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:
In vitro starch digestibility and estimation of glycemic index in algae‐based couscous
Sheyma Khemiri, Maria Cristiana Nunes, Anabela Raymundo, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 11, pp. 7245-7253
Closed Access | Times Cited: 10
Sheyma Khemiri, Maria Cristiana Nunes, Anabela Raymundo, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 11, pp. 7245-7253
Closed Access | Times Cited: 10
Showing 10 citing articles:
Nutritional and functional aspects of fermented algae
Sümeyye Sarıtaş, Hatice Duman, Sercan Karav
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5270-5284
Open Access | Times Cited: 11
Sümeyye Sarıtaş, Hatice Duman, Sercan Karav
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5270-5284
Open Access | Times Cited: 11
Volatile fingerprint impact on the sensory properties of microalgae and development of mitigation strategies
Maria Cristiana Nunes, Joana Ferreira, Anabela Raymundo
Current Opinion in Food Science (2023) Vol. 51, pp. 101040-101040
Closed Access | Times Cited: 18
Maria Cristiana Nunes, Joana Ferreira, Anabela Raymundo
Current Opinion in Food Science (2023) Vol. 51, pp. 101040-101040
Closed Access | Times Cited: 18
Bioprospecting of microalgae for a potential use as enzyme inhibitors, anti-ageing and prebiotic agents
Sheyma Khemiri, Nadia Khelifi, Chokri Messaoud, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 51, pp. 102759-102759
Closed Access | Times Cited: 12
Sheyma Khemiri, Nadia Khelifi, Chokri Messaoud, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 51, pp. 102759-102759
Closed Access | Times Cited: 12
Nutritional and functional assessment of fortified bread with psychrotolerant and mesophilic microalgae
Mihraç Görünmek, Aytunga Arık Kibar, Zeynep Elibol Çakmak, et al.
Algal Research (2025), pp. 103900-103900
Closed Access
Mihraç Görünmek, Aytunga Arık Kibar, Zeynep Elibol Çakmak, et al.
Algal Research (2025), pp. 103900-103900
Closed Access
Chemical composition and sensory profile of Spirogyra neglecta (Hassall) Kützing
Sujinda Sriwattana, Napapan Chokumnoyporn, Charles S. Brennan, et al.
International Journal of Food Science & Technology (2024)
Closed Access | Times Cited: 3
Sujinda Sriwattana, Napapan Chokumnoyporn, Charles S. Brennan, et al.
International Journal of Food Science & Technology (2024)
Closed Access | Times Cited: 3
Application of microalgae as natural colorant for pastry and confectionary products
Tatiana Pereira, Sónia Barroso, Filipa R. Pinto, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 11, pp. 9479-9492
Open Access | Times Cited: 1
Tatiana Pereira, Sónia Barroso, Filipa R. Pinto, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 11, pp. 9479-9492
Open Access | Times Cited: 1
Effects of highland barley protein and β‐glucan addition on the flour structure, bread quality and starch digestibility of whole wheat bread
Qi Zhang, Yueyue Yang, Zhengyu Jin, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 11, pp. 6068-6080
Closed Access | Times Cited: 3
Qi Zhang, Yueyue Yang, Zhengyu Jin, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 11, pp. 6068-6080
Closed Access | Times Cited: 3
New generation of cereal-based products
Sheyma Khemiri, Anabela Raymundo
Elsevier eBooks (2024), pp. 201-217
Closed Access
Sheyma Khemiri, Anabela Raymundo
Elsevier eBooks (2024), pp. 201-217
Closed Access
Biochemical, Techno-Functional and Sensory Properties of Food Prepared with Algae
Hang‐Kin Kong
Environmental science and engineering (2024), pp. 687-743
Closed Access
Hang‐Kin Kong
Environmental science and engineering (2024), pp. 687-743
Closed Access
Deciphering the effect of Chlorella minutissima incorporation in gluten-free millet cookies: Physical and functional properties
Koushalya Selvaraju, Megha Mathur, Satheeshkanth SSM, et al.
Algal Research (2024) Vol. 82, pp. 103683-103683
Closed Access
Koushalya Selvaraju, Megha Mathur, Satheeshkanth SSM, et al.
Algal Research (2024) Vol. 82, pp. 103683-103683
Closed Access
