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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:

Trends in bread waste utilisation
Alan Dymchenko, Milan Geršl, Tomáš Gregor
Trends in Food Science & Technology (2023) Vol. 132, pp. 93-102
Closed Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

From waste management to circular economy: Leveraging thermophiles for sustainable growth and global resource optimization
Ishfaq Nabi Najar, Prayatna Sharma, Rohit Das, et al.
Journal of Environmental Management (2024) Vol. 360, pp. 121136-121136
Closed Access | Times Cited: 17
Integrated biorefinery for bioethanol and succinic acid co-production from bread waste: Techno-economic feasibility and life cycle assessment
Rendra Hakim Hafyan, Jasmithaa Mohanarajan, Manaal Uppal, et al.
Energy Conversion and Management (2024) Vol. 301, pp. 118033-118033
Open Access | Times Cited: 14
Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters
Teresa Sigüenza-Andrés, Javier Mateo, José Manuel Rodríguez‐Nogales, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 951-951
Open Access | Times Cited: 6
Impact of circular economy information on sensory acceptability, purchase intention and perceived value of upcycled foods by young consumers
Nazarena Cela, Viola Giorgione, Franco Fassio, et al.
Food Research International (2023) Vol. 175, pp. 113765-113765
Closed Access | Times Cited: 13
Bread waste valorization: a review of sustainability aspects and challenges
Rendra Hakim Hafyan, Jasmithaa Mohanarajan, Manaal Uppal, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 5
An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads
Celeste Verbeke, Els Debonne, Hannah Van Leirsberghe, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 224-224
Open Access | Times Cited: 4
Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer
Katry Dall’Acua, Manuela Poletto Klein, Bárbara Iegli Tech, et al.
Microorganisms (2025) Vol. 13, Iss. 1, pp. 66-66
Open Access
Fungal Biomolecules for Food and Pharmaceutical Application
Giancarlo Angeles Flores, Gaia Cusumano, Gökhan Zengin, et al.
eFood (2025) Vol. 6, Iss. 1
Open Access
The power of prevention and valorisation – Environmental impacts of reducing surplus and waste of bakery products at retail
Louise Bartek, Amanda Sjölund, Pedro Brancoli, et al.
Sustainable Production and Consumption (2025)
Open Access
Can agriculture and food waste be a solution to reduce environmental impact of plastic pollution? zero-waste approach for sustainable clean environment
Inayatul Mutmainna, Paulus Lobo Gareso, Sri Suryani, et al.
Bioresource Technology (2025) Vol. 420, pp. 132130-132130
Closed Access
Analysis of the Structure and Seasonal Variability of Food Waste in Urbanized Areas: Possible Actions for Achieve Sustainable Development
Lucie Veselá, Martina Vršanská, Irena Baláková, et al.
Sustainable Development (2025)
Open Access
Microbial Enzymes in Cereal-Based Foods: Health Perspectives, Environmental Impact, and Future Directions
Rana Abdul Basit, Allah Rakha, Zia Ullah Khan, et al.
Food Reviews International (2025), pp. 1-29
Closed Access
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility
Marcello Gigliotti, Miriam Chiodetti, Eleonora Carini
Food Structure (2025), pp. 100427-100427
Closed Access
Efficient Production of 2,5-Furandicarboxylic Acid via Chemobiocatalytic Sequential Catalysis of Bread Waste in a One-Pot, Three-Step Process Manner in a Benign Reaction System
Xinran Liu, Yu-Cai He, Cuiluan Ma, et al.
ACS Sustainable Chemistry & Engineering (2025)
Closed Access
Impact of citric acid-mediated starch crosslinking on the properties of films derived from stale bread particles: A comparative study of solvent casting and melt-mixing/hot pressing processing
Kasper B. Skov, Guillermo Portillo‐Perez, Maria Franco, et al.
International Journal of Biological Macromolecules (2025), pp. 143263-143263
Open Access
Wheat Bread Enriched with House Cricket Powder (Acheta domesticus L.) as an Alternative Protein Source
Magdalena Gantner, Anna Sadowska, Anna Piotrowska, et al.
Molecules (2024) Vol. 29, Iss. 3, pp. 711-711
Open Access | Times Cited: 3
Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods
Tomislava Grgić, Saša Drakula, Bojana Voučko, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 174-174
Open Access | Times Cited: 3
Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition
Piotr Zarzycki, Anna Wirkijowska, Dorota Teterycz, et al.
Applied Sciences (2024) Vol. 14, Iss. 10, pp. 3976-3976
Open Access | Times Cited: 3
Upcycling stale bread into (meso)porous materials: xerogels and aerogels
Wanxiang Guo, Tatiana Budtova, Mario M. Martínez
Food Hydrocolloids (2024) Vol. 160, pp. 110807-110807
Open Access | Times Cited: 3
Utilizing surplus bread as an ingredient in dog food: Evaluating baking and extrusion processing on physicochemical properties and in vitro digestibility performance
Ercan Mevliyaoğulları, Mehmet Akif Karslı, Behiç Mert
Journal of Cereal Science (2023) Vol. 113, pp. 103741-103741
Closed Access | Times Cited: 7
Brewing Mainly from Stale Bread: A Pale Ale Case Study
Pedro Coelho, Catarina Prista, Isabel Sousa
Beverages (2024) Vol. 10, Iss. 2, pp. 23-23
Open Access | Times Cited: 2
Breaking bread: Assessment of household bread waste incidence and behavioural drivers
Jayanath Ananda, David Pearson, Samuel Oakden
Journal of Cleaner Production (2024) Vol. 471, pp. 143377-143377
Open Access | Times Cited: 2
Wheat Bread Enriched with House Cricket Powder (Acheta domesticus L.) as an Alternative Protein Source
Magdalena Gantner, Anna Sadowska, Anna Piotrowska, et al.
(2024)
Open Access | Times Cited: 2
Comparative Assessment of Ethanol Production from Six Typical German Waste Baked Products
Mervat Almuhammad, Ralf Kölling, Daniel Einfalt
Food and Bioprocess Technology (2024) Vol. 17, Iss. 10, pp. 3074-3085
Open Access | Times Cited: 1
Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace
Dorota Gumul, Joanna Oracz, Dorota Litwinek, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1767-1767
Open Access | Times Cited: 1
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