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:
Development of microencapsulated grape juice powders using black ‘Isabel’ grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins
Ayşe Karadağ, Kübra Özkan, Osman Sağdıç
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2067-2083
Open Access | Times Cited: 8
Ayşe Karadağ, Kübra Özkan, Osman Sağdıç
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2067-2083
Open Access | Times Cited: 8
Showing 8 citing articles:
Application of purple basil leaf anthocyanins-loaded alginate-carrageenan emulgel beads in gelatin-based jelly candies
Basak Ebru Ozcan, Canan Yağmur Karakaş, Ayşe Karadağ
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134547-134547
Closed Access | Times Cited: 4
Basak Ebru Ozcan, Canan Yağmur Karakaş, Ayşe Karadağ
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134547-134547
Closed Access | Times Cited: 4
Valorization of bioactive compounds from juice industry waste: Applications, challenges, and future prospects
Alessandra Cristina Pedro, Giselle Maria Maciel, Nayara Pereira Lima, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104693-104693
Closed Access | Times Cited: 2
Alessandra Cristina Pedro, Giselle Maria Maciel, Nayara Pereira Lima, et al.
Trends in Food Science & Technology (2024) Vol. 152, pp. 104693-104693
Closed Access | Times Cited: 2
Encapsulation of debittered pomelo juice using novel Moringa oleifera exudate for enrichment of yoghurt: A techno-functional approach
Arun Kumar Gupta, Tanuva Das, Avinash Kumar Jha, et al.
Food Chemistry (2024) Vol. 455, pp. 139937-139937
Closed Access | Times Cited: 1
Arun Kumar Gupta, Tanuva Das, Avinash Kumar Jha, et al.
Food Chemistry (2024) Vol. 455, pp. 139937-139937
Closed Access | Times Cited: 1
Pectin/zinc alginate films containing anthocyanins from dragon fruit peel as intelligent pH indicators for shrimp freshness monitor
Chang Liu, Ning Li, Xinyu An, et al.
International Journal of Biological Macromolecules (2024), pp. 138317-138317
Closed Access | Times Cited: 1
Chang Liu, Ning Li, Xinyu An, et al.
International Journal of Biological Macromolecules (2024), pp. 138317-138317
Closed Access | Times Cited: 1
Liposomal black mulberry extract loaded‐nanofibers: preparation, characterisation, and bioaccessibility of phenolics by simulated in vitro digestion combined with the Caco‐2 cell model
Nagihan Kalintas Caglar, Öznur Saroğlu, Canan Yağmur Karakaş, et al.
International Journal of Food Science & Technology (2024)
Open Access
Nagihan Kalintas Caglar, Öznur Saroğlu, Canan Yağmur Karakaş, et al.
International Journal of Food Science & Technology (2024)
Open Access
Potential of convective drying in valorization of broccoli leaves: kinetic study, bioaccessibility of phenolic compounds and structural characteristics
Douglas Vinicius Pinheiro de Figueiredo, Thaís Jaciane Araújo Rodrigues, Newton Carlos Santos, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 12, pp. 10049-10061
Closed Access
Douglas Vinicius Pinheiro de Figueiredo, Thaís Jaciane Araújo Rodrigues, Newton Carlos Santos, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 12, pp. 10049-10061
Closed Access
The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review
Chenyang Shi, Chongting Guo, Shan Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101955-101955
Open Access
Chenyang Shi, Chongting Guo, Shan Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101955-101955
Open Access
The Properties of Pectin Extracted from the Residues of Vinegar-Fermented Apple and Apple Pomace
Aslı Muslu Can, Ruşen Metin Yıldırım, Ayşe Karadağ
Fermentation (2024) Vol. 10, Iss. 11, pp. 556-556
Open Access
Aslı Muslu Can, Ruşen Metin Yıldırım, Ayşe Karadağ
Fermentation (2024) Vol. 10, Iss. 11, pp. 556-556
Open Access
