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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:
Evaluation of Various Drying Methods for Mexican Yahualica chili: Drying Characteristics and Quality Assessment
Diana Paola García-Moreira, Neith Pacheco, Harumi Hernández-Guzmán, et al.
Processes (2024) Vol. 12, Iss. 9, pp. 1969-1969
Open Access | Times Cited: 3
Diana Paola García-Moreira, Neith Pacheco, Harumi Hernández-Guzmán, et al.
Processes (2024) Vol. 12, Iss. 9, pp. 1969-1969
Open Access | Times Cited: 3
Showing 3 citing articles:
Effects of Drying Methods on the Active Ingredient Content and Biological Activities of Pomegranate Peels: An Investigation of the Potential Mechanism of Polyphenols as Antifungal Agents
Jinyu Wu, X. Wang, Rong Jiang, et al.
Food Bioscience (2025), pp. 105947-105947
Closed Access
Jinyu Wu, X. Wang, Rong Jiang, et al.
Food Bioscience (2025), pp. 105947-105947
Closed Access
Convection and Microwave–Convection Drying of Moldavian Dragonhead (Dracocephalum moldavica L.) Leaves
Ewa Gondek, Anna Kamińska‐Dwórznicka, Sławomir Kocira, et al.
Applied Sciences (2024) Vol. 14, Iss. 24, pp. 11496-11496
Open Access
Ewa Gondek, Anna Kamińska‐Dwórznicka, Sławomir Kocira, et al.
Applied Sciences (2024) Vol. 14, Iss. 24, pp. 11496-11496
Open Access
Evaluation of Drying Characteristics and Quality Attributes for Microwave Vacuum Drying of Pork Skin Crisps
Yuangang Li, Jingming Zhang, Junsheng Wang, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4020-4020
Open Access
Yuangang Li, Jingming Zhang, Junsheng Wang, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4020-4020
Open Access