
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:
Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance
Roberta Monteiro Caldeira, Roberta Fontanive Miyahira, Camila Faria Lima, et al.
Journal of Culinary Science & Technology (2022) Vol. 21, Iss. 5, pp. 829-843
Open Access | Times Cited: 4
Roberta Monteiro Caldeira, Roberta Fontanive Miyahira, Camila Faria Lima, et al.
Journal of Culinary Science & Technology (2022) Vol. 21, Iss. 5, pp. 829-843
Open Access | Times Cited: 4
Showing 4 citing articles:
Functional ice cream health benefits and sensory implications
Alessandro Genovese, Andrea Balivo, A Salvati, et al.
Food Research International (2022) Vol. 161, pp. 111858-111858
Closed Access | Times Cited: 69
Alessandro Genovese, Andrea Balivo, A Salvati, et al.
Food Research International (2022) Vol. 161, pp. 111858-111858
Closed Access | Times Cited: 69
Dairy-Free Alternatives for Frozen Dessert Application
Towhid Hasan, Yin Yin Thoo, Lee Fong Siow
ACS Food Science & Technology (2023) Vol. 4, Iss. 1, pp. 3-15
Closed Access | Times Cited: 5
Towhid Hasan, Yin Yin Thoo, Lee Fong Siow
ACS Food Science & Technology (2023) Vol. 4, Iss. 1, pp. 3-15
Closed Access | Times Cited: 5
Proteolytic processes in cheese analogues ripening
Danylenko Danylenko, Larysa Bal-Prylypko, Taisіa Ryzhkova, et al.
Animal Science and Food Technology (2023), pp. 20-34
Open Access
Danylenko Danylenko, Larysa Bal-Prylypko, Taisіa Ryzhkova, et al.
Animal Science and Food Technology (2023), pp. 20-34
Open Access