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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:

What is food‐to‐food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices
Johanita Kruger, John R.N. Taylor, Mário G. Ferruzzi, et al.
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 19, Iss. 6, pp. 3618-3658
Open Access | Times Cited: 60

Showing 1-25 of 60 citing articles:

Investigation of natural food fortificants for improving various properties of fortified foods: A review
Siddharth Vishwakarma, Chandrakant Genu Dalbhagat, Shubham Mandliya, et al.
Food Research International (2022) Vol. 156, pp. 111186-111186
Closed Access | Times Cited: 33
Food fortification strategies to deliver nutrients for the management of iron deficiency anaemia
Naman Kaur, Aparna Agarwal, Manisha Sabharwal
Current Research in Food Science (2022) Vol. 5, pp. 2094-2107
Open Access | Times Cited: 30
Bioaccessibility and uptake by Caco-2 cells of carotenoids from cereal-based products enriched with butternut squash (Cucurbita moschata L.)
Milana Rošul, Nataša Đerić Ilić, Aleksandra Mišan, et al.
Food Chemistry (2022) Vol. 385, pp. 132595-132595
Open Access | Times Cited: 25
Exploring the Complementarity of Fortification and Dietary Diversification to Combat Micronutrient Deficiencies: A Scoping Review
Aurélie Bechoff, Julia de Bruyn, Arlène Alpha, et al.
Current Developments in Nutrition (2023) Vol. 7, Iss. 2, pp. 100033-100033
Open Access | Times Cited: 14
Exploring food fortification potential of neglected legume and oil seed crops for improving food and nutrition security among smallholder farming communities: A systematic review
Marongwe F. Desire, Blessing Masamha, Elijah Nyakudya, et al.
Journal of Agriculture and Food Research (2021) Vol. 3, pp. 100117-100117
Open Access | Times Cited: 27
Effect of dietary fiber addition on the content and in vitro bioaccessibility of antioxidants in red raspberry puree
Merve Tomaş
Food Chemistry (2021) Vol. 375, pp. 131897-131897
Closed Access | Times Cited: 27
Fortification of chocolates with high‐value‐added plant‐based substances: Recent trends, current challenges, and future prospects
Amirhossein Abedini, Samira Dakhili, Sara Bazzaz, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 7, pp. 3686-3705
Open Access | Times Cited: 12
Compositional analysis of phytochemicals and polysaccharides from Senegalese plant ingredients: Adansonia digitata (baobab), Moringa oleifera (moringa) and Hibsicus sabdariffa (hibiscus)
Hawi Debelo, Chelsey Fiecke, Anton I. Terekhov, et al.
NFS Journal (2023) Vol. 32, pp. 100144-100144
Open Access | Times Cited: 11
Valorization of German Chamomile Agri-Waste as a Source of High-Value Products: Characterization of Nutrients and Phytochemicals Towards Functional Food Development
Vijaylata Pathania, Birinchi Bora, Raman Kumar, et al.
Waste and Biomass Valorization (2024)
Closed Access | Times Cited: 4
Fortified Maize Tortilla: from the traditional Mesoamerican diet to functional food
E Gutiérrez, Liliana Martínez, Juan Manuel Tirado‐Gallegos, et al.
BIOtecnia (2025) Vol. 27, pp. e2269-e2269
Closed Access
Functional and sensory properties of iron and folic acid fortified NABE-3 bean and silver fish composite instant flour
Geoffrey Ssepuuya, Sharon Hooper, Khadijah Nakyinsige, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Process Optimization of Fluidized Bed Drying for Water Spinach: Evaluating the Effect of Blanching Through RSM and ANN Models
Mir Tuhin Billah, Noor E Zannat, Md Akram Hossain, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 4
Open Access
Evaluating date fruit varieties for health benefits using advanced fuzzy decision-making
A. S. Albahri, Yahya Layth Khaleel, Mustafa Abdulfattah Habeeb, et al.
Expert Systems with Applications (2025), pp. 127656-127656
Open Access
Enhancing Nutrient Profile and Reducing Acrylamide in California-Style Table Olives with Cassia grandis Fortification
Ismael Montero-Fernández, Víctor Manrique Fernández, Francisco Pérez Nevado, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1426-1426
Open Access
Insights from in vitro exploration of factors influencing iron, zinc and provitamin A carotenoid bioaccessibility and intestinal absorption from cereals
Mário G. Ferruzzi, Johanita Kruger, Zulfiqar Mohamedshah, et al.
Journal of Cereal Science (2020) Vol. 96, pp. 103126-103126
Open Access | Times Cited: 31
Antioxidant activity and sensory evaluation of crispy salted snacks fortified with bamboo shoot rich in bioactive compounds
Oinam Santosh, Harjit Kaur Bajwa, Madho Singh Bisht, et al.
Applied Food Research (2021) Vol. 1, Iss. 2, pp. 100018-100018
Open Access | Times Cited: 24
Can consumption of local micronutrient- and absorption enhancer-rich plant foods together with starchy staples improve bioavailable iron and zinc in diets of at-risk African populations?
Oluyimika Y. Adetola, John R.N. Taylor, Kwaku G. Duodu
International Journal of Food Sciences and Nutrition (2023) Vol. 74, Iss. 2, pp. 188-208
Closed Access | Times Cited: 9
Food fortification in India as malnutrition concern: a global approach
Sheetal Thakur, Ajay Singh, Balwant Insa, et al.
Sustainable Food Technology (2023) Vol. 1, Iss. 5, pp. 681-695
Open Access | Times Cited: 9
Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges
Juliana Mandha, Habtu Shumoy, Athanasia Matemu, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1635-1635
Open Access | Times Cited: 20
Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves
Shuang Liang, Ying Gao, Daniel Granato, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 2
Consumer's perceptions and motivations on the consumption of fortified foods and 3D food printing
Frederica Silva, Tatiana Pereira, Susana Mendes, et al.
Future Foods (2024) Vol. 10, pp. 100423-100423
Open Access | Times Cited: 2
Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles
Siddharth Vishwakarma, Shubham Mandliya, Chandrakant Genu Dalbhagat, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1099-1099
Open Access | Times Cited: 6
Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues
Sara Cutroneo, János-István Petrusán, Reiner Stolzenberger, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 2
Potential of moringa leaf and baobab fruit food-to-food fortification of wholegrain maize porridge to improve iron and zinc bioaccessibility
Oluyimika Y. Adetola, Johanita Kruger, Mário G. Ferruzzi, et al.
International Journal of Food Sciences and Nutrition (2021) Vol. 73, Iss. 1, pp. 15-27
Open Access | Times Cited: 15
Use of response surface methodology to optimise vacuum impregnation of β-carotene from Daucus carota in Pachyrhizus erosus
Julio E. González-Pérez, Oscar Jiménez-González, Nelly Ramírez‐Corona, et al.
Sustainable Food Technology (2023) Vol. 1, Iss. 3, pp. 404-414
Open Access | Times Cited: 5
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