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:
Towards the development of foods 3D printer: Trends and technologies for foods printing
Husam A. Neamah, Joseph Wicaksono Tandio
Heliyon (2024) Vol. 10, Iss. 13, pp. e33882-e33882
Open Access | Times Cited: 5
Husam A. Neamah, Joseph Wicaksono Tandio
Heliyon (2024) Vol. 10, Iss. 13, pp. e33882-e33882
Open Access | Times Cited: 5
Showing 5 citing articles:
Impressão 3D de Alimentos: Uma revisão sobre a história, funcionalidade e desafios no desenvolvimento de produtos
M. A. D. M. LOURENÇO, Maria Teresa Pedrosa Silva Clerici, Luan Ramos da Silva, et al.
Research Society and Development (2025) Vol. 14, Iss. 1, pp. e1714147902-e1714147902
Open Access
M. A. D. M. LOURENÇO, Maria Teresa Pedrosa Silva Clerici, Luan Ramos da Silva, et al.
Research Society and Development (2025) Vol. 14, Iss. 1, pp. e1714147902-e1714147902
Open Access
Characterization and gelling properties of pectin extracted from Gardenia fruit
Xuan Wang, Tian Tian, Na Li, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111055-111055
Closed Access
Xuan Wang, Tian Tian, Na Li, et al.
Food Hydrocolloids (2025) Vol. 163, pp. 111055-111055
Closed Access
Lipase etching effects-induced interaction between betanin nanocomplexes and polylactic acid and its 3D printing for food packaging
Jianing Shi, Juncheng Zhu, Yuxin Yang, et al.
Food Chemistry (2024), pp. 141636-141636
Closed Access
Jianing Shi, Juncheng Zhu, Yuxin Yang, et al.
Food Chemistry (2024), pp. 141636-141636
Closed Access
Sensory Development of Yogurt Based on Whey and Cushuro (Nostoc Sphaericum), Using Novel Consumer-Based Sensory Evaluation Methods
Jhoselyn Liñan-Pérez, Claudia Galarreta-Morales, Fanny Emma Ludeña‐Urquizo, et al.
(2024)
Closed Access
Jhoselyn Liñan-Pérez, Claudia Galarreta-Morales, Fanny Emma Ludeña‐Urquizo, et al.
(2024)
Closed Access
Progress in three-dimensional (3D) printed foods for dysphagia patients: Food sources, processing techniques, printability, nutrition, acceptability, and safety aspects
Mpho Brian Molimi, Paul Egan, Oluwafemi Ayodeji Adebo
Food Research International (2024), pp. 115629-115629
Open Access
Mpho Brian Molimi, Paul Egan, Oluwafemi Ayodeji Adebo
Food Research International (2024), pp. 115629-115629
Open Access
