
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:
Exploring the biorefinery potential of sweet potato crop residues through torrefaction and pyrolysis: Processing of leaves, stems, and peel
D. Carvalho, Júlia Nicolao Piacentini, Luciane Ferreira Trierweiler, et al.
Biomass and Bioenergy (2024) Vol. 187, pp. 107293-107293
Closed Access | Times Cited: 2
D. Carvalho, Júlia Nicolao Piacentini, Luciane Ferreira Trierweiler, et al.
Biomass and Bioenergy (2024) Vol. 187, pp. 107293-107293
Closed Access | Times Cited: 2
Showing 2 citing articles:
Comprehensive study on morphology, composition, and structure evolutions of different biomass particles with torrefaction and low-temperature carbonization
Zhongjie Shen, Zizheng Dong, Haigang Zhang, et al.
Biomass and Bioenergy (2025) Vol. 193, pp. 107587-107587
Closed Access | Times Cited: 3
Zhongjie Shen, Zizheng Dong, Haigang Zhang, et al.
Biomass and Bioenergy (2025) Vol. 193, pp. 107587-107587
Closed Access | Times Cited: 3
Energy production from farming waste: a review
Tumpa R. Sarker, Sonil Nanda
Environmental Chemistry Letters (2025)
Closed Access
Tumpa R. Sarker, Sonil Nanda
Environmental Chemistry Letters (2025)
Closed Access
Effects of different heat treatment methods on physicochemical characteristics and in vitro digestibility of sweet potato flour and its application in meal replacement flour
Shunzhang Ma, Jingwen Zhang, Mingjun Peng, et al.
Journal of Food Science (2024)
Open Access | Times Cited: 1
Shunzhang Ma, Jingwen Zhang, Mingjun Peng, et al.
Journal of Food Science (2024)
Open Access | Times Cited: 1