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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:

Yacon syrup: Food applications and impact on satiety in healthy volunteers
Maria de Fátima Gomes da Silva, Ana Paula Dionísio, Antônio Augusto Ferreira Carioca, et al.
Food Research International (2017) Vol. 100, pp. 460-467
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Natural sweeteners: Sources, extraction and current uses in foods and food industries
Roberto Castro‐Muñoz, Mariela Correa-Delgado, Rafael Córdova-Almeida, et al.
Food Chemistry (2021) Vol. 370, pp. 130991-130991
Closed Access | Times Cited: 122
Andean roots and tubers crops as sources of functional foods
Eduardo O. Leidi, Álvaro Monteros Altamirano, Geovana Mercado, et al.
Journal of Functional Foods (2018) Vol. 51, pp. 86-93
Open Access | Times Cited: 60
A Sustainable Wholesome Foodstuff; Health Effects and Potential Dietotherapy Applications of Yacon
Mary R. Yan, Robert Welch, Elaine Rush, et al.
Nutrients (2019) Vol. 11, Iss. 11, pp. 2632-2632
Open Access | Times Cited: 34
Physical, sensory, in‐vitro starch digestibility and glycaemic index of granola bars prepared using sucrose alternatives
Priyanka Sethupathy, Priyanga Suriyamoorthy, J.A. Moses, et al.
International Journal of Food Science & Technology (2019) Vol. 55, Iss. 1, pp. 348-356
Closed Access | Times Cited: 30
Yacon (Smallanthus sonchifolius Poepp. & Endl.) as a Novel Source of Health Promoting Compounds: Antioxidant Activity, Phytochemicals and Sugar Content in Flesh, Peel, and Whole Tubers of Seven Cultivars
Forough Khajehei, Nikolaus Merkt, Wilhelm Claupein, et al.
Molecules (2018) Vol. 23, Iss. 2, pp. 278-278
Open Access | Times Cited: 31
Evaluation of nutritional and chemical composition of yacon syrup using 1H NMR and UPLC-ESI-Q-TOF-MSE
Maria de Fátima Gomes da Silva, Ana Paula Dionísio, Fernando Antônio Pinto de Abreu, et al.
Food Chemistry (2017) Vol. 245, pp. 1239-1247
Open Access | Times Cited: 28
Yacón (Smallanthus sonchifolius) prevented inflammation, oxidative stress, and intestinal alterations in an animal model of colorectal carcinogenesis
Thaísa Agrizzi Verediano, Mirelle Lomar Viana, Maria das Graças Vaz Tostes, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 100, Iss. 15, pp. 5442-5449
Closed Access | Times Cited: 24
Extraction of Inulin from Andean Plants: An Approach to Non-Traditional Crops of Ecuador
Freddy R. Escobar-Ledesma, Vanessa E. Sánchez-Moreno, Edwin Vera, et al.
Molecules (2020) Vol. 25, Iss. 21, pp. 5067-5067
Open Access | Times Cited: 21
Smallanthus sonchifolius (Yacon) Flour Improves Visceral Adiposity and Metabolic Parameters in High-Fat-Diet-Fed Rats
Stella M. Honoré, María Virginia Grande, Jorge Gomez Rojas, et al.
Journal of Obesity (2018) Vol. 2018, pp. 1-15
Open Access | Times Cited: 22
Yacon (Smallanthus sonchifolius)-based product increases fecal short-chain fatty acids and enhances regulatory T cells by downregulating RORγt in the colon of BALB/c mice
Leticia Marcon, Luís Fernando de Sousa Moraes, Bruna Cristina dos Santos Cruz, et al.
Journal of Functional Foods (2019) Vol. 55, pp. 333-342
Closed Access | Times Cited: 21
Yacon (Smallanthus sonchifolius) beverage spontaneously fermented
Carolina Paula Gouvêa de Souza, Ana Claudia Frasson Pretti, Lílian Christiane da Silva Souza, et al.
Semina Ciências Agrárias (2024) Vol. 45, Iss. 1, pp. 131-156
Open Access | Times Cited: 1
Bioactive Compounds and Biological Activities of Yacon Root (Smallanthus sonchifolius) on Gut-Liver-Adipose Tissue Axis
Guilherme Ribeiro Romualdo, Isadora Penedo de Souza, José Diogo da Rocha Viana, et al.
Reference series in phytochemistry (2024), pp. 937-958
Closed Access | Times Cited: 1
Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks
Giacomo Braschi, Joel Armando Njieukam, Davide Gottardi, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e32342-e32342
Open Access | Times Cited: 1
The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products
Vilma Quitral, Juanita Valdés, Valeska Umaña, et al.
Foods (2019) Vol. 8, Iss. 8, pp. 329-329
Open Access | Times Cited: 13
Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds
Ana Hérica de Lima Mendes, Ana Paula Dionísio, Carlos Farley Herbster Mouta, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2019) Vol. 22
Open Access | Times Cited: 12
Banana leathers as influenced by polysaccharide matrix and probiotic bacteria
Carolina Madazio Niro, Jackson Andson Medeiros, Joana Dias Bresolin, et al.
Food Hydrocolloids for Health (2022) Vol. 2, pp. 100081-100081
Closed Access | Times Cited: 7
Effect of yacon syrup on blood lipid, glucose and metabolic endotoxemia in healthy subjects: a randomized, double-blind, placebo-controlled pilot trial
Ana Paula Dionísio, Maria de Fátima Gomes da Silva, Antônio Augusto Ferreira Carioca, et al.
Food Science and Technology (2019) Vol. 40, Iss. 1, pp. 194-201
Open Access | Times Cited: 11
Antioxidant and prebiotic effects of a beverage composed by tropical fruits and yacon in alloxan-induced diabetic rats
Ana Paula Dionísio, Luciano Bruno de Carvalho-Silva, Nara Menezes Vieira, et al.
Food Science and Technology (2019) Vol. 40, Iss. 1, pp. 202-208
Open Access | Times Cited: 11
Efecto de inulina en la saciedad en humanos
Vilma Quitral, Martín Torres, Maximiliano Velásquez, et al.
Perspectivas en Nutrición Humana (2018) Vol. 20, Iss. 1, pp. 79-89
Open Access | Times Cited: 6
Assessment of the variation of the volatile compound composition and antioxidant activity inOpuntiafruits liquors during the maceration process
Mario Márquez-Lemus, Lourdes Valadez-Carmona, Julio César García-Zebadúa, et al.
CyTA - Journal of Food (2019) Vol. 17, Iss. 1, pp. 501-508
Open Access | Times Cited: 6
A Comprehensive Chemical and Nutritional Analysis of New Zealand Yacon Concentrate
Keegan Chessum, Tony Chen, Rothman Kam, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 74-74
Open Access | Times Cited: 4
A story with two versions: yacon root pulp on experimental asthma in different animal facilities
Roberta Miranda de Araujo Mendes, Gisele Rodrigues Caetano, Clarisse Máximo Arpini, et al.
Ciência Rural (2024) Vol. 54, Iss. 9
Open Access
Non-dairy prebiotic, probiotic, and synbiotic beverages
Alaín Martínez-Pérez, Jorge E. Wong‐Paz, Silvia Marina González‐Herrera, et al.
Elsevier eBooks (2024), pp. 173-189
Closed Access
The Yacon FOS-rich syrup: Characterization, formulation into a coating with prebiotic potential, and application on minimally processed melon
Débora Samara Oliveira e Silva, Miguel Gomes, Lorena Maria Freire Sampaio, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2024) Vol. 27
Open Access
The Potential Prebiotic Effects of Yacon (Smallanthus sonchifolius) in Colorectal Cancer
Thaísa Agrizzi Verediano, Mirelle Lomar Viana, Maria das Graças Vaz Tostes, et al.
Current Nutrition & Food Science (2020) Vol. 17, Iss. 2, pp. 167-175
Closed Access | Times Cited: 5
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