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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 Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel
Haiam O. Elkatry, Hossam S. El‐Beltagi, Khaled M. A. Ramadan, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1658-1658
Open Access | Times Cited: 14

Showing 14 citing articles:

Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review
Md. Mehedi Hasan, Md. Rakibul Islam, Ahmed Redwan Haque, et al.
Bioresources and Bioprocessing (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 16
Green Synthesis and Characterization of Zinc Oxide Nanoparticles Using Citrus limetta Peels Extract and Their Antibacterial Activity Against Brown and Soft Rot Pathogens and Antioxidant Potential
Mamoon Ur Rashid, Syed Jehangir Shah, Safira Attacha, et al.
Waste and Biomass Valorization (2024) Vol. 15, Iss. 6, pp. 3351-3366
Closed Access | Times Cited: 10
Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges
Mohamed A. A. Mahmoud, Yanyan Zhang
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 17, pp. 9523-9554
Closed Access | Times Cited: 7
Clove and Thyme Essential Oils: From Molecular Docking to Food Application─A Study of Their Preservative Properties in Buttermilk
Mohamed Raafat Atteya, Ramy M. Romeilah, Khaled M. A. Ramadan, et al.
ACS Omega (2025)
Open Access
Flat breads qualities and attributes — ovens design, energy consumption, and environmental conservation: A review
Abdalla S.M. Ammar, Khaled K. Hegab
Food systems (2025) Vol. 7, Iss. 4, pp. 612-619
Open Access
Fortification of bread with mango peel and pulp as a source of bioactive compounds: A comparison with plain bread
Md. Mehedi Hasan, Md. Rakibul Islam, Ahmed Redwan Haque, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100783-100783
Open Access | Times Cited: 5
The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread’s quality using sensory, physicochemical, and chemometric methods
Haiam O. Elkatry, Hossam S. El‐Beltagi, Ahmed Abdelrahman, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 8
Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications
Haitao Jiang, Fan Wang, Rongrong Ma, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 2
The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification
Abdelrahman R. Ahmed, Nashi K. Alqahtani, Khaled M. A. Ramadan, et al.
ACS Omega (2023) Vol. 8, Iss. 37, pp. 33593-33609
Open Access | Times Cited: 6
The Potential of Using Bisr Date Powder as a Novel Ingredient in Biscuits Made of Wheat Flour Only or Mixed with Barley
Haiam O. Elkatry, Sukainah E. H. Almubarak, Heba I. Mohamed, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1940-1940
Open Access | Times Cited: 1
Extend the emphasis to encompass sweet potatoes health advantages, industrial applications, and nutritional qualities
Sana Noreen, Madiha Khan Niazi, Somia Shehzadi, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 1
Physicochemical, Phytochemical and Antioxidant Properties of Organic Sweet Potato Flour and Its Application in Breadstick
Chompoonuch Khongla, Prachit Yuwang, Thananun Yuwang, et al.
Trends in Sciences (2024) Vol. 21
Open Access
Nutritional Composition of Underutilized Local Food Resources for Rice Substitution and Gluten-Free Product
Fetriyuna Fetriyuna, Delfina Awalia Nurunnisa, Ratna Chrismiari Purwestri, et al.
International Journal on Advanced Science Engineering and Information Technology (2024) Vol. 14, Iss. 4, pp. 1282-1290
Open Access
Sweetpotatoes [ Ipomoea batatas (L.) lam]: the super food of the Next Century? An intensive review on their potential as a sustainable and versatile food source for future generations
Shahidul Islam
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access
IMPLEMENTATION OF THE HACCP SYSTEM FOR THE PRODUCT BREAD WITH POTATOES
Ramona Căpruciu, Alexandra Florina Rădănuț
Annals of the University of Craiova Series Biology Horticulture Food products processing technology Environmental engineering (2024) Vol. 29, Iss. 65
Open Access
Food Security in Egypt Case Study: "Sweet Potatoes Baladi Bread"
Noha E.E. Hassan
(2024)
Closed Access
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