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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:

The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch
Dasha Mihaylova, Aneta Popova, Zhivka Goranova, et al.
Foods (2021) Vol. 10, Iss. 11, pp. 2563-2563
Open Access | Times Cited: 18

Showing 18 citing articles:

Influence of the used starch on the structure, stability and rheological properties of a starch-milk dessert cream
Mina Dzhivoderova‐Zarcheva, Stanislava Ivanova
BIO Web of Conferences (2024) Vol. 102, pp. 01009-01009
Open Access | Times Cited: 3
Nectarine powder of Bulgarian origin: Physicochemical composition, antioxidant activity, microbiological and sorption characteristics
Adelina Vasileva, Albena Durakova, Hristo Kalaydzhiev, et al.
Heliyon (2024) Vol. 10, Iss. 1, pp. e24059-e24059
Open Access | Times Cited: 2
Cowhide gelatin peptide as a source of antioxidants for inhibiting the deterioration of pudding quality during storage
Wang WanLin, Yining Zhao, Long He, et al.
Food Chemistry X (2024) Vol. 22, pp. 101327-101327
Open Access | Times Cited: 2
Characterization of Fruit Sorbet Matrices with Added Value from Zizyphus jujuba and Stevia rebaudiana
Teodora Petkova, Pavlina Doykina, I. Alexieva, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2748-2748
Open Access | Times Cited: 11
Characterization of gluten‐free cupcakes without sucrose based on defatted soybean flour and monk fruit
Mahshid Bahraminejad, Omid Rostami, Mahshid Heydari, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 2, pp. 1268-1278
Open Access | Times Cited: 6
Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects
Dasha Mihaylova, Aneta Popova, Zhivka Goranova, et al.
Food Technology and Biotechnology (2023) Vol. 61, Iss. 3, pp. 273-282
Open Access | Times Cited: 4
Synergistic Influence of Melatonin-Hydrocolloid Coating on Decay and Senescence of Nectarine (Prunus persica var. nucipersica) during Supermarket Storage Conditions
Smruthi Jayarajan, Shruti Sethi, O. P. Awasthi, et al.
Plants (2024) Vol. 13, Iss. 6, pp. 822-822
Open Access | Times Cited: 1
Influence of various corn syrup types on the quality and sensory properties of gelatin-based jelly confectionery
Esra Nur Bulca, Esra Akdeniz, Zeynep Mutlu, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 10, pp. 8408-8422
Open Access | Times Cited: 1
Assessment of Pudding Formulations Using Lyophilized Apricot, Plum, and Plum–Apricot Powders: Texture, Bioactivity, and Sensory Quality
Aneta Popova, Pavlina Doykina, Dasha Mihaylova, et al.
Dairy (2024) Vol. 5, Iss. 4, pp. 688-701
Open Access | Times Cited: 1
Interactions between Ascophyllum nodosum Seaweeds Polyphenols and Native and Gelled Corn Starches
Mauro Gisbert, Andrea Aleixandre, Jorge Sineiro, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1165-1165
Open Access | Times Cited: 6
Whole wheat flour enriched with nectarine powder - antioxidant activity, microbiological and moisture sorption characteristics
Adelina Vasileva, Albena Durakova, Hristo Kalaydzhiev, et al.
Food Science and Applied Biotechnology (2023) Vol. 6, Iss. 1, pp. 95-95
Open Access | Times Cited: 3
Pattern Recognition of Varieties of Peach Fruit and Pulp from Their Volatile Components and Metabolic Profile Using HS-SPME-GC/MS Combined with Multivariable Statistical Analysis
Dasha Mihaylova, Aneta Popova, Ivayla Dincheva
Plants (2022) Vol. 11, Iss. 23, pp. 3219-3219
Open Access | Times Cited: 4
Experimental sorption isotherms of new flour mixture with nectarine powder
Adelina Vasileva, Albena Durakova, Zhivka Goranova, et al.
AIP conference proceedings (2024) Vol. 3016, pp. 060015-060015
Open Access
Sensory profiling of dairy starch dessert creams enhanced with various types and concentrations of tahini
Mina Dzhivoderova‐Zarcheva, Kremena Nikovska, S. Ivanova, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100925-100925
Open Access
Technological characteristics and nutritional value of powdered functional mixes
Pavlina Doykina, Dasha Mihaylova, Aneta Popova, et al.
BIO Web of Conferences (2024) Vol. 102, pp. 01012-01012
Open Access
Development of novel lactose‐free Tigernut milk pudding with no added sugar and determination of physicochemical and organoleptic attributes
Sagar Pandappa Kalahal, Mohsen Gavahian, Jenshinn Lin
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4593-4607
Closed Access
The effects of select stabilizers addition on physicochemical, textural, microstructural and sensory properties of ice cream
Şule DEMİR, Seher Arslan
Journal of Food Measurement & Characterization (2022) Vol. 17, Iss. 2, pp. 1119-1131
Closed Access | Times Cited: 1
Pudding Proteomics: Cyclomaltodextrin Glucanotransferase and Microbial Proteases Can Liquefy Extended Shelf Life Dairy Products
Kristina J. H. Kleinwort, Maria Weigand, Lydia Hoffmann, et al.
Metabolites (2022) Vol. 12, Iss. 3, pp. 254-254
Open Access
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