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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:

Application of vegetable concentrates and powders in coloured pasta production
Aldona Sobota, Anna Wirkijowska, Piotr Zarzycki
International Journal of Food Science & Technology (2020) Vol. 55, Iss. 6, pp. 2677-2687
Closed Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry
Nasir Md Nur ‘Aqilah, Kobun Rovina, Wen Xia Ling Felicia, et al.
Molecules (2023) Vol. 28, Iss. 6, pp. 2631-2631
Open Access | Times Cited: 47
Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review
Federico Bianchi, Roberta Tolve, Giada Rainero, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 9, pp. 4356-4366
Closed Access | Times Cited: 73
Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation
Dorota Teterycz, Aldona Sobota, Dominika Przygodzka, et al.
PLoS ONE (2021) Vol. 16, Iss. 3, pp. e0248790-e0248790
Open Access | Times Cited: 64
Edible mushrooms dietary fibre and antioxidants: Effects on glycaemic load manipulation and their correlations pre-and post-simulated in vitro digestion
Liwen Wang, Margaret A. Brennan, Wenqiang Guan, et al.
Food Chemistry (2021) Vol. 351, pp. 129320-129320
Closed Access | Times Cited: 44
Beetroot as a novel ingredient for its versatile food applications
Sneh Punia Bangar, Arashdeep Singh, Vandana Chaudhary, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 26, pp. 8403-8427
Closed Access | Times Cited: 32
Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential
C. Gerardi, Leone D’Amico, Miriana Durante, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2593-2593
Open Access | Times Cited: 12
Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beverages
Muhammad Saleem, Zulfiqar Ahmad, Muhammad Waseem, et al.
Food Chemistry X (2025) Vol. 25, pp. 102206-102206
Open Access
Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten
Ada Krawęcka, Aldona Sobota, Emilia Sykut‐Domańska
Foods (2020) Vol. 9, Iss. 10, pp. 1412-1412
Open Access | Times Cited: 28
Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties
Ada Krawęcka, Aldona Sobota, Urszula Pankiewicz, et al.
Molecules (2021) Vol. 26, Iss. 22, pp. 6909-6909
Open Access | Times Cited: 26
Antioxidant, Cytotoxic, and Rheological Properties of Canola Oil Extract of Usnea barbata (L.) Weber ex F.H. Wigg from Călimani Mountains, Romania
Violeta Popovici, Laura Bucur, Cerasela Elena Gîrd, et al.
Plants (2022) Vol. 11, Iss. 7, pp. 854-854
Open Access | Times Cited: 18
Impact of functional vegetable ingredients on the technical and nutritional quality of pasta
Jinghong Wang, Margaret A. Brennan, Luca Serventi, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 22, pp. 6069-6080
Closed Access | Times Cited: 22
Effect of Moldavian dragonhead seed residue on the baking properties of wheat flour and bread quality
Piotr Zarzycki, Anna Wirkijowska, Agnieszka Nawrocka, et al.
LWT (2021) Vol. 155, pp. 112967-112967
Open Access | Times Cited: 21
The effect of supercritical carbon dioxide on the physiochemistry, endogenous enzymes, and nutritional composition of fruit and vegetables and its prospects for industrial application: a overview
Zhe Chen, Sara Spilimbergo, Amin Mousavi Khaneghah, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 17, pp. 5685-5699
Closed Access | Times Cited: 14
Use of Grape Peels By-Product for Wheat Pasta Manufacturing
Mădălina Ungureanu‐Iuga, Silvia Mironeasa
Plants (2021) Vol. 10, Iss. 5, pp. 926-926
Open Access | Times Cited: 18
Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta
Jinghong Wang, Margaret A. Brennan, Charles S. Brennan, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1931-1931
Open Access | Times Cited: 16
Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties
María Santamaría, Maria Ruiz, Raquel Garzón, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 7203-7212
Open Access | Times Cited: 2
ROS-Induced DNA-Damage and Autophagy in Oral Squamous Cell Carcinoma by Usnea barbata Oil Extract—An In Vitro Study
Violeta Popovici, Adina Magdalena Musuc, Elena Matei, et al.
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 23, pp. 14836-14836
Open Access | Times Cited: 10
Broccoli sprouts as a novel food ingredient: Nutritional, functional and sensory aspects of sprouts enriched pasta
Jelena Bokić, Dubravka Škrobot, Jelena Tomić, et al.
LWT (2022) Vol. 172, pp. 114203-114203
Open Access | Times Cited: 10
Quality Characteristics of Spelt Pasta Enriched with Spent Grain
Ancuța Chetrariu, Adriana Dabija
Agronomy (2021) Vol. 11, Iss. 9, pp. 1824-1824
Open Access | Times Cited: 14
The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta
Oluranti Mopelola Lawal, Oluwatofunmi Sanni, Matthew Olusola Oluwamukomi, et al.
Food Structure (2021) Vol. 30, pp. 100241-100241
Open Access | Times Cited: 13
Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking
Beata Biernacka, Dariusz Dziki, Urszula Gawlik‐Dziki
Molecules (2022) Vol. 27, Iss. 14, pp. 4495-4495
Open Access | Times Cited: 8
Influence of pre‐gelatinization in conjunction with guar gum addition on texture functionality, bioactive profile, in vitro nutrient digestibility, morphology and secondary structure of protein of quality protein maize pasta
S. R. Joshi, Savita Sharma, Rajan Sharma, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 3448-3457
Closed Access | Times Cited: 4
Impact of semolina‐barley mixture on the volatolomic profile of dough and pasta: characterization by a multivariate chemometric approach
Lorenzo Palombi, Sandra Pati, Carmela Lamacchia, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 6221-6232
Closed Access | Times Cited: 1
Isolation of bioactive compounds from low-cost agricultural resources and its utilization in daily life
Anirban Debnath, Arpita Das
Access Microbiology (2024) Vol. 6, Iss. 6
Open Access | Times Cited: 1
Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta
Ada Krawęcka, Aldona Sobota, Eva Ivanišová, et al.
Molecules (2022) Vol. 27, Iss. 19, pp. 6342-6342
Open Access | Times Cited: 5
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