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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:

Technological benefits of using inulin and xylooligosaccharide in dulce de leche
Ludmila Salerno Leddomado, Ramón Silva, Jonas T. Guimarães, et al.
Food Hydrocolloids (2020) Vol. 110, pp. 106158-106158
Closed Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Inulin extraction from common inulin-containing plant sources
A. Redondo, Selene Elizabeth Herrera-Vázquez, Luis Condezo‐Hoyos, et al.
Industrial Crops and Products (2021) Vol. 170, pp. 113726-113726
Open Access | Times Cited: 73
Nondigestible Functional Oligosaccharides: Enzymatic Production and Food Applications for Intestinal Health
Shaoqing Yang, Chenxuan Wu, Qiaojuan Yan, et al.
Annual Review of Food Science and Technology (2023) Vol. 14, Iss. 1, pp. 297-322
Open Access | Times Cited: 25
Xylooligosaccharides: A comprehensive review of production, purification, characterization, and quantification
Khubaib Ali, Nadia Niaz, Muhammad Waseem, et al.
Food Research International (2025) Vol. 201, pp. 115631-115631
Open Access | Times Cited: 1
Xylooligosaccharides: prebiotic potential from agro-industrial residue, production strategies and prospects
Aline Vitória Corim Marim, Sabrina Gabardo
Biocatalysis and Agricultural Biotechnology (2021) Vol. 37, pp. 102190-102190
Closed Access | Times Cited: 42
Preparation and nutritional properties of xylooligosaccharide from agricultural and forestry byproducts: A comprehensive review
Feng Yan, Shuangqi Tian, Ke Du, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 28
Recent developments in xylooligosaccharides: Sustainable production, characterization, beneficial properties and applications
Patrícia Beatriz Gruening de Mattos, Luciana Porto de Souza Vandenberghe, Kim Kley Valladares-Diestra, et al.
Food Research International (2024) Vol. 197, pp. 115206-115206
Closed Access | Times Cited: 6
Recent approaches for the quantitative analysis of functional oligosaccharides used in the food industry: A review
Karizza F. Catenza, Kingsley K. Donkor
Food Chemistry (2021) Vol. 355, pp. 129416-129416
Closed Access | Times Cited: 35
Advances and prospection in preparations, bio-actives and applications of functional xylo-oligosaccharide
Shaonuo Zhou, Xin Zhou, Xia Hua, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 60, pp. 103297-103297
Closed Access | Times Cited: 5
Enzymatic production of xylooligosaccharide from lignocellulosic and marine biomass: A review of current progress, challenges, and its applications in food sectors
Yuanqing Lin, Yuting Dong, Xiangling Li, et al.
International Journal of Biological Macromolecules (2024) Vol. 277, pp. 134014-134014
Closed Access | Times Cited: 5
Development of carrageenan-based emulsion gel as a xylo-oligosaccharides vehicle transport and its functional properties
João L. F. Paschoa, Patrícia F. Ávila, Marcos F. Silva, et al.
Food & Function (2025)
Closed Access
Protein/lipid ratio influence on microstructure and physicochemical properties of dulce de leche enriched with maltodextrin and inulin
Lilian E. Figueroa, Diego B. Genovese, Marina Dello Staffolo
Food Structure (2025), pp. 100426-100426
Closed Access
From nut to Dulce de leche: Development of a vegan alternative – Physicochemical characterization, microbiological evaluation and sensory analysis
Eliane Pompeu de Jesus, Luan Gabriel Techi Diniz, Vanessa Alves, et al.
Food and Humanity (2023) Vol. 1, pp. 581-588
Closed Access | Times Cited: 6
Ohmic heating technology in dulce de leche: Physical and thermal profile, microstructure, and modeling of crystal size growth
Ramón Silva, Ramon S. Rocha, Jonas T. Guimarães, et al.
Food and Bioproducts Processing (2020) Vol. 124, pp. 278-286
Closed Access | Times Cited: 14
Impact of adding xylooligosaccharides encapsulated in butter: Microstructural, optical, rheological and sensory aspects
Mariana C. Rosa, Benjamin Mahieu, Elson Rogério Tavares Filho, et al.
Food Research International (2023) Vol. 170, pp. 113003-113003
Closed Access | Times Cited: 4
Development of a functional dulce de leche (milk jam) with prebiotic carbohydrates and Lacticaseibacillus rhamnosus GG
Lilian E. Figueroa, Lorena Inés Brugnoni, Marina Dello Staffolo, et al.
International Dairy Journal (2024) Vol. 156, pp. 105975-105975
Closed Access | Times Cited: 1
Rheology, microstructure and sensory properties of low-fat milk jam: Influence of inulin type, sucrose content, sodium bicarbonate and calcium chloride
Erhan Sulejmani, O.S. Boran, Thom Huppertz, et al.
International Dairy Journal (2021) Vol. 123, pp. 105162-105162
Closed Access | Times Cited: 9
Effect of Inulin, Polydextrose, or Resistant Starch on the Quality Parameters of Prebiotic Bread
Fereshteh Ansari, Hadi Pourjafar, Tatiana Colombo Pimentel
Biointerface Research in Applied Chemistry (2021) Vol. 11, Iss. 6, pp. 14889-14897
Open Access | Times Cited: 7
Identification of optimal conditions for the extraction of inulin from chicory
P. Kanakasabai, S. Sivamani, Saikat Banerjee, et al.
Materials Today Proceedings (2023) Vol. 92, pp. 737-741
Closed Access | Times Cited: 2
The effect of induced crystallization of lactose on dulce de leche properties
Gabriel Gama Netto, Júlia d’Almeida Francisquini, Antônio Fernandes de Carvalho, et al.
European Food Research and Technology (2022) Vol. 249, Iss. 2, pp. 283-294
Closed Access | Times Cited: 4
Prebiotic ice cream containing human milk discarded by human milk banks: an approach of its technological properties and composition
Matheus Campos Castro, Eloize Silva Alves, Bruno Henrique Figueiredo Saqueti, et al.
Journal of Food Measurement & Characterization (2022) Vol. 16, Iss. 5, pp. 3630-3639
Closed Access | Times Cited: 3
Synbiotic Nutritious Drink: Potential and Safety Evaluation

Journal of Food Chemistry and Nanotechnology (2024) Vol. 10, Iss. 2
Open Access
Enhanced production of xylooligosaccharides from vine shoots and their impact on the nutritional and technological properties of spreadable goat cheese
Graziana Difonzo, Claudia Antonino, Giusy Rita Caponio, et al.
LWT (2024) Vol. 206, pp. 116605-116605
Open Access
A review on the preparation, characterization, and applications of agro-waste-derived oligosaccharides
Piyush Verma, Ravinder Kaushik, Ranjna Sirohi
Food Bioscience (2024), pp. 105221-105221
Closed Access
Prospects of Health Beneficial Functional Xylooligosaccharides Produced by Enzymatic Hydrolysis of Xylan and Application in Food Industry: A Comprehensive Review
Minakshi Chakraborty, Jayati Bhowal
Food Reviews International (2024), pp. 1-28
Closed Access
Inulin or xylooligosaccharide addition to dulce de leche affects consumers’ sensory experience and emotional response
Elson Rogério Tavares Filho, Tatiana Colombo Pimentel, Ramon Silva, et al.
Food Research International (2024) Vol. 200, pp. 115492-115492
Closed Access
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