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:
Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout
Loredana Plustea, Sylvestre Dossa, C. Dragomir, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 656-656
Open Access | Times Cited: 6
Loredana Plustea, Sylvestre Dossa, C. Dragomir, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 656-656
Open Access | Times Cited: 6
Showing 6 citing articles:
Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products
C. Dragomir, Sylvestre Dossa, Călin Jianu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 319-319
Open Access
C. Dragomir, Sylvestre Dossa, Călin Jianu, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 319-319
Open Access
Chemical Composition, Antibacterial Activity, and Food Application of Sprouts from Fabaceae and Brassicaceae Species
C. Dragomir, Corina Dana Mișcă, Sylvestre Dossa, et al.
Applied Sciences (2025) Vol. 15, Iss. 4, pp. 1896-1896
Open Access
C. Dragomir, Corina Dana Mișcă, Sylvestre Dossa, et al.
Applied Sciences (2025) Vol. 15, Iss. 4, pp. 1896-1896
Open Access
Lemon-Flavored Gummy Candies: Sourness, Flavor and Overall Acceptance Optimization Using Lattice-Simplex Mixture Design Implemented with Python Programming Language
Jorge Adahir Cruz-Enriquez, Laura García‐Curiel, Jesús Guadalupe Pérez‐Flores, et al.
(2025), pp. 41-41
Open Access
Jorge Adahir Cruz-Enriquez, Laura García‐Curiel, Jesús Guadalupe Pérez‐Flores, et al.
(2025), pp. 41-41
Open Access
The Utilisation of Mushroom Leftovers, Oats, and Lactose-Free Milk Powder for the Development of Geriatric Formulation
Snigdha Paul, Ravinder Kaushik, Shuchi Upadhyay, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1738-1738
Open Access | Times Cited: 1
Snigdha Paul, Ravinder Kaushik, Shuchi Upadhyay, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1738-1738
Open Access | Times Cited: 1
Nutritional, Phytochemical, and Rheological Profiles of Different Oat Varieties and Their Potential in the Flour Industry
Alina RUJA, Antoanela Cozma, Bogdan Cozma, et al.
Agronomy (2024) Vol. 14, Iss. 7, pp. 1438-1438
Open Access | Times Cited: 1
Alina RUJA, Antoanela Cozma, Bogdan Cozma, et al.
Agronomy (2024) Vol. 14, Iss. 7, pp. 1438-1438
Open Access | Times Cited: 1
Development of High-Protein Cookies Enriched with Defatted Sacha Inchi (Plukenetia huayllabamana) Cake and Tarwi (Lupinus mutabilis Sweet) to Combat Child Malnutrition
Mateo Tapia, Nardy Dı́ez, Axel Sotelo, et al.
(2024), pp. 8-8
Open Access
Mateo Tapia, Nardy Dı́ez, Axel Sotelo, et al.
(2024), pp. 8-8
Open Access
