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:
Bioaccessibility of docosahexaenoic acid in naturally and artificially enriched milk
Pengjie Wang, Panqiao Chen, Xiaoxu Zhang, et al.
Food Chemistry (2023) Vol. 437, pp. 137772-137772
Closed Access | Times Cited: 3
Pengjie Wang, Panqiao Chen, Xiaoxu Zhang, et al.
Food Chemistry (2023) Vol. 437, pp. 137772-137772
Closed Access | Times Cited: 3
Showing 3 citing articles:
Rumen Bacterial Community Responses to Three DHA Supplements: A Comparative In Vitro Study
Jianmin Zou, Genna Ba, Dian Wang, et al.
Animals (2025) Vol. 15, Iss. 2, pp. 196-196
Open Access | Times Cited: 1
Jianmin Zou, Genna Ba, Dian Wang, et al.
Animals (2025) Vol. 15, Iss. 2, pp. 196-196
Open Access | Times Cited: 1
Positional distribution of DHA in triacylglycerols: natural sources, synthetic routes, and nutritional properties
Feng Li, Yibing Ning, Yiren Zhang, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-19
Closed Access
Feng Li, Yibing Ning, Yiren Zhang, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-19
Closed Access
Functional foods lipids: unraveling their role in the immune response in obesity
Gloria Itzel Peña-Vázquez, Ana Arredondo-Arenillas, Sayra N. Serrano‐Sandoval, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-22
Closed Access
Gloria Itzel Peña-Vázquez, Ana Arredondo-Arenillas, Sayra N. Serrano‐Sandoval, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-22
Closed Access
