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:
Effect of fresh beetroot application and processing conditions on some quality features of new type of potato-based snacks
Katarzyna Lisiecka, Agnieszka Wójtowicz
LWT (2021) Vol. 141, pp. 110919-110919
Closed Access | Times Cited: 16
Katarzyna Lisiecka, Agnieszka Wójtowicz
LWT (2021) Vol. 141, pp. 110919-110919
Closed Access | Times Cited: 16
Showing 16 citing articles:
Physicochemical Properties of Dried and Powdered Pear Pomace
Anna Krajewska, Dariusz Dziki, Mustafa Abdullah Yılmaz, et al.
Molecules (2024) Vol. 29, Iss. 3, pp. 742-742
Open Access | Times Cited: 9
Anna Krajewska, Dariusz Dziki, Mustafa Abdullah Yılmaz, et al.
Molecules (2024) Vol. 29, Iss. 3, pp. 742-742
Open Access | Times Cited: 9
Beetroot as a novel ingredient for its versatile food applications
Sneh Punia Bangar, Arashdeep Singh, Vandana Chaudhary, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 26, pp. 8403-8427
Closed Access | Times Cited: 32
Sneh Punia Bangar, Arashdeep Singh, Vandana Chaudhary, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 26, pp. 8403-8427
Closed Access | Times Cited: 32
Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods
Katarzyna Lisiecka, Agnieszka Wójtowicz, Katarzyna Samborska, et al.
Materials (2023) Vol. 16, Iss. 4, pp. 1541-1541
Open Access | Times Cited: 11
Katarzyna Lisiecka, Agnieszka Wójtowicz, Katarzyna Samborska, et al.
Materials (2023) Vol. 16, Iss. 4, pp. 1541-1541
Open Access | Times Cited: 11
Analysis of the Influence of Different Plasticizing Systems in a Single-Screw Extruder on the Extrusion-Cooking Process and on Selected Physical Properties of Snack Pellets Enriched with Selected Oilseed Pomace
Jakub Soja, Maciej Combrzyński, Tomasz Oniszczuk, et al.
Processes (2025) Vol. 13, Iss. 4, pp. 1247-1247
Open Access
Jakub Soja, Maciej Combrzyński, Tomasz Oniszczuk, et al.
Processes (2025) Vol. 13, Iss. 4, pp. 1247-1247
Open Access
Effect of Hempseed Cake (Cannabis sativa L.) Incorporation on the Physicochemical and Antioxidant Properties of Reconstructed Potato Chips
Xiaoyu Feng, Guoxiao Sun, Zhongxiang Fang
Foods (2022) Vol. 11, Iss. 2, pp. 211-211
Open Access | Times Cited: 16
Xiaoyu Feng, Guoxiao Sun, Zhongxiang Fang
Foods (2022) Vol. 11, Iss. 2, pp. 211-211
Open Access | Times Cited: 16
Antioxidant potential of extruded snacks enriched with hyper-protein quinoa flour and vegetable extracts
Diego Fernando Roa-Acosta, Jesus Bravo, José Fernando Solanilla‐Duque, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 13
Diego Fernando Roa-Acosta, Jesus Bravo, José Fernando Solanilla‐Duque, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 13
Integration of Plant Pomace into Extruded Products: Analysis of Process Conditions, Post-Production Waste Properties and Biogas Potential
Jakub Soja, Tomasz Oniszczuk, Iryna Vaskina, et al.
Energies (2024) Vol. 17, Iss. 24, pp. 6476-6476
Open Access | Times Cited: 2
Jakub Soja, Tomasz Oniszczuk, Iryna Vaskina, et al.
Energies (2024) Vol. 17, Iss. 24, pp. 6476-6476
Open Access | Times Cited: 2
Application of Edible Insect Flour as a Novel Ingredient in Fortified Snack Pellets: Processing Aspects and Physical Characteristics
Agnieszka Wójtowicz, Maciej Combrzyński, Beata Biernacka, et al.
Processes (2023) Vol. 11, Iss. 9, pp. 2561-2561
Open Access | Times Cited: 5
Agnieszka Wójtowicz, Maciej Combrzyński, Beata Biernacka, et al.
Processes (2023) Vol. 11, Iss. 9, pp. 2561-2561
Open Access | Times Cited: 5
Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions
Maciej Combrzyński, Tomasz Oniszczuk, Agnieszka Wójtowicz, et al.
Antioxidants (2023) Vol. 12, Iss. 6, pp. 1253-1253
Open Access | Times Cited: 4
Maciej Combrzyński, Tomasz Oniszczuk, Agnieszka Wójtowicz, et al.
Antioxidants (2023) Vol. 12, Iss. 6, pp. 1253-1253
Open Access | Times Cited: 4
Broccoli pomace: effect of drying methods and temperature on the grinding process and physicochemical properties
Anna Krajewska, Dariusz Dziki, Mustafa Abdullah Yılmaz, et al.
International Agrophysics (2024) Vol. 38, Iss. 4, pp. 423-436
Open Access | Times Cited: 1
Anna Krajewska, Dariusz Dziki, Mustafa Abdullah Yılmaz, et al.
International Agrophysics (2024) Vol. 38, Iss. 4, pp. 423-436
Open Access | Times Cited: 1
The effect of the addition of various species of mushrooms on the physicochemical and sensory properties of semolina pasta
Magdalena Szydłowska-Tutaj, Urszula Złotek, Agnieszka Wójtowicz, et al.
Food & Function (2022) Vol. 13, Iss. 16, pp. 8425-8435
Closed Access | Times Cited: 7
Magdalena Szydłowska-Tutaj, Urszula Złotek, Agnieszka Wójtowicz, et al.
Food & Function (2022) Vol. 13, Iss. 16, pp. 8425-8435
Closed Access | Times Cited: 7
Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp
Katarzyna Lisiecka, Agnieszka Wójtowicz, Agnieszka Sujak
Polish Journal of Food and Nutrition Sciences (2021), pp. 211-236
Open Access | Times Cited: 7
Katarzyna Lisiecka, Agnieszka Wójtowicz, Agnieszka Sujak
Polish Journal of Food and Nutrition Sciences (2021), pp. 211-236
Open Access | Times Cited: 7
INCREASING THE STABILITY OF POLYPHENOLS AND BETACYANINS IN BEETROOT CHIPS BY TREATMENT BEFORE DRYING
Andrea Mendelová, Ľubomír Mendel, Miriam Solgajová, et al.
Journal of Microbiology Biotechnology and Food Sciences (2024), pp. e10936-e10936
Open Access
Andrea Mendelová, Ľubomír Mendel, Miriam Solgajová, et al.
Journal of Microbiology Biotechnology and Food Sciences (2024), pp. e10936-e10936
Open Access
Analysis of the extrusion-cooking process and selected physical properties of snack pellets with the addition of fresh kale
Maciej Combrzyński, Beata Biernacka, Agnieszka Wójtowicz, et al.
International Agrophysics (2023) Vol. 37, Iss. 3, pp. 353-364
Open Access | Times Cited: 1
Maciej Combrzyński, Beata Biernacka, Agnieszka Wójtowicz, et al.
International Agrophysics (2023) Vol. 37, Iss. 3, pp. 353-364
Open Access | Times Cited: 1
Quality characteristics
Suvendu Bhattacharya
Elsevier eBooks (2022), pp. 383-459
Closed Access | Times Cited: 1
Suvendu Bhattacharya
Elsevier eBooks (2022), pp. 383-459
Closed Access | Times Cited: 1
A review on the analysis of nutritional composition of beetroot powder
Anuska Dey, Astha Mishra, P. Purnima, et al.
The Pharma Innovation (2023) Vol. 12, Iss. 6, pp. 665-671
Open Access
Anuska Dey, Astha Mishra, P. Purnima, et al.
The Pharma Innovation (2023) Vol. 12, Iss. 6, pp. 665-671
Open Access
