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:
Dehydrated Sauerkraut Juice in Bread and Meat Applications and Bioaccessibility of Total Phenol Compounds after In Vitro Gastrointestinal Digestion
Liene Jansone, Zanda Krūma, Kristīne Majore, et al.
Applied Sciences (2023) Vol. 13, Iss. 5, pp. 3358-3358
Open Access | Times Cited: 5
Liene Jansone, Zanda Krūma, Kristīne Majore, et al.
Applied Sciences (2023) Vol. 13, Iss. 5, pp. 3358-3358
Open Access | Times Cited: 5
Showing 5 citing articles:
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing
Asad Nawaz, Noman Walayat, Ibrahim Khalifa, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 5
Asad Nawaz, Noman Walayat, Ibrahim Khalifa, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 2
Closed Access | Times Cited: 5
Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities
Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Eduardo Wagner Vasconcelos de Andrade, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2110-2123
Closed Access | Times Cited: 1
Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Eduardo Wagner Vasconcelos de Andrade, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2110-2123
Closed Access | Times Cited: 1
Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food
Elisabete Hiromi Hashimoto, Aline de Cássia Campos Pena, Mário Antônio Alves da Cunha, et al.
Systems Microbiology and Biomanufacturing (2024)
Closed Access | Times Cited: 1
Elisabete Hiromi Hashimoto, Aline de Cássia Campos Pena, Mário Antônio Alves da Cunha, et al.
Systems Microbiology and Biomanufacturing (2024)
Closed Access | Times Cited: 1
NUTRIČNÍ A SENZORICKÉ HODNOCENÍ SUŠENEK OBSAHUJÍCÍ PRÁŠEK Z KYSANÉHO ZELÍ / NUTRITIONAL AND SENSORY EVALUATION OF COOKIES WITH SAUERKRAUT POWDER
Libor Červenka, Sali Muriqi, Michaela Frühbauerová
(2024), pp. 59-65
Closed Access
Libor Červenka, Sali Muriqi, Michaela Frühbauerová
(2024), pp. 59-65
Closed Access
Sauerkraut and fermented cabbage juices
Sabrina Ávila Rodrigues, Aline Eurich da Silva Valigura, Aline de Cássia Campos Pena, et al.
Elsevier eBooks (2024), pp. 427-446
Closed Access
Sabrina Ávila Rodrigues, Aline Eurich da Silva Valigura, Aline de Cássia Campos Pena, et al.
Elsevier eBooks (2024), pp. 427-446
Closed Access
