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:
3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment
Rodica-Anita Varvara, Katalin Szabo, Dan Cristian Vodnar
Nutrients (2021) Vol. 13, Iss. 10, pp. 3617-3617
Open Access | Times Cited: 63
Rodica-Anita Varvara, Katalin Szabo, Dan Cristian Vodnar
Nutrients (2021) Vol. 13, Iss. 10, pp. 3617-3617
Open Access | Times Cited: 63
Showing 1-25 of 63 citing articles:
The fourth industrial revolution in the food industry—part II: Emerging food trends
Abdo Hassoun, Alaa El‐Din A. Bekhit, Anet Režek Jambrak, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 407-437
Closed Access | Times Cited: 94
Abdo Hassoun, Alaa El‐Din A. Bekhit, Anet Režek Jambrak, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 2, pp. 407-437
Closed Access | Times Cited: 94
3D food printing: Controlling characteristics and improving technological effect during food processing
Demei Kong, Min Zhang, Pattarapon Phuhongsung, et al.
Food Research International (2022) Vol. 156, pp. 111120-111120
Closed Access | Times Cited: 70
Demei Kong, Min Zhang, Pattarapon Phuhongsung, et al.
Food Research International (2022) Vol. 156, pp. 111120-111120
Closed Access | Times Cited: 70
Recent advances in 3D printing properties of natural food gels: Application of innovative food additives
Ramesh Sharma, Pinku Chandra Nath, T. K. Hazarika, et al.
Food Chemistry (2023) Vol. 432, pp. 137196-137196
Closed Access | Times Cited: 45
Ramesh Sharma, Pinku Chandra Nath, T. K. Hazarika, et al.
Food Chemistry (2023) Vol. 432, pp. 137196-137196
Closed Access | Times Cited: 45
AI-based additive manufacturing for future food: Potential applications, challenges and possible solutions
Qi Yu, Min Zhang, Arun S. Mujumdar, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103599-103599
Closed Access | Times Cited: 18
Qi Yu, Min Zhang, Arun S. Mujumdar, et al.
Innovative Food Science & Emerging Technologies (2024) Vol. 92, pp. 103599-103599
Closed Access | Times Cited: 18
Unlocking the potential of future version 3D food products with next generation microalgae blue protein integration: A review
Bhawna Bisht, J. P. Shabaaz Begum, Alexey A. Dmitriev, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104471-104471
Closed Access | Times Cited: 15
Bhawna Bisht, J. P. Shabaaz Begum, Alexey A. Dmitriev, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104471-104471
Closed Access | Times Cited: 15
Natural Polyphenol Recovery from Apple-, Cereal-, and Tomato-Processing By-Products and Related Health-Promoting Properties
Katalin Szabo, Laura Mitrea, Lavinia Florina Călinoiu, et al.
Molecules (2022) Vol. 27, Iss. 22, pp. 7977-7977
Open Access | Times Cited: 55
Katalin Szabo, Laura Mitrea, Lavinia Florina Călinoiu, et al.
Molecules (2022) Vol. 27, Iss. 22, pp. 7977-7977
Open Access | Times Cited: 55
Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach
Viridiana Tejada‐Ortigoza, Enrique Cuan‐Urquizo
Foods (2022) Vol. 11, Iss. 9, pp. 1191-1191
Open Access | Times Cited: 52
Viridiana Tejada‐Ortigoza, Enrique Cuan‐Urquizo
Foods (2022) Vol. 11, Iss. 9, pp. 1191-1191
Open Access | Times Cited: 52
Awareness, Knowledge, and Interest about Prebiotics—A Study among Romanian Consumers
Gabriela Precup, Cristina Bianca Pocol, Bernadette-Emőke Teleky, et al.
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 3, pp. 1208-1208
Open Access | Times Cited: 44
Gabriela Precup, Cristina Bianca Pocol, Bernadette-Emőke Teleky, et al.
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 3, pp. 1208-1208
Open Access | Times Cited: 44
3D printing based on meat materials: Challenges and opportunities
Hualin Dong, Peng Wang, Zongyun Yang, et al.
Current Research in Food Science (2022) Vol. 6, pp. 100423-100423
Open Access | Times Cited: 43
Hualin Dong, Peng Wang, Zongyun Yang, et al.
Current Research in Food Science (2022) Vol. 6, pp. 100423-100423
Open Access | Times Cited: 43
Nanocarriers for Sustainable Active Packaging: An Overview during and Post COVID-19
Mihaela Stefana Pascuta, Dan Cristian Vodnar
Coatings (2022) Vol. 12, Iss. 1, pp. 102-102
Open Access | Times Cited: 40
Mihaela Stefana Pascuta, Dan Cristian Vodnar
Coatings (2022) Vol. 12, Iss. 1, pp. 102-102
Open Access | Times Cited: 40
Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits
Mihaela Stefana Pascuta, Rodica-Anita Varvara, Bernadette-Emőke Teleky, et al.
Gels (2022) Vol. 8, Iss. 8, pp. 524-524
Open Access | Times Cited: 37
Mihaela Stefana Pascuta, Rodica-Anita Varvara, Bernadette-Emőke Teleky, et al.
Gels (2022) Vol. 8, Iss. 8, pp. 524-524
Open Access | Times Cited: 37
Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake
Yisha Xie, Qingqing Liu, Wenwen Zhang, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1842-1842
Open Access | Times Cited: 32
Yisha Xie, Qingqing Liu, Wenwen Zhang, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1842-1842
Open Access | Times Cited: 32
Printing the future of food: The physics perspective on 3D food printing
Muhammad Waseem, Assad Mohammad Tahir, Yaqoob Majeed
Food Physics (2023) Vol. 1, pp. 100003-100003
Open Access | Times Cited: 31
Muhammad Waseem, Assad Mohammad Tahir, Yaqoob Majeed
Food Physics (2023) Vol. 1, pp. 100003-100003
Open Access | Times Cited: 31
Future perspective of additive manufacturing of food for children
Qi Yu, Min Zhang, Bhesh Bhandari, et al.
Trends in Food Science & Technology (2023) Vol. 136, pp. 120-134
Closed Access | Times Cited: 28
Qi Yu, Min Zhang, Bhesh Bhandari, et al.
Trends in Food Science & Technology (2023) Vol. 136, pp. 120-134
Closed Access | Times Cited: 28
3D printing in the food industry: Recent progress and role in achieving sustainable development goals
Abdul Hai Alami, A.G. Olabi, Siren Khuri, et al.
Ain Shams Engineering Journal (2023) Vol. 15, Iss. 2, pp. 102386-102386
Open Access | Times Cited: 24
Abdul Hai Alami, A.G. Olabi, Siren Khuri, et al.
Ain Shams Engineering Journal (2023) Vol. 15, Iss. 2, pp. 102386-102386
Open Access | Times Cited: 24
The research progress of physical regulation techniques in 3D food printing
Yinqiao Lv, Weiqiao Lv, Guohua Li, et al.
Trends in Food Science & Technology (2023) Vol. 133, pp. 231-243
Closed Access | Times Cited: 20
Yinqiao Lv, Weiqiao Lv, Guohua Li, et al.
Trends in Food Science & Technology (2023) Vol. 133, pp. 231-243
Closed Access | Times Cited: 20
Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability
Andrêssa S. Fernandes, Bruna Vitória Neves, Tatiana Martelli Mazzo, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108986-108986
Closed Access | Times Cited: 20
Andrêssa S. Fernandes, Bruna Vitória Neves, Tatiana Martelli Mazzo, et al.
Food Hydrocolloids (2023) Vol. 144, pp. 108986-108986
Closed Access | Times Cited: 20
Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives
Amirhossein Abedini, Sara Sohrabvandi, Parisa Sadighara, et al.
Advances in Colloid and Interface Science (2024) Vol. 328, pp. 103181-103181
Closed Access | Times Cited: 8
Amirhossein Abedini, Sara Sohrabvandi, Parisa Sadighara, et al.
Advances in Colloid and Interface Science (2024) Vol. 328, pp. 103181-103181
Closed Access | Times Cited: 8
3D printing applications in smart farming and food processing
Mrutyunjay Padhiary, Javed Akhtar Barbhuiya, Dipak Roy, et al.
Smart Agricultural Technology (2024) Vol. 9, pp. 100553-100553
Open Access | Times Cited: 8
Mrutyunjay Padhiary, Javed Akhtar Barbhuiya, Dipak Roy, et al.
Smart Agricultural Technology (2024) Vol. 9, pp. 100553-100553
Open Access | Times Cited: 8
Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry
Rizwan Arshad, Aroosha Saqib, Hafiz Rizwan Sharif, et al.
Food Research International (2025), pp. 115791-115791
Closed Access
Rizwan Arshad, Aroosha Saqib, Hafiz Rizwan Sharif, et al.
Food Research International (2025), pp. 115791-115791
Closed Access
Advances in 3D food printing technology: innovation and applications in the food industry
P. Fathima Rinshana, M. Balakrishnan, Yeon Ho Kim, et al.
Food Science and Biotechnology (2025)
Closed Access
P. Fathima Rinshana, M. Balakrishnan, Yeon Ho Kim, et al.
Food Science and Biotechnology (2025)
Closed Access
Development and future prospects of 3D printed surimi products: A review
Dieynabou Diao, Ruizhi Yang, Yijin Liu, et al.
Applied Food Research (2025), pp. 100757-100757
Open Access
Dieynabou Diao, Ruizhi Yang, Yijin Liu, et al.
Applied Food Research (2025), pp. 100757-100757
Open Access
Carotenoid Recovery from Tomato Processing By-Products through Green Chemistry
Katalin Szabo, Bernadette-Emőke Teleky, Floricuța Ranga, et al.
Molecules (2022) Vol. 27, Iss. 12, pp. 3771-3771
Open Access | Times Cited: 34
Katalin Szabo, Bernadette-Emőke Teleky, Floricuța Ranga, et al.
Molecules (2022) Vol. 27, Iss. 12, pp. 3771-3771
Open Access | Times Cited: 34
Development of Pectin and Poly(vinyl alcohol)-Based Active Packaging Enriched with Itaconic Acid and Apple Pomace-Derived Antioxidants
Bernadette-Emőke Teleky, Laura Mitrea, Diana Plamada, et al.
Antioxidants (2022) Vol. 11, Iss. 9, pp. 1729-1729
Open Access | Times Cited: 32
Bernadette-Emőke Teleky, Laura Mitrea, Diana Plamada, et al.
Antioxidants (2022) Vol. 11, Iss. 9, pp. 1729-1729
Open Access | Times Cited: 32
An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations
Rishabh Thakur, B. K. Yadav, Neha Goyal
Food and Bioprocess Technology (2023) Vol. 16, Iss. 9, pp. 1919-1942
Closed Access | Times Cited: 19
Rishabh Thakur, B. K. Yadav, Neha Goyal
Food and Bioprocess Technology (2023) Vol. 16, Iss. 9, pp. 1919-1942
Closed Access | Times Cited: 19
