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:
Investigating the physicochemical, rheological, and sensory properties of low‐fat mayonnaise prepared with amaranth protein as an egg yolk replacer
Sahar Mohammadi, Mazdak Alimi, Seyed‐Ahmad Shahidi, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 7, pp. 5147-5161
Open Access | Times Cited: 3
Sahar Mohammadi, Mazdak Alimi, Seyed‐Ahmad Shahidi, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 7, pp. 5147-5161
Open Access | Times Cited: 3
Showing 3 citing articles:
Physicochemical Quality of Reduced Fat Mayonnaise with Aloe vera Powder as a Natural Antioxidant
M. I. Sylvani, Herly Evanuarini, P. P. Rahayu
Asian Journal of Biology (2025) Vol. 21, Iss. 1, pp. 1-7
Open Access
M. I. Sylvani, Herly Evanuarini, P. P. Rahayu
Asian Journal of Biology (2025) Vol. 21, Iss. 1, pp. 1-7
Open Access
Effects of amaranth gel on model system meat emulsion properties and quality parameters
Özlem Yüncü‐Boyacı, Meltem Serdaroğlu, Fılız İçıer
Food and Life (2024) Vol. 2024, Iss. 3, pp. 113-126
Closed Access
Özlem Yüncü‐Boyacı, Meltem Serdaroğlu, Fılız İçıer
Food and Life (2024) Vol. 2024, Iss. 3, pp. 113-126
Closed Access
Yolk and Casein Sequence Self-Assembly for Low-Oil Emulsion Gel and Its Application in Low-Fat Mayonnaise
An-Qi Bi, Beiwei Zhu, Ning Cong, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 36-36
Open Access
An-Qi Bi, Beiwei Zhu, Ning Cong, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 36-36
Open Access
