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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:

Investigation of physicochemical and sensory characteristics of low calorie sponge cake made from flaxseed mucilage and flaxseed flour
Fariba Ahmadinia, Forogh Mohtarami, Mohsen Esmaiili, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 8

Showing 8 citing articles:

Preparation of myofibrillar protein oleogels by emulsion template method: Application of fat substitute for sponge cakes
Zilan Feng, Dongxue He, Longteng Zhang, et al.
LWT (2025), pp. 117350-117350
Open Access
Unveiling the potential of linseed mucilage, its health benefits, and applications in food packaging
Monika Chand, Rajni Chopra, Binanshu Talwar, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 5
A comparative study on utilization of different plant-derived nanomucilage as a fat replacer in yogurt: Product optimization, physicochemical attributes, shelf-life evaluation, and consumer perception with market orientation
Mansuri M. Tosif, Aarti Bains, Gülden Gökşen, et al.
Food Chemistry X (2024) Vol. 24, pp. 101920-101920
Open Access | Times Cited: 2
Modified potato starch and clove essential oil nanoemulsion coatings: a green approach to prevent fungal spoilage and prolong the shelf life of preservative-free sponge cake
Fatemeh Mokhtari, Forogh Mohtarami, Akram Sharifi, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 12, pp. 9805-9818
Closed Access | Times Cited: 2
The rheological characteristics of the dough for semi-finished biscuits with the addition of crickets flour
Olha Sereda, Ольга Мельник, Tetiana Marenkova, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 468-479
Open Access
Development of emulsion foams based on healthier oleogels and their application as low-fat replacers for whipped cream
Samah M. El‐Sayed, Ayat F. Hashim
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 11, pp. 9142-9155
Open Access
Application of Ximenia americana seed mucilage as a fat substitute to enhance the characteristics of low-fat Cheddar cheese
Asfawosen Mamo Bazezew, Shimelis Admassu Emire, Mulugeta Teamir Sisay, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access
Utilizing plant-derived mucilage as palm oil substitute in chocolate cream: A comparative study of Colocasia esculenta, Cordia dichotoma, and Psyllium husk Mucilage
Mansuri M. Tosif, Aarti Bains, Gülden Gökşen, et al.
Food Bioscience (2024) Vol. 63, pp. 105642-105642
Closed Access
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