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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:

Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality
Elham Azadfar, Amir Hossein Elhami Rad, Akram Sharifi, et al.
Journal of Food Processing and Preservation (2023) Vol. 2023, pp. 1-9
Open Access | Times Cited: 10

Showing 10 citing articles:

Effects of banana peel flour (Musa paradisiaca AAB (sub-group Pisang Nangka)) substitution on physicochemical and sensory properties of bun
Nur Fitriani Usdyana Attahmid, M. Naemaa
Food Research (2025) Vol. 8, Iss. Supplementary 8, pp. 22-33
Open Access | Times Cited: 1
Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread
Celeste Verbeke, Els Debonne, Stien Versele, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2582-2582
Open Access | Times Cited: 4
Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread
Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
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: 1
Effect of Apple Pomace Powder Addition on the Physicochemical Properties of Oily Cakes and Ranking Samples by Delphi Fuzzy Approach
Maryam Sabet Ghadam, Mohammad Reza Saeedi Asl, Akram Sharifi, et al.
Journal of Food Quality (2023) Vol. 2023, pp. 1-13
Open Access | Times Cited: 4
Nanoformulations from olive pomace to enhance the efficacy of hydroxytyrosol as a natural pest control agent
Sara Falsini, Marzia Cristiana Rosi, Silvia Urciuoli, et al.
Environmental Science Nano (2024) Vol. 11, Iss. 8, pp. 3625-3636
Open Access
Pasta Incorporating Olive Pomace: Impact on Nutritional Composition and Consumer Acceptance of a Prototype
Diana Melo, Bárbara C. C. Oliveira, Carla Barbosa, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2933-2933
Open Access
Technological quality improvement of gluten-free dough and chapatti-making by incorporation of modified oat 1,4-β-D-glucan
Prabhjot Kaur, Kamaljit Kaur, Preetinder Kaur, et al.
International Journal of Biological Macromolecules (2024) Vol. 281, pp. 136417-136417
Closed Access
Functional Bakery Products: Technological, Chemical and Nutritional Modification
Piotr Zarzycki, Anna Wirkijowska, Urszula Pankiewicz
Applied Sciences (2024) Vol. 14, Iss. 24, pp. 12023-12023
Open Access
Exploring the Impact of Olive Cake Enrichment on Wheat Flour Bread: A Comprehensive Study on Quality Parameters and Nutritional Enhancement
Boris Kovač, Martina Avbelj, Tomaž Polak, et al.
LWT (2024), pp. 117279-117279
Open Access
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