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:
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index
Federico Bianchi, Gianluca Giuberti, Mariasole Cervini, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 7, pp. 1563-1572
Open Access | Times Cited: 16
Federico Bianchi, Gianluca Giuberti, Mariasole Cervini, et al.
Food and Bioprocess Technology (2022) Vol. 15, Iss. 7, pp. 1563-1572
Open Access | Times Cited: 16
Showing 16 citing articles:
A Review of the Functional Characteristics and Applications of Aristotelia chilensis (Maqui Berry), in the Food Industry
Paula García Milla, Rocío Peñalver, Gema Nieto
Foods (2024) Vol. 13, Iss. 6, pp. 838-838
Open Access | Times Cited: 8
Paula García Milla, Rocío Peñalver, Gema Nieto
Foods (2024) Vol. 13, Iss. 6, pp. 838-838
Open Access | Times Cited: 8
Effect of varied addition of freeze-dried strawberry powder on selected quality parameters of common wheat pasta
Beata Biernacka, Dariusz Dziki, Jolanta Piekut, et al.
International Agrophysics (2025) Vol. 39, Iss. 2, pp. 125-134
Open Access
Beata Biernacka, Dariusz Dziki, Jolanta Piekut, et al.
International Agrophysics (2025) Vol. 39, Iss. 2, pp. 125-134
Open Access
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product
Elisabetta Lomuscio, Federico Bianchi, Mariasole Cervini, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2496-2496
Open Access | Times Cited: 16
Elisabetta Lomuscio, Federico Bianchi, Mariasole Cervini, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2496-2496
Open Access | Times Cited: 16
Recent advances on anti-diabetic potential of pigmented phytochemicals in foods and medicinal plants
Senem Kamiloğlu, Deniz Günal‐Köroğlu, Tuğba Özdal, et al.
Phytochemistry Reviews (2024)
Closed Access | Times Cited: 2
Senem Kamiloğlu, Deniz Günal‐Köroğlu, Tuğba Özdal, et al.
Phytochemistry Reviews (2024)
Closed Access | Times Cited: 2
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations
Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2584-2584
Open Access | Times Cited: 6
Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2584-2584
Open Access | Times Cited: 6
Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product
Thi Quynh Ngoc Nguyen, Thị Thu Trà Trần, Van Xuan Hoang, et al.
Cereal Chemistry (2022) Vol. 100, Iss. 2, pp. 346-359
Closed Access | Times Cited: 8
Thi Quynh Ngoc Nguyen, Thị Thu Trà Trần, Van Xuan Hoang, et al.
Cereal Chemistry (2022) Vol. 100, Iss. 2, pp. 346-359
Closed Access | Times Cited: 8
Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes
Huihuang Xu, Min Wu, Nan Shang, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 1, pp. 82-97
Closed Access | Times Cited: 8
Huihuang Xu, Min Wu, Nan Shang, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 1, pp. 82-97
Closed Access | Times Cited: 8
Anti-Inflammatory Chilean Endemic Plants
Carolina Otero, Carolina Klagges, Bernardo Morales, et al.
Pharmaceutics (2023) Vol. 15, Iss. 3, pp. 897-897
Open Access | Times Cited: 4
Carolina Otero, Carolina Klagges, Bernardo Morales, et al.
Pharmaceutics (2023) Vol. 15, Iss. 3, pp. 897-897
Open Access | Times Cited: 4
Gluten-Free Synbiotic Pseudocereals Pasta: Evaluation of Technological, Nutritional, Sensory, and Probiotic Characteristics
A. Poshadri, Hemant Deshpande
Journal of Culinary Science & Technology (2024), pp. 1-27
Closed Access | Times Cited: 1
A. Poshadri, Hemant Deshpande
Journal of Culinary Science & Technology (2024), pp. 1-27
Closed Access | Times Cited: 1
Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties
Federico Bianchi, Valentina Santoro, Ilaria Pasqualoni, et al.
LWT (2024) Vol. 203, pp. 116358-116358
Open Access | Times Cited: 1
Federico Bianchi, Valentina Santoro, Ilaria Pasqualoni, et al.
LWT (2024) Vol. 203, pp. 116358-116358
Open Access | Times Cited: 1
Effect of Tannins on Cholesterol Content and Its Oxidation in Egg Pasta as Related to Different Pasta Shapes
Ambra Bonciolini, Carolina Cantele, Nicolò Ivan Salgarella, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 7, pp. 1541-1554
Open Access | Times Cited: 4
Ambra Bonciolini, Carolina Cantele, Nicolò Ivan Salgarella, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 7, pp. 1541-1554
Open Access | Times Cited: 4
Structural Characteristics of Cooked Black Rice Influenced by Different Stabilization Treatments and Their Effect Mechanism on the In Vitro Digestibility
Yejun Zhong, Yaqi Zhang, Xiaozhen Liu, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 4, pp. 897-908
Closed Access | Times Cited: 7
Yejun Zhong, Yaqi Zhang, Xiaozhen Liu, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 4, pp. 897-908
Closed Access | Times Cited: 7
Freeze-dried maqui (Aristotelia chilensis(Mol.) Stuntz) juice: Physicochemical, functional, microbiological and sensory characteristics
Emir Valencia-Aguilar, Roberto Quevedo, Dagoberto Díaz-Guineo, et al.
Agroindustrial science (2024) Vol. 14, Iss. 2, pp. 143-149
Open Access
Emir Valencia-Aguilar, Roberto Quevedo, Dagoberto Díaz-Guineo, et al.
Agroindustrial science (2024) Vol. 14, Iss. 2, pp. 143-149
Open Access
Evaluation of technological, nutritional, and probiotic survival in gluten‐free composite synbiotic vermicelli
A. Poshadri, H.W. Deshpande
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 898-907
Closed Access | Times Cited: 1
A. Poshadri, H.W. Deshpande
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 898-907
Closed Access | Times Cited: 1
Valuable representative of Triticum polonicum L. for growing in Ukraine
Л. І. Реліна, L.A. Vecherska, Т. А. Шелякина, et al.
Plant Breeding and Seed Production (2023), Iss. 122, pp. 39-53
Open Access
Л. І. Реліна, L.A. Vecherska, Т. А. Шелякина, et al.
Plant Breeding and Seed Production (2023), Iss. 122, pp. 39-53
Open Access
Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes
Huihuang Xu, Min Wu, Nan Shang, et al.
Research Square (Research Square) (2022)
Open Access
Huihuang Xu, Min Wu, Nan Shang, et al.
Research Square (Research Square) (2022)
Open Access
