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:
Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils
Gianluca Veneziani, Diego L. García‐González, Sonia Esposto, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 612-612
Open Access | Times Cited: 6
Gianluca Veneziani, Diego L. García‐González, Sonia Esposto, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 612-612
Open Access | Times Cited: 6
Showing 6 citing articles:
Oxygen as Possible Technological Adjuvant During the Crushing and/or the Malaxation Steps for the Modulation of the Characteristics of the Virgin Olive Oil
Gabriel Beltrán Maza, Abraham Gila, María Paz Aguilera Herrera, et al.
(2023)
Open Access | Times Cited: 2
Gabriel Beltrán Maza, Abraham Gila, María Paz Aguilera Herrera, et al.
(2023)
Open Access | Times Cited: 2
Effect of enzymatic and talc treatment on olive oil extraction process at the industrial scale
Antonia Tamborrino, Roberto Selvaggini, Gianluca Veneziani, et al.
Food Bioscience (2023) Vol. 53, pp. 102706-102706
Open Access | Times Cited: 2
Antonia Tamborrino, Roberto Selvaggini, Gianluca Veneziani, et al.
Food Bioscience (2023) Vol. 53, pp. 102706-102706
Open Access | Times Cited: 2
Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics
Davide Nucciarelli, Diego L. García‐González, Gianluca Veneziani, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3073-3073
Open Access
Davide Nucciarelli, Diego L. García‐González, Gianluca Veneziani, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3073-3073
Open Access
Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil
Gabriel Beltrán Maza, Abraham Gila, María Paz Aguilera Herrera, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2170-2170
Open Access | Times Cited: 1
Gabriel Beltrán Maza, Abraham Gila, María Paz Aguilera Herrera, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2170-2170
Open Access | Times Cited: 1
Original Flavored/Aromatized Chemlali Olive Oil by the Green Addition of Polyphenol-Rich Extracts from Tunisian Medicinal Plants (Verbena officinalis L.): Part II
Hajer Riguene, Younes Moussaoui, Ridha Ben Salem, et al.
Chemistry Africa (2023) Vol. 6, Iss. 6, pp. 2849-2855
Closed Access | Times Cited: 1
Hajer Riguene, Younes Moussaoui, Ridha Ben Salem, et al.
Chemistry Africa (2023) Vol. 6, Iss. 6, pp. 2849-2855
Closed Access | Times Cited: 1
