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:
Ternary anthocyanin-iron ion-pectin interactions: Structure-dependent formation and spectral properties as potential Tools for more stable blue colorants
Valeria Weiss, Zoya Okun, Avi Shpigelman
Food Hydrocolloids (2024) Vol. 153, pp. 110035-110035
Closed Access | Times Cited: 6
Valeria Weiss, Zoya Okun, Avi Shpigelman
Food Hydrocolloids (2024) Vol. 153, pp. 110035-110035
Closed Access | Times Cited: 6
Showing 6 citing articles:
pH-responsive color indicator film based on gelatin/chitosan cross-linking with anthocyanin-Fe2+ chelate for pork freshness monitoring
Haolan Zhao, Wei Liu, Chengjun Min, et al.
Food Hydrocolloids (2024), pp. 110895-110895
Closed Access | Times Cited: 6
Haolan Zhao, Wei Liu, Chengjun Min, et al.
Food Hydrocolloids (2024), pp. 110895-110895
Closed Access | Times Cited: 6
Natural anthocyanin-based wearable colorimetric pH indicator with high color fastness
Wenbin Zhu, Zhao Ma, Liwen Zhang, et al.
Dyes and Pigments (2025), pp. 112789-112789
Closed Access
Wenbin Zhu, Zhao Ma, Liwen Zhang, et al.
Dyes and Pigments (2025), pp. 112789-112789
Closed Access
The structure-activity relationship of polysaccharides in fruits and vegetables and interaction between polysaccharides and anthocyanins/proteins: A review
Hongkun Xue, Beimeng Liang, Li Ji, et al.
Food Research International (2025), pp. 116371-116371
Closed Access
Hongkun Xue, Beimeng Liang, Li Ji, et al.
Food Research International (2025), pp. 116371-116371
Closed Access
The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review
Chenyang Shi, Chongting Guo, Shan Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101955-101955
Open Access | Times Cited: 3
Chenyang Shi, Chongting Guo, Shan Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101955-101955
Open Access | Times Cited: 3
Highly sensitive smart chitosan/zein film cross-linked with Fe2+ chelated red radish anthocyanins nanoparticles for mushroom freshness monitoring
Fangxuan Yi, Fanyun Hou, Shouqing Zhan, et al.
Food Research International (2024) Vol. 201, pp. 115572-115572
Closed Access | Times Cited: 1
Fangxuan Yi, Fanyun Hou, Shouqing Zhan, et al.
Food Research International (2024) Vol. 201, pp. 115572-115572
Closed Access | Times Cited: 1
Tannin-encapsulated electrospun nanofibrous membrane of cellulose nanowhiskers-reinforced polysulfone for colorimetric detection of iron(III)
Salhah D. Al‐Qahtani, Khulood A. Abu Al‐Ola, Ghadah M. Al‐Senani
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136516-136516
Closed Access
Salhah D. Al‐Qahtani, Khulood A. Abu Al‐Ola, Ghadah M. Al‐Senani
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136516-136516
Closed Access
