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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:

Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compounds
Diana Pinto, Manuela M. Moreira, Elsa F. Vieira, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 640-640
Open Access | Times Cited: 23

Showing 23 citing articles:

Unleashing the Potential of Portuguese Agroforestry Biomass: Extraction, Characterization, and Valorization of Biomolecules
Bruno Medronho, Hugo Duarte, Inês Mansinhos, et al.
IntechOpen eBooks (2025)
Closed Access
In-vitro gastrointestinal digestion of functional cookies enriched with chestnut shells extract: Effects on phenolic composition, bioaccessibility, bioactivity, and α-amylase inhibition
Diana Pinto, Manuela M. Moreira, Jaroslava Švarc‐Gajić, et al.
Food Bioscience (2023) Vol. 53, pp. 102766-102766
Open Access | Times Cited: 17
Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds
Luisina Monsierra, Pablo Mansilla, Gabriela Pérez
Foods (2024) Vol. 13, Iss. 2, pp. 194-194
Open Access | Times Cited: 5
Physicochemical and structural impact of CMC-hydrocolloids on the development of gluten-free foxtail millet biscuits
Akter Hossain Reaz, Md. Joynal Abedin, Abu Tareq Mohammad Abdullah, et al.
Heliyon (2023) Vol. 9, Iss. 6, pp. e17176-e17176
Open Access | Times Cited: 11
Predicting the effects of in-vitro digestion in the bioactivity and bioaccessibility of antioxidant compounds extracted from chestnut shells by supercritical fluid extraction – A metabolomic approach
Diana Pinto, Anallely López‐Yerena, Rosa M. Lamuela‐Raventós, et al.
Food Chemistry (2023) Vol. 435, pp. 137581-137581
Open Access | Times Cited: 11
Simulated Gastrointestinal Digestion of Chestnut (Castanea sativa Mill.) Shell Extract Prepared by Subcritical Water Extraction: Bioaccessibility, Bioactivity, and Intestinal Permeability by In Vitro Assays
Diana Pinto, Ana Margarida Silva, Stefano Dall’Acqua, et al.
Antioxidants (2023) Vol. 12, Iss. 7, pp. 1414-1414
Open Access | Times Cited: 9
Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects
Vladimir Filipović, Milica Nićetin, Jelena Filipović, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1941-1941
Open Access | Times Cited: 2
Exploring the Impact of In Vitro Gastrointestinal Digestion in the Bioaccessibility of Phenolic-Rich Chestnut Shells: A Preliminary Study
Diana Pinto, Ana Sofia Ferreira, Julián Lozano‐Castellón, et al.
Separations (2023) Vol. 10, Iss. 9, pp. 471-471
Open Access | Times Cited: 6
Possible Beneficial Effects of Hydrolyzable Tannins Deriving from Castanea sativa L. in Internal Medicine
Giulia Marrone, Manuela Di Lauro, Francesco Izzo, et al.
Nutrients (2023) Vol. 16, Iss. 1, pp. 45-45
Open Access | Times Cited: 6
Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions
Vasco Trincão da Silva, Nuno Mateus, Víctor de Freitas, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2303-2303
Open Access | Times Cited: 1
Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life
Angelo Maria Giuffrè, Manuela Caracciolo, Clotilde Zappia, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1798-1798
Open Access | Times Cited: 4
Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation
Victoria Olt, Jessica Báez, Romina Curbelo, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 4
Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies
İrem Karaçoban, Nermin Bilgiçli, Elif Yaver
Food Technology and Biotechnology (2023) Vol. 61, Iss. 3, pp. 328-338
Open Access | Times Cited: 3
Antioxidant and Anticancer Activity of Pericarp Water Extracts of Mediterranean Ancient Chestnut Accessions
Ylenia Spissu, Maria Giovanna Molinu, G D'Hallewin, et al.
Applied Sciences (2024) Vol. 14, Iss. 4, pp. 1422-1422
Open Access
Insights into the digestion of chestnut (Castanea sativa) shells bioactive extracts—ultrasound vs. microwave‐assisted extraction
Diana Pinto, Manuela M. Moreira, Anna Vallverdú‐Queralt, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 5128-5142
Closed Access
Application of a multivariate approach to the study of chemometric and sensory profiles of cookies fortified with brewers’ spent grain
Antonietta Baiano, Anna Fiore, Mariacinzia Rutigliano, et al.
Journal of Food Science and Technology (2024)
Open Access
Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition
Milica Nićetin, Jelena Filipović, Ivica Djalović, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2712-2712
Open Access
Pilot Scale Tannin Extraction from Chestnut Wood Waste using Hydrodynamic Cavitation
Francesco Meneguzzo, Lorenzo Albanese, Cecilia Faraloni, et al.
Research Square (Research Square) (2023)
Open Access | Times Cited: 1
Physical properties of shortbread biscuits enriched with dried and powdered fruit and their by-products: a review
Anna Krajewska, Dariusz Dziki
International Agrophysics (2023) Vol. 37, Iss. 3, pp. 245-264
Open Access | Times Cited: 1
Functional Fruit Trees from the Atlantic and Amazon Forests: Selection of Potential Chestnut Trees Rich in Antioxidants, Nutrients, and Fatty Acids
Caroline Palácio de Araújo, Ingridh Medeiros Simões, Thuanny Lins Monteiro Rosa, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4422-4422
Open Access | Times Cited: 1
Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam
Bayan J. Almaghlouth, Nashi K. Alqahtani, Khadijah I. Alnabbat, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1906-1906
Open Access
Effect of incorporation of seaweed (Portieria hornemanii) and Tilapia fish protein concentrate on the nutritional, physical and sensory attributes of cookies
Lekshmi Sivaraman, Geetanjali Deshmukhe, K.A. Martin Xavier, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 8, pp. 4415-4424
Open Access
Cookies Enriched with Maqui (Aristotelia chilensis (Mol.) Stuntz) Flour: Good Source of Dietary Fiber and Antioxidant Capacity
José Miguel Bastías‐Montes, María-Fernanda Orrego-Aguilera, Francisca-Jesus Ortiz-Espinoza, et al.
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-9
Open Access
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