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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:

Investigation of natural food fortificants for improving various properties of fortified foods: A review
Siddharth Vishwakarma, Chandrakant Genu Dalbhagat, Shubham Mandliya, et al.
Food Research International (2022) Vol. 156, pp. 111186-111186
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Moringa oleifera: Recent Insights for Its Biochemical and Medicinal Applications
Aaser M. Abdelazim, Mohamed Afifi, Mohammed H. Abu-Alghayth, et al.
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-21
Open Access | Times Cited: 8
Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders
Pasquale Roppolo, Carla Buzzanca, Angela D’Amico, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2402-2402
Open Access | Times Cited: 3
Recent Innovations in Non-dairy Prebiotics and Probiotics: Physiological Potential, Applications, and Characterization
Fasiha Fayyaz Khan, Asma Sohail, Shakira Ghazanfar, et al.
Probiotics and Antimicrobial Proteins (2022) Vol. 15, Iss. 2, pp. 239-263
Closed Access | Times Cited: 16
Recent Trends in Cereal- and Legume-Based Protein-Mineral Complexes: Formulation Methods, Toxicity, and Food Applications
A. Jindal, Nikhil Dnyaneshwar Patil, Aarti Bains, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3898-3898
Open Access | Times Cited: 9
Nutritional optimization through linear programming of climate-smart and gluten free pasta
P. Pinel, Sophie Drogué, Marie Josèphe Amiot, et al.
LWT (2024) Vol. 197, pp. 115899-115899
Open Access | Times Cited: 2
Corn Extrudates Enriched with Health-Promoting Ingredients: Physicochemical, Nutritional, and Functional Characteristics
Alina Culețu, Iulia Elena Susman, Mihaela Mulţescu, et al.
Processes (2023) Vol. 11, Iss. 4, pp. 1108-1108
Open Access | Times Cited: 6
Evaluation of potentiality of erythritol on improving the physicochemical, functional, and pasting properties, along with the storability of multigrain flour using chemometric approach
Sourav Misra, Pooja Pandey, Chirasmita Panigrahi, et al.
Journal of Stored Products Research (2023) Vol. 101, pp. 102088-102088
Closed Access | Times Cited: 5
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread
Antonella Pasqualone, Francesca Vurro, Erin Wolgamuth, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3050-3050
Open Access | Times Cited: 5
Mature green plantain-amaranth flour inclusion improved wheat bread nutrients, antioxidant activities, glycemic index/load and carbohydrate hydrolyzing enzyme inhibitory activities
Ayo Oluwadunsin Olugbuyi, Adefisola Bola Adepeju, Bolatito Oluwagbenga Ayodele, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100455-100455
Open Access | Times Cited: 5
Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives
Baoping Shi, Huaixu Wang, Asad Nawaz, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 5
Amaranthus as a potential dietary supplement in sports nutrition
Neha Singh, Ravindra M. Samarth, Anjali Vashishth, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 1
Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles
Siddharth Vishwakarma, Shubham Mandliya, Chandrakant Genu Dalbhagat, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1099-1099
Open Access | Times Cited: 4
Food fortification in India as malnutrition concern: a global approach
Sheetal Thakur, Ajay Singh, Balwant Insa, et al.
Sustainable Food Technology (2023) Vol. 1, Iss. 5, pp. 681-695
Open Access | Times Cited: 4
Physical properties, chemical composition, and nutritional evaluation of common salad dressings
Mingyu Yin, Min Chen, Takuya Yanagisawa, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 6
Reliability and validity of the hidden hunger assessment scale in China-revised for high school students
Ning Zhang, Minao Wang, Yuchen Zhang, et al.
Global Health Journal (2023) Vol. 7, Iss. 2, pp. 110-116
Open Access | Times Cited: 2
Exploring the versatile potential of garden cress seeds: Therapeutic applications and industrial utilization: A comprehensive review
Kanika Bhatia, Aparajita Bhasin
The Pharma Innovation (2023) Vol. 12, Iss. 9, pp. 101-108
Open Access | Times Cited: 2
Investigation of optimum formulation for rice noodles fortified from marjoram, basil, spearmint, and skim milk powder
Siddharth Vishwakarma, Shubham Mandliya, Chandrakant Genu Dalbhagat, et al.
NFS Journal (2023) Vol. 33, pp. 100158-100158
Open Access | Times Cited: 2
New Insights into the Comprehensive System of Thermodynamic Sensors and Electronic Nose and Its Practical Applications in Dough Fermentation Monitoring
Veronika Ševčíková, Martin Adámek, Romana Šebestíková, et al.
Sensors (2024) Vol. 24, Iss. 2, pp. 352-352
Open Access
INVESTIGATION OF PREBIOTIC PROPERTIES OF AQUEOUS-ALCOHOLIC EXTRACTS OF ROOTS OF CRAMBE KOTCHIANA AND BUNIAS ORIENTALIS
A. N. Aralbaev, A. N. Aralbaeva, Z. Zh. Seydakhmetova, et al.
Bulletin of Shakarim University Technical Sciences (2024) Vol. 1, Iss. 2(14), pp. 145-151
Closed Access
Agronomic biofortification of vegetables to achieve iron and zinc nutritional security in food systems
R. M. B. Amanda Bandara, D. M. S. B. Dissanayaka
Journal of Plant Nutrition (2024), pp. 1-21
Closed Access
pH modulation on properties of mycelium protein isolates
Gurpreet Singh, Shubham Mandliya, Siddharth Vishwakarma, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access
Sustainable Carotenoid Extraction from Macroalgae: Optimizing Microwave-Assisted Extraction Using Response Surface Methodology
Andreia Lopes, Luísa Correia‐Sá, Mónica Vieira, et al.
Life (2024) Vol. 14, Iss. 12, pp. 1573-1573
Open Access
Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours
Nicodemo C. Jamanca-Gonzales, Robert W. Ocrospoma-Dueñas, Norma B. Quintana-Salazar, et al.
Molecules (2023) Vol. 28, Iss. 7, pp. 3073-3073
Open Access | Times Cited: 1
Comprehensive Analyses of Breads Supplemented with Tannic Acids
Yanbin Guan, Xun Yang, Chuang Pan, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3756-3756
Open Access | Times Cited: 1
Rheological modeling of marjoram fortified rice dough: Empirical and machine learning approach
Siddharth Vishwakarma, Shubham Mandliya, Chandrakant Genu Dalbhagat, et al.
Journal of Food Process Engineering (2023) Vol. 46, Iss. 8
Closed Access
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