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:
Potential use of hazelnut (Corylus avellana L.) shell powder in muffin production by partial substitution of wheat flour: Color, bioactive, textural, and sensory properties
Esma Nur Demirkan, Şeyma Nur Akyürek, Deniz Bayraktar, et al.
European Food Science and Engineering (2024) Vol. 5, Iss. 1, pp. 1-7
Open Access | Times Cited: 5
Esma Nur Demirkan, Şeyma Nur Akyürek, Deniz Bayraktar, et al.
European Food Science and Engineering (2024) Vol. 5, Iss. 1, pp. 1-7
Open Access | Times Cited: 5
Showing 5 citing articles:
Formulation of Fiber-Enriched Crackers with Oleaster Powder: Effect on Functional, Textural, and Sensory Attributes
Beyzanur Düşkün, Gözde Kutlu, Perihan Kübra Akman, et al.
Plant Foods for Human Nutrition (2025) Vol. 80, Iss. 1
Open Access
Beyzanur Düşkün, Gözde Kutlu, Perihan Kübra Akman, et al.
Plant Foods for Human Nutrition (2025) Vol. 80, Iss. 1
Open Access
Ultrasound‐Assisted Extraction of Bioactive Compounds From Black Pine (Pinus nigra ) Bark: Optimization and Evaluation of Their In Vitro Bioactivities
Kübra Feyza Erol, Gözde Kutlu, Necattin Cihat İçyer, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 5
Open Access
Kübra Feyza Erol, Gözde Kutlu, Necattin Cihat İçyer, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 5
Open Access
Development a new vegan muffin formulation and evaluation their some quality and sensory characteristics
Gözde Kutlu, Ş. G. Yılmaz, Ahmet Eray Karabulut
European Food Science and Engineering (2024) Vol. 5, Iss. 1, pp. 26-34
Open Access | Times Cited: 2
Gözde Kutlu, Ş. G. Yılmaz, Ahmet Eray Karabulut
European Food Science and Engineering (2024) Vol. 5, Iss. 1, pp. 26-34
Open Access | Times Cited: 2
Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product
Lucia Francesca Vuono, Vincenzo Sicari, Antonio Mincione, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3796-3796
Open Access
Lucia Francesca Vuono, Vincenzo Sicari, Antonio Mincione, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3796-3796
Open Access
AN IN VITRO ASSESSMENT OF THE BIOACTIVE, CYTOTOXIC, AND ANTIDIABETIC POTENTIAL OF DIFFERENT PARTS OF TUMBLEWEED (GUNDELIA TOURNEFORTII L.)
Gözde Kutlu, Kübra Feyza Erol
GIDA / THE JOURNAL OF FOOD (2024), pp. 28-41
Open Access
Gözde Kutlu, Kübra Feyza Erol
GIDA / THE JOURNAL OF FOOD (2024), pp. 28-41
Open Access
