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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:

Production of Cookies Enriched with Bioactive Compounds through the Partial Replacement of Wheat Flour by Cocoa Bean Shells
Ingrid D. Soares, Marcela Eduarda Marchi Cirilo, Isabela Gayola Junqueira, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 436-436
Open Access | Times Cited: 10

Showing 10 citing articles:

Rice proteins: A review of their extraction, modification techniques and applications
Zheng Li, Yue San, Yuejiao Xing, et al.
International Journal of Biological Macromolecules (2024) Vol. 268, pp. 131705-131705
Closed Access | Times Cited: 17
Valorization of flours from cocoa, sinami and sacha inchi by-products for the reformulation of Peruvian traditional flatbread (‘Pan Chapla’).
Elena Martinéz, Fernando Ramos-Escudero
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100930-100930
Open Access | Times Cited: 6
Development of oats flour and bitter gourd fortified cookies: Effects on physicochemical, antioxidant, antimicrobial, and sensory attributes
Rehenuma Tarannum, Asraful Alam, Md. Mehedi Hasan, et al.
PLoS ONE (2025) Vol. 20, Iss. 1, pp. e0316575-e0316575
Open Access
Extraction of Biomolecules from Coffee and Cocoa Agroindustry Byproducts Using Alternative Solvents
José Pedro Zanetti Prado, Rodrigo Corrêa Basso, Christianne Elisabete da Costa Rodrigues
Foods (2025) Vol. 14, Iss. 3, pp. 342-342
Open Access
Saline as solvent and ethanol-based purification process for the extraction of proteins and isoflavones from wet okara
Rafaela Torrezan Privatti, Maria C. Capellini, Keila Kazue Aracava, et al.
Food Chemistry (2024) Vol. 443, pp. 138605-138605
Closed Access | Times Cited: 3
Physicochemical, Antioxidant, Starch Digestibility, and Sensory Properties of Wheat Bread Fortified with Taiwanese Cocoa Bean Shells
Chunwei Wang, Hui-Shan Shen, Chih-Wei Yang, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2854-2854
Open Access | Times Cited: 1
Valorization of agricultural residue as raw material for the development of value-added products
Shashi Soni, Uroosa Noor, Ena Gupta
Elsevier eBooks (2024), pp. 13-21
Closed Access
Upcycling of Non-Standard Cakes by Manufacturing Ring-Shaped Cookies
Nicolle Christina Silvester Vieira Campanini, Cláudia Moreira Santa Catharina Weis, Elizabeth Harumi Nabeshima, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4041-4041
Open Access
Desorption of Cadmium from Cocoa Waste Using Organic Acids
Sebastián Piedrahíta-Pérez, Juliana Rodríguez-Estrada, Margarita Ramírez-Carmona, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4048-4048
Open Access
Recuperação de proteínas e isoflavonas para valorização do okara, coproduto da agroindústria do extrato hidrossolúvel de soja
Rafaela Torrezan Privatti
(2023)
Open Access
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