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:
The sensory profiles and preferences of gluten-free cookies made from alternative flours sourced from Indonesia
Ervina Ervina
International Journal of Gastronomy and Food Science (2023) Vol. 33, pp. 100796-100796
Closed Access | Times Cited: 6
Ervina Ervina
International Journal of Gastronomy and Food Science (2023) Vol. 33, pp. 100796-100796
Closed Access | Times Cited: 6
Showing 6 citing articles:
Evaluation of trends and future prospects in the use of the descriptive Check-all-that-apply method
Wanessa Braz da Silva, Wallysson Wagner Vilela Santos, Marcelo Edvan dos Santos Silva, et al.
Food Science and Biotechnology (2025)
Closed Access | Times Cited: 1
Wanessa Braz da Silva, Wallysson Wagner Vilela Santos, Marcelo Edvan dos Santos Silva, et al.
Food Science and Biotechnology (2025)
Closed Access | Times Cited: 1
Sensory and textural properties of gluten-free muffins made from taro (Colocasia esculenta), banana (Musa acuminata) and sweet potato (Ipomea batatas L.) flours
Ervina Ervina, Nathan Efata Imannuel
IOP Conference Series Earth and Environmental Science (2025) Vol. 1445, Iss. 1, pp. 012010-012010
Open Access
Ervina Ervina, Nathan Efata Imannuel
IOP Conference Series Earth and Environmental Science (2025) Vol. 1445, Iss. 1, pp. 012010-012010
Open Access
Gluten-Free Cookies: A Comprehensive Review of Substitutes for Wheat Flour
Rafael Fernandes Almeida, Lara Aguiar Borges, Daniel Anacleto, et al.
Food and Humanity (2025), pp. 100549-100549
Closed Access
Rafael Fernandes Almeida, Lara Aguiar Borges, Daniel Anacleto, et al.
Food and Humanity (2025), pp. 100549-100549
Closed Access
Exploring preferences and emotional responses of a dairy-based hybrid product: The insights from consumer-centric development using different health-oriented clusters
Igor Souza de Brito, Elson Rogério Tavares Filho, Rodrigo Costa Mattos, et al.
Food Quality and Preference (2025), pp. 105537-105537
Closed Access
Igor Souza de Brito, Elson Rogério Tavares Filho, Rodrigo Costa Mattos, et al.
Food Quality and Preference (2025), pp. 105537-105537
Closed Access
Knowledge of traditional insect consumption impacts sensory perception and emotional responses to cookies containing crickets
Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney
Food Quality and Preference (2024) Vol. 117, pp. 105180-105180
Open Access | Times Cited: 2
Mackenzie Gorman, Rachael Moss, Matthew B. McSweeney
Food Quality and Preference (2024) Vol. 117, pp. 105180-105180
Open Access | Times Cited: 2
Valorization of Fruit Co-Product Flours for Human Nutrition: Challenges, Applications, and Perspectives
Simone Kelly Rodrigues Lima, Alessandra Durazzo, Massimo Lucarini, et al.
Sustainability (2023) Vol. 15, Iss. 18, pp. 13665-13665
Open Access | Times Cited: 2
Simone Kelly Rodrigues Lima, Alessandra Durazzo, Massimo Lucarini, et al.
Sustainability (2023) Vol. 15, Iss. 18, pp. 13665-13665
Open Access | Times Cited: 2
Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour
Fahmi Arifan, Mifta Nur Hidayah, Siti Susanti, et al.
E3S Web of Conferences (2024) Vol. 503, pp. 05004-05004
Open Access
Fahmi Arifan, Mifta Nur Hidayah, Siti Susanti, et al.
E3S Web of Conferences (2024) Vol. 503, pp. 05004-05004
Open Access
