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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:

Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?
Giusy Rita Caponio, Graziana Difonzo, Giuditta de Gennaro, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Nutraceuticals: Focus on Anti-Inflammatory, Anti-Cancer, Antioxidant Properties in Gastrointestinal Tract
Giusy Rita Caponio, Tamara Lippolis, Valeria Tutino, et al.
Antioxidants (2022) Vol. 11, Iss. 7, pp. 1274-1274
Open Access | Times Cited: 57
Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace
Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 478-478
Open Access | Times Cited: 9
Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre
Giusy Rita Caponio, Roberta Miolla, Mirco Vacca, et al.
LWT (2024) Vol. 198, pp. 115943-115943
Open Access | Times Cited: 8
Challenges and Technological Requirements in Agri-Food Waste Upcycling: the Case Study of Olive Leaf Extract
Małgorzata Krzywonos, Graziana Difonzo, Antonella Pasqualone
Future Foods (2025), pp. 100547-100547
Open Access | Times Cited: 1
Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells
Giusy Rita Caponio, Miriam Cofano, Tamara Lippolis, et al.
Molecules (2022) Vol. 27, Iss. 20, pp. 6791-6791
Open Access | Times Cited: 37
Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes
Graziana Difonzo, Marica Troilo, Ignazio Allegretta, et al.
LWT (2023) Vol. 175, pp. 114494-114494
Open Access | Times Cited: 17
How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota
Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Juliano De Dea Lindner, et al.
Food Bioscience (2023) Vol. 56, pp. 103072-103072
Closed Access | Times Cited: 17
FoodOmics as a promising strategy to study the effects of sourdough on human health and nutrition, as well as product quality and safety; back to the future
Alireza Sadeghi, Maryam Ebrahimi, Fahimeh Hajinia, et al.
Trends in Food Science & Technology (2023) Vol. 136, pp. 24-47
Closed Access | Times Cited: 16
Sustainable raw materials for efficient valorization and recovery of bioactive compounds
Branimir Pavlić, Milica Aćimović, Aleksandra Sknepnek, et al.
Industrial Crops and Products (2022) Vol. 193, pp. 116167-116167
Closed Access | Times Cited: 27
The dynamic changes in volatile metabolites provide a new understanding for the special flavor formation in z. Mioga flower buds during the growth stages
Huijuan Liu, Zhifei Cheng, Jiao Xie
Food Research International (2024) Vol. 186, pp. 114347-114347
Closed Access | Times Cited: 5
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins
Giusy Rita Caponio, Alessandro Annunziato, Mirco Vacca, et al.
Food & Function (2024) Vol. 15, Iss. 16, pp. 8459-8476
Open Access | Times Cited: 5
Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta
Graziana Difonzo, Giuditta de Gennaro, Giusy Rita Caponio, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3032-3032
Open Access | Times Cited: 19
Inulin as a Coating Agent
Shweta Mishra, Adarsh Sahu, S. Anakha, et al.
(2025), pp. 91-111
Closed Access
Gluten‐free breadsticks with Ganoderma‐fermented corncobs: technological and nutritional features
Carola Cappa, Giulia Castorina, Giovanni Fiorillo, et al.
Journal of the Science of Food and Agriculture (2025)
Open Access
Explore the synergistic effects of Lactobacillus plantarum fermentation and tea polyphenols on the deodorization of egg white powder from the perspective of protein site competition
Ruyi Zhang, Yanjun Yang, Wei Zhang, et al.
Food Chemistry (2025), pp. 144128-144128
Closed Access
Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat bread
Fahad Al Juhaimi, Isam A. Mohamed Ahmed, Mehmet Musa Özcan, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 6, pp. 3860-3869
Closed 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: 3
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
Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market
Nicola Gasparre, Antonella Pasqualone, Marina Mefleh, et al.
Foods (2022) Vol. 11, Iss. 24, pp. 4095-4095
Open Access | Times Cited: 15
Revalorization of agave bagasse in the obtention of type II sourdough inoculated with Lactococcus lactis NRRL B-50307
P.I. Bautista-Espinoza, Rosalía Reynoso‐Camacho, Everardo Mares‐Mares, et al.
Food Bioscience (2024) Vol. 58, pp. 103803-103803
Closed Access | Times Cited: 2
Application of sourdough in gluten-free bakery products
Hangyan Dan, Hongyu Li, Cheng Li, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-21
Closed Access | Times Cited: 1
Effect of Sourdough-Yeast Co-Fermentation on Physicochemical Properties of Corn Fagao Batter
Qianhui Yang, Yingguo Lyu, Zhenhua Wu, et al.
(2024)
Open Access | Times Cited: 1
Fermented Gluten-Free Baked Goods
Karen F. Irigoytia, Nancy N. Espósito, Verónica María Busch, et al.
Springer eBooks (2023), pp. 163-210
Closed Access | Times Cited: 2
Multiple region high resolution melting-based method for accurate differentiation of food-derived yeasts at species level resolution
Monika Borkowska, Ewelina Celińska
Food Microbiology (2022) Vol. 109, pp. 104120-104120
Open Access | Times Cited: 4
Recent Advances in the Use of Sourdough Fermentation to Improve the Quality of Gluten-Free Bakery Products
Anıl Alper, Aylin Altan
Springer eBooks (2024), pp. 461-492
Closed Access
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