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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:

Willingness to eat bread with health benefits: habits, taste and health in bread choice
Marta Sajdakowska, Jerzy Gębski, Sylwia Żakowska‐Biemans, et al.
Public Health (2019) Vol. 167, pp. 78-87
Closed Access | Times Cited: 48

Showing 1-25 of 48 citing articles:

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: 79
Designing healthier bread through the lens of the gut microbiota
Yaqin Wang, Ching Jian, Anne Salonen, et al.
Trends in Food Science & Technology (2023) Vol. 134, pp. 13-28
Open Access | Times Cited: 19
Magnitude, Causes and Scope for Reducing Food Losses in the Baking and Confectionery Industry—A Multi-Method Approach
Elżbieta Goryńska‐Goldmann, Michał Gazdecki, Krystyna Rejman, et al.
Agriculture (2021) Vol. 11, Iss. 10, pp. 936-936
Open Access | Times Cited: 34
Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A review
Diva Santos, Manuela Pintado, José A. Lopes‐da‐Silva
Trends in Food Science & Technology (2022) Vol. 125, pp. 136-153
Open Access | Times Cited: 23
Sensory Properties and Acceptability of Fermented Pearl Millet, a Climate-Resistant and Nutritious Grain, Among Consumers in the United States—A Pilot Study
May Cheung, Lauren Miller, Jonathan Deutsch, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 871-871
Open Access
Exploring the Impacts of Sorghum (Sorghum bicolor L. Moench) Germination on the Flour’s Nutritional, Chemical, Bioactive, and Technological Properties
Diogo Salvati, Beatriz H. Paschoalinotto, Filipa Mandim, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 491-491
Open Access | Times Cited: 4
Cereal supply chain waste in the context of circular economy
Nastasia Belc, Gabriel Mustăţea, Livia Apostol, et al.
E3S Web of Conferences (2019) Vol. 112, pp. 03031-03031
Open Access | Times Cited: 31
Consumer Habits of Local Food: Perspectives from Northern Sweden
Agata Nicolosi, Valentina Rosa Laganà, Daniel Laven, et al.
Sustainability (2019) Vol. 11, Iss. 23, pp. 6715-6715
Open Access | Times Cited: 30
Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development
Isaac Amoah, Noamane Taarji, Paa‐Nii T. Johnson, et al.
Sustainability (2020) Vol. 12, Iss. 18, pp. 7785-7785
Open Access | Times Cited: 30
Factors affecting consumer preference for healthy diet and functional foods
Slavica Grujić, Mirjana Grujčić
Foods and raw materials (2023), pp. 259-271
Open Access | Times Cited: 10
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
Towards Sustainable Innovation in the Bakery Sector—An Example of Fibre-Enriched Bread
Maria Królak, Hanna Górska-Warsewicz, Magdalena Mądra-Sawicka, et al.
Sustainability (2022) Vol. 14, Iss. 5, pp. 2743-2743
Open Access | Times Cited: 13
Recent advancements in the development of multigrain bread
Shabir Ahmad Mir, Saqib Farooq, Manzoor Ahmad Shah, et al.
Cereal Chemistry (2022) Vol. 100, Iss. 1, pp. 72-82
Closed Access | Times Cited: 13
The interplay of food-related lifestyle and eating behavior in Italian women
Manal Hamam, Mario D’Amico, Daniela Spina, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 2
Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions
Marta Sajdakowska, Jerzy Gębski, Marzena Jeżewska-Zychowicz, et al.
Nutrients (2020) Vol. 13, Iss. 1, pp. 132-132
Open Access | Times Cited: 20
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
The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion
Muhammed Özgölet, Mustafa Yaman, M. Zeki Durak, et al.
Food Chemistry (2021) Vol. 371, pp. 131141-131141
Closed Access | Times Cited: 15
Health and Non-Health Determinants of Consumer Behavior toward Private Label Products—A Systematic Literature Review
Maksymilian Czeczotko, Hanna Górska-Warsewicz, Robert Zaremba
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 3, pp. 1768-1768
Open Access | Times Cited: 9
The influence of grain mixtures on the quality and nutritional value of bread
Zhuldyz Nurgozhina, Д. А. Шаншарова, G. A. Umirzakova, et al.
Potravinarstvo Slovak Journal of Food Sciences (2022) Vol. 16, pp. 320-340
Open Access | Times Cited: 8
The effect of yeast extract addition on bread quality parameters
Vladimir Filipović, Jelena Filipović, Vesna Vučurović, et al.
Journal of the Serbian Chemical Society (2019) Vol. 85, Iss. 6, pp. 737-750
Open Access | Times Cited: 13
An absolute environmental sustainability assessment of food
Megan A. Goss, James Sherwood
Food Frontiers (2024) Vol. 5, Iss. 3, pp. 855-866
Open Access | Times Cited: 1
Nutritional Adequacy of Flour Product Enrichment with Iodine-Fortified Plant-Based Products
Agata Jankowska, Krystyna Szymandera‐Buszka
Nutrients (2024) Vol. 16, Iss. 24, pp. 4261-4261
Open Access | Times Cited: 1
Consumers’ Implicit and Explicit Recall, Understanding and Perceptions of Products with Nutrition-Related Messages: An Online Survey
Beatriz Franco‐Arellano, Lana Vanderlee, Mavra Ahmed, et al.
International Journal of Environmental Research and Public Health (2020) Vol. 17, Iss. 21, pp. 8213-8213
Open Access | Times Cited: 9
Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread
Marjeta Mencin, Nika Markanovič, Maja Mikulič-Petkovšek, et al.
Molecules (2023) Vol. 28, Iss. 8, pp. 3428-3428
Open Access | Times Cited: 3
Glycaemic and Appetite Suppression Effect of a Vegetable-Enriched Bread
Isaac Amoah, Carolyn Cairncross, Fabrice Mérien, et al.
Nutrients (2021) Vol. 13, Iss. 12, pp. 4277-4277
Open Access | Times Cited: 8
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