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:
Effect of functional groups in strawberry flavoring on pea protein-flavor interactions: Potential applicable in flavor formulation for plant-based protein aqueous foods
Thanakorn Wongprasert, Pakavit Mathatheeranan, Panatthida Siripitakpong, et al.
Food Chemistry X (2024) Vol. 23, pp. 101702-101702
Open Access | Times Cited: 3
Thanakorn Wongprasert, Pakavit Mathatheeranan, Panatthida Siripitakpong, et al.
Food Chemistry X (2024) Vol. 23, pp. 101702-101702
Open Access | Times Cited: 3
Showing 3 citing articles:
Insight into the effect of 4-hydroxy-2,5-dimethyl-3(2H)-furanone on the changes of off-flavors in the preparation of soy protein isolate: Potential mechanisms of their reduction
Jiao Xu, Qiuming Chen, Yan Qiu, et al.
Food Chemistry (2025), pp. 142782-142782
Closed Access | Times Cited: 1
Jiao Xu, Qiuming Chen, Yan Qiu, et al.
Food Chemistry (2025), pp. 142782-142782
Closed Access | Times Cited: 1
Competitive binding between key aroma components of a strawberry flavoring and pea protein isolate within an aqueous model system
Thanakorn Wongprasert, Pakavit Mathatheeranan, Panatthida Siripitakpong, et al.
Food Hydrocolloids (2024) Vol. 162, pp. 110956-110956
Closed Access
Thanakorn Wongprasert, Pakavit Mathatheeranan, Panatthida Siripitakpong, et al.
Food Hydrocolloids (2024) Vol. 162, pp. 110956-110956
Closed Access
Effects of Lipids and Emulsifiers on the Release of Strawberry Aroma Compounds in Soy‐Based Emulsions
Jiao Xu, Maomao Zeng, Zhaojun Wang, et al.
Food Bioengineering (2024) Vol. 3, Iss. 4, pp. 482-491
Open Access
Jiao Xu, Maomao Zeng, Zhaojun Wang, et al.
Food Bioengineering (2024) Vol. 3, Iss. 4, pp. 482-491
Open Access
