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 of Fortified Breads Enriched with Plant-Based Bioactive Peptides Derived from the Chia (Salvia hispanica L.) Expeller
Brenda Ozón, Juliana Cotabarren, Florencia R. Geier, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3382-3382
Open Access | Times Cited: 7
Brenda Ozón, Juliana Cotabarren, Florencia R. Geier, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3382-3382
Open Access | Times Cited: 7
Showing 7 citing articles:
Microencapsulated red-garlic peptides with biopolymers: Influence on the ACE-inhibitory, biological activity, textural structures, and sensory properties of pan-breads
Roshanak Zolqadri, Zahra Akbarbaglu, Atena Ramezani, et al.
Future Foods (2025), pp. 100550-100550
Open Access
Roshanak Zolqadri, Zahra Akbarbaglu, Atena Ramezani, et al.
Future Foods (2025), pp. 100550-100550
Open Access
Chia derived bioactive peptides: Extraction, characterization, pharmacological activities and potential food applications
Emmanuel O. Mensah, Людмила Надточий, Parise Adadi, et al.
Food Bioscience (2024) Vol. 59, pp. 103975-103975
Open Access | Times Cited: 4
Emmanuel O. Mensah, Людмила Надточий, Parise Adadi, et al.
Food Bioscience (2024) Vol. 59, pp. 103975-103975
Open Access | Times Cited: 4
Chia seed protein as a promising source for plant-based foods: Functional properties, processing methods and potential food applications
Shenying Chen, Xiaoyu Luo
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100459-100459
Open Access | Times Cited: 4
Shenying Chen, Xiaoyu Luo
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100459-100459
Open Access | Times Cited: 4
Development and Characterisation of Functional Bakery Products
Raquel P. F. Guiné, Sofia G. Florença
Physchem (2024) Vol. 4, Iss. 3, pp. 234-257
Open Access | Times Cited: 1
Raquel P. F. Guiné, Sofia G. Florença
Physchem (2024) Vol. 4, Iss. 3, pp. 234-257
Open Access | Times Cited: 1
An Update on Recent Studies Focusing on the Antioxidant Properties of Salvia Species
Domenico Iacopetta, Jessica Ceramella, Domenica Scumaci, et al.
Antioxidants (2023) Vol. 12, Iss. 12, pp. 2106-2106
Open Access | Times Cited: 5
Domenico Iacopetta, Jessica Ceramella, Domenica Scumaci, et al.
Antioxidants (2023) Vol. 12, Iss. 12, pp. 2106-2106
Open Access | Times Cited: 5
Utilization of Flours Derived from the Waste from the Frozen Vegetable Industry for Bakery Product Production
Miguel A. Gallardo, María Esther Martínez‐Navarro, Manuel Álvarez‐Ortí, et al.
Agriculture (2024) Vol. 14, Iss. 10, pp. 1747-1747
Open Access
Miguel A. Gallardo, María Esther Martínez‐Navarro, Manuel Álvarez‐Ortí, et al.
Agriculture (2024) Vol. 14, Iss. 10, pp. 1747-1747
Open Access
Scientific Mapping of Chia Protein Research: State of the Art and Future Trends
Júlia Scherer Santos, Alessandro D’Urso, César Augusto Sodré da Silva, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4181-4181
Open Access
Júlia Scherer Santos, Alessandro D’Urso, César Augusto Sodré da Silva, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4181-4181
Open Access
