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:
Magnesium ion impregnation in potato slices to improve cell integrity and reduce oil absorption in potato chips during frying
Tianyan Zheng, Rosana G. Moreira
Heliyon (2020) Vol. 6, Iss. 12, pp. e05834-e05834
Open Access | Times Cited: 11
Tianyan Zheng, Rosana G. Moreira
Heliyon (2020) Vol. 6, Iss. 12, pp. e05834-e05834
Open Access | Times Cited: 11
Showing 11 citing articles:
The power of magnesium: unlocking the potential for increased yield, quality, and stress tolerance of horticultural crops
Nazir Ahmed, Baige Zhang, Bilquees Bozdar, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 54
Nazir Ahmed, Baige Zhang, Bilquees Bozdar, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 54
Formation of pores and bubbles and their impacts on the quality attributes of processed foods: A review
Sara Aghajanzadeh, Afroza Sultana, Aman Mohammad Ziaiifar, et al.
Food Research International (2024) Vol. 188, pp. 114494-114494
Open Access | Times Cited: 10
Sara Aghajanzadeh, Afroza Sultana, Aman Mohammad Ziaiifar, et al.
Food Research International (2024) Vol. 188, pp. 114494-114494
Open Access | Times Cited: 10
Recent advances in crispness retention of microwaveable frozen pre-fried foods
Xiangcun Wang, Long Chen, David Julian McClements, et al.
Trends in Food Science & Technology (2022) Vol. 132, pp. 54-64
Closed Access | Times Cited: 23
Xiangcun Wang, Long Chen, David Julian McClements, et al.
Trends in Food Science & Technology (2022) Vol. 132, pp. 54-64
Closed Access | Times Cited: 23
Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips
Peyman Alikhani Chamgordani, Mahmoud Soltani Firouz, Mahmoud Omid, et al.
Ultrasonics Sonochemistry (2024) Vol. 103, pp. 106779-106779
Open Access | Times Cited: 4
Peyman Alikhani Chamgordani, Mahmoud Soltani Firouz, Mahmoud Omid, et al.
Ultrasonics Sonochemistry (2024) Vol. 103, pp. 106779-106779
Open Access | Times Cited: 4
Effect of moderate electric field on the quality, microstructure and oil absorption behavior of potato strips during deep-fat frying
Xiaoyu Huang, Yiren Zhang, Emad Karrar, et al.
Journal of Food Engineering (2021) Vol. 313, pp. 110751-110751
Closed Access | Times Cited: 15
Xiaoyu Huang, Yiren Zhang, Emad Karrar, et al.
Journal of Food Engineering (2021) Vol. 313, pp. 110751-110751
Closed Access | Times Cited: 15
Effect of moderate electric field voltage on the quality and heat transfer characteristics of potato strips during deep-frying process
Xiaoyu Huang, Yue You, Emad Karrar, et al.
Food Chemistry X (2023) Vol. 17, pp. 100605-100605
Open Access | Times Cited: 5
Xiaoyu Huang, Yue You, Emad Karrar, et al.
Food Chemistry X (2023) Vol. 17, pp. 100605-100605
Open Access | Times Cited: 5
Effect of ultrasound on mass transfer during vacuum impregnation and selected quality parameters of products: A case study of carrots
Elżbieta Radziejewska‐Kubzdela, Justyna Szadzińska, Róża Biegańska‐Marecik, et al.
Ultrasonics Sonochemistry (2023) Vol. 99, pp. 106592-106592
Open Access | Times Cited: 4
Elżbieta Radziejewska‐Kubzdela, Justyna Szadzińska, Róża Biegańska‐Marecik, et al.
Ultrasonics Sonochemistry (2023) Vol. 99, pp. 106592-106592
Open Access | Times Cited: 4
Application of innovative techniques in modifying microstructures and reducing oil uptake of fried food: A review
Jin Zhang, Jinwei Li, Liuping Fan
Food Research International (2024) Vol. 196, pp. 115049-115049
Closed Access | Times Cited: 1
Jin Zhang, Jinwei Li, Liuping Fan
Food Research International (2024) Vol. 196, pp. 115049-115049
Closed Access | Times Cited: 1
Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects
Mónica Quesada-Valverde, Graciela Artavia, Fabio Granados-Chinchilla, et al.
Toxin Reviews (2022) Vol. 41, Iss. 4, pp. 1343-1373
Closed Access | Times Cited: 7
Mónica Quesada-Valverde, Graciela Artavia, Fabio Granados-Chinchilla, et al.
Toxin Reviews (2022) Vol. 41, Iss. 4, pp. 1343-1373
Closed Access | Times Cited: 7
Application of Milk Proteins Co-Precipitates Prepared Using Different Types of Minerals as Coating Materials to Reduce Oil Uptake of Fried Potato Strips
Nwa Rebaz Mohammed, Jasim M. S. Al-Saadi, Ali Muhi Aldeen Omar Aljabary
IOP Conference Series Earth and Environmental Science (2021) Vol. 910, Iss. 1, pp. 012108-012108
Open Access | Times Cited: 1
Nwa Rebaz Mohammed, Jasim M. S. Al-Saadi, Ali Muhi Aldeen Omar Aljabary
IOP Conference Series Earth and Environmental Science (2021) Vol. 910, Iss. 1, pp. 012108-012108
Open Access | Times Cited: 1
Study of the microstructure-property-processing relationship in five potato (Solanum tuberosum) varieties during the frying process based on an automatic classification system using convolutional neural networks
Jimy Oblitas, Wilson Castro, Eduardo Torres-Carranza, et al.
Food Science and Technology (2023) Vol. 43
Open Access
Jimy Oblitas, Wilson Castro, Eduardo Torres-Carranza, et al.
Food Science and Technology (2023) Vol. 43
Open Access
