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:
Physicochemical and micronutrient characterization of commercial red fruit beers
Alexa Pérez-Alva, Melissa A. Ramírez-Rodrigues, Luz Andrea Martínez-Jiménez, et al.
Food and Humanity (2023) Vol. 1, pp. 271-280
Closed Access | Times Cited: 3
Alexa Pérez-Alva, Melissa A. Ramírez-Rodrigues, Luz Andrea Martínez-Jiménez, et al.
Food and Humanity (2023) Vol. 1, pp. 271-280
Closed Access | Times Cited: 3
Showing 3 citing articles:
Sustainable innovations in edible films and coatings: An overview
Isabela Sampaio Ribeiro, Giselle Maria Maciel, Débora Gonçalves Bortolini, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104272-104272
Closed Access | Times Cited: 21
Isabela Sampaio Ribeiro, Giselle Maria Maciel, Débora Gonçalves Bortolini, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104272-104272
Closed Access | Times Cited: 21
Possibilities for Utilization of Cherry Products (Juice and Pomace) in Beer Production
Petar Nedyalkov, Ivan Bakardzhiyski, Vasil Shikov, et al.
Beverages (2023) Vol. 9, Iss. 4, pp. 95-95
Open Access | Times Cited: 2
Petar Nedyalkov, Ivan Bakardzhiyski, Vasil Shikov, et al.
Beverages (2023) Vol. 9, Iss. 4, pp. 95-95
Open Access | Times Cited: 2
Top-fermented beer enriched with Ceylon Gooseberry residue – The effect on bioactive compound content and sensorial profile
Anderson Lazzari, Mariana Sversut Gibin, Bianka Rocha Saraiva, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100991-100991
Closed Access
Anderson Lazzari, Mariana Sversut Gibin, Bianka Rocha Saraiva, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100991-100991
Closed Access
