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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:

Effect of black soybean flour particle size on the nutritional, texture and physicochemical characteristics of cookies
Liping Yang, Sunyan Wang, Wangfen Zhang, et al.
LWT (2022) Vol. 164, pp. 113649-113649
Open Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Incorporation of Huangjing flour into cookies improves the physicochemical properties and in vitro starch digestibility
Siqing Xiong, Yongxin Li, Gang Chen, et al.
LWT (2023) Vol. 184, pp. 115009-115009
Open Access | Times Cited: 13
Impact of melon seed oil cake with different particle sizes on bread quality
Guoqiang Zhang, Ziqian Li
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 5
Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies
Aditi Pradhan, Arfat Anis, Mohammad Asif Alam, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3650-3650
Open Access | Times Cited: 11
Microwave and Steam Processing: A Novel Approach to Modifying the Characteristics of Reconstituted Whole Wheat Flour and Dough
Xuhua Liu, Qi Sun, Rong Yan, et al.
Molecules (2025) Vol. 30, Iss. 2, pp. 203-203
Open Access
Effects of dried fig flour incorporation as a natural additive on nutritional composition and sensory assessment of biscuit
Berrighi Nabila
Czech Journal of Food Sciences (2025)
Open Access
Novel cookies formula with Malva parviflora L. leaves powder as functional food: Evaluation of functional and technological properties
Nesren Elsayed, Bassem A. Sabry, Dina Mostafa Mohammed
Applied Food Research (2025), pp. 100792-100792
Open Access
Optimasi Proses Produksi Biskuit Tinggi Protein Berbasis Soy Protein Concentrate (SPC)
Zahidah Khairina, Mohamad Djali, Robi Andoyo
Jurnal Mutu Pangan Indonesian Journal of Food Quality (2025) Vol. 12, Iss. 1, pp. 37-46
Open Access
Exploring the potential of sal seed as a functional ingredient in cookies: nutritional, textural, and sensory evaluation
N. Tamilselvan, Keshav Raghav Hegde, Malini Buvaneswaran, et al.
International Journal of Food Engineering (2025)
Closed Access
Effects of different pickling methods on physicochemical properties and flavor profiles of Tongling white ginger: Dry‐salting, brine‐pickling, and inoculation‐pickling
Kaili Zong, Feixiang Jin, Daquan Wang, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 4, pp. 2597-2610
Open Access | Times Cited: 3
Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies
Somali Dhal, Deblu Sahu, Haladhar Behera, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 842-859
Closed Access | Times Cited: 3
Effect of particle size of Sargassum fusiforme residue powder on sugar-free cookies properties
Lu‐Jing Gan, Shutian Chen, Wei‐Li Chen, et al.
LWT (2023) Vol. 182, pp. 114826-114826
Open Access | Times Cited: 7
Effect of solid-state fermentation on the nutritional composition and physicochemical properties of whole-grain highland barley and the application in digestive cookies
Shunzhang Ma, Jilin Dong, Jiayao Li, et al.
Food Bioscience (2024) Vol. 59, pp. 104088-104088
Closed Access | Times Cited: 2
Modification of Tartary buckwheat flour via steam explosion and the quality characteristics of corresponding gluten-free whole-grain cookies
Feng Kong, Yue Li, Xinru Qiu, et al.
LWT (2024) Vol. 213, pp. 117066-117066
Open Access | Times Cited: 2
Preparation of sodium alginate/pectin/cellulose nanofibrils films containing black soybean seed coat anthocyanins for monitoring goat meat freshness
Siying Wang, Xinyue Han, Ya Chen, et al.
Food Control (2024), pp. 111096-111096
Closed Access | Times Cited: 2
Improving grindability and bioaccessibility of chicken bone by in situ steam explosion
Feng Kong, Yue Li, Pengfei Li, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 3201-3208
Closed Access | Times Cited: 6
Comparison of the Effects of Jackfruit Seed Flour and Jackfruit Seed Starch in the Cookie Manufacturing Process
Chi Khang Van, Thi Han Nguyen, Trinh Thi Nhu Hang Nguyen, et al.
Processes (2023) Vol. 11, Iss. 11, pp. 3194-3194
Open Access | Times Cited: 6
Impact of germination on the proximate composition, functional properties, and structural characteristics of black soybean ( Glycine max L. Merr)
Swati Mitharwal, Komal Chauhan
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 8
Physical properties, antioxidant capacity, and starch digestibility of cookies enriched with steam-exploded wheat bran
Feng Kong, Yue Li, Xue Di, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 8
The effect of germinated black lentils on cookie quality by applying ultraviolet radiation and ultrasound technology
Hacer Levent, Kübra Aktaş
Journal of Food Science (2024) Vol. 89, Iss. 5, pp. 2557-2566
Open Access | Times Cited: 1
Effect of particle size on the rheology, baking characteristics, and microstructure of fava bean-fortified bread
Sunday J. Olakanmi, Digvir S. Jayas, Jitendra Paliwal, et al.
LWT (2024) Vol. 202, pp. 116286-116286
Open Access | Times Cited: 1
Unlocking the potential of rice bran oil body as fat replacement in cookies: single and double crosslinked binary emulsion‐filled gels based on lutein‐loaded rice bran oil body emulsion
Xiaoyu Li, Wei Chen, Wenwen Lv, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 15, pp. 9697-9705
Open Access | Times Cited: 1
Properties and characteristics of steam-exploded donkey bone powder and corresponding whole wheat cookies
Yue Li, Xinru Qiu, Yuanshuai Jiang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101826-101826
Open Access | Times Cited: 1
Particle Size as an Indicator of Wheat Flour Quality: A Review
Dariusz Dziki, Anna Krajewska, Pavol Findura
Processes (2024) Vol. 12, Iss. 11, pp. 2480-2480
Open Access | Times Cited: 1
Effects of soy flour formulation and pretreatment on the properties of gluten-free cookies: A comprehensive study from flour, dough, to baked products
Yiqin Zhang, Jianjun Zhou, Wenfei Tian, et al.
Food Chemistry (2024) Vol. 468, pp. 142481-142481
Closed Access | Times Cited: 1
Effect of Porang Flour (Amorphophallus Muelleri) as A Fat Replacer on the Acceptability and Characteristics of Cookies
Rindam Latief, Muhammad Asfar, Muthia Chairany, et al.
Jurnal Penelitian Pendidikan IPA (2023) Vol. 9, Iss. 6, pp. 4693-4698
Open Access | Times Cited: 2
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