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:
Consumer acceptability, metabolite profile analysis and storage stability of sorghum‐Bambara groundnut mahewu
Gabriel Bidemi Akanni, Xolisile W. Qaku, Adeoluwa Iyiade Adetunji, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1363-1374
Open Access | Times Cited: 2
Gabriel Bidemi Akanni, Xolisile W. Qaku, Adeoluwa Iyiade Adetunji, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 3, pp. 1363-1374
Open Access | Times Cited: 2
Showing 2 citing articles:
Comparative Evaluation of Health-Promoting Compounds, Physicochemical and Microbiological Properties of Sorghum [Sorghum bicolor (L.) Moench] Based Mahewu Produced by Different Traditional Brewers in Thohoyandou, South Africa
Mpho Edward Mashau, Dakalo Muluvhu, Shonisani Eugenia Ramashia
Fermentation (2024) Vol. 10, Iss. 5, pp. 236-236
Open Access | Times Cited: 1
Mpho Edward Mashau, Dakalo Muluvhu, Shonisani Eugenia Ramashia
Fermentation (2024) Vol. 10, Iss. 5, pp. 236-236
Open Access | Times Cited: 1
Nutritional composition, protein digestibility and consumer acceptability of sorghum‐based mahewu enriched with Moringa oleifera leaf powder
Zwivhuya Petunia Mafukata, Oluwaseun Peter Bamidele, Shonisani Eugenia Ramashia, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6150-6162
Open Access
Zwivhuya Petunia Mafukata, Oluwaseun Peter Bamidele, Shonisani Eugenia Ramashia, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6150-6162
Open Access
