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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:

A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources
Silvia Mironeasa, Ionica Coțovanu, Costel Mironeasa, et al.
Antioxidants (2023) Vol. 12, Iss. 7, pp. 1453-1453
Open Access | Times Cited: 18

Showing 18 citing articles:

Development of drying and roasting processes for the production of plant-based pro-healthy snacks in the light of nutritional trends and sustainable techniques
Małgorzata Chobot, Mariola Kozłowska, Anna Ignaczak, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104553-104553
Open Access | Times Cited: 8
Applications of food extrusion technology
Stephen Sule, Gabriel Ifeanyi Okafor, Owoicho Clement Momoh, et al.
MOJ Food Processing & Technology (2024) Vol. 12, Iss. 1, pp. 74-84
Open Access | Times Cited: 7
Hydration and Fortification of Common Bean (Phaseolus vulgaris L.) with Grape Skin Phenolics—Effects of Ultrasound Application and Heating
Gloria Bonassi, Vera Lavelli
Antioxidants (2024) Vol. 13, Iss. 5, pp. 615-615
Open Access | Times Cited: 4
Evaluation of functional extrudates enriched with essential oils for enhanced stability
Konstantina Theodora Laina, Christina Drosou, Magdalini Krokida
Food and Bioproducts Processing (2024) Vol. 147, pp. 264-276
Closed Access | Times Cited: 4
Exploring structure, volatile profile, physicochemical and functional properties of raw and extruded- cooked lentil flours for their use in bakery products
Annalisa Romano, Lucia De Luca, Raffaele Romano
European Food Research and Technology (2025)
Closed Access
Targeting ultra-processed foods for prevention of type 2 diabetes: state of the evidence and future directions
Kenny Mendoza-Herrera, Sı́món Barquera, Deirdre K. Tobias
Diabetologia (2025)
Closed Access
Processing Effects on Food Bioactives and Functional Properties
Raquel Martins Martinez, Carolyne Pimentel Rosado, Monique de Barros Elias Campos, et al.
(2025), pp. 383-408
Closed Access
New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties
María Ciudad‐Mulero, Erika N. Vega, Patricia García‐Herrera, et al.
Molecules (2025) Vol. 30, Iss. 6, pp. 1225-1225
Open Access
Analysis of the Influence of Different Plasticizing Systems in a Single-Screw Extruder on the Extrusion-Cooking Process and on Selected Physical Properties of Snack Pellets Enriched with Selected Oilseed Pomace
Jakub Soja, Maciej Combrzyński, Tomasz Oniszczuk, et al.
Processes (2025) Vol. 13, Iss. 4, pp. 1247-1247
Open Access
Higher Intake of Resveratrol Is Associated With a Lower Risk of Colorectal Cancer: A Large‐Scale Case–Control Study
Kexin Tu, Qingjian Ou, Fangting Lin, et al.
Phytotherapy Research (2025)
Closed Access
Hazardous chemicals in extruded food: a comprehensive review of their occurrence, detection, toxicity, and mitigation strategies
Oladapo Ajala, Oluwasola Abayomi Adelusi, Joseph Oghenewogaga Owheruo, et al.
Journal of Food Composition and Analysis (2025), pp. 107685-107685
Open Access
Formulation of novel functional extrudates containing natural bioactive compounds
Konstantina Theodora Laina, Christina Drosou, Ιlias Giannenas, et al.
Drying Technology (2024) Vol. 42, Iss. 11, pp. 1778-1790
Closed Access | Times Cited: 2
Integration of Plant Pomace into Extruded Products: Analysis of Process Conditions, Post-Production Waste Properties and Biogas Potential
Jakub Soja, Tomasz Oniszczuk, Iryna Vaskina, et al.
Energies (2024) Vol. 17, Iss. 24, pp. 6476-6476
Open Access | Times Cited: 2
Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks
Millena Ruszkowska, Małgorzata Tańska, Joanna Miedzianka, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2390-2390
Open Access | Times Cited: 1
Diversity of pigmented grains and their current scenario
Fatma Boukid
Elsevier eBooks (2024), pp. 1-17
Closed Access
Evaluation of the effect of feeding co-extruded diet components on feed digestibility, intestinal microbiome and metabolism of osteotropic elements in broiler chickens
Еlena Yausheva, Т Н Холодилина, Kristina V Ryazantseva, et al.
Agrarian science (2024) Vol. 1, Iss. 8, pp. 74-81
Open Access
THEORETICAL FOUNDATIONS OF THE USE OF VEGETABLE RAW MATERIALS IN THE EXTRUSION PROCESS
T. Akhlan, Assel Izembayeva, Hülya Gül
Bulletin of Shakarim University Technical Sciences (2024), Iss. 3(15), pp. 133-145
Closed Access
The Concept of Utilizing Waste Generated During the Production of Crispbread for the Production of Corn-Based Snacks
Ewa Gondek, Anna Kamińska‐Dwórznicka, Mateusz Stasiak, et al.
Sustainability (2024) Vol. 16, Iss. 24, pp. 10947-10947
Open Access
Nutrient Stability in NASA Spaceflight Experiment Rodent Food Bars
Janani Iyer, Tara Marsh, Ryan J. Fisher, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4093-4093
Open Access
EFFECT OF EXTRUSION PARAMETERS ON THE EXTRUDED PRODUCTS FEATURES
Ionica Coțovanu, Silvia Mironeasa, Madalina Ungureanu-Iuga, et al.
International Multidisciplinary Scientific GeoConference SGEM ... (2023) Vol. 23, pp. 133-140
Closed Access
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