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:
Formulation of three infant foods from plantain flour fortified with sesame (Sesamum indicum), Soya bean (Glycine max) and cashew nut (Anacardium occidentale L.)
Wilfred Ngaha Damndja, Eric Serge Ngangoum, Clément Saïdou, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100313-100313
Open Access | Times Cited: 5
Wilfred Ngaha Damndja, Eric Serge Ngangoum, Clément Saïdou, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100313-100313
Open Access | Times Cited: 5
Showing 5 citing articles:
Formulation and characterization of infant flours from a technical blend of plantain, sesame seeds and baobab pulp
Gilbert Feh Watad, Wilfred Ngaha Damndja, Aurelie Solange Agume Ntso, et al.
Food, Nutrition and Health. (2025) Vol. 2, Iss. 1
Open Access
Gilbert Feh Watad, Wilfred Ngaha Damndja, Aurelie Solange Agume Ntso, et al.
Food, Nutrition and Health. (2025) Vol. 2, Iss. 1
Open Access
Vegan salad dressing based on cashew nuts with or without Spirulina platensis: Physicochemical, rheological, and sensory characterization and in vitro digestion of phenolic compounds
Edilene Ferreira da Silva, Bruna Rafaela da Silva Monteiro Wanderley, Natália Duarte de Lima, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101199-101199
Closed Access
Edilene Ferreira da Silva, Bruna Rafaela da Silva Monteiro Wanderley, Natália Duarte de Lima, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101199-101199
Closed Access
Physicochemical, Functional, Microbial, and Sensory Characteristics of Precooked Complementary Flour Produced from Yellow Maize Enriched with Roasted Cashew Almonds and Baobab Pulp
Wilfred Ngaha Damndja, Aurelie Solange Agume Ntso, Thérèse Josiane Ngatchic Metsagang, et al.
Journal of Food Quality (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 1
Wilfred Ngaha Damndja, Aurelie Solange Agume Ntso, Thérèse Josiane Ngatchic Metsagang, et al.
Journal of Food Quality (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 1
Formulation of complementary flours from pretreated pumpkin pulp, soybeans and spinach leaves: Nutritional, Functional and Sensory characterization
William Tedom Dzusuo, Aurelie Solange Agume Ntso, Wilfred Ngaha Damndja, et al.
Heliyon (2024), pp. e37604-e37604
Open Access | Times Cited: 1
William Tedom Dzusuo, Aurelie Solange Agume Ntso, Wilfred Ngaha Damndja, et al.
Heliyon (2024), pp. e37604-e37604
Open Access | Times Cited: 1
Revitalizing agriculture with the potential of cashew nutshell liquid: a comprehensive exploration and synergy with AI
S. R. Nayak, Roopa B. Hegde, Abhishek S. Rao, et al.
Deleted Journal (2024) Vol. 6, Iss. 11
Open Access
S. R. Nayak, Roopa B. Hegde, Abhishek S. Rao, et al.
Deleted Journal (2024) Vol. 6, Iss. 11
Open Access
