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:
Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentation
Mohammad Alrosan, Thuan‐Chew Tan, Azhar Mat Easa, et al.
Food Science and Biotechnology (2024) Vol. 34, Iss. 1, pp. 65-78
Open Access | Times Cited: 1
Mohammad Alrosan, Thuan‐Chew Tan, Azhar Mat Easa, et al.
Food Science and Biotechnology (2024) Vol. 34, Iss. 1, pp. 65-78
Open Access | Times Cited: 1
Showing 1 citing articles:
Don’t Judge a Sausage by Its Cover: Effects of Inoculating Three Indigenous Lactic Acid Bacteria on Quality, Moisture Distribution, and Protein Structure in Fermentation
Yangyi Zheng, Gaiming Zhao, Shichang Zhao, et al.
Fermentation (2025) Vol. 11, Iss. 3, pp. 134-134
Open Access
Yangyi Zheng, Gaiming Zhao, Shichang Zhao, et al.
Fermentation (2025) Vol. 11, Iss. 3, pp. 134-134
Open Access
Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies
Réka Juhász, Lívia Hajas, Éva Csajbókné Csobod, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1518-1518
Open Access
Réka Juhász, Lívia Hajas, Éva Csajbókné Csobod, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1518-1518
Open Access
