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:
Microencapsulated iron in food, techniques, coating material, efficiency, and sensory analysis: a review
Henry Daniel Muñoz-More, Juliana Maricielo Nole-Jaramillo, Jaime Valdiviezo-Marcelo, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 5
Henry Daniel Muñoz-More, Juliana Maricielo Nole-Jaramillo, Jaime Valdiviezo-Marcelo, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 5
Showing 5 citing articles:
Microencapsulation of vitamins: A review and meta-analysis of coating materials, release and food fortification
Luis Alfredo Espinoza-Espinoza, Henry Daniel Muñoz-More, Juliana Maricielo Nole-Jaramillo, et al.
Food Research International (2024) Vol. 187, pp. 114420-114420
Closed Access | Times Cited: 5
Luis Alfredo Espinoza-Espinoza, Henry Daniel Muñoz-More, Juliana Maricielo Nole-Jaramillo, et al.
Food Research International (2024) Vol. 187, pp. 114420-114420
Closed Access | Times Cited: 5
Designing iron‐ethyl cellulose microparticles to prevent unwanted color changes during iron fortification of milk tea
Juveria Siddiqui, Grisha J. Dialani, Levente L. Diósady
Journal of Food Process Engineering (2024) Vol. 47, Iss. 8
Open Access
Juveria Siddiqui, Grisha J. Dialani, Levente L. Diósady
Journal of Food Process Engineering (2024) Vol. 47, Iss. 8
Open Access
Evaluation of the physicochemical, bioactive, and sensory properties of yogurt fortified with microencapsulated iron
Juliana Maricielo Nole-Jaramillo, Henry Daniel Muñoz-More, Luis Alberto Ruiz-Flores, et al.
Applied Food Research (2024), pp. 100525-100525
Open Access
Juliana Maricielo Nole-Jaramillo, Henry Daniel Muñoz-More, Luis Alberto Ruiz-Flores, et al.
Applied Food Research (2024), pp. 100525-100525
Open Access
Innovative approaches to kefir production, challenges, and current remarks
Maria Eduarda Marques Soutelino, Ramon S. Rocha, Eliane Teixeira Mársico, et al.
Current Opinion in Food Science (2024), pp. 101252-101252
Closed Access
Maria Eduarda Marques Soutelino, Ramon S. Rocha, Eliane Teixeira Mársico, et al.
Current Opinion in Food Science (2024), pp. 101252-101252
Closed Access
Double Fortification: Iron and Zinc Enrichment in Flour Products
Manonmani Kumaraguruparaswami, Deepak Subramani
Methods and protocols in food science (2024), pp. 127-159
Closed Access
Manonmani Kumaraguruparaswami, Deepak Subramani
Methods and protocols in food science (2024), pp. 127-159
Closed Access
