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:
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants
Fabian Weber, Andreas Schieber
Current Opinion in Food Science (2023) Vol. 51, pp. 101019-101019
Closed Access | Times Cited: 6
Fabian Weber, Andreas Schieber
Current Opinion in Food Science (2023) Vol. 51, pp. 101019-101019
Closed Access | Times Cited: 6
Showing 6 citing articles:
Lactobacillus fermentation accelerated biotransformation of cranberry anthocyanins towards phenol-pyranoanthocyanins and their stability and antioxidant property
Yudi Han, Xusheng Li, Qing Zhang, et al.
Food Chemistry (2024) Vol. 461, pp. 140793-140793
Closed Access | Times Cited: 6
Yudi Han, Xusheng Li, Qing Zhang, et al.
Food Chemistry (2024) Vol. 461, pp. 140793-140793
Closed Access | Times Cited: 6
Microorganism-mediated production of anthocyanins: Current progress and future prospects
Chi Shu, Shan Zhang, Siyu Wu, et al.
Food Research International (2025) Vol. 201, pp. 115550-115550
Closed Access
Chi Shu, Shan Zhang, Siyu Wu, et al.
Food Research International (2025) Vol. 201, pp. 115550-115550
Closed Access
Pectin forms polymeric pigments by complexing anthocyanins during red winemaking and ageing
Jan-Peter Hensen, Fiona Hoening, Tamara Bogdanovic, et al.
Food Research International (2024) Vol. 188, pp. 114442-114442
Open Access | Times Cited: 3
Jan-Peter Hensen, Fiona Hoening, Tamara Bogdanovic, et al.
Food Research International (2024) Vol. 188, pp. 114442-114442
Open Access | Times Cited: 3
The blue palette of life: A comprehensive review of natural bluish colorants with potential commercial applications
Caroline Kie Ishimoto, Bruno Nicolau Paulino, Iramaia Angélica Neri-Numa, et al.
Food Research International (2024) Vol. 196, pp. 115082-115082
Closed Access | Times Cited: 1
Caroline Kie Ishimoto, Bruno Nicolau Paulino, Iramaia Angélica Neri-Numa, et al.
Food Research International (2024) Vol. 196, pp. 115082-115082
Closed Access | Times Cited: 1
Editorial overview: Food fermentations: A unit operation to produce minimally processed, minimally fractionated foods in secure and sustainable food systems
Michael G. Gänzle
Current Opinion in Food Science (2023) Vol. 53, pp. 101077-101077
Closed Access
Michael G. Gänzle
Current Opinion in Food Science (2023) Vol. 53, pp. 101077-101077
Closed Access
Verwertung von Nebenströmen als Beitrag zu nachhaltiger Lebensmittelproduktion: Auf dem Weg vom Reststoff zum natürlichen Zusatzstoff
Andreas Schieber
Lebensmittelchemie (2023) Vol. 77, Iss. S3
Closed Access
Andreas Schieber
Lebensmittelchemie (2023) Vol. 77, Iss. S3
Closed Access
