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:
Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta Cheese
Florin Daniel Lipșa, Florina Stoica, Roxana Nicoleta Rațu, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 182-182
Open Access | Times Cited: 8
Florin Daniel Lipșa, Florina Stoica, Roxana Nicoleta Rațu, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 182-182
Open Access | Times Cited: 8
Showing 8 citing articles:
Sustainable valorization of onion (Allium cepa L) skin as a resource for value-added products: A comprehensive review
Sampson Kofi Kyei, William Iheanyi Eke, A. Frimpong, et al.
Sustainable Chemistry and Pharmacy (2025) Vol. 44, pp. 101942-101942
Closed Access | Times Cited: 1
Sampson Kofi Kyei, William Iheanyi Eke, A. Frimpong, et al.
Sustainable Chemistry and Pharmacy (2025) Vol. 44, pp. 101942-101942
Closed Access | Times Cited: 1
Onion (Allium cepa L.) skin waste for industrial applications: A sustainable strategy for value addition and circular economy
Sampson Kofi Kyei, A. Frimpong, Eric Selorm Agorku, et al.
Bioresource Technology Reports (2025), pp. 102094-102094
Closed Access
Sampson Kofi Kyei, A. Frimpong, Eric Selorm Agorku, et al.
Bioresource Technology Reports (2025), pp. 102094-102094
Closed Access
Modern advances in cheese making: Biopreservation, functionalization, and reusing agri-food by-products
Giuliana Garofalo, Raimondo Gaglio, Luca Settanni
International Dairy Journal (2025), pp. 106245-106245
Closed Access
Giuliana Garofalo, Raimondo Gaglio, Luca Settanni
International Dairy Journal (2025), pp. 106245-106245
Closed Access
Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification
Helen Stephanie Ofei Darko, Lama Ismaiel, Benedetta Fanesi, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2658-2658
Open Access | Times Cited: 4
Helen Stephanie Ofei Darko, Lama Ismaiel, Benedetta Fanesi, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2658-2658
Open Access | Times Cited: 4
The Effect of Including Sea Buckthorn Berry By-Products on White Chocolate Quality and Bioactive Characteristics under a Circular Economy Context
Otilia Cristina Murariu, Florin Daniel Lipșa, P. Cârlescu, et al.
Plants (2024) Vol. 13, Iss. 19, pp. 2799-2799
Open Access | Times Cited: 2
Otilia Cristina Murariu, Florin Daniel Lipșa, P. Cârlescu, et al.
Plants (2024) Vol. 13, Iss. 19, pp. 2799-2799
Open Access | Times Cited: 2
The Impact of Artificial and Natural Additives in Meat Products on Neurocognitive Food Perception: A Narrative Review
Marius Mihai Ciobanu, Elena-Iuliana Flocea, P Boişteanu
Foods (2024) Vol. 13, Iss. 23, pp. 3908-3908
Open Access | Times Cited: 1
Marius Mihai Ciobanu, Elena-Iuliana Flocea, P Boişteanu
Foods (2024) Vol. 13, Iss. 23, pp. 3908-3908
Open Access | Times Cited: 1
Application of date-coproducts for the fortification of fresh goat cheese: effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory properties
Clara Muñoz-Bas, Nuria Muñoz-Tébar, Manuel Viuda‐Martos, et al.
Applied Food Research (2024), pp. 100619-100619
Open Access
Clara Muñoz-Bas, Nuria Muñoz-Tébar, Manuel Viuda‐Martos, et al.
Applied Food Research (2024), pp. 100619-100619
Open Access
A New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly Candies
Liliana Ciurlă, Iuliana-Maria Enache, Ioana Buțerchi, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 39-39
Open Access
Liliana Ciurlă, Iuliana-Maria Enache, Ioana Buțerchi, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 39-39
Open Access
