of ascorbic acid: effect of plasmolysis process, suspension media and ascorbic acid levels on the physicochemical, morphological and bioactive properties of microcapsules
Gamze Hatip, Kevser Karaman
Journal of the Science of Food and Agriculture (2024)
Closed Access
Gamze Hatip, Kevser Karaman
Journal of the Science of Food and Agriculture (2024)
Closed Access
A Holistic Approach to Sustainable Food Waste Management and Residue Utilization
Julia Rabelo Vaz Matheus, Thaiza Serrano Pinheiro de Souza, Andreza Salles Barone, et al.
Food engineering series (2023), pp. 281-306
Closed Access
Julia Rabelo Vaz Matheus, Thaiza Serrano Pinheiro de Souza, Andreza Salles Barone, et al.
Food engineering series (2023), pp. 281-306
Closed Access
Formula Optimization of Chewing Gum from Medicinal Herbal Extract
La-Ong Saleepoung, Chutikan Sakphisutthikul
Journal of Hunan University Natural Sciences (2023) Vol. 50, Iss. 8
Open Access
La-Ong Saleepoung, Chutikan Sakphisutthikul
Journal of Hunan University Natural Sciences (2023) Vol. 50, Iss. 8
Open Access
