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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:

How to Prevent Bread Losses in the Baking and Confectionery Industry?—Measurement, Causes, Management and Prevention
Elżbieta Goryńska‐Goldmann, Michał Gazdecki, Krystyna Rejman, et al.
Agriculture (2020) Vol. 11, Iss. 1, pp. 19-19
Open Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

Recycling bread waste into chemical building blocks using a circular biorefining approach
Vivek Narisetty, Rylan Cox, Nicholas Willoughby, et al.
Sustainable Energy & Fuels (2021) Vol. 5, Iss. 19, pp. 4842-4849
Open Access | Times Cited: 77
Bread waste valorization: a review of sustainability aspects and challenges
Rendra Hakim Hafyan, Jasmithaa Mohanarajan, Manaal Uppal, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 5
From Surplus to Sustainability: The Role of Legislation in Reducing Climate Impact from Swedish Bread Waste
Louise Bartek, Mattias Eriksson, Fanny Sturén, et al.
(2025)
Closed Access
The power of prevention and valorisation – Environmental impacts of reducing surplus and waste of bakery products at retail
Louise Bartek, Amanda Sjölund, Pedro Brancoli, et al.
Sustainable Production and Consumption (2025)
Open Access
Magnitude, Causes and Scope for Reducing Food Losses in the Baking and Confectionery Industry—A Multi-Method Approach
Elżbieta Goryńska‐Goldmann, Michał Gazdecki, Krystyna Rejman, et al.
Agriculture (2021) Vol. 11, Iss. 10, pp. 936-936
Open Access | Times Cited: 34
Effect of vanillin-conjugated chitosan-stabilized emulsions on dough and bread characteristics
Jianfei Zhu, Tingting Huang, Xiaomei Chen, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100691-100691
Open Access | Times Cited: 3
Antecedents of Consumer Food Waste Reduction Behavior: Psychological and Financial Concerns through the Lens of the Theory of Interpersonal Behavior
Saman Attiq, Amanda M. Y. Chu, Rauf I Azam, et al.
International Journal of Environmental Research and Public Health (2021) Vol. 18, Iss. 23, pp. 12457-12457
Open Access | Times Cited: 23
Climate change impact of food distribution: The case of reverse logistics for bread in Sweden
Lea Weber, Louise Bartek, Pedro Brancoli, et al.
Sustainable Production and Consumption (2023) Vol. 36, pp. 386-396
Open Access | Times Cited: 9
Food Losses and Wastage along the Wheat Value Chain in Egypt and Their Implications on Food and Energy Security, Natural Resources, and the Environment
Yigezu A. Yigezu, Moustafa A. Moustafa, M. Mohiy, et al.
Sustainability (2021) Vol. 13, Iss. 18, pp. 10011-10011
Open Access | Times Cited: 20
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater
Marco Montemurro, Gaia Salvatori, Sara Alfano, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 14
Quantification and economic assessment of surplus bread in Italian small-scale bakeries: An explorative study
Roberta Pietrangeli, Mattias Eriksson, Christina Strotmann, et al.
Waste Management (2023) Vol. 169, pp. 301-309
Open Access | Times Cited: 6
Sustainability of agriculture extension services in the face of COVID-19: A study on gender-specific market systems
Enock Siankwilimba, Jacqueline Hiddlestone‐Mumford, Md Enamul Hoque, et al.
Cogent Food & Agriculture (2023) Vol. 9, Iss. 2
Open Access | Times Cited: 6
Uncovering the genetic basis for quality traits in the Mediterranean old wheat germplasm and phenotypic and genomic prediction assessment by cross-validation test
Venkata Rami Reddy Yannam, Marta S. Lopes, Carlos Guzmán, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 4
Less waste versus higher quality: how to stimulate consumer demand for frozen bread
Erica van Herpen, Koen Jaegers
British Food Journal (2022) Vol. 124, Iss. 13, pp. 340-358
Open Access | Times Cited: 5
Bread Waste and Mitigation Strategies: A Review
Rachit Soni, Arvind Bhardwaj, Lakhwinder Pal Singh Jarangal
IOP Conference Series Materials Science and Engineering (2022) Vol. 1248, Iss. 1, pp. 012010-012010
Open Access | Times Cited: 5
Identification of postbaking mold contamination through onsite monitoring of baking factory environment: A case study of bakery company in Taiwan
Kelvin L. Chou, Cheing-Tong Yan, Hsin‐I Hsiao
Food Control (2022) Vol. 145, pp. 109495-109495
Closed Access | Times Cited: 5
Enhancing Product Excellence and Business Growth Approaches for Small and Medium-Sizes Pastry and Bakery Enterprises
Wawan Bagus Santoso, Wuryaningsih Dwi Sayekti, Dyah Aring Hepiana Lestari
Jurnal Kepariwisataan Destinasi Hospitalitas dan Perjalanan (2023) Vol. 7, Iss. 2, pp. 167-177
Open Access | Times Cited: 2
Sustainable Paths to Food Security from the Perspective of Food Loss and Waste Management
Yue Wu, Katalin Takács‐György
(2023), pp. 000437-000444
Closed Access | Times Cited: 2
Rope and Mould Spoilage in Breadmaking – Risk Analysis
Małgorzata Piotrowska, Adriana Nowak, Anna Koziróg
Springer eBooks (2024), pp. 395-423
Closed Access
Assessment tools for evaluating the efficiency of practices to control food safety performance indicators in cereal-based small-medium scale food manufacturing establishments in Bangladesh
Sourav Kumar Singha, Lopa Aunsary, Meherabin Binte Ahmed, et al.
Food Control (2024) Vol. 167, pp. 110838-110838
Closed Access
Consumers’ Behavior toward Packaging Containing Agricultural Waste as a Plastic Filler for Food: An Exploratory Study
Korey Fennell, Jack Fehlberg, Sukhdeep Singh, et al.
Sustainability (2024) Vol. 16, Iss. 3, pp. 1126-1126
Open Access
Bread deterioration and a way to use healthful methods
Melaku Tafese Awulachew
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access
Benefits and Limitations of Methods of Measuring Food Losses and Their Economic and Non-Economic Significance – The Case of Bakery and Confectionery Industry
Elżbieta Goryńska‐Goldmann, Michał Gazdecki, Krystyna Rejman
Ochrona Srodowiska i Zasobów Naturalnych - Environmental Protection and Natural Resources (2021) Vol. 32, Iss. 3, pp. 20-28
Open Access | Times Cited: 4
A study of environmental-friendly practices by food processing SMEs
Smita Bhageria, Sandeep Vyas
AIP conference proceedings (2023) Vol. 2760, pp. 020014-020014
Closed Access | Times Cited: 1
Factors Affecting Waste Elimination: A Case of Confectionery Food
Simra Khan, Ramal Bukhari, Faraz Sadiq, et al.
South Asian Journal of Operations and Logistics (2023) Vol. 2, Iss. 1, pp. 28-47
Open Access | Times Cited: 1
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