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OpenAlex Citation Counts

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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:

Consumers’ health-related perceptions of bread – Implications for labeling and health communication
Pernilla Sandvik, Margaretha Nydahl, Iwona Kihlberg, et al.
Appetite (2017) Vol. 121, pp. 285-293
Closed Access | Times Cited: 46

Showing 1-25 of 46 citing articles:

Grains – a major source of sustainable protein for health
Kaisa Poutanen, Anna Kårlund, Carlos Gómez-Gallego, et al.
Nutrition Reviews (2021) Vol. 80, Iss. 6, pp. 1648-1663
Open Access | Times Cited: 171
Consumer Decision‐Making Processes Regarding Healthy Food Choices: A Systematic Literature Review and Future Research Agenda
Priya Shah, Harleen Mahajan, Nidhi Sompura, et al.
International Journal of Consumer Studies (2025) Vol. 49, Iss. 1
Closed Access | Times Cited: 1
Whole grain and high-fibre grain foods: How do knowledge, perceptions and attitudes affect food choice?
Eden M. Barrett, Shara Foster, Eleanor J. Beck
Appetite (2020) Vol. 149, pp. 104630-104630
Closed Access | Times Cited: 64
Traditions, health and environment as bread purchase drivers: A choice experiment on high-quality artisanal Italian bread
Annalisa De Boni, Antonella Pasqualone, Rocco Roma, et al.
Journal of Cleaner Production (2019) Vol. 221, pp. 249-260
Closed Access | Times Cited: 62
Physical properties and sensory evaluation of bread containing micronized whole wheat flour
Styliani Protonotariou, Panagiota Stergiou, Marianna Christaki, et al.
Food Chemistry (2020) Vol. 318, pp. 126497-126497
Closed Access | Times Cited: 54
Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder
Przemysław Łukasz Kowalczewski, Małgorzata Gumienna, Iga Rybicka, et al.
Molecules (2021) Vol. 26, Iss. 4, pp. 1184-1184
Open Access | Times Cited: 54
Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review
Mariana Buranelo Egea, Tainara Leal de Sousa, Daiane Costa dos Santos, et al.
Food and Bioprocess Technology (2023) Vol. 16, Iss. 7, pp. 1429-1450
Closed Access | Times Cited: 21
Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation
Erica Pontonio, Cinzia Dingeo, Marco Gobbetti, et al.
Frontiers in Microbiology (2019) Vol. 10
Open Access | Times Cited: 44
Dietitians’ Attitudes and Understanding of the Promotion of Grains, Whole Grains, and Ultra-Processed Foods
Natasha Krois, Jaimee Hughes, Sara Grafenauer
Nutrients (2022) Vol. 14, Iss. 15, pp. 3026-3026
Open Access | Times Cited: 27
Physicochemical characterisation and impact of Gryllus bimaculatus addition on gluten‐free flour blends
Samuel Kiiru, Jeremiah Ng’ang’a, Silvenus Konyole, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4620-4634
Closed Access | Times Cited: 5
Consumer acceptability and chemical composition of whole‐wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus)
Timothy A. C. Lamont, Matthew B. McSweeney
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 4, pp. 1507-1514
Closed Access | Times Cited: 38
Serbian consumer's perception of bread quality
Jovana Bajkanović, Vesna Vujasinović, Kosta Nikolić
Food and Feed Research (2025), Iss. 00, pp. 70-70
Open Access
Desert locust (Schistocerca gregaria) flour as an emerging functional ingredient for baking flavorful and nutritious whole wheat bread
Chrysantus M. Tanga, Antonny M. Nzomo, Paul N. Ndegwa, et al.
Applied Food Research (2025), pp. 100802-100802
Open Access
Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification
Vincenzo Cantatore, Pasquale Filannino, Giuseppe Gambacorta, et al.
Frontiers in Microbiology (2019) Vol. 10
Open Access | Times Cited: 28
Setting Policy Priorities for Front-of-Pack Health Claims and Symbols in the European Union: Expert Consensus Built by Using a Delphi Method
Yung Hung, Sophie Hieke, Klaus G. Grunert, et al.
Nutrients (2019) Vol. 11, Iss. 2, pp. 403-403
Open Access | Times Cited: 24
Demand for healthier and higher-priced processed foods in low-income communities: Experimental evidence from Mexico City
Marcos E. Dominguez-Viera, Marrit van den Berg, Jason Donovan, et al.
Food Quality and Preference (2021) Vol. 95, pp. 104362-104362
Open Access | Times Cited: 18
A Systematic Review and Meta-Analysis of Randomized Controlled Trials on the Effects of Oats and Oat Processing on Postprandial Blood Glucose and Insulin Responses
Kathy Musa‐Veloso, Daniel Noori, Carolina Venditti, et al.
Journal of Nutrition (2020) Vol. 151, Iss. 2, pp. 341-351
Open Access | Times Cited: 19
Nutritional potential and inhibitory activity of bread fortified with green coffee beans against enzymes involved in metabolic syndrome pathogenesis
Anna Jakubczyk, Michał Świeca, Urszula Gawlik‐Dziki, et al.
LWT (2018) Vol. 95, pp. 78-84
Closed Access | Times Cited: 18
An Audit of the Nutrition and Health Claims on Breakfast Cereals in Supermarkets in the Illawarra Region of Australia
Romi L. Sussman, Anne McMahon, Elizabeth P. Neale
Nutrients (2019) Vol. 11, Iss. 7, pp. 1604-1604
Open Access | Times Cited: 17
Drivers and barriers in the consumption of alternative staples. A systematic literature review and future research agenda
Priya Shah, Amandeep Dhir, Rohit Joshi, et al.
British Food Journal (2021) Vol. 123, Iss. 11, pp. 3726-3759
Closed Access | Times Cited: 13
Exposure assessment of adult consumers in Serbia, Greece and Croatia to deoxynivalenol and zearalenone through consumption of major wheat-based products
Ilija Đjekić, Božidar Udovički, Jasenka Gajdoš Kljusurić, et al.
World Mycotoxin Journal (2019) Vol. 12, Iss. 4, pp. 431-442
Open Access | Times Cited: 12
Influence of bread shape on the sensory characteristics of Galician breads: Development of lexicon, efficacy control of the trained panel and establishment of a sensory profile
Ricardo Daniel Estévez-López, Belén García‐Gómez, Ma Lourdes Vázquez‐Odériz, et al.
LWT (2020) Vol. 135, pp. 110024-110024
Closed Access | Times Cited: 12
Consumers’ Preferences towards Bread Characteristics Based on Food-Related Lifestyles: Insights from Slovenia
Anita Kušar, Igor Pravst, Urška Pivk Kupirovič, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3766-3766
Open Access | Times Cited: 4
Lyophilized Avocado Paste Improves Corn Chips’ Nutritional Properties and Sensory Acceptability
B. Shain Zuñiga-Martínez, J. Abraham Domínguez‐Ávila, Rosario Maribel Robles-Sánchez, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1220-1220
Open Access | Times Cited: 1
Food Labeling: The Role of Claims and Statements in Community Health
Mohaddeseh Asafari, Mohammad Hozoori, H. Samiee, et al.
Journal of Food Quality and Hazards Control (2024)
Open Access | Times Cited: 1
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