Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Edible insect powder for enrichment of bakery products– A review of nutritional, physical characteristics and acceptability of bakery products to consumers
Isaac Amoah, Jesse Charles Cobbinah, Jacqueline Afua Yeboah, et al.
Future Foods (2023) Vol. 8, pp. 100251-100251
Open Access | Times Cited: 22

Showing 22 citing articles:

Breaking the Taboo: Understanding the Relationship between Perception, Beliefs, Willingness to Eat Insects, and Food Neophobia among Polish Adults
Julita Szlachciuk, Sylwia Żakowska‐Biemans
Foods (2024) Vol. 13, Iss. 6, pp. 944-944
Open Access | Times Cited: 9
Drying technologies of novel food resources for future foods: Progress, challenges and application prospects
Qing Guo, Min Zhang, Arun S. Mujumdar, et al.
Food Bioscience (2024) Vol. 60, pp. 104490-104490
Closed Access | Times Cited: 8
Consumers’ acceptance and willingness to pay for enriched foods: Evidence from a choice experiment in Italy
Concetta Nazzaro, Marcello Stanco, Anna Uliano, et al.
Future Foods (2024) Vol. 10, pp. 100405-100405
Open Access | Times Cited: 7
Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) and Its By-Products: A Comprehensive Review
María de los Ángeles Rosell, Jhazmin Quizhpe, Pablo Ayuso, et al.
Antioxidants (2024) Vol. 13, Iss. 8, pp. 954-954
Open Access | Times Cited: 5
Post-harvest handling, processing and value addition of edible insects as a sustainable food resource in Africa: A review
Jolly Oder Akullo, James P. Egonyu, Jeremiah Ng’ang’a, et al.
International Journal of Tropical Insect Science (2025)
Closed Access
Insect-based flour: Exploring health benefits and consumer acceptance
Rudy Caparros Megido, Joachim Carpentier, Slimane Boukraa, et al.
Elsevier eBooks (2025)
Closed 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
Nutritional and Microbial Quality of Edible Insect Powder from Plant-Based Industrial By-Product and Fish Biowaste Diets
Rafaela Andrade, L. L. Martins, Miguel P. Mourato, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1242-1242
Open Access
Analysis of the Impact of the Addition of Alphitobius diaperinus Larval Powder on the Physicochemical, Textural, and Sensorial Properties of Shortbread Cookies
Sylwia Mierzejewska, Zdzisław Domiszewski, Joanna Piepiórka-Stepuk, et al.
Applied Sciences (2025) Vol. 15, Iss. 8, pp. 4269-4269
Open Access
Application of edible insects in bread enrichment; emerging techno-functional opportunities and potential challenges
Alireza Sadeghi, Maryam Ebrahimi, Elham Assadpour, et al.
Future Foods (2025) Vol. 11, pp. 100638-100638
Open Access
Nutritional potential of dehydrated Sphenarium rugosum powder: An insight into fatty acids and minerals.
Fernando Fernández Sánchez, Oscar García‐Barradas, Ma. Remedios Mendoza-López, et al.
Food Chemistry (2025) Vol. 485, pp. 144489-144489
Closed Access
Evaluation of Nutritional, Antioxidant, Oxidative Stability, and Consumer Acceptability of Biscuits Incorporated With Cashew Apple Pomace Powder
Emmanuel Duah Osei, Anthony Amotoe‐Bondzie, Wisdom Sambian Laar, et al.
Journal of Food Processing and Preservation (2025) Vol. 2025, Iss. 1
Open Access
Using Dried Crickets as a Nutrients and Bioactive Compounds Source in Crispy Vegetable Chips
Natcharee Jirukkakul, Areeya Phoolklang
Foods (2025) Vol. 14, Iss. 10, pp. 1810-1810
Open Access
Optimizing Tenebrio molitor powder as ingredient in breadmaking: Impact of enzymatic hydrolysis on dough techno-functional properties and bread quality
Michela Verni, Giacomo Squeo, Giuseppe Perri, et al.
Future Foods (2025), pp. 100665-100665
Open Access
Impact of In Vitro Gastrointestinal Digestion on the Phenolic Bioaccessibility and Bioactive Properties of Insect-Containing Beef Burgers
Gabriele Rocchetti, Gökhan Zengin, Gianluca Giuberti, et al.
Antioxidants (2024) Vol. 13, Iss. 3, pp. 365-365
Open Access | Times Cited: 3
Acceptance of Muffins (Sweet and Savory) with the Addition of T. molitor, A. diaperinus, A. domesticus, R. differens, Considering Psychological Factors (Food Neophobia Scale, Consumer Attitude)
Aleksandra Mazurek, Agnieszka Palka, Stanisław Kowalski, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1735-1735
Open Access | Times Cited: 2
Development and Characterisation of Functional Bakery Products
Raquel P. F. Guiné, Sofia G. Florença
Physchem (2024) Vol. 4, Iss. 3, pp. 234-257
Open Access | Times Cited: 2
The Acceptance of Cream Soups with the Addition of Edible Insects (Mealworm, T. molitor; House Cricket, A. domesticus; Buffalo Worm, A. diaperinus; Grasshopper, R. differens) among Young People and Seniors in Poland
Magdalena Skotnicka, Aleksandra Mazurek, Stanisław Kowalski
Nutrients (2023) Vol. 15, Iss. 24, pp. 5047-5047
Open Access | Times Cited: 5
The symbiotic relationship between Tenebrio molitor and coffee grounds presents an innovative perspective on addressing global challenges
Sérgio Thode Filho, Fernando Gomes de Souza, Verônica Freitas, et al.
Brazilian Journal of Experimental Design Data Analysis and Inferential Statistics (2024) Vol. 3, Iss. 1, pp. 1-14
Open Access | Times Cited: 1
The Commercial Application of Insect Protein in Food Products: A Product Audit Based on Online Resources
Lei Cong, David Dean, C. R. Liu, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3509-3509
Open Access | Times Cited: 1
Meta-analysis on the fatty acid composition of edible insects as a sustainable food and feed
Eny Palupi, Samavi Nasir, Anuraga Jayanegara, et al.
Future Foods (2024), pp. 100529-100529
Open Access | Times Cited: 1
Comparative analysis of nutritional quality and color properties of flours derived from Locusta migratoria at different developmental stages
Işıl Barutçu Mazı
Food Science and Technology International (2024)
Closed Access
Comparison of Cricket Protein Powder and Whey Protein Digestibility
Barbora Lampová, Ivo Doskočil, Petr Šmíd, et al.
Molecules (2024) Vol. 29, Iss. 15, pp. 3598-3598
Open Access
Downstream Processing, Functional Properties, and Applications of Extracted Proteins from Nonconventional Sources for Improving Food Sustainability
Sadia Aslam, Aqsa Akhtar, Wahab Nazir, et al.
ACS Food Science & Technology (2024)
Closed Access
Page 1

Scroll to top