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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:

Traditions, health and environment as bread purchase drivers: A choice experiment on high-quality artisanal Italian bread
Annalisa De Boni, Antonella Pasqualone, Rocco Roma, et al.
Journal of Cleaner Production (2019) Vol. 221, pp. 249-260
Closed Access | Times Cited: 63

Showing 1-25 of 63 citing articles:

Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality
Alessio Cappelli, Enrico Cini
Sustainability (2021) Vol. 13, Iss. 5, pp. 2608-2608
Open Access | Times Cited: 105
Comparison of different bread types: Chemical and physical parameters
Márcio Carocho, Patrícia Morales, María Ciudad‐Mulero, et al.
Food Chemistry (2019) Vol. 310, pp. 125954-125954
Open Access | Times Cited: 80
Households’ Food Waste Behavior at Local Scale: A Cluster Analysis after the COVID-19 Lockdown
Vera Amicarelli, Caterina Tricase, Alessia Spada, et al.
Sustainability (2021) Vol. 13, Iss. 6, pp. 3283-3283
Open Access | Times Cited: 59
A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies
Mizanur Rahman, Raihanul Islam, Shariful Hasan, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 319-319
Open Access | Times Cited: 52
Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges
Mariana Mesta-Corral, Ricardo Gómez‐García, Nagamani Balagurusamy, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2062-2062
Open Access | Times Cited: 9
Geographical indication food products and ethnocentric tendencies: The importance of proximity, tradition, and ethnicity
Pilar Fernández Ferrín, Belén Bande, M. Mercedes Galán‐Ladero, et al.
Journal of Cleaner Production (2019) Vol. 241, pp. 118210-118210
Closed Access | Times Cited: 69
Wheat sustainable supply chain network design with forecasted demand by simulation
Faezeh Motevalli-Taher, Mohammad Mahdi Paydar, Saeed Emami
Computers and Electronics in Agriculture (2020) Vol. 178, pp. 105763-105763
Closed Access | Times Cited: 61
Risk assessment of acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) exposure from bread consumption: Turkey
Burhan Başaran, Pınar Anlar, Zeynep Feyza Yılmaz Oral, et al.
Journal of Food Composition and Analysis (2022) Vol. 107, pp. 104409-104409
Closed Access | Times Cited: 33
Protein Ingredients in Bread: Technological, Textural and Health Implications
Pavel Prieto-Vázquez del Mercado, Luis Mojica, Norma Morales-Hernández
Foods (2022) Vol. 11, Iss. 16, pp. 2399-2399
Open Access | Times Cited: 31
Material flow and economic cost analysis of the Italian artisan bread production before and during the Russia-Ukraine conflict
Vera Amicarelli, Mariarosaria Lombardi, Erica Varese, et al.
Environmental Impact Assessment Review (2023) Vol. 101, pp. 107101-107101
Closed Access | Times Cited: 17
Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product
Iulian Eugen Rusu, Romina Alina Marc, Crina Mureșan, et al.
Plants (2021) Vol. 10, Iss. 8, pp. 1558-1558
Open Access | Times Cited: 34
Consumer acceptability and chemical composition of whole‐wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus)
Timothy A. C. Lamont, Matthew B. McSweeney
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 4, pp. 1507-1514
Closed Access | Times Cited: 38
The Large and Diverse Family of Mediterranean Flat Breads: A Database
Antonella Pasqualone, Francesca Vurro, Carmine Summo, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2326-2326
Open Access | Times Cited: 22
Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products
Giovanna Iosca, Monica Turetta, Luciana De Vero, et al.
LWT (2023) Vol. 176, pp. 114524-114524
Open Access | Times Cited: 12
Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products
Roberta Miolla, Giovanni Ottomano Palmisano, Rocco Roma, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2014-2014
Open Access | Times Cited: 11
Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review
Fakhar Islam, Farhan Saeed, Ali Imran, et al.
Journal of Food Science and Technology (2023) Vol. 61, Iss. 4, pp. 609-620
Closed Access | Times Cited: 11
Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives
Marina Mefleh, Francesca Vurro, Carmine Summo, et al.
Journal of Ethnic Foods (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 4
The Effects of Gluten Addition, Dough Moisture Content and Mixing Time on the Textural Properties and in Vitro Starch Digestibility of Durum Wheat Bread Made with Coarse Semolina
Marianna Tagliasco, Donatella Peressini, Nicoletta Pellegrini
(2025)
Closed Access
Dietary Exposure and Health Risks of Acrylamide in Serbian Market Foods: Bread, Biscuits, Snacks, and Potato Chips
Sanja Đekić, Dubravka Relić, Isidora Kecojević, et al.
Journal of Food Composition and Analysis (2025), pp. 107698-107698
Closed Access
Creative Cities of Gastronomy: Towards relationship between city and countryside
Maria Bonaventura Forleo, Graziella Benedetto
International Journal of Gastronomy and Food Science (2020) Vol. 22, pp. 100247-100247
Closed Access | Times Cited: 29
Impact of dry sourdough based on a fermented chickpea starter on quality characteristics and shelf life of gluten-free bread
Chrysanthi Gidari - Gounaridou, Chrysanthi Nouska, Magdalini Hatzikamari, et al.
Food Bioscience (2023) Vol. 53, pp. 102780-102780
Closed Access | Times Cited: 9
Prices of Organic Food—The Gap between Willingness to Pay and Price Premiums in the Organic Food Market in Poland
Joanna Smoluk-Sikorska, Magdalena Śmiglak-Krajewska, Stanislav Rojík, et al.
Agriculture (2023) Vol. 14, Iss. 1, pp. 17-17
Open Access | Times Cited: 8
Customer-perceived quality, innovation and tradition: some empirical evidence
Angela Dettori, Michela Floris, Cinzia Dessì
The TQM Journal (2020) Vol. 32, Iss. 6, pp. 1467-1486
Closed Access | Times Cited: 23
Tradition (re-)defined: Farm v factory trade-offs in the definition of geographical indications, the case of Three Counties Cider
Akunna Oledinma, Stephen Roper
Journal of Rural Studies (2021) Vol. 84, pp. 12-21
Open Access | Times Cited: 16
Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads
Mariagrazia Molfetta, Giuseppe Celano, Fabio Minervini
Foods (2021) Vol. 10, Iss. 7, pp. 1613-1613
Open Access | Times Cited: 16
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