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:
Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil
M. Dolores Álvarez, Susana Cofrades, Miriam Pérez‐Mateos, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4054-4054
Open Access | Times Cited: 15
M. Dolores Álvarez, Susana Cofrades, Miriam Pérez‐Mateos, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4054-4054
Open Access | Times Cited: 15
Showing 15 citing articles:
Oleogels as a Fat Substitute in Food: A Current Review
Roberta Claro da Silva, Jannatul Ferdaus, Aline Foguel, et al.
Gels (2023) Vol. 9, Iss. 3, pp. 180-180
Open Access | Times Cited: 69
Roberta Claro da Silva, Jannatul Ferdaus, Aline Foguel, et al.
Gels (2023) Vol. 9, Iss. 3, pp. 180-180
Open Access | Times Cited: 69
Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties
Rafaella S. Moura, Jonas T. Guimarães, Hugo Scudino, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106867-106867
Open Access | Times Cited: 4
Rafaella S. Moura, Jonas T. Guimarães, Hugo Scudino, et al.
Ultrasonics Sonochemistry (2024) Vol. 105, pp. 106867-106867
Open Access | Times Cited: 4
Chemical Composition and Crystallization Behavior of Oil and Fat Blends for Spreadable Fat Applications
Maureen Gerlei, H. M. Pierson, Marc Ponçot, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3305-3305
Open Access | Times Cited: 2
Maureen Gerlei, H. M. Pierson, Marc Ponçot, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3305-3305
Open Access | Times Cited: 2
Enzymatic interesterification of perilla seed oil and palm stearin: A sustainable approach to develop a novel zero‐trans‐fat margarine rich in omega‐3 fatty acids
Aishwarya Dhiman, Rajni Chopra, Priyanka Kumari Singh, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 2
Aishwarya Dhiman, Rajni Chopra, Priyanka Kumari Singh, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 2
In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient
Fernando Rivero‐Pino, María C. Millán-Linares, Álvaro Villanueva, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 24, pp. 8728-8740
Open Access | Times Cited: 5
Fernando Rivero‐Pino, María C. Millán-Linares, Álvaro Villanueva, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 24, pp. 8728-8740
Open Access | Times Cited: 5
Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance
M. Dolores Álvarez, Beatriz Herranz, Arancha Saiz, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2138-2138
Open Access | Times Cited: 4
M. Dolores Álvarez, Beatriz Herranz, Arancha Saiz, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2138-2138
Open Access | Times Cited: 4
Amelioration of nutritional properties of bakery fat using omega‐3 fatty acid‐rich edible oils: a review
Aishwarya Dhiman, Rajni Chopra, Priyanka Kumari Singh, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 6, pp. 3175-3184
Closed Access | Times Cited: 4
Aishwarya Dhiman, Rajni Chopra, Priyanka Kumari Singh, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 6, pp. 3175-3184
Closed Access | Times Cited: 4
Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products
M. Dolores Álvarez, Arancha Saiz, Beatriz Herranz, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 603-603
Open Access | Times Cited: 1
M. Dolores Álvarez, Arancha Saiz, Beatriz Herranz, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 603-603
Open Access | Times Cited: 1
Physicochemical Properties and Sensory Attributes of Yanggaeng Treated with Citrus Peel Powder
Jisu Lee, Hyunsoo Jang, Dahyun Kang, et al.
Applied Sciences (2023) Vol. 13, Iss. 20, pp. 11377-11377
Open Access | Times Cited: 3
Jisu Lee, Hyunsoo Jang, Dahyun Kang, et al.
Applied Sciences (2023) Vol. 13, Iss. 20, pp. 11377-11377
Open Access | Times Cited: 3
Palm‐based nanofibrillated cellulose (NFC) in carotenoid encapsulation and its incorporation into margarine‐like reduced fat spread as fat replacer
Qiao Qing Low Bernice, Wai Ting Chong, R. C. N. Thilakarathna, et al.
Journal of Food Science (2024) Vol. 89, Iss. 8, pp. 5031-5046
Open Access
Qiao Qing Low Bernice, Wai Ting Chong, R. C. N. Thilakarathna, et al.
Journal of Food Science (2024) Vol. 89, Iss. 8, pp. 5031-5046
Open Access
Technological innovations in margarine production: Current trends and future perspectives on trans‐fat removal and saturated fat replacement
Ankit Bihola, M. B. Chaudhary, M. R. Bumbadiya, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Closed Access
Ankit Bihola, M. B. Chaudhary, M. R. Bumbadiya, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Closed Access
Edible Applications
Martina Dominguez, María E. Carrín
Springer eBooks (2024), pp. 605-653
Closed Access
Martina Dominguez, María E. Carrín
Springer eBooks (2024), pp. 605-653
Closed Access
Durum wheat oil oleogels: a study on rheological, thermal, and microstructural properties
Nicolò Ivan Salgarella, Ambra Bonciolini, Virginia Glicerina, et al.
Food Structure (2024) Vol. 42, pp. 100397-100397
Closed Access
Nicolò Ivan Salgarella, Ambra Bonciolini, Virginia Glicerina, et al.
Food Structure (2024) Vol. 42, pp. 100397-100397
Closed Access
Effect of honey addition on physical properties, oxidative stability, and digestibility of margarine
Nawel Guenaoui, Salim Ouchemoukh, Nadia Amessis‐Ouchemoukh, et al.
Food Chemistry (2024) Vol. 470, pp. 142692-142692
Closed Access
Nawel Guenaoui, Salim Ouchemoukh, Nadia Amessis‐Ouchemoukh, et al.
Food Chemistry (2024) Vol. 470, pp. 142692-142692
Closed Access
Standar Pengolahan Produk Puff Pastry pada Wrap and Go di Hotel Four Points By Sheraton Surabaya
Regita Haryanti, Bagus Indra Tjahyadi
Jurnal Pariwisata dan Perhotelan (2023) Vol. 1, Iss. 2, pp. 9-9
Open Access | Times Cited: 1
Regita Haryanti, Bagus Indra Tjahyadi
Jurnal Pariwisata dan Perhotelan (2023) Vol. 1, Iss. 2, pp. 9-9
Open Access | Times Cited: 1
