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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:

Development and characterization of healthy gummy jellies containing natural fruits
Edite Teixeira‐Lemos, Ana Rita Almeida, Beatriz Vouga, et al.
Open Agriculture (2021) Vol. 6, Iss. 1, pp. 466-478
Open Access | Times Cited: 55

Showing 1-25 of 55 citing articles:

Soft confectionery products: Quality parameters, interactions with processing and ingredients
Recep Güneş, İbrahim Palabıyık, Nevzat Konar, et al.
Food Chemistry (2022) Vol. 385, pp. 132735-132735
Closed Access | Times Cited: 51
Drug-loaded vegan gummies for personalized dosing of simethicone: A feasibility study of semi-solid extrusion-based 3D printing of pectin-based low-calorie drug gummies
Pankti Ganatra, Lakshmi Jyothish, Vaishnavi Mahankal, et al.
International Journal of Pharmaceutics (2024) Vol. 651, pp. 123777-123777
Closed Access | Times Cited: 14
Formulation of functional gummy candies containing natural antioxidants and stevia
Mozhgan Roudbari, Mohsen Barzegar, Mohammad Ali Sahari, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31581-e31581
Open Access | Times Cited: 9
Generation of Bioactive Peptides from Porphyridium sp. and Assessment of Their Potential for Use in the Prevention of Hypertension, Inflammation and Pain
María Hayes, Rotimi E. Aluko, Elena Aurino, et al.
Marine Drugs (2023) Vol. 21, Iss. 8, pp. 422-422
Open Access | Times Cited: 13
Antioxidant Ready-to-Use Grape Pomace Extracts Recovered with Natural Eutectic Mixtures for Formulation of Color-Rich Gummies
Julia Trentin, Cassamo U. Mussagy, Matheus Samponi Tucunduva Arantes, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2840-2840
Open Access | Times Cited: 4
Development and Evaluation of Gelatin-Based Gummy Jellies Enriched with Oregano Oil: Impact on Functional Properties and Controlled Release
Mariana Ganea, Georgiana Ioana Potra Cicalău, Timea Claudia Ghitea, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 479-479
Open Access
Effect of gelling agents on the techno-functional, collagen bioavailability and phytochemical properties of botanic gummy jelly containing marine hydrolyzed collagen
YH Lam, Anis Syafiqah Yusri, Norizah Mhd Sarbon
Food Chemistry Advances (2025), pp. 100915-100915
Open Access
Development of Functional Jelly Gums Using Blueberry Concentrate and Honey: Physicochemical and Sensory Analysis
Rawan Al-Jaloudi, Doa’a Al-Refaie, Mohammad Shahein, et al.
Processes (2025) Vol. 13, Iss. 2, pp. 508-508
Open Access
Valorization black carrot colorant process liquid waste by clarification and Decolorization: A novel sugar alternative for gummies
İlyas Atalar, Burak Tüzün, İbrahim Palabıyık, et al.
Food Chemistry X (2025) Vol. 27, pp. 102362-102362
Open Access
Development and Characterization of Reduced-Calorie Gelatin-Based Gummy Jellies Containing Osmo-Dehydrated Santols
Suchada Maisont, Wantana Leebonoi, Sutatip Thonglem, et al.
Current Research in Nutrition and Food Science Journal (2025) Vol. 13, Iss. 1, pp. 372-390
Open Access
Development of gummy candy with polydextrose, isomalto-oligosaccharides, fructo-oligosaccharides, and xylitol as sugar replacers
Cherilyn Theophila Maringka, Agus Budiawan Naro Putra, Diana Lo
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100881-100881
Closed Access | Times Cited: 3
Characterization of Prototype Gummy Formulations Provides Insight into Setting Quality Standards
Oluwatoyin A. Adeleke, Saba Abedin
AAPS PharmSciTech (2024) Vol. 25, Iss. 6
Closed Access | Times Cited: 3
Nano Matrix Soft Confectionary for Oral Supplementation of Vitamin D: Stability and Sensory Analysis
Mohammad Zubair Ahmed, Anshul Gupta, Musarrat Husain Warsi, et al.
Gels (2022) Vol. 8, Iss. 5, pp. 250-250
Open Access | Times Cited: 14
Vegan gummy candies with low calorie based on celery (Apium graveolens) puree and boswellia gum (Boswellia thurifera)
Saba Ghodsi, Marjan Nouri
Food Science & Nutrition (2024) Vol. 12, Iss. 8, pp. 5785-5798
Open Access | Times Cited: 2
Spirulina and açai as innovative ingredients in the development of gummy candies
Laura Patricia Rivera Paternina, Luiza Moraes, Thaisa Duarte Santos, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 12
Influence of Gelatin and Propolis Extract on Honey Gummy Jelly Properties: Optimization Using D-Optimal Mixture Design
Kultida Kaewpetch, Saowapa Yolsuriyan, Terd Disayathanoowat, et al.
Gels (2024) Vol. 10, Iss. 4, pp. 282-282
Open Access | Times Cited: 2
Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study
Serpil Pekdoğan Göztok, Recep Güneş, Ömer Said Toker, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 30, pp. 100616-100616
Closed Access | Times Cited: 9
Production of prebiotic aubasidan-like β-glucan from Aureobasidium thailandense NRRL 58543 and its potential as a functional food additive in gummy jelly
Nuntuchporn Kayanna, Inthawoot Suppavorasatit, Wichanee Bankeeree, et al.
LWT (2022) Vol. 163, pp. 113617-113617
Open Access | Times Cited: 8
Valorization of surplus onion for the development and characterization of antioxidant-rich gummies
K. Abinaya, Kumar Sharmila, Santhanvelayudham Priya, et al.
Food Hydrocolloids for Health (2023) Vol. 3, pp. 100130-100130
Open Access | Times Cited: 4
Development of gummy bear supplements and in vitro exploration of antioxidant and antiproliferative potential of Nuciferine
Veerabhuvaneshwari Veerichetty, Iswaryalakshmi Saravanabavan, Aarushi Pradeep, et al.
Journal of Ayurveda and Integrative Medicine (2024) Vol. 15, Iss. 1, pp. 100868-100868
Open Access | Times Cited: 1
Bioactive, textural and sensory attributes of soft confections enriched with plant protein hydrolysates
Zeynep Saliha Güneş, Sebahat Şişman, Özlem Özarda, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 7, pp. 5534-5540
Open Access | Times Cited: 1
Sustainable use of coffee roasting by-products: development of high value-added gummy candies
Miriam Arianna Boninsegna, Iolanda Cilea, Amalia Piscopo, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 11, pp. 9519-9531
Open Access | Times Cited: 1
Postharvest integration of prickly pear betalain-enriched gummies with different sugar substitutes for decoding diabetes type-II and skin resilience - in vitro and in silico study
Deepak Mehta, Kritika Kuksal, Abhilasha Sharma, et al.
Food Chemistry (2024) Vol. 464, pp. 141612-141612
Closed Access | Times Cited: 1
Jelly formulated with different carbohydrate profiles: Quality evaluation
И. В. Плотникова, Газибег Магомедов, Irina Zharkova, et al.
Foods and raw materials (2022), pp. 262-273
Open Access | Times Cited: 7
Development of Galactooligosaccharide (GOS) added gummies: sensory, characterization and shelf quality
Kankona Dey, Mini Sheth
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 3
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