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:
Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds
Ana Hérica de Lima Mendes, Ana Paula Dionísio, Carlos Farley Herbster Mouta, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2019) Vol. 22
Open Access | Times Cited: 12
Ana Hérica de Lima Mendes, Ana Paula Dionísio, Carlos Farley Herbster Mouta, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2019) Vol. 22
Open Access | Times Cited: 12
Showing 12 citing articles:
Natural sweeteners: Sources, extraction and current uses in foods and food industries
Roberto Castro‐Muñoz, Mariela Correa-Delgado, Rafael Córdova-Almeida, et al.
Food Chemistry (2021) Vol. 370, pp. 130991-130991
Closed Access | Times Cited: 122
Roberto Castro‐Muñoz, Mariela Correa-Delgado, Rafael Córdova-Almeida, et al.
Food Chemistry (2021) Vol. 370, pp. 130991-130991
Closed Access | Times Cited: 122
Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds
Tuğçe Özdemir, Tülay Özcan
LWT (2020) Vol. 134, pp. 109851-109851
Closed Access | Times Cited: 25
Tuğçe Özdemir, Tülay Özcan
LWT (2020) Vol. 134, pp. 109851-109851
Closed Access | Times Cited: 25
Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods
Natália Rocha Sucupira, Luiz Bruno de Sousa Sabino, Leopoldo Gondim Neto, et al.
Heliyon (2020) Vol. 6, Iss. 11, pp. e05346-e05346
Open Access | Times Cited: 23
Natália Rocha Sucupira, Luiz Bruno de Sousa Sabino, Leopoldo Gondim Neto, et al.
Heliyon (2020) Vol. 6, Iss. 11, pp. e05346-e05346
Open Access | Times Cited: 23
Optimization of some extraction parameters of phenolic content from apple peels and grape seeds and enrichment of yogurt by their powders: A comparative study
Fatiha Brahmi, Farid Merchiche, Safia Mokhtari, et al.
Journal of Food Processing and Preservation (2020) Vol. 45, Iss. 2
Open Access | Times Cited: 22
Fatiha Brahmi, Farid Merchiche, Safia Mokhtari, et al.
Journal of Food Processing and Preservation (2020) Vol. 45, Iss. 2
Open Access | Times Cited: 22
Sensory profile estimation of yacon (Smallanthus sonchifolius) juice acidified with lactobionic acid: Combination of flash profile, E-nose and sensometrics
Caroline Marques, Carlos Eduardo Bortolan Toazza, Evandro Bona, et al.
Food Chemistry Advances (2023) Vol. 4, pp. 100591-100591
Open Access | Times Cited: 4
Caroline Marques, Carlos Eduardo Bortolan Toazza, Evandro Bona, et al.
Food Chemistry Advances (2023) Vol. 4, pp. 100591-100591
Open Access | Times Cited: 4
Valorization of cashew apple bagasse in food application: Focus on the use and extraction of nutritional or bioactive compounds
Madinatou Zié, Taofic Alabi, Gaoussou Karamoko, et al.
Food and Humanity (2023) Vol. 1, pp. 848-863
Open Access | Times Cited: 3
Madinatou Zié, Taofic Alabi, Gaoussou Karamoko, et al.
Food and Humanity (2023) Vol. 1, pp. 848-863
Open Access | Times Cited: 3
Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with Daucus carota L. ssp. sativus var. atrorubens Alef fibre
Tülay Özcan
Mljekarstvo/Mljekarstvo.com (2021), pp. 204-212
Open Access | Times Cited: 4
Tülay Özcan
Mljekarstvo/Mljekarstvo.com (2021), pp. 204-212
Open Access | Times Cited: 4
Physicochemical Characteristics, Microbiology, and Antioxidants of Goat Milk Kefir Supplemented with Clitoria ternatea L. Extract
Sri Melia, Indri Juliyarsi, Melly Oktania, et al.
Current Nutrition & Food Science (2023) Vol. 20, Iss. 3, pp. 369-373
Closed Access | Times Cited: 1
Sri Melia, Indri Juliyarsi, Melly Oktania, et al.
Current Nutrition & Food Science (2023) Vol. 20, Iss. 3, pp. 369-373
Closed Access | Times Cited: 1
Cerrado cashew (Anacardium othonianum Rizz) apple pomace: chemical characterization and optimization of enzyme-assisted extraction of phenolic compounds
Bheatriz Silva Morais de Freitas, Isabel Cristina da Silva Haas, Marina Pereira-Coelho, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 1
Bheatriz Silva Morais de Freitas, Isabel Cristina da Silva Haas, Marina Pereira-Coelho, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 1
Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties
Daniel Felipe Toro Suárez, Luciana Leite de Andrade Lima, Thayza Christina Montenegro Stamford, et al.
Ciência Rural (2021) Vol. 52, Iss. 6
Open Access | Times Cited: 3
Daniel Felipe Toro Suárez, Luciana Leite de Andrade Lima, Thayza Christina Montenegro Stamford, et al.
Ciência Rural (2021) Vol. 52, Iss. 6
Open Access | Times Cited: 3
Obtaining and physicochemical characterization of yacon derivatives
Ana Paula de Freitas Coelho, Flávia Fracalossi Baioco, Camilla Sena da Silva, et al.
Revista Engenharia na Agricultura - REVENG (2023) Vol. 31, Iss. Contínua, pp. 158-167
Open Access
Ana Paula de Freitas Coelho, Flávia Fracalossi Baioco, Camilla Sena da Silva, et al.
Revista Engenharia na Agricultura - REVENG (2023) Vol. 31, Iss. Contínua, pp. 158-167
Open Access
Development and characterisation of yoghurt incorporated with Dates (Phoenix Dactylifera Linn) extract
S.R. Archana, K. B. Divya, SN Rajakumar, et al.
Indian Journal of Dairy Science (2023) Vol. 76, Iss. 2, pp. 114-120
Open Access
S.R. Archana, K. B. Divya, SN Rajakumar, et al.
Indian Journal of Dairy Science (2023) Vol. 76, Iss. 2, pp. 114-120
Open Access
