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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:

Delivery of phenolics and caffeic acid phenethyl ester by propolis resin: Chewing gum system
Esra Bölük, Didem Sözeri Atik, Sevgi Kolaylı, et al.
Food Bioscience (2021) Vol. 41, pp. 101090-101090
Closed Access | Times Cited: 11

Showing 11 citing articles:

Propolis of stingless bees for the development of novel functional food and nutraceutical ingredients: A systematic scoping review of the experimental evidence
Felix Zulhendri, Conrad O. Perera, Kavita Chandrasekaran, et al.
Journal of Functional Foods (2021) Vol. 88, pp. 104902-104902
Open Access | Times Cited: 46
Evaluating bioactivity and bioaccessibility properties of the propolis extract prepared with l-lactic acid: An alternative solvent to ethanol for propolis extraction
Ali Timuçin Atayoğlu, Didem Sözeri Atik, Esra Bölük, et al.
Food Bioscience (2023) Vol. 53, pp. 102756-102756
Closed Access | Times Cited: 7
Flavor Release and Application in Chewing Gum
Bancha Yingngam
ACS symposium series (2022), pp. 437-477
Closed Access | Times Cited: 12
Particle morphology and antimicrobial properties of electrosprayed propolis
Didem Sözeri Atik, Esra Bölük, Fatih Bildik, et al.
Food Packaging and Shelf Life (2022) Vol. 33, pp. 100881-100881
Closed Access | Times Cited: 8
Development of chewing gum model system from phytocompounds of black jamun (Syzygium cumini) pulp and study of its dissolution kinetics
Maanas Sharma, Kshirod Kumar Dash, Laxmikant S. Badwaik
Journal of Food Science and Technology (2023) Vol. 61, Iss. 2, pp. 300-310
Closed Access | Times Cited: 3
Microencapsulated propolis in chewing gum production
Emre Bostancı, Evren Gölge
Emirates Journal of Food and Agriculture (2023)
Open Access | Times Cited: 2
Investigating the effect of gum base components on chewing gum quality and aroma release mechanism: In-vitro kinetic modeling
Mümin Alaçam, Merve Çinsar, Recep Güneş, et al.
Food Chemistry (2024) Vol. 442, pp. 138486-138486
Closed Access
Microencapsulated propolis powder: A promising ingredient of chewing gum
Wafa Gargouri, Mazen Elleuche, Miguel A. Fernández‐Muiño, et al.
Powder Technology (2024) Vol. 440, pp. 119777-119777
Open Access
Which Method Is Better for Preserving Meat and Cheese: Coating Propolis on The Packaging Material or Spraying Directly onto The Food?
İbrahim Palabıyık, Ezgi Karpuz
Tekirdağ Ziraat Fakültesi Dergisi (2024) Vol. 21, Iss. 3, pp. 602-618
Open Access
Functional chewing gum: Transition from a conventional chew to a novel matrix delivering encapsulated bioactives with health-promoting properties
H Hosseini, Fereshteh Hosseini, Shadi Bolourian, et al.
Future Foods (2024), pp. 100482-100482
Open Access
Untargeted mass spectral profiling of water soluble propolis extracts from acid and alkaline hydrolysis
Jin Ru Lim, Lee Suan Chua, John Soo
Biocatalysis and Agricultural Biotechnology (2023) Vol. 52, pp. 102816-102816
Closed Access
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