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:
Food design strategies to increase vegetable intake: The case of vegetable enriched pasta
Teresa Oliviero, Vincenzo Fogliano
Trends in Food Science & Technology (2016) Vol. 51, pp. 58-64
Closed Access | Times Cited: 72
Teresa Oliviero, Vincenzo Fogliano
Trends in Food Science & Technology (2016) Vol. 51, pp. 58-64
Closed Access | Times Cited: 72
Showing 26-50 of 72 citing articles:
Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study
Marika Dello Russo, Carmela Spagnuolo, Stefania Moccia, et al.
Nutrients (2021) Vol. 13, Iss. 1, pp. 171-171
Open Access | Times Cited: 32
Marika Dello Russo, Carmela Spagnuolo, Stefania Moccia, et al.
Nutrients (2021) Vol. 13, Iss. 1, pp. 171-171
Open Access | Times Cited: 32
Pasta with grape leaves and hops extract: effect on quality properties, predicted glycemic index and in vitro bio-accessibility of phenolics
Hatice Beki̇roğlu, Görkem Özülkü, Kübra Feyza Erol, et al.
Food Bioscience (2025), pp. 105909-105909
Closed Access
Hatice Beki̇roğlu, Görkem Özülkü, Kübra Feyza Erol, et al.
Food Bioscience (2025), pp. 105909-105909
Closed Access
Reduced Predicted Glycaemic Response and Inhibitory Effects on Lipid‐Digesting Enzymes of Pasta Enriched With Flour of Malus domestica “Annurca cv.” Pulp or Peel
Maria Neve Ombra, Filomena Nazzaro, Florinda Fratianni
International Journal of Food Science (2025) Vol. 2025, Iss. 1
Open Access
Maria Neve Ombra, Filomena Nazzaro, Florinda Fratianni
International Journal of Food Science (2025) Vol. 2025, Iss. 1
Open Access
Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties
Mohammad Namir, Ali Iskander, Amal Alyamani, et al.
Molecules (2022) Vol. 27, Iss. 9, pp. 2868-2868
Open Access | Times Cited: 17
Mohammad Namir, Ali Iskander, Amal Alyamani, et al.
Molecules (2022) Vol. 27, Iss. 9, pp. 2868-2868
Open Access | Times Cited: 17
Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder
Natalia Drabińska, Mariana Nogueira, Beata Szmatowicz
Molecules (2022) Vol. 27, Iss. 15, pp. 4672-4672
Open Access | Times Cited: 16
Natalia Drabińska, Mariana Nogueira, Beata Szmatowicz
Molecules (2022) Vol. 27, Iss. 15, pp. 4672-4672
Open Access | Times Cited: 16
Impact of functional vegetable ingredients on the technical and nutritional quality of pasta
Jinghong Wang, Margaret A. Brennan, Luca Serventi, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 22, pp. 6069-6080
Closed Access | Times Cited: 22
Jinghong Wang, Margaret A. Brennan, Luca Serventi, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 22, pp. 6069-6080
Closed Access | Times Cited: 22
Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project
Tiziana Amoriello, Francesco Mellara, Stefania Ruggeri, et al.
Sustainability (2022) Vol. 14, Iss. 22, pp. 14778-14778
Open Access | Times Cited: 15
Tiziana Amoriello, Francesco Mellara, Stefania Ruggeri, et al.
Sustainability (2022) Vol. 14, Iss. 22, pp. 14778-14778
Open Access | Times Cited: 15
Production and Evaluation of Gluten-Free Pasta and Pan Bread from Spirulina Algae Powder and Quinoa Flour
Ahmed S. Hussein, Sayed Mostafa, Suzanne Fouad, et al.
Processes (2023) Vol. 11, Iss. 10, pp. 2899-2899
Open Access | Times Cited: 8
Ahmed S. Hussein, Sayed Mostafa, Suzanne Fouad, et al.
Processes (2023) Vol. 11, Iss. 10, pp. 2899-2899
Open Access | Times Cited: 8
Qualitative properties of pasta enriched with celery root and sugar beet by-products
Lucia Minarovičová, Michaela Lauková, Zlatica Kohajdová, et al.
Czech Journal of Food Sciences (2018) Vol. 36, Iss. 1, pp. 66-72
Open Access | Times Cited: 27
Lucia Minarovičová, Michaela Lauková, Zlatica Kohajdová, et al.
Czech Journal of Food Sciences (2018) Vol. 36, Iss. 1, pp. 66-72
Open Access | Times Cited: 27
Vegetables and legumes in new Australasian food launches: how are they being used and are they a healthy choice?
Beth Gilham, Ramon S. Hall, Julie Woods
Nutrition Journal (2018) Vol. 17, Iss. 1
Open Access | Times Cited: 26
Beth Gilham, Ramon S. Hall, Julie Woods
Nutrition Journal (2018) Vol. 17, Iss. 1
Open Access | Times Cited: 26
Technological and nutritional properties of amaranth‐fortified yellow cassava pasta
Oluranti Mopelola Lawal, Louka van Stuijvenberg, Nienke Boon, et al.
Journal of Food Science (2021) Vol. 86, Iss. 12, pp. 5213-5225
Open Access | Times Cited: 20
Oluranti Mopelola Lawal, Louka van Stuijvenberg, Nienke Boon, et al.
Journal of Food Science (2021) Vol. 86, Iss. 12, pp. 5213-5225
Open Access | Times Cited: 20
Novel application of biofortified crops: consumer acceptance of pasta from yellow cassava and leafy vegetables
Oluranti Mopelola Lawal, Elise F. Talsma, Evert‐Jan Bakker, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 101, Iss. 14, pp. 6027-6035
Open Access | Times Cited: 18
Oluranti Mopelola Lawal, Elise F. Talsma, Evert‐Jan Bakker, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 101, Iss. 14, pp. 6027-6035
Open Access | Times Cited: 18
Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta
Natalia Drabińska, Mariana Nogueira, Ewa Ciska, et al.
Polish Journal of Food and Nutrition Sciences (2022) Vol. 72, Iss. 3, pp. 273-285
Open Access | Times Cited: 13
Natalia Drabińska, Mariana Nogueira, Ewa Ciska, et al.
Polish Journal of Food and Nutrition Sciences (2022) Vol. 72, Iss. 3, pp. 273-285
Open Access | Times Cited: 13
Pasta Fortification with Leaves of Edible Wild Plants to Lower the P Glycaemic Index of Handmade Fresh Noodles
Maria Neve Ombra, Filomena Nazzaro, Florinda Fratianni
Recent Progress in Nutrition (2023) Vol. 03, Iss. 02, pp. 1-21
Open Access | Times Cited: 7
Maria Neve Ombra, Filomena Nazzaro, Florinda Fratianni
Recent Progress in Nutrition (2023) Vol. 03, Iss. 02, pp. 1-21
Open Access | Times Cited: 7
Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta
Jinghong Wang, Margaret A. Brennan, Charles S. Brennan, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1931-1931
Open Access | Times Cited: 16
Jinghong Wang, Margaret A. Brennan, Charles S. Brennan, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1931-1931
Open Access | Times Cited: 16
Grapefruit albedo-incorporated pasta: effect on the phytochemical, functional, textural, cooking and sensorial properties of semolina pasta
Sahil Chaudhary, Barinderjit Singh, Yashi Srivastava, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 10, pp. 8530-8539
Closed Access | Times Cited: 2
Sahil Chaudhary, Barinderjit Singh, Yashi Srivastava, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 10, pp. 8530-8539
Closed Access | Times Cited: 2
Olive, apple, and grape pomaces with antioxidant and anti-inflammatory bioactivities for functional foods
Haralabos C. Karantonis, Αλέξανδρος Τσούπρας, Donal Moran, et al.
Elsevier eBooks (2023), pp. 131-159
Closed Access | Times Cited: 6
Haralabos C. Karantonis, Αλέξανδρος Τσούπρας, Donal Moran, et al.
Elsevier eBooks (2023), pp. 131-159
Closed Access | Times Cited: 6
The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta
Oluranti Mopelola Lawal, Oluwatofunmi Sanni, Matthew Olusola Oluwamukomi, et al.
Food Structure (2021) Vol. 30, pp. 100241-100241
Open Access | Times Cited: 13
Oluranti Mopelola Lawal, Oluwatofunmi Sanni, Matthew Olusola Oluwamukomi, et al.
Food Structure (2021) Vol. 30, pp. 100241-100241
Open Access | Times Cited: 13
Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification
Krystyna Szymandera‐Buszka, Justyna Piechocka, Agata Zaremba, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 578-578
Open Access | Times Cited: 12
Krystyna Szymandera‐Buszka, Justyna Piechocka, Agata Zaremba, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 578-578
Open Access | Times Cited: 12
Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta
Oluranti Mopelola Lawal, Vincenzo Fogliano, Imke Rotte, et al.
Food & Function (2022) Vol. 13, Iss. 11, pp. 6118-6128
Open Access | Times Cited: 8
Oluranti Mopelola Lawal, Vincenzo Fogliano, Imke Rotte, et al.
Food & Function (2022) Vol. 13, Iss. 11, pp. 6118-6128
Open Access | Times Cited: 8
Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking
Beata Biernacka, Dariusz Dziki, Urszula Gawlik‐Dziki
Molecules (2022) Vol. 27, Iss. 14, pp. 4495-4495
Open Access | Times Cited: 8
Beata Biernacka, Dariusz Dziki, Urszula Gawlik‐Dziki
Molecules (2022) Vol. 27, Iss. 14, pp. 4495-4495
Open Access | Times Cited: 8
Recycling of fig peels to enhance the quality of handmade pasta
Olimpia Panza, Amalia Conte, Matteo Alessandro Del Nobile
LWT (2022) Vol. 168, pp. 113872-113872
Open Access | Times Cited: 8
Olimpia Panza, Amalia Conte, Matteo Alessandro Del Nobile
LWT (2022) Vol. 168, pp. 113872-113872
Open Access | Times Cited: 8
Valorization of grape by‐products as functional and nutritional ingredients for healthy pasta development
Beatriz Ewert de Oliveira, Luana Roland Ferreira Contini, Vitor Augusto dos Santos Garcia, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 8
Beatriz Ewert de Oliveira, Luana Roland Ferreira Contini, Vitor Augusto dos Santos Garcia, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 8
Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional ingredients
Wallaf Costa Vimercati, Leandro Levate Macedo, Cintia da Silva Araújo, et al.
Journal of Food Processing and Preservation (2020) Vol. 44, Iss. 9
Open Access | Times Cited: 12
Wallaf Costa Vimercati, Leandro Levate Macedo, Cintia da Silva Araújo, et al.
Journal of Food Processing and Preservation (2020) Vol. 44, Iss. 9
Open Access | Times Cited: 12
Quality of wholemeal pasta made with pigmented and ancient wheats
Xinying Suo, Francesca Pompei, Matteo Bonfini, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 31, pp. 100665-100665
Open Access | Times Cited: 4
Xinying Suo, Francesca Pompei, Matteo Bonfini, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 31, pp. 100665-100665
Open Access | Times Cited: 4
