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:
Effects of packaging and temperature abuse on the quality of red pepper (Capsicum annuum L.) powder
Seok‐In Hong, Hyun‐Hee Lee, Jong‐Whan Rhim
Food Science and Biotechnology (2023) Vol. 32, Iss. 13, pp. 1893-1900
Open Access | Times Cited: 8
Seok‐In Hong, Hyun‐Hee Lee, Jong‐Whan Rhim
Food Science and Biotechnology (2023) Vol. 32, Iss. 13, pp. 1893-1900
Open Access | Times Cited: 8
Showing 8 citing articles:
Investigating the Use of Ultraviolet Light Emitting Diodes (UV-LEDs) for the Inactivation of Bacteria in Powdered Food Ingredients
Laura Nyhan, Milosz Przyjalgowski, Liam Lewis, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 797-797
Open Access | Times Cited: 32
Laura Nyhan, Milosz Przyjalgowski, Liam Lewis, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 797-797
Open Access | Times Cited: 32
Pulsed Vacuum Drying of Pepper (Capsicum annuum L.): Effect of High-Humidity Hot Air Impingement Blanching Pretreatment on Drying Kinetics and Quality Attributes
Zhihua Geng, Xiao Huang, Jun Wang, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 318-318
Open Access | Times Cited: 24
Zhihua Geng, Xiao Huang, Jun Wang, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 318-318
Open Access | Times Cited: 24
Effect of packaging materials and storage duration on the functional quality of red hot peppers (Capsicum annum L.) pods
Obse Fikiru, Hana Zinabu Dulo, Sirawdink Fikreyesus Forsido, et al.
Heliyon (2024) Vol. 10, Iss. 12, pp. e32921-e32921
Open Access | Times Cited: 2
Obse Fikiru, Hana Zinabu Dulo, Sirawdink Fikreyesus Forsido, et al.
Heliyon (2024) Vol. 10, Iss. 12, pp. e32921-e32921
Open Access | Times Cited: 2
Efficacy of Gamma Irradiation in Improving the Microbial and Physical Quality Properties of Dried Chillies (Capsicum annuum L.): A Review
Naleene Balakrishnan, Salma Mohamad Yusop, Irman Abdul Rahman, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 91-91
Open Access | Times Cited: 19
Naleene Balakrishnan, Salma Mohamad Yusop, Irman Abdul Rahman, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 91-91
Open Access | Times Cited: 19
Modeling sorption phenomena and moisture migration rates in paprika (Capsicum annuum L.) using physicochemical characteristics
Shivanand S. Shirkole, Parag Prakash Sutar
Journal of Food Science and Technology (2017) Vol. 55, Iss. 2, pp. 678-688
Open Access | Times Cited: 23
Shivanand S. Shirkole, Parag Prakash Sutar
Journal of Food Science and Technology (2017) Vol. 55, Iss. 2, pp. 678-688
Open Access | Times Cited: 23
Occurrence and Determination of Carotenoids and Polyphenols in Different Paprika Powders from Organic and Conventional Production
Alicja Ponder, Klaudia Kulik, Ewelina Hallmann
Molecules (2021) Vol. 26, Iss. 10, pp. 2980-2980
Open Access | Times Cited: 17
Alicja Ponder, Klaudia Kulik, Ewelina Hallmann
Molecules (2021) Vol. 26, Iss. 10, pp. 2980-2980
Open Access | Times Cited: 17
Effects of moisture content and packaging on color stability of red pepper (Capsicum annuum L.) powder
Seok‐In Hong, Hyun-Hee Lee, Jong‐Whan Rhim
Food Science and Biotechnology (2024) Vol. 33, Iss. 12, pp. 2797-2806
Closed Access | Times Cited: 1
Seok‐In Hong, Hyun-Hee Lee, Jong‐Whan Rhim
Food Science and Biotechnology (2024) Vol. 33, Iss. 12, pp. 2797-2806
Closed Access | Times Cited: 1
Fusion of visible and fluorescence imaging through deep neural network for color value prediction of pelletized red peppers
Shaojin Ma, Yongyu Li, Yankun Peng, et al.
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 7410-7421
Open Access | Times Cited: 1
Shaojin Ma, Yongyu Li, Yankun Peng, et al.
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 7410-7421
Open Access | Times Cited: 1
