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:
Sustainable food. Production and consumption perspectives
Barbara Borusiak, Szymon Cyfert, Bazyli Czyżewski, et al.
(2024)
Open Access | Times Cited: 5
Barbara Borusiak, Szymon Cyfert, Bazyli Czyżewski, et al.
(2024)
Open Access | Times Cited: 5
Showing 5 citing articles:
The Digital Revolution in the Bakery Sector: Innovations, Challenges, and Opportunities from Industry 4.0
Tsega Y. Melesse, Pier Francesco Orrù
Foods (2025) Vol. 14, Iss. 3, pp. 526-526
Open Access | Times Cited: 2
Tsega Y. Melesse, Pier Francesco Orrù
Foods (2025) Vol. 14, Iss. 3, pp. 526-526
Open Access | Times Cited: 2
Promoting a healthy diet for chronic disease prevention and environmental sustainability
Sandra Boatemaa Kushitor, Deborah Esaa Larbi-Sarpong, J William, et al.
Elsevier eBooks (2025)
Closed Access
Sandra Boatemaa Kushitor, Deborah Esaa Larbi-Sarpong, J William, et al.
Elsevier eBooks (2025)
Closed Access
Linking production, processing, and consumption of plant-based protein alternatives in Europe
Catharina J.E. Schulp, Ciska Ulug, Anne Elise Stratton, et al.
Global Environmental Change (2024) Vol. 89, pp. 102940-102940
Open Access | Times Cited: 1
Catharina J.E. Schulp, Ciska Ulug, Anne Elise Stratton, et al.
Global Environmental Change (2024) Vol. 89, pp. 102940-102940
Open Access | Times Cited: 1
The Rheology, Texture, and Molecular Dynamics of Plant-Based Hot Dogs
Przemysław Łukasz Kowalczewski, Krzysztof Smarzyński, Jacek Lewandowicz, et al.
Applied Sciences (2024) Vol. 14, Iss. 17, pp. 7653-7653
Open Access
Przemysław Łukasz Kowalczewski, Krzysztof Smarzyński, Jacek Lewandowicz, et al.
Applied Sciences (2024) Vol. 14, Iss. 17, pp. 7653-7653
Open Access
Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion
Przemysław Łukasz Kowalczewski, Martyna Maria Wróbel, Krzysztof Smarzyński, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3060-3060
Open Access
Przemysław Łukasz Kowalczewski, Martyna Maria Wróbel, Krzysztof Smarzyński, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3060-3060
Open Access
