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:
Food design strategies to increase vegetable intake: The case of vegetable enriched pasta
Teresa Oliviero, Vincenzo Fogliano
Trends in Food Science & Technology (2016) Vol. 51, pp. 58-64
Closed Access | Times Cited: 72
Teresa Oliviero, Vincenzo Fogliano
Trends in Food Science & Technology (2016) Vol. 51, pp. 58-64
Closed Access | Times Cited: 72
Showing 1-25 of 72 citing articles:
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality
Andrea Bresciani, Maria Ambrogina Pagani, Alessandra Marti
Foods (2022) Vol. 11, Iss. 3, pp. 256-256
Open Access | Times Cited: 80
Andrea Bresciani, Maria Ambrogina Pagani, Alessandra Marti
Foods (2022) Vol. 11, Iss. 3, pp. 256-256
Open Access | Times Cited: 80
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties
Barbara Simonato, Sara Trevisan, Roberta Tolve, et al.
LWT (2019) Vol. 114, pp. 108368-108368
Closed Access | Times Cited: 108
Barbara Simonato, Sara Trevisan, Roberta Tolve, et al.
LWT (2019) Vol. 114, pp. 108368-108368
Closed Access | Times Cited: 108
Functional compounds from olive pomace to obtain high‐added value foods – a review
Graziana Difonzo, Marica Troilo, Giacomo Squeo, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 1, pp. 15-26
Closed Access | Times Cited: 91
Graziana Difonzo, Marica Troilo, Giacomo Squeo, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 1, pp. 15-26
Closed Access | Times Cited: 91
Role of the food matrix and digestion on calculation of the actual energy content of food
Edoardo Capuano, Teresa Oliviero, Vincenzo Fogliano, et al.
Nutrition Reviews (2018) Vol. 76, Iss. 4, pp. 274-289
Closed Access | Times Cited: 87
Edoardo Capuano, Teresa Oliviero, Vincenzo Fogliano, et al.
Nutrition Reviews (2018) Vol. 76, Iss. 4, pp. 274-289
Closed Access | Times Cited: 87
Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview
R. A. T. Nilusha, J. M. J. K. Jayasinghe, O. D. A. N. Perera, et al.
International Journal of Food Science (2019) Vol. 2019, pp. 1-10
Open Access | Times Cited: 81
R. A. T. Nilusha, J. M. J. K. Jayasinghe, O. D. A. N. Perera, et al.
International Journal of Food Science (2019) Vol. 2019, pp. 1-10
Open Access | Times Cited: 81
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta
Roberta Tolve, Gabriella Pasini, Fabiola Vignale, et al.
Foods (2020) Vol. 9, Iss. 3, pp. 354-354
Open Access | Times Cited: 74
Roberta Tolve, Gabriella Pasini, Fabiola Vignale, et al.
Foods (2020) Vol. 9, Iss. 3, pp. 354-354
Open Access | Times Cited: 74
Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks
Serena Carpentieri, Dominique Larrea-Wachtendorff, Francesco Donsı̀, et al.
Trends in Food Science & Technology (2022) Vol. 122, pp. 49-65
Closed Access | Times Cited: 54
Serena Carpentieri, Dominique Larrea-Wachtendorff, Francesco Donsı̀, et al.
Trends in Food Science & Technology (2022) Vol. 122, pp. 49-65
Closed Access | Times Cited: 54
Quality characteristics of cereal-based foods enriched with different degree of polymerization inulin: A review
M.G. Melilli, Carla Buzzanca, Vita Di Stefano
Carbohydrate Polymers (2024) Vol. 332, pp. 121918-121918
Open Access | Times Cited: 9
M.G. Melilli, Carla Buzzanca, Vita Di Stefano
Carbohydrate Polymers (2024) Vol. 332, pp. 121918-121918
Open Access | Times Cited: 9
Microwave assisted dehydration of broccoli by-products and simultaneous extraction of bioactive compounds
Sónia S. Ferreira, Cláudia P. Passos, Susana M. Cardoso, et al.
Food Chemistry (2017) Vol. 246, pp. 386-393
Closed Access | Times Cited: 87
Sónia S. Ferreira, Cláudia P. Passos, Susana M. Cardoso, et al.
Food Chemistry (2017) Vol. 246, pp. 386-393
Closed Access | Times Cited: 87
Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion
Teresa Oliviero, Ruud Verkerk, Matthijs Dekker
Molecular Nutrition & Food Research (2018) Vol. 62, Iss. 18
Open Access | Times Cited: 81
Teresa Oliviero, Ruud Verkerk, Matthijs Dekker
Molecular Nutrition & Food Research (2018) Vol. 62, Iss. 18
Open Access | Times Cited: 81
Could the 3D Printing Technology be a Useful Strategy to Obtain Customized Nutrition?
C. Severini, A. Derossi
Journal of Clinical Gastroenterology (2016) Vol. 50, Iss. Supplement 2, pp. S175-S178
Closed Access | Times Cited: 70
C. Severini, A. Derossi
Journal of Clinical Gastroenterology (2016) Vol. 50, Iss. Supplement 2, pp. S175-S178
Closed Access | Times Cited: 70
Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality
Ester Betoret, Cristina M. Rosell
Cereal Chemistry (2019) Vol. 97, Iss. 1, pp. 9-19
Open Access | Times Cited: 67
Ester Betoret, Cristina M. Rosell
Cereal Chemistry (2019) Vol. 97, Iss. 1, pp. 9-19
Open Access | Times Cited: 67
Influence of onion skin powder on nutritional and quality attributes of wheat pasta
Monika Michalak‐Majewska, Dorota Teterycz, Siemowit Muszyński, et al.
PLoS ONE (2020) Vol. 15, Iss. 1, pp. e0227942-e0227942
Open Access | Times Cited: 63
Monika Michalak‐Majewska, Dorota Teterycz, Siemowit Muszyński, et al.
PLoS ONE (2020) Vol. 15, Iss. 1, pp. e0227942-e0227942
Open Access | Times Cited: 63
Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects
Cindiele Karen Zen, Caroline Balensiefer Vicenzi Tiepo, Raíssa Vieira da Silva, et al.
Journal of the Science of Food and Agriculture (2019) Vol. 100, Iss. 5, pp. 2018-2026
Closed Access | Times Cited: 60
Cindiele Karen Zen, Caroline Balensiefer Vicenzi Tiepo, Raíssa Vieira da Silva, et al.
Journal of the Science of Food and Agriculture (2019) Vol. 100, Iss. 5, pp. 2018-2026
Closed Access | Times Cited: 60
Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable
Rie Sato, Lilian P. Cilli, Beatriz Ewert de Oliveira, et al.
Food Science and Technology (2018) Vol. 39, Iss. suppl 1, pp. 28-34
Open Access | Times Cited: 55
Rie Sato, Lilian P. Cilli, Beatriz Ewert de Oliveira, et al.
Food Science and Technology (2018) Vol. 39, Iss. suppl 1, pp. 28-34
Open Access | Times Cited: 55
Factors related to sensory properties and consumer acceptance of vegetables
Ulla Hoppu, Sari Puputti, Mari Sandell
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 10, pp. 1751-1761
Closed Access | Times Cited: 48
Ulla Hoppu, Sari Puputti, Mari Sandell
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 10, pp. 1751-1761
Closed Access | Times Cited: 48
Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties
Dariusz Dziki
Processes (2021) Vol. 9, Iss. 8, pp. 1280-1280
Open Access | Times Cited: 40
Dariusz Dziki
Processes (2021) Vol. 9, Iss. 8, pp. 1280-1280
Open Access | Times Cited: 40
Spirulina-Enriched Pasta as Functional Food Rich in Protein and Antioxidant
Ahmed A. Hussein, Ibrahim Gamil, Mohie M. Kamil, et al.
Biointerface Research in Applied Chemistry (2021) Vol. 11, Iss. 6, pp. 14736-14750
Open Access | Times Cited: 37
Ahmed A. Hussein, Ibrahim Gamil, Mohie M. Kamil, et al.
Biointerface Research in Applied Chemistry (2021) Vol. 11, Iss. 6, pp. 14736-14750
Open Access | Times Cited: 37
Glycemic Index Values of Pasta Products: An Overview
Giuseppe Di Pede, Rossella Dodi, Cecilia Scarpa, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2541-2541
Open Access | Times Cited: 34
Giuseppe Di Pede, Rossella Dodi, Cecilia Scarpa, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2541-2541
Open Access | Times Cited: 34
Wheat starch-tannic acid complexes modulate physicochemical and rheological properties of wheat starch and its digestibility
Lijiao Kan, Edoardo Capuano, Teresa Oliviero, et al.
Food Hydrocolloids (2021) Vol. 126, pp. 107459-107459
Open Access | Times Cited: 34
Lijiao Kan, Edoardo Capuano, Teresa Oliviero, et al.
Food Hydrocolloids (2021) Vol. 126, pp. 107459-107459
Open Access | Times Cited: 34
Nutritional Factors Associated with Dental Caries across the Lifespan: A Review
Maria Dimopoulou, Μαρία Αντωνιάδου, Markos Amargianitakis, et al.
Applied Sciences (2023) Vol. 13, Iss. 24, pp. 13254-13254
Open Access | Times Cited: 13
Maria Dimopoulou, Μαρία Αντωνιάδου, Markos Amargianitakis, et al.
Applied Sciences (2023) Vol. 13, Iss. 24, pp. 13254-13254
Open Access | Times Cited: 13
Stinging nettle (Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β-carotene
Nicola Marchetti, Gianpiero Bonetti, Vincenzo Brandolini, et al.
Journal of Functional Foods (2018) Vol. 47, pp. 547-553
Open Access | Times Cited: 41
Nicola Marchetti, Gianpiero Bonetti, Vincenzo Brandolini, et al.
Journal of Functional Foods (2018) Vol. 47, pp. 547-553
Open Access | Times Cited: 41
New food ingredients from broccoli by‐products: physical, chemical and technological properties
Meng Shi, Mya Myintzu Hlaing, Danyang Ying, et al.
International Journal of Food Science & Technology (2019) Vol. 54, Iss. 4, pp. 1423-1432
Closed Access | Times Cited: 39
Meng Shi, Mya Myintzu Hlaing, Danyang Ying, et al.
International Journal of Food Science & Technology (2019) Vol. 54, Iss. 4, pp. 1423-1432
Closed Access | Times Cited: 39
Application of vegetable concentrates and powders in coloured pasta production
Aldona Sobota, Anna Wirkijowska, Piotr Zarzycki
International Journal of Food Science & Technology (2020) Vol. 55, Iss. 6, pp. 2677-2687
Closed Access | Times Cited: 39
Aldona Sobota, Anna Wirkijowska, Piotr Zarzycki
International Journal of Food Science & Technology (2020) Vol. 55, Iss. 6, pp. 2677-2687
Closed Access | Times Cited: 39
Omega-3 rich foods: Durum wheat spaghetti fortified with Portulaca oleracea
M.G. Melilli, Antonella Pagliaro, S. Scandurra, et al.
Food Bioscience (2020) Vol. 37, pp. 100730-100730
Closed Access | Times Cited: 33
M.G. Melilli, Antonella Pagliaro, S. Scandurra, et al.
Food Bioscience (2020) Vol. 37, pp. 100730-100730
Closed Access | Times Cited: 33
