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:
From nut to Dulce de leche: Development of a vegan alternative – Physicochemical characterization, microbiological evaluation and sensory analysis
Eliane Pompeu de Jesus, Luan Gabriel Techi Diniz, Vanessa Alves, et al.
Food and Humanity (2023) Vol. 1, pp. 581-588
Closed Access | Times Cited: 6
Eliane Pompeu de Jesus, Luan Gabriel Techi Diniz, Vanessa Alves, et al.
Food and Humanity (2023) Vol. 1, pp. 581-588
Closed Access | Times Cited: 6
Showing 6 citing articles:
Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains
Flavia Letícia Sanches, Cláudia Moreira Santa Catharina Weis, Giovanna Camile Vaz Gonçalves, et al.
World Journal of Microbiology and Biotechnology (2024) Vol. 40, Iss. 4
Closed Access | Times Cited: 5
Flavia Letícia Sanches, Cláudia Moreira Santa Catharina Weis, Giovanna Camile Vaz Gonçalves, et al.
World Journal of Microbiology and Biotechnology (2024) Vol. 40, Iss. 4
Closed Access | Times Cited: 5
Baru Proteins: Extraction Methods and Techno-Functional Properties for Sustainable Nutrition and Food Innovation
Nayara Matiko Reis Miyashita, Eliara Acipreste Hudson, Jaqueline de Paula Rezende, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1286-1286
Open Access
Nayara Matiko Reis Miyashita, Eliara Acipreste Hudson, Jaqueline de Paula Rezende, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1286-1286
Open Access
Sensory perception of ice cream and plant-based alternatives evaluated blinded and with ingredient lists
Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney
Food and Humanity (2023) Vol. 1, pp. 1267-1273
Closed Access | Times Cited: 9
Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney
Food and Humanity (2023) Vol. 1, pp. 1267-1273
Closed Access | Times Cited: 9
Baru (Dipteryx alata): a comprehensive review of its nutritional value, functional foods, chemical composition, ethnopharmacology, pharmacological activities and benefits for human health
J. M. dos Santos, J. A. T. Borges, Sidney Mariano dos Santos, et al.
Brazilian Journal of Biology (2024) Vol. 84
Open Access | Times Cited: 2
J. M. dos Santos, J. A. T. Borges, Sidney Mariano dos Santos, et al.
Brazilian Journal of Biology (2024) Vol. 84
Open Access | Times Cited: 2
Water-soluble vegetable extract of cashew nut (Anacardium occidentale L.) fermented with water kefir: development and characterization
Cláudia Moreira Santa Catharina Weis, Giovana Camile Vaz Gonçalves, Flavia Letícia Sanches, et al.
Food and Humanity (2024) Vol. 2, pp. 100307-100307
Closed Access | Times Cited: 1
Cláudia Moreira Santa Catharina Weis, Giovana Camile Vaz Gonçalves, Flavia Letícia Sanches, et al.
Food and Humanity (2024) Vol. 2, pp. 100307-100307
Closed Access | Times Cited: 1
Fermented Beverage Based on Lupines (Lupinus Luteus) Using Water Kefir
Cláudia Moreira Santa Catharina Weis, Luan Gabriel Techi Diniz, Gessica Suiany Andrade, et al.
Food Science and Engineering (2024), pp. 87-98
Open Access
Cláudia Moreira Santa Catharina Weis, Luan Gabriel Techi Diniz, Gessica Suiany Andrade, et al.
Food Science and Engineering (2024), pp. 87-98
Open Access
