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:
Quality evaluation of value-added nutritious biscuit with high antidiabetic properties from blends of wheat flour and oyster mushroom
Joseph Oghenewogaga Owheruo, Great Iruoghene Edo, David Timileyin Oluwajuyitan, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100375-100375
Open Access | Times Cited: 38
Joseph Oghenewogaga Owheruo, Great Iruoghene Edo, David Timileyin Oluwajuyitan, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100375-100375
Open Access | Times Cited: 38
Showing 26-50 of 38 citing articles:
Utilization of composite flour (red bean, catfish, oyster mushroom and tempeh formula flour) in making cookies
T L Bakara, Elisa Julianti, Hotnida Sinaga, et al.
IOP Conference Series Earth and Environmental Science (2024) Vol. 1302, Iss. 1, pp. 012093-012093
Open Access
T L Bakara, Elisa Julianti, Hotnida Sinaga, et al.
IOP Conference Series Earth and Environmental Science (2024) Vol. 1302, Iss. 1, pp. 012093-012093
Open Access
Decrease of cholesterol content in cereal products containing animal-based components
Lukáš Kolarič, Michaela Lauková, Lucia Minarovičová, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 5, pp. 1499-1512
Open Access
Lukáš Kolarič, Michaela Lauková, Lucia Minarovičová, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 5, pp. 1499-1512
Open Access
Effect of oyster mushroom on nutritional composition, shelf life and organoleptic characteristics of enriched cookies
Phuritshabam Vivekanandini Devi, Pameena Narzary, D. C. Sharma, et al.
Food and Humanity (2024) Vol. 3, pp. 100357-100357
Closed Access
Phuritshabam Vivekanandini Devi, Pameena Narzary, D. C. Sharma, et al.
Food and Humanity (2024) Vol. 3, pp. 100357-100357
Closed Access
Utilization of Polygonum cognatum Meissn, a Gastronomic Product of the Turkish Culinary Culture, in the Production of Gluten-free Biscuits
Fatma HAYIT, Aysenur Erdogan
Journal of Culinary Science & Technology (2024), pp. 1-21
Closed Access
Fatma HAYIT, Aysenur Erdogan
Journal of Culinary Science & Technology (2024), pp. 1-21
Closed Access
Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough
Miguel A. Gallardo, Wagner Gonçalves Vieira, María Esther Martínez‐Navarro, et al.
Molecules (2024) Vol. 29, Iss. 21, pp. 5140-5140
Open Access
Miguel A. Gallardo, Wagner Gonçalves Vieira, María Esther Martínez‐Navarro, et al.
Molecules (2024) Vol. 29, Iss. 21, pp. 5140-5140
Open Access
Nutritional, Functional, and Microbial Quality of Wheat Biscuits Enriched With Malted Pearl Millet and Orange Peel Flours
Shonisani Eugenia Ramashia, Matimu Delicate Ntsanwisi, Oluwatoyin O. Onipe, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 12, pp. 10477-10493
Open Access
Shonisani Eugenia Ramashia, Matimu Delicate Ntsanwisi, Oluwatoyin O. Onipe, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 12, pp. 10477-10493
Open Access
Supplementation of Spirulina (Arthrospira fusiformis) and Oyster Mushroom (Pleurotus ostreatus) at Different Fermentation Stages of Injera, an Ethiopian Fermented Flatbread, Influences Its Nutritional Content, Antioxidant Properties, and Sensory Characteristics
Awoke Zenebe, Abegaz Tizazu Andrgie, Tadesse Ogato, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access
Awoke Zenebe, Abegaz Tizazu Andrgie, Tadesse Ogato, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access
Beer wheat residue as a probiotic carrier: physicochemical properties via fluid bed granulation (Beer wheat residue for lactic acid bacteria encapsulation)
Huei‐Rong Guo, Cheng‐Di Dong, Anil Kumar Patel, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Huei‐Rong Guo, Cheng‐Di Dong, Anil Kumar Patel, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Lightweight deep learning algorithm for real-time wheat flour quality detection via NIR spectroscopy
Yang Yu, Rumeng Sun, Hongyan Li, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2024) Vol. 330, pp. 125653-125653
Closed Access
Yang Yu, Rumeng Sun, Hongyan Li, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2024) Vol. 330, pp. 125653-125653
Closed Access
Chia Oil Nanoemulsion Using Chia Mucilage as a Wall Material: An Alternative for Cracker Fat Substitution
Sibele Santos Fernandes, Mariana Buranelo Egea, Myriam de las Mercedes Salas‐Mellado, et al.
Plant Foods for Human Nutrition (2024) Vol. 80, Iss. 1
Closed Access
Sibele Santos Fernandes, Mariana Buranelo Egea, Myriam de las Mercedes Salas‐Mellado, et al.
Plant Foods for Human Nutrition (2024) Vol. 80, Iss. 1
Closed Access
Impact of acha, pigeon pea, and oyster mushroom flour blends on amino acid profiles: Economic and health benefit
Rita Ogodo Nwankwegu, Ifeoma Elizabeth Mbaeyi‐Nwaoha
Toros University Journal of Food Nutrition and Gastronomy (2024) Vol. 3, Iss. 2, pp. 101-112
Closed Access
Rita Ogodo Nwankwegu, Ifeoma Elizabeth Mbaeyi‐Nwaoha
Toros University Journal of Food Nutrition and Gastronomy (2024) Vol. 3, Iss. 2, pp. 101-112
Closed Access
Enhancing protein quality in breakfast cereals with blends of acha, pigeon pea, and oyster mushrooms
Rita Ogodo Nwankwegu, Ifeoma Elizabeth Mbaeyi‐Nwaoha
Toros University Journal of Food Nutrition and Gastronomy (2024) Vol. 3, Iss. 2, pp. 113-128
Closed Access
Rita Ogodo Nwankwegu, Ifeoma Elizabeth Mbaeyi‐Nwaoha
Toros University Journal of Food Nutrition and Gastronomy (2024) Vol. 3, Iss. 2, pp. 113-128
Closed Access
Incorporation of oyster mushroom powder and pearl millet flour improves the nutritional quality and glycemic response of Indian flatbread
Gurpreet Kaur Dhillon, Monika Mahajan, Amardeep Kour, et al.
International Journal of Food Engineering (2023) Vol. 20, Iss. 1, pp. 63-72
Closed Access | Times Cited: 1
Gurpreet Kaur Dhillon, Monika Mahajan, Amardeep Kour, et al.
International Journal of Food Engineering (2023) Vol. 20, Iss. 1, pp. 63-72
Closed Access | Times Cited: 1
