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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:

Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties
Kubra Bursa, Ömer Said Toker, İbrahim Palabıyık, et al.
LWT (2020) Vol. 139, pp. 110609-110609
Open Access | Times Cited: 19

Showing 19 citing articles:

Recent Innovations on the Reuse of Almond and Hazelnut By-Products: A Review
Selene Ollani, Cristiana Peano, Francesco Sottile
Sustainability (2024) Vol. 16, Iss. 6, pp. 2577-2577
Open Access | Times Cited: 15
Hazelnut and its by-products: A comprehensive review of nutrition, phytochemical profile, extraction, bioactivities and applications
Jiarui Zhao, Xinhe Wang, Lin He, et al.
Food Chemistry (2023) Vol. 413, pp. 135576-135576
Closed Access | Times Cited: 33
Upcycling commercial nut byproducts for food, nutraceutical, and pharmaceutical applications: A comprehensive review
Cesarettin Alasalvar, Guangwei Huang, Bradley W. Bolling, et al.
Food Chemistry (2024) Vol. 467, pp. 142222-142222
Closed Access | Times Cited: 5
The Cbs-Based W/O Emulsion for Development of Heat-Resistant Compound Chocolate: Study on Thermal, Rheological and Physical Properties
Azar Haghighat Asiabar, Babak Ghanbarzadeh, Pasquale M. Falcone
(2025)
Closed Access
Green Protein Extraction from Hazelnut Press Cake: Yield, Efficiency, and Secondary Structure Analysis
Bruna Anzà, Silvia Fraterrigo Garofalo, A. Lapolla, et al.
Separations (2025) Vol. 12, Iss. 3, pp. 63-63
Open Access
Valorisation of hazelnut by-products: current applications and future potential
Fatma Duygu Ceylan, Nabil Adrar, Bradley W. Bolling, et al.
Biotechnology and Genetic Engineering Reviews (2022) Vol. 39, Iss. 2, pp. 586-621
Closed Access | Times Cited: 19
Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture
Viorica Bulgaru, M. Mazúr, Nаtаliа Nеtrеbа, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 483-483
Open Access
Valorisation of pumpkin seeds through wheat-sorghum-pumpkin seed composite flour muffins: optimization using D-optimal mixture design
Hlengiwe Mdluli, Solomon Worku Kidane, T. P. Nkambule, et al.
Cogent Food & Agriculture (2024) Vol. 10, Iss. 1
Open Access | Times Cited: 3
Upgrading the Bioactive Potential of Hazelnut Oil Cake by Aspergillus oryzae under Solid-State Fermentation
Melike Beyza Ozdemir, Elif Kılıçarslan, Hande Demi̇r, et al.
Molecules (2024) Vol. 29, Iss. 17, pp. 4237-4237
Open Access | Times Cited: 2
Chocolate flow behavior: Composition and process effects
Ömer Said Toker, Haniyeh Rasouli Pirouzian, İbrahim Palabıyık, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 19, pp. 3788-3802
Closed Access | Times Cited: 17
An approach to manufacturing well‐being milk chocolate in partial replacement of lecithin by the functional plant‐based combination
Harshvardhan Patel, Aarti Bains, Kandi Sridhar, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 3920-3934
Open Access | Times Cited: 1
Blend of guar/acacia gum as a partial substitute of lecithin in white chocolate: Optimization, characterization, and shelf-life evaluation
Harshvardhan Patel, Aarti Bains, Mansuri M. Tosif, et al.
Journal of Agriculture and Food Research (2023) Vol. 15, pp. 100944-100944
Open Access | Times Cited: 3
Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract
Abdullah BAYCAR, Nevzat Konar, Ender Sinan Poyrazoğlu, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 5
Open Access | Times Cited: 8
Effects of apple pomace as a sucrose substitute on the quality characteristics of compound chocolate and spread
Mine Büker, Pelin Angın, Nesil Nurman, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 10
Open Access | Times Cited: 7
A waste material rich in bioactive compounds: Hazelnut waste
Gokturk Ozturk
European Food Science and Engineering (2023) Vol. 4, Iss. 1, pp. 15-25
Open Access | Times Cited: 2
Applications and safety aspects of bioactives obtained from by-products/wastes
Deniz Günal‐Köroğlu, Ezgi Erskine, Gülay Özkan, et al.
Advances in food and nutrition research (2023), pp. 213-261
Closed Access | Times Cited: 2
Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach
Kubra Bursa, Goksen Isik, Ruşen Metin Yıldırım, et al.
International Journal of Food Engineering (2022) Vol. 18, Iss. 8-9, pp. 611-626
Closed Access | Times Cited: 2
Bioactive Phytochemicals from Hazelnut (Corylus) Oil Processing By-products
Asad Nawaz, Ibrahim Khalifa
Reference series in phytochemistry (2023), pp. 559-575
Closed Access
Bioactive Phytochemicals from Hazelnut (Corylus) Oil-Processing By-Products
Asad Nawaz, Ibrahim Khalifa
Reference series in phytochemistry (2021), pp. 1-18
Closed Access
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