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:
Role of apple pomace in the formulation of a novel healthy mayonnaise
Luciano Mangiapelo, Federica Ianni, Cinzia Pagano, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 11, pp. 2835-2847
Open Access | Times Cited: 4
Luciano Mangiapelo, Federica Ianni, Cinzia Pagano, et al.
European Food Research and Technology (2023) Vol. 249, Iss. 11, pp. 2835-2847
Open Access | Times Cited: 4
Showing 4 citing articles:
Lipid oxidation in emulsions: New insights from the past two decades
Marie Hennebelle, Pierre Villeneuve, Erwann Durand, et al.
Progress in Lipid Research (2024) Vol. 94, pp. 101275-101275
Open Access | Times Cited: 21
Marie Hennebelle, Pierre Villeneuve, Erwann Durand, et al.
Progress in Lipid Research (2024) Vol. 94, pp. 101275-101275
Open Access | Times Cited: 21
Harnessing Grape Pomace, a Multifunctional By-Product from the Wine Industry for High-Value Salad Dressings
Luciano Mangiapelo, Nicola Pinna, Francesca Blasi, et al.
Molecules (2025) Vol. 30, Iss. 3, pp. 693-693
Open Access
Luciano Mangiapelo, Nicola Pinna, Francesca Blasi, et al.
Molecules (2025) Vol. 30, Iss. 3, pp. 693-693
Open Access
Closing the loop: exploring apple pomace as a source of bioactive compounds in the framework of circular economy
Liege Aguiar Pascoalino, Lillian Barros, João C.M. Barreira, et al.
Sustainable Food Technology (2024)
Open Access | Times Cited: 1
Liege Aguiar Pascoalino, Lillian Barros, João C.M. Barreira, et al.
Sustainable Food Technology (2024)
Open Access | Times Cited: 1
Canned Beans Aquafaba as an Egg White Substitute in the Technology of Low-Fat Mayonnaise
Anastasiia Sachko, O. V. Sema, Ольга Олексіївна Гринченко, et al.
(2023), pp. 206-206
Open Access | Times Cited: 3
Anastasiia Sachko, O. V. Sema, Ольга Олексіївна Гринченко, et al.
(2023), pp. 206-206
Open Access | Times Cited: 3
Analyzing the Science of Apple Juice: Insights Into Production, Preservation, and Health Effects
Saira Sattar, Kashaf Aslam, Hafeez Ur Rehman, et al.
(2024)
Open Access
Saira Sattar, Kashaf Aslam, Hafeez Ur Rehman, et al.
(2024)
Open Access
