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:
Development and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds
Roy Rivero, Diego Archaina, Natalia Sosa, et al.
LWT (2021) Vol. 141, pp. 110894-110894
Closed Access | Times Cited: 22
Roy Rivero, Diego Archaina, Natalia Sosa, et al.
LWT (2021) Vol. 141, pp. 110894-110894
Closed Access | Times Cited: 22
Showing 22 citing articles:
Soft confectionery products: Quality parameters, interactions with processing and ingredients
Recep Güneş, İbrahim Palabıyık, Nevzat Konar, et al.
Food Chemistry (2022) Vol. 385, pp. 132735-132735
Closed Access | Times Cited: 51
Recep Güneş, İbrahim Palabıyık, Nevzat Konar, et al.
Food Chemistry (2022) Vol. 385, pp. 132735-132735
Closed Access | Times Cited: 51
Formulation of functional gummy candies containing natural antioxidants and stevia
Mozhgan Roudbari, Mohsen Barzegar, Mohammad Ali Sahari, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31581-e31581
Open Access | Times Cited: 9
Mozhgan Roudbari, Mohsen Barzegar, Mohammad Ali Sahari, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31581-e31581
Open Access | Times Cited: 9
Polysaccharide-coated quercetin-loaded nanoliposomes mitigate bitterness: A comparison of carrageenan, pectin, and trehalose
Meigui Huang, Lixia Cong, Ruifeng Ying, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129410-129410
Closed Access | Times Cited: 8
Meigui Huang, Lixia Cong, Ruifeng Ying, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129410-129410
Closed Access | Times Cited: 8
Physicochemical and Sensory Evaluation of Gummy Candies Fortified with Microcapsules of Guinea Pig (Cavia porcellus) Blood Erythrocytes and Tumbo (Passiflora tarminiana) Juice
Carlos A. Ligarda-Samanez, Eliana Villano-Limache, Williams Pichihua-Oscco, et al.
Applied Sciences (2025) Vol. 15, Iss. 2, pp. 917-917
Open Access
Carlos A. Ligarda-Samanez, Eliana Villano-Limache, Williams Pichihua-Oscco, et al.
Applied Sciences (2025) Vol. 15, Iss. 2, pp. 917-917
Open Access
Agro-Residues and Sucrose Alternatives in Confectionery Transformation Towards Glucose Spikes Minimization
Snežana Zlatanović, Jovanka Laličić-Petronijević, Ferenc Pastor, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 491-491
Open Access
Snežana Zlatanović, Jovanka Laličić-Petronijević, Ferenc Pastor, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 491-491
Open Access
Advancing Gel Systems with Natural Extracts: Antioxidant, Antimicrobial Applications, and Sustainable Innovations
Arthitaya Kawee‐ai
Gels (2025) Vol. 11, Iss. 2, pp. 125-125
Open Access
Arthitaya Kawee‐ai
Gels (2025) Vol. 11, Iss. 2, pp. 125-125
Open Access
Effects of Cryoconcentrated Blueberry Juice as Functional Ingredient for Preparation of Commercial Confectionary Hydrogels
Nidia Casas‐Forero, Igor Trujillo‐Mayol, Rommy N. Zúñiga, et al.
Gels (2022) Vol. 8, Iss. 4, pp. 217-217
Open Access | Times Cited: 15
Nidia Casas‐Forero, Igor Trujillo‐Mayol, Rommy N. Zúñiga, et al.
Gels (2022) Vol. 8, Iss. 4, pp. 217-217
Open Access | Times Cited: 15
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing
Ana Borba, Andrea Gómez‐Zavaglia
Current Opinion in Food Science (2022) Vol. 49, pp. 100953-100953
Closed Access | Times Cited: 15
Ana Borba, Andrea Gómez‐Zavaglia
Current Opinion in Food Science (2022) Vol. 49, pp. 100953-100953
Closed Access | Times Cited: 15
Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans
Cristina Cedeño-Pinos, María Cristina Marcucci, Sancho Bañón
Foods (2021) Vol. 10, Iss. 11, pp. 2586-2586
Open Access | Times Cited: 16
Cristina Cedeño-Pinos, María Cristina Marcucci, Sancho Bañón
Foods (2021) Vol. 10, Iss. 11, pp. 2586-2586
Open Access | Times Cited: 16
Nutrient Density, Added Sugar, and Fiber Content of Commercially Available Fruit Snacks in the United States from 2017 to 2022
Hao Fu, Chi Hyun Lee, Alissa A. Nolden, et al.
Nutrients (2024) Vol. 16, Iss. 2, pp. 292-292
Open Access | Times Cited: 2
Hao Fu, Chi Hyun Lee, Alissa A. Nolden, et al.
Nutrients (2024) Vol. 16, Iss. 2, pp. 292-292
Open Access | Times Cited: 2
Influence of Gelatin and Propolis Extract on Honey Gummy Jelly Properties: Optimization Using D-Optimal Mixture Design
Kultida Kaewpetch, Saowapa Yolsuriyan, Terd Disayathanoowat, et al.
Gels (2024) Vol. 10, Iss. 4, pp. 282-282
Open Access | Times Cited: 2
Kultida Kaewpetch, Saowapa Yolsuriyan, Terd Disayathanoowat, et al.
Gels (2024) Vol. 10, Iss. 4, pp. 282-282
Open Access | Times Cited: 2
Sustainable use of coffee roasting by-products: development of high value-added gummy candies
Miriam Arianna Boninsegna, Iolanda Cilea, Amalia Piscopo, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 11, pp. 9519-9531
Open Access | Times Cited: 1
Miriam Arianna Boninsegna, Iolanda Cilea, Amalia Piscopo, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 11, pp. 9519-9531
Open Access | Times Cited: 1
Gelatin Candies Architected with Active Starch Nanoparticles Containing Phenolic Compounds from Propolis Extract
Maria Jaízia dos Santos Alves, Wilson Daniel Caicedo Chacon, Alcilene Rodrigues Monteiro, et al.
Starch - Stärke (2023) Vol. 76, Iss. 3-4
Closed Access | Times Cited: 3
Maria Jaízia dos Santos Alves, Wilson Daniel Caicedo Chacon, Alcilene Rodrigues Monteiro, et al.
Starch - Stärke (2023) Vol. 76, Iss. 3-4
Closed Access | Times Cited: 3
Functionality enhancement of osmo-dried sand pear cubes using different sweeteners: quality, bioactive, textural, molecular, and structural characterization
Rajat Chandel, Vikas Kumar, Ramandeep Kaur, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3709-3721
Closed Access | Times Cited: 2
Rajat Chandel, Vikas Kumar, Ramandeep Kaur, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 4, pp. 3709-3721
Closed Access | Times Cited: 2
The main factors of marmalade molecular structure formation
N. B. Kondratev, Maxim Osipov, О. С. Руденко, et al.
Food systems (2021) Vol. 4, Iss. 3, pp. 172-179
Open Access | Times Cited: 5
N. B. Kondratev, Maxim Osipov, О. С. Руденко, et al.
Food systems (2021) Vol. 4, Iss. 3, pp. 172-179
Open Access | Times Cited: 5
Nutritional and functional synergism of Spirulina and açai mixtures in gummy candies
Laura Patricia Rivera Paternina, Luiza Moraes, Larissa Chivanski Lopes, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access
Laura Patricia Rivera Paternina, Luiza Moraes, Larissa Chivanski Lopes, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access
Effect of variations in drying temperature of papaya seeds (Carica papaya L.) on the physiochemical characteristics of jelly candy
Ristianto Utomo, Safinta Nurindra Rahmadhia
Advances in Food Science Sustainable Agriculture and Agroindustrial Engineering (2024) Vol. 7, Iss. 4, pp. 338-348
Open Access
Ristianto Utomo, Safinta Nurindra Rahmadhia
Advances in Food Science Sustainable Agriculture and Agroindustrial Engineering (2024) Vol. 7, Iss. 4, pp. 338-348
Open Access
Development and Characterization of Functional Low Calorie Gelatin Gummies Enriched with Glycosaminoglycans Extracted from Mackerel Fish Waste
Geetha Venkatesh, Moumita Das, R. Chetana, et al.
Journal of Aquatic Food Product Technology (2023) Vol. 32, Iss. 8-9, pp. 599-613
Closed Access | Times Cited: 1
Geetha Venkatesh, Moumita Das, R. Chetana, et al.
Journal of Aquatic Food Product Technology (2023) Vol. 32, Iss. 8-9, pp. 599-613
Closed Access | Times Cited: 1
Sucrose reduction and addition of agave syrup and inulin in gummies with strawberry and blackberry pulp: Impact on physicochemical, antioxidant, and sensory characteristics
César Uriel López-Palestina, Ángeles García-García, Susana Elizabeth Altamirano Romo, et al.
International Food Research Journal (2023) Vol. 30, Iss. 6, pp. 1562-1571
Open Access | Times Cited: 1
César Uriel López-Palestina, Ángeles García-García, Susana Elizabeth Altamirano Romo, et al.
International Food Research Journal (2023) Vol. 30, Iss. 6, pp. 1562-1571
Open Access | Times Cited: 1
Propolis oil extract as an alternative means to the alcoholic extract
Aline Ribeiro Ferreira, Mariana Teixeira da Costa Machado, Amanda Godoy Coelho Mascarenhas Chagas
OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA (2023) Vol. 21, Iss. 10, pp. 15657-15676
Open Access
Aline Ribeiro Ferreira, Mariana Teixeira da Costa Machado, Amanda Godoy Coelho Mascarenhas Chagas
OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA (2023) Vol. 21, Iss. 10, pp. 15657-15676
Open Access
Assessment of the quality of cream-white candy with the addition of fruit and berry paste during storage
Оlena Shydakova-Kameniuka, Aleksey Zagorulko, Kateryna Kasabova, et al.
EUREKA Life Sciences (2023), Iss. 6, pp. 28-36
Open Access
Оlena Shydakova-Kameniuka, Aleksey Zagorulko, Kateryna Kasabova, et al.
EUREKA Life Sciences (2023), Iss. 6, pp. 28-36
Open Access
Addition effect of Phoenix canariensis date and different food by-products on the physicochemical and sensory properties of jelly candy
Mohamed Turki, Ahmed Snoussi, Nabiha Bouzouita, et al.
Chemia Naissensis (2022) Vol. 5, Iss. 1, pp. 64-83
Open Access
Mohamed Turki, Ahmed Snoussi, Nabiha Bouzouita, et al.
Chemia Naissensis (2022) Vol. 5, Iss. 1, pp. 64-83
Open Access
