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:
Natural bio-colorant and pigments: Sources and applications in food processing
Tripti Singh, Vinay Kumar Pandey, Kshirod Kumar Dash, et al.
Journal of Agriculture and Food Research (2023) Vol. 12, pp. 100628-100628
Open Access | Times Cited: 48
Tripti Singh, Vinay Kumar Pandey, Kshirod Kumar Dash, et al.
Journal of Agriculture and Food Research (2023) Vol. 12, pp. 100628-100628
Open Access | Times Cited: 48
Showing 26-50 of 48 citing articles:
Current perspectives on industrial application of microbial carotenoid as an alternative to synthetic pigments
Priya Sundararajan, Shanmuga Priya Ramasamy
Sustainable Chemistry and Pharmacy (2023) Vol. 37, pp. 101353-101353
Closed Access | Times Cited: 7
Priya Sundararajan, Shanmuga Priya Ramasamy
Sustainable Chemistry and Pharmacy (2023) Vol. 37, pp. 101353-101353
Closed Access | Times Cited: 7
Exploring the interaction of biologically active compounds with DNA through the application of the SwitchSense technique, UV–Vis spectroscopy, and computational methods
Aleksandra Ciesielska, Jakub Brzeski, Dorota Zarzeczańska, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2024) Vol. 316, pp. 124313-124313
Open Access | Times Cited: 1
Aleksandra Ciesielska, Jakub Brzeski, Dorota Zarzeczańska, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2024) Vol. 316, pp. 124313-124313
Open Access | Times Cited: 1
Blue in Food and Beverages—A Review of Socio-Cultural, Economic, and Environmental Implications
Agnieszka Szmagara
Sustainability (2024) Vol. 16, Iss. 18, pp. 8142-8142
Open Access | Times Cited: 1
Agnieszka Szmagara
Sustainability (2024) Vol. 16, Iss. 18, pp. 8142-8142
Open Access | Times Cited: 1
From Conventional to Craft Beer: Perception, Source, and Production of Beer Color—A Systematic Review and Bibliometric Analysis
Nélio Jacinto Manuel Ualema, Lucely Nogueira dos Santos, Stanislau Bogusz, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2956-2956
Open Access | Times Cited: 1
Nélio Jacinto Manuel Ualema, Lucely Nogueira dos Santos, Stanislau Bogusz, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2956-2956
Open Access | Times Cited: 1
Antioxidant Activity of Bougainvillea spectabilis Bracts as an Alternative to Nitrites in Cooked Pork Ham
T. Alexandra Ferreira, José A. Rodrı́guez, Irais Sánchez-Ortega, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3070-3070
Open Access | Times Cited: 1
T. Alexandra Ferreira, José A. Rodrı́guez, Irais Sánchez-Ortega, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3070-3070
Open Access | Times Cited: 1
Innovative approaches to harnessing natural pigments from food waste and by-products for eco-friendly food coloring
R. Kamalesh, A. Saravanan, P.R. Yaashikaa, et al.
Food Chemistry (2024) Vol. 463, pp. 141519-141519
Closed Access | Times Cited: 1
R. Kamalesh, A. Saravanan, P.R. Yaashikaa, et al.
Food Chemistry (2024) Vol. 463, pp. 141519-141519
Closed Access | Times Cited: 1
Rhododendron arboreum as a sustainable food-grade natural flavouring and colouring agent
Manishi Raturi, Debajyoti Bose, Jyoti Mehta, et al.
Food and Humanity (2023) Vol. 1, pp. 1610-1618
Closed Access | Times Cited: 2
Manishi Raturi, Debajyoti Bose, Jyoti Mehta, et al.
Food and Humanity (2023) Vol. 1, pp. 1610-1618
Closed Access | Times Cited: 2
Assess the antioxidant and antimicrobial activity of herbal popsicles prepared by Hibiscus sabdariffa L. and Clitorea ternatea floral waste
Anirban Debnath, Koyel Sinha, Snehasish Mandal, et al.
Journal of Experimental Biology and Agricultural Sciences (2024) Vol. 12, Iss. 2, pp. 284-296
Open Access
Anirban Debnath, Koyel Sinha, Snehasish Mandal, et al.
Journal of Experimental Biology and Agricultural Sciences (2024) Vol. 12, Iss. 2, pp. 284-296
Open Access
Antimicrobial Effect of Response Surface Optimized Pyocyanin Produced by Pseudomonas aeruginosa
Chikodili Gladys Anaukwu, Tobechukwu MC Ajogwu
Journal of Biotechnology & Bioinformatics Research (2024), pp. 1-7
Open Access
Chikodili Gladys Anaukwu, Tobechukwu MC Ajogwu
Journal of Biotechnology & Bioinformatics Research (2024), pp. 1-7
Open Access
Bioactive Compounds and their Antioxidant Activities in the Ethanol Extract from Rice Leaves (Oryza sativa L.) of Different Varieties
Tropical Journal of Natural Product Research (2024) Vol. 8, Iss. 5
Open Access
Tropical Journal of Natural Product Research (2024) Vol. 8, Iss. 5
Open Access
A High Andean Hydrocolloid Extracted by Microatomization: Preliminary Optimization in Aqueous Stability
Yudith Choque-Quispe, David Choque-Quispe, Carlos A. Ligarda-Samanez, et al.
Polymers (2024) Vol. 16, Iss. 13, pp. 1777-1777
Open Access
Yudith Choque-Quispe, David Choque-Quispe, Carlos A. Ligarda-Samanez, et al.
Polymers (2024) Vol. 16, Iss. 13, pp. 1777-1777
Open Access
Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes
Ghada Yousef, Ayat Rizk, Akram Anany, et al.
Food Technology Research Journal (2024) Vol. 4, Iss. 2, pp. 73-91
Open Access
Ghada Yousef, Ayat Rizk, Akram Anany, et al.
Food Technology Research Journal (2024) Vol. 4, Iss. 2, pp. 73-91
Open Access
An update on biotechnological intervention mediated by plant tissue culture to boost secondary metabolite production in medicinal and aromatic plants
Shera Pandit Prashant, Bhawana Mishra
Physiologia Plantarum (2024) Vol. 176, Iss. 4
Closed Access
Shera Pandit Prashant, Bhawana Mishra
Physiologia Plantarum (2024) Vol. 176, Iss. 4
Closed Access
From tradition to technology: A comprehensive review of contemporary food design
博 山下, Muhammad Rezza Zainal Abidin, S. A. Karim
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100977-100977
Closed Access
博 山下, Muhammad Rezza Zainal Abidin, S. A. Karim
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100977-100977
Closed Access
The Effect of Reducing Fat and Salt on the Quality and Shelf Life of Pork Sausages Containing Brown Seaweeds (Sea Spaghetti and Irish Wakame)
Halimah O. Mohammed, M.N. O’Grady, Maurice G. O’Sullivan, et al.
Applied Sciences (2024) Vol. 14, Iss. 17, pp. 7811-7811
Open Access
Halimah O. Mohammed, M.N. O’Grady, Maurice G. O’Sullivan, et al.
Applied Sciences (2024) Vol. 14, Iss. 17, pp. 7811-7811
Open Access
Use of Nanomaterials in Food and Their Safety
Bilsen Tural, Servet Tural
Food Safety (2024), pp. 289-300
Closed Access
Bilsen Tural, Servet Tural
Food Safety (2024), pp. 289-300
Closed Access
Synthesis and characterization of Selenicereus undatus extract mediated nano-Bi2O3 and its application in the adsorption of Rhodamine B dye
Auxilia Ruby Sagaya Irudayaraj, Fr. John, R. Kanmani, et al.
Zastita materijala (2024)
Open Access
Auxilia Ruby Sagaya Irudayaraj, Fr. John, R. Kanmani, et al.
Zastita materijala (2024)
Open Access
Natural pigments production in algal bioreactors
Darissa Alves Dutra, Pricila Nass Pinheiro, Patrícia Acosta Caetano, et al.
Elsevier eBooks (2024), pp. 535-547
Closed Access
Darissa Alves Dutra, Pricila Nass Pinheiro, Patrícia Acosta Caetano, et al.
Elsevier eBooks (2024), pp. 535-547
Closed Access
Microencapsulation of Essential Oils and Oleoresins: Applications in Food Products
Beatriz Fernandes, M. Conceição Oliveira, Ana C. Marques, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3873-3873
Open Access
Beatriz Fernandes, M. Conceição Oliveira, Ana C. Marques, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3873-3873
Open Access
Chemistry Behind the Mystery of Colors of Different Objects–Part 1
Udita Das, Ankita Das, Monirul Islam, et al.
Resonance (2024) Vol. 29, Iss. 12, pp. 1643-1668
Closed Access
Udita Das, Ankita Das, Monirul Islam, et al.
Resonance (2024) Vol. 29, Iss. 12, pp. 1643-1668
Closed Access
Valorisation of asparagus pruning waste as a new ingredient to improve pasta quality properties
Dario Sousa da Silva, Bianka Rocha Saraiva, Anderson Lazzari, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 1150-1159
Closed Access | Times Cited: 1
Dario Sousa da Silva, Bianka Rocha Saraiva, Anderson Lazzari, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 1150-1159
Closed Access | Times Cited: 1
Screening for Pigment Production and Characterization of Pigment Profile and Photostability in Cold-Adapted Antarctic Bacteria Using Ft-Raman Spectroscopy
Volha Akulava, Dana Byrtusová, Boris Zimmermann, et al.
(2023)
Closed Access | Times Cited: 1
Volha Akulava, Dana Byrtusová, Boris Zimmermann, et al.
(2023)
Closed Access | Times Cited: 1
The protective effects of betanin against experimental gastric ulcer by reduction of ROS and suppression of inflammatory genes via NF-κB, iNOS, COX-2 and TNF-α pathways
Othman A. Alghamdi
Journal of Chemistry and Nutritional Biochemistry (2023) Vol. 4, Iss. 2, pp. 51-77
Open Access | Times Cited: 1
Othman A. Alghamdi
Journal of Chemistry and Nutritional Biochemistry (2023) Vol. 4, Iss. 2, pp. 51-77
Open Access | Times Cited: 1
Pengaruh Pemanasan Terhadap Perubahan Warna Pada Pangan
Dewi Amrih, Atika Nur Syarifah, Gusta Marlinda, et al.
Deleted Journal (2023), pp. 1-4
Open Access
Dewi Amrih, Atika Nur Syarifah, Gusta Marlinda, et al.
Deleted Journal (2023), pp. 1-4
Open Access
