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:
Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant‐based milks
Atefeh Karimidastjerd, Zehra Gulsunoglu‐Konuskan, Emine Olum, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 3, pp. 1779-1791
Open Access | Times Cited: 9
Atefeh Karimidastjerd, Zehra Gulsunoglu‐Konuskan, Emine Olum, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 3, pp. 1779-1791
Open Access | Times Cited: 9
Showing 9 citing articles:
Maximizing japonica rice quality by high-pressure steam: Insights into improvement
Saadia Zainab, Xianqing Zhou, Yurong Zhang, et al.
Food Chemistry X (2025), pp. 102212-102212
Open Access
Saadia Zainab, Xianqing Zhou, Yurong Zhang, et al.
Food Chemistry X (2025), pp. 102212-102212
Open Access
Optimization of citrus fiber‐enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties
Başak Gürbüz, Merve Çayır, Esra Akdeniz, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 8, pp. 5872-5881
Open Access | Times Cited: 1
Başak Gürbüz, Merve Çayır, Esra Akdeniz, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 8, pp. 5872-5881
Open Access | Times Cited: 1
Assessment of Pudding Formulations Using Lyophilized Apricot, Plum, and Plum–Apricot Powders: Texture, Bioactivity, and Sensory Quality
Aneta Popova, Pavlina Doykina, Dasha Mihaylova, et al.
Dairy (2024) Vol. 5, Iss. 4, pp. 688-701
Open Access | Times Cited: 1
Aneta Popova, Pavlina Doykina, Dasha Mihaylova, et al.
Dairy (2024) Vol. 5, Iss. 4, pp. 688-701
Open Access | Times Cited: 1
Rice as a Nutritional Grain: Examining Its Role in Healthy Products and Disease Prevention
Junaid Abid, Saleha Ahmed, Ting Xia, et al.
Food Reviews International (2024), pp. 1-24
Closed Access
Junaid Abid, Saleha Ahmed, Ting Xia, et al.
Food Reviews International (2024), pp. 1-24
Closed Access
Assessing the Impact of Cooking on Bioactive Compounds in Tomato Sauces with Added Tomato Pomace: A Chemometric Study
Maria Pérez, Johana González-Coria, Camilla Mesirca-Prevedello, et al.
Research Square (Research Square) (2024)
Open Access
Maria Pérez, Johana González-Coria, Camilla Mesirca-Prevedello, et al.
Research Square (Research Square) (2024)
Open Access
Development of novel lactose‐free Tigernut milk pudding with no added sugar and determination of physicochemical and organoleptic attributes
Sagar Pandappa Kalahal, Mohsen Gavahian, Jenshinn Lin
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4593-4607
Closed Access
Sagar Pandappa Kalahal, Mohsen Gavahian, Jenshinn Lin
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4593-4607
Closed Access
Quinoa and its Co-Products as Ingredients for the Development of Dairy Analogs and Hybrid Dairy Products
Juana Fernández‐López, Angel J. Ponce-Martínez, Judith Rodríguez-Párraga, et al.
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 3, pp. 319-331
Open Access
Juana Fernández‐López, Angel J. Ponce-Martínez, Judith Rodríguez-Párraga, et al.
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 3, pp. 319-331
Open Access
Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces
Johana González-Coria, Camilla Mesirca-Prevedello, Julián Lozano‐Castellón, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access
Johana González-Coria, Camilla Mesirca-Prevedello, Julián Lozano‐Castellón, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access
Production of sucrose-free and probiotic chocolate pudding using xylitol in combination with Lacticaseibacillus rhamnosus GG and Saccharomyces boulardii
Hamza Göktaş, Cansu Ağan
Journal of Food Measurement & Characterization (2024)
Closed Access
Hamza Göktaş, Cansu Ağan
Journal of Food Measurement & Characterization (2024)
Closed Access
