
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:
Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (Brassica oleracea var. Botrytis)
Marcin Andrzej Kurek, Christian Finnseth, Dagbjørn Skipnes, et al.
Applied Sciences (2022) Vol. 12, Iss. 12, pp. 6013-6013
Open Access | Times Cited: 3
Marcin Andrzej Kurek, Christian Finnseth, Dagbjørn Skipnes, et al.
Applied Sciences (2022) Vol. 12, Iss. 12, pp. 6013-6013
Open Access | Times Cited: 3
Showing 3 citing articles:
A Comparison of the Effects of Low-Temperature Vacuum Drying and Other Methods on Cauliflower’s Nutritional–Functional Properties
Alexis Pastén, Antonio Vega‐Gálvez, Elsa Uribe, et al.
Processes (2024) Vol. 12, Iss. 8, pp. 1629-1629
Open Access | Times Cited: 1
Alexis Pastén, Antonio Vega‐Gálvez, Elsa Uribe, et al.
Processes (2024) Vol. 12, Iss. 8, pp. 1629-1629
Open Access | Times Cited: 1
Green Technologies for Sustainable Food Production and Preservation: High-Pressure Processing
Concepción Pérez Lamela
Elsevier eBooks (2023), pp. 158-183
Closed Access | Times Cited: 2
Concepción Pérez Lamela
Elsevier eBooks (2023), pp. 158-183
Closed Access | Times Cited: 2
Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in strawberry nectar – a pilot scale study
H. Zia, Helen Murray, Mikko Hofsommer, et al.
Food Chemistry (2024) Vol. 463, pp. 141078-141078
Open Access
H. Zia, Helen Murray, Mikko Hofsommer, et al.
Food Chemistry (2024) Vol. 463, pp. 141078-141078
Open Access