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:
Pumpkin oil cake protein as a new carrier for encapsulation incorporated in food matrix: Effect of processing, storage and in vitro digestion on bioactivity
Jelena Čakarević, Aleksandra Torbica, Miona Belović, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 7, pp. 3400-3408
Closed Access | Times Cited: 17
Jelena Čakarević, Aleksandra Torbica, Miona Belović, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 7, pp. 3400-3408
Closed Access | Times Cited: 17
Showing 17 citing articles:
Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products
Leila Kamali Rousta, Samad Bodbodak, Mohammad Nejatian, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 688-710
Closed Access | Times Cited: 47
Leila Kamali Rousta, Samad Bodbodak, Mohammad Nejatian, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 688-710
Closed Access | Times Cited: 47
Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits
Afifa Aziz, Sana Noreen, Waseem Khalid, et al.
ACS Omega (2023) Vol. 8, Iss. 26, pp. 23346-23357
Open Access | Times Cited: 17
Afifa Aziz, Sana Noreen, Waseem Khalid, et al.
ACS Omega (2023) Vol. 8, Iss. 26, pp. 23346-23357
Open Access | Times Cited: 17
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: 25
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: 25
A comprehensive review of beetroot ( Beta vulgaris L.) bioactive components in the food and pharmaceutical industries
Muthu Thiruvengadam, Ill‐Min Chung, Ramkumar Samynathan, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 3, pp. 708-739
Closed Access | Times Cited: 25
Muthu Thiruvengadam, Ill‐Min Chung, Ramkumar Samynathan, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 3, pp. 708-739
Closed Access | Times Cited: 25
The rising status of edible seeds in lifestyle related diseases: A review
Shama Kakkar, Runjhun Tandon, Nitin Tandon
Food Chemistry (2022) Vol. 402, pp. 134220-134220
Closed Access | Times Cited: 20
Shama Kakkar, Runjhun Tandon, Nitin Tandon
Food Chemistry (2022) Vol. 402, pp. 134220-134220
Closed Access | Times Cited: 20
New insights into functional cereal foods as an alternative for dairy products: A review
Kouadio Jean Eric‐Parfait Kouamé, Awa Fanny Massounga Bora, Xiaodong Li, et al.
Food Bioscience (2023) Vol. 55, pp. 102840-102840
Closed Access | Times Cited: 8
Kouadio Jean Eric‐Parfait Kouamé, Awa Fanny Massounga Bora, Xiaodong Li, et al.
Food Bioscience (2023) Vol. 55, pp. 102840-102840
Closed Access | Times Cited: 8
NMR-Based Metabolomics for a More Holistic and Sustainable Research in Food Quality Assessment: A Narrative Review
Alessandra Ciampa, Francesca Danesi, Gianfranco Picone
Applied Sciences (2022) Vol. 13, Iss. 1, pp. 372-372
Open Access | Times Cited: 13
Alessandra Ciampa, Francesca Danesi, Gianfranco Picone
Applied Sciences (2022) Vol. 13, Iss. 1, pp. 372-372
Open Access | Times Cited: 13
Comparative study of antioxidant, antiglycation and chemoprotective potential of beetroot juice powder formulations with functional carriers
Jessica Brzezowska, Katarzyna Skrzypczak, Wojciech Radzki, et al.
Food Bioscience (2023) Vol. 55, pp. 103049-103049
Closed Access | Times Cited: 6
Jessica Brzezowska, Katarzyna Skrzypczak, Wojciech Radzki, et al.
Food Bioscience (2023) Vol. 55, pp. 103049-103049
Closed Access | Times Cited: 6
Pumpkin-based cookies formulated from optimized pumpkin flour blends: Nutritional and antidiabetic potentials
Ruth Oluwatobi Adelerin, Olugbenga Olufemi Awolu, Beatrice O. Ifesan, et al.
Food and Humanity (2023) Vol. 2, pp. 100215-100215
Closed Access | Times Cited: 5
Ruth Oluwatobi Adelerin, Olugbenga Olufemi Awolu, Beatrice O. Ifesan, et al.
Food and Humanity (2023) Vol. 2, pp. 100215-100215
Closed Access | Times Cited: 5
Delivery of encapsulated bioactive compounds within food matrices to the digestive tract: recent trends and future perspectives
Haroon Jamshaid Qazi, Aiqian Ye, Alejandra Acevedo-Fani, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-22
Open Access | Times Cited: 1
Haroon Jamshaid Qazi, Aiqian Ye, Alejandra Acevedo-Fani, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-22
Open Access | Times Cited: 1
Influence of Heat Treatment and Lactic Acid Fermentation on the Physical and Chemical Properties of Pumpkin Juice
Emilia Janiszewska‐Turak, Katarzyna Rybak, Dorota Witrowa‐Rajchert, et al.
Molecules (2024) Vol. 29, Iss. 19, pp. 4519-4519
Open Access | Times Cited: 1
Emilia Janiszewska‐Turak, Katarzyna Rybak, Dorota Witrowa‐Rajchert, et al.
Molecules (2024) Vol. 29, Iss. 19, pp. 4519-4519
Open Access | Times Cited: 1
Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties
Jelena Tomić, Dubravka Škrobot, Ljiljana Popović, et al.
Food Technology and Biotechnology (2022) Vol. 60, Iss. 4, pp. 488-498
Open Access | Times Cited: 6
Jelena Tomić, Dubravka Škrobot, Ljiljana Popović, et al.
Food Technology and Biotechnology (2022) Vol. 60, Iss. 4, pp. 488-498
Open Access | Times Cited: 6
Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses
Maria Suiane de Moraes, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Open Access | Times Cited: 5
Maria Suiane de Moraes, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Open Access | Times Cited: 5
Gluten-free crackers using chickpea and pumpkin seed press cake blend: Effects of gastrointestinal digestion
Jelena Tomić, Ljiljana Popović, Nikola Maravić, et al.
Food Bioscience (2024) Vol. 60, pp. 104534-104534
Closed Access
Jelena Tomić, Ljiljana Popović, Nikola Maravić, et al.
Food Bioscience (2024) Vol. 60, pp. 104534-104534
Closed Access
Use of encapsulated natural extracts to extend food shelf life
Deniz Günal‐Köroğlu, Fatma Duygu Ceylan, Gizem Çatalkaya, et al.
Elsevier eBooks (2024), pp. 253-312
Closed Access
Deniz Günal‐Köroğlu, Fatma Duygu Ceylan, Gizem Çatalkaya, et al.
Elsevier eBooks (2024), pp. 253-312
Closed Access
Pumpkin seeds; an alternate and sustainable source of bioactive compounds and nutritional food formulations
Haya Fatima, Ashiq Hussain, Ambreen, et al.
Journal of Food Composition and Analysis (2024) Vol. 137, pp. 106954-106954
Closed Access
Haya Fatima, Ashiq Hussain, Ambreen, et al.
Journal of Food Composition and Analysis (2024) Vol. 137, pp. 106954-106954
Closed Access
Antioxidative and functional properties of plum oil cake protein isolate prepared by different drying methods
Jovana Ugarković, Danijela Šuput, Nevena Hromiš, et al.
Food and Feed Research (2024), Iss. 00, pp. 64-64
Open Access
Jovana Ugarković, Danijela Šuput, Nevena Hromiš, et al.
Food and Feed Research (2024), Iss. 00, pp. 64-64
Open Access
