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:
Soy-based yogurt-alternatives enriched with brewers’ spent grain flour and protein hydrolysates: Microstructural evaluation and physico-chemical properties during the storage
Joncer Naibaho, Emir Jonuzi, Nika Butula, et al.
LWT (2023) Vol. 178, pp. 114626-114626
Open Access | Times Cited: 7
Joncer Naibaho, Emir Jonuzi, Nika Butula, et al.
LWT (2023) Vol. 178, pp. 114626-114626
Open Access | Times Cited: 7
Showing 7 citing articles:
Brewer's spent grain: Unveiling innovative applications in the food and packaging industry
Pramod Aradwad, Sharvari Raut, Ahmed Abdelfattah, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 3
Open Access | Times Cited: 1
Pramod Aradwad, Sharvari Raut, Ahmed Abdelfattah, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 3
Open Access | Times Cited: 1
Protease hydrolysed brewers’ spent grain bioactive extracts for applications in human health
Azza Silotry Naik, Mila Brugiere, Kevin Dunne, et al.
Systems Microbiology and Biomanufacturing (2024) Vol. 4, Iss. 3, pp. 1062-1075
Open Access | Times Cited: 5
Azza Silotry Naik, Mila Brugiere, Kevin Dunne, et al.
Systems Microbiology and Biomanufacturing (2024) Vol. 4, Iss. 3, pp. 1062-1075
Open Access | Times Cited: 5
Formulations and evaluations of structural and physico-chemical properties of soy yogurts: Effect of incorporating soy protein isolate/chitosan complexed microgels
Imane Bourouis, David Julian McClements, Cunshe Chen, et al.
LWT (2024) Vol. 206, pp. 116569-116569
Open Access | Times Cited: 4
Imane Bourouis, David Julian McClements, Cunshe Chen, et al.
LWT (2024) Vol. 206, pp. 116569-116569
Open Access | Times Cited: 4
Brewers’ spent grain as a food ingredient: techno-processing properties, nutrition, acceptability, and market
Joncer Naibaho, Małgorzata Korzeniowska, Azis Boing Sitanggang, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104685-104685
Closed Access | Times Cited: 3
Joncer Naibaho, Małgorzata Korzeniowska, Azis Boing Sitanggang, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104685-104685
Closed Access | Times Cited: 3
The potential of soybean curd residue and water fraction of dragon fruit peel in wet noodles formulation
Hotman Manurung, Rosnawyta Simanjuntak, Yesika Putri Marbun, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100480-100480
Open Access | Times Cited: 1
Hotman Manurung, Rosnawyta Simanjuntak, Yesika Putri Marbun, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100480-100480
Open Access | Times Cited: 1
Campaign education and communication to the potential consumers of brewers’ spent grain (BSG)-added food products as sustainable foods
Joncer Naibaho, Małgorzata Korzeniowska, Elisa Julianti, et al.
Heliyon (2023) Vol. 9, Iss. 8, pp. e19169-e19169
Open Access | Times Cited: 4
Joncer Naibaho, Małgorzata Korzeniowska, Elisa Julianti, et al.
Heliyon (2023) Vol. 9, Iss. 8, pp. e19169-e19169
Open Access | Times Cited: 4
Effects of co‐fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system
Xue Fang, Han Ye, Mengdan Chen, et al.
Cereal Chemistry (2023) Vol. 101, Iss. 1, pp. 248-262
Closed Access | Times Cited: 2
Xue Fang, Han Ye, Mengdan Chen, et al.
Cereal Chemistry (2023) Vol. 101, Iss. 1, pp. 248-262
Closed Access | Times Cited: 2
Influence of banana powder on proximate composition, physicochemical and rheological properties of soy yoghurt
Victor Vicent Matabura
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100450-100450
Open Access
Victor Vicent Matabura
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100450-100450
Open Access
