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:
Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips
Adel Abdelrazek Abdelazim Mohdaly, Mohamed H. H. Roby, Seham Ahmed Rabea Sultan, et al.
Molecules (2022) Vol. 27, Iss. 21, pp. 7516-7516
Open Access | Times Cited: 13
Adel Abdelrazek Abdelazim Mohdaly, Mohamed H. H. Roby, Seham Ahmed Rabea Sultan, et al.
Molecules (2022) Vol. 27, Iss. 21, pp. 7516-7516
Open Access | Times Cited: 13
Showing 13 citing articles:
Active coating based on carboxymethyl cellulose and flaxseed mucilage, containing burdock extract, for fresh-cut and fried potatoes
Farzaneh Esmaeili, Mozhgan Mehrabi, Hamid Babapour, et al.
LWT (2024) Vol. 192, pp. 115726-115726
Open Access | Times Cited: 37
Farzaneh Esmaeili, Mozhgan Mehrabi, Hamid Babapour, et al.
LWT (2024) Vol. 192, pp. 115726-115726
Open Access | Times Cited: 37
Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook
R. Pandiselvam, Özge Süfer, Zeynep Tuğba Özaslan, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1063-1095
Open Access | Times Cited: 6
R. Pandiselvam, Özge Süfer, Zeynep Tuğba Özaslan, et al.
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 1063-1095
Open Access | Times Cited: 6
Comparison of Different Techno-Functional Properties of Raw Lemon Pomace and Lemon Pomace Powder, and Development of Nutritional Biscuits by Incorporation of Lemon Pomace Powder
Ashiq Hussain, Tusneem Kauser, Jawed Aslam, et al.
Caraka Tani Journal of Sustainable Agriculture (2023) Vol. 38, Iss. 1, pp. 176-176
Open Access | Times Cited: 16
Ashiq Hussain, Tusneem Kauser, Jawed Aslam, et al.
Caraka Tani Journal of Sustainable Agriculture (2023) Vol. 38, Iss. 1, pp. 176-176
Open Access | Times Cited: 16
The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Citrus sinensis)
Ting‐Yu Hsu, Kai–Min Yang, Yi-Chan Chiang, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1093-1093
Open Access | Times Cited: 5
Ting‐Yu Hsu, Kai–Min Yang, Yi-Chan Chiang, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1093-1093
Open Access | Times Cited: 5
The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder
Marta B. López-Parra, Irene Gómez-Domínguez, Maite Iriondo-DeHond, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1114-1114
Open Access | Times Cited: 5
Marta B. López-Parra, Irene Gómez-Domínguez, Maite Iriondo-DeHond, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1114-1114
Open Access | Times Cited: 5
Research Progress on the Extraction and Purification of Anthocyanins and Their Interactions with Proteins
Hongkun Xue, Min Zha, Yingqi Tang, et al.
Molecules (2024) Vol. 29, Iss. 12, pp. 2815-2815
Open Access | Times Cited: 5
Hongkun Xue, Min Zha, Yingqi Tang, et al.
Molecules (2024) Vol. 29, Iss. 12, pp. 2815-2815
Open Access | Times Cited: 5
The Impact of Chlorella vulgaris Fortification on the Nutritional Composition and Quality Characteristics of Beef Burgers
Basma Abdel-moatamed, Alla-Eldeen M. A. El-Fakhrany, Nady Elneairy, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1945-1945
Open Access | Times Cited: 4
Basma Abdel-moatamed, Alla-Eldeen M. A. El-Fakhrany, Nady Elneairy, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1945-1945
Open Access | Times Cited: 4
The Application of Handheld Near-Infrared Spectroscopy and Raman Spectroscopic Imaging for the Identification and Quality Control of Food Products
Hui Yan, Marina De Géa Neves, Barry M. Wise, et al.
Molecules (2023) Vol. 28, Iss. 23, pp. 7891-7891
Open Access | Times Cited: 11
Hui Yan, Marina De Géa Neves, Barry M. Wise, et al.
Molecules (2023) Vol. 28, Iss. 23, pp. 7891-7891
Open Access | Times Cited: 11
Influence of the Encapsulating Agent on the Bioaccessibility of Phenolic Compounds from Microencapsulated Propolis Extract during In Vitro Gastrointestinal Digestion
Inés Cea, David Manteca-Bautista, Alejandro Morillo-Gomar, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 425-425
Open Access | Times Cited: 2
Inés Cea, David Manteca-Bautista, Alejandro Morillo-Gomar, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 425-425
Open Access | Times Cited: 2
Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (Lonicera caerulea L.)
Stanisław Kalisz, Natalia Polak, G. Cacak-Pietrzak, et al.
Applied Sciences (2023) Vol. 13, Iss. 24, pp. 12999-12999
Open Access | Times Cited: 2
Stanisław Kalisz, Natalia Polak, G. Cacak-Pietrzak, et al.
Applied Sciences (2023) Vol. 13, Iss. 24, pp. 12999-12999
Open Access | Times Cited: 2
Quality Control of Tomato Products and it's Influenced by Some Technological Treatments on Reducing Pesticide Residues.
Mohammed Ahmad, Samah Abd-Eltawab, Laila Ahmed, et al.
Deleted Journal (2024), pp. 21-34
Open Access
Mohammed Ahmad, Samah Abd-Eltawab, Laila Ahmed, et al.
Deleted Journal (2024), pp. 21-34
Open Access
Effect of olive leaf on physicochemical parameters, antioxidant potential and phenolics of Ayvalik olive oils at two maturity stages
Mustafa Kıralan, Halil Çengel, İsra Toptancı, et al.
OCL (2024) Vol. 31, pp. 15-15
Open Access
Mustafa Kıralan, Halil Çengel, İsra Toptancı, et al.
OCL (2024) Vol. 31, pp. 15-15
Open Access
Endemic Dietary Herb Extracts Reduce Acrylamide and Enhance Sensory Characteristics of Potato Chips
Daniel Assefa, Engeda Dessalegn Augchew, Kebede Abegaz
Journal of Food Protection (2024), pp. 100427-100427
Open Access
Daniel Assefa, Engeda Dessalegn Augchew, Kebede Abegaz
Journal of Food Protection (2024), pp. 100427-100427
Open Access
