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:
Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods
Eun‐Sun Hwang, SiA Lee
Food Science and Biotechnology (2023) Vol. 33, Iss. 6, pp. 1371-1379
Closed Access | Times Cited: 4
Eun‐Sun Hwang, SiA Lee
Food Science and Biotechnology (2023) Vol. 33, Iss. 6, pp. 1371-1379
Closed Access | Times Cited: 4
Showing 4 citing articles:
Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook
R. Pandiselvam, Özge Süfer, Zeynep Tuğba Özaslan, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1063-1095
Open Access | Times Cited: 8
R. Pandiselvam, Özge Süfer, Zeynep Tuğba Özaslan, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1063-1095
Open Access | Times Cited: 8
Physicochemical properties and volatile compounds of whole lotus root powders prepared by different drying methods
Y. Yi-Ming Li, Kaidi Peng, Hongxun Wang, et al.
LWT (2024) Vol. 201, pp. 116212-116212
Open Access | Times Cited: 4
Y. Yi-Ming Li, Kaidi Peng, Hongxun Wang, et al.
LWT (2024) Vol. 201, pp. 116212-116212
Open Access | Times Cited: 4
Acrylamide formation in air-fryer roasted legumes as affected by legume species and roasting degree: the correlation of acrylamide with asparagine and free sugars
Mun Yhung Jung, Chung Hun Baek, Yongzhe Ma, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 10, pp. 2333-2342
Closed Access
Mun Yhung Jung, Chung Hun Baek, Yongzhe Ma, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 10, pp. 2333-2342
Closed Access
Effect of lotus (Nelumbo Nucifera, G.) rhizome powder as a fat replacer on the quality attributes of muffins
Ghulam Mueen Ud Din, Qandeel Rubab, Ashiq Hussain, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access
Ghulam Mueen Ud Din, Qandeel Rubab, Ashiq Hussain, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access
