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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:

Current Innovations in the Development of Functional Gummy Candies
Mohammad Tarahi, Sima Tahmouzi, Mohammad Reza Kianiani, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 76-76
Open Access | Times Cited: 20

Showing 20 citing articles:

Protein–Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications
Mohammad Tarahi, Maryam Gharagozlou, Mehrdad Niakousari, et al.
Antioxidants (2024) Vol. 13, Iss. 7, pp. 777-777
Open Access | Times Cited: 7
Formulating Chayote-Enriched Gummy Candies: Balancing Nutrition and Taste for a Delightful Alternative
Roberto Delgado-Durán, Aurora Antonio-Pérez, Jacqueline Esperón-Carreón, et al.
Food Chemistry Advances (2025), pp. 100902-100902
Open Access
Development of Functional Jelly Gums Using Blueberry Concentrate and Honey: Physicochemical and Sensory Analysis
Rawan Al-Jaloudi, Doa’a Al-Refaie, Mohammad Shahein, et al.
Processes (2025) Vol. 13, Iss. 2, pp. 508-508
Open Access
The Utilization of Biopolymer Hydrogels to Encapsulate and Protect Probiotics in Foods
Great Iruoghene Edo, Alice Njolke Mafe, Patrick Othuke Akpoghelie, et al.
Process Biochemistry (2025)
Closed Access
Supplementation of Cereal Products with Edible Insects: Nutritional, Techno-Functional, and Sensory Properties
Mohammad Tarahi, Sara Hedayati, Mehrdad Niakousari
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3398-3423
Closed Access | Times Cited: 4
Physicochemical and Sensory Evaluation of Gummy Candies Fortified with Microcapsules of Guinea Pig (Cavia porcellus) Blood Erythrocytes and Tumbo (Passiflora tarminiana) Juice
Carlos A. Ligarda-Samanez, Eliana Villano-Limache, Williams Pichihua-Oscco, et al.
Applied Sciences (2025) Vol. 15, Iss. 2, pp. 917-917
Open Access
Agro-Residues and Sucrose Alternatives in Confectionery Transformation Towards Glucose Spikes Minimization
Snežana Zlatanović, Jovanka Laličić-Petronijević, Ferenc Pastor, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 491-491
Open Access
Development and Evaluation of Gelatin-Based Gummy Jellies Enriched with Oregano Oil: Impact on Functional Properties and Controlled Release
Mariana Ganea, Georgiana Ioana Potra Cicalău, Timea Claudia Ghitea, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 479-479
Open Access
Effect of gelling agents on the techno-functional, collagen bioavailability and phytochemical properties of botanic gummy jelly containing marine hydrolyzed collagen
YH Lam, Anis Syafiqah Yusri, Norizah Mhd Sarbon
Food Chemistry Advances (2025), pp. 100915-100915
Open Access
Development and Characterization of Cannabidiol Gummy Using 3D Printing
Arvind Bagde, Mina Messiha, Mandip Sachdeva
Gels (2025) Vol. 11, Iss. 3, pp. 189-189
Open Access
Enhancing composition and functionality of jelly candies through apple and beetroot pomace flour addition
Stanislava Gorjanović, Snežana Zlatanović, Jovanka Laličić-Petronijević, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access | Times Cited: 3
Effectiveness of a Polyphenolic-Enriched Blend on Weight Management and Metabolic Syndrome-Related Parameters in Healthy, Overweight Adults
Alejandro Martínez‐Rodríguez, María Martínez-Olcina, Manuel Vicente-Martínez, et al.
(2024)
Open Access | Times Cited: 2
Production of Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) by Haloferax mediterranei Using Candy Industry Wastes as Raw Materials
Lorena Simó-Cabrera, Salvador García-Chumillas, Sergio J. Benitez-Benitez, et al.
Bioengineering (2024) Vol. 11, Iss. 9, pp. 870-870
Open Access | Times Cited: 2
The Effect of Including Sea Buckthorn Berry By-Products on White Chocolate Quality and Bioactive Characteristics under a Circular Economy Context
Otilia Cristina Murariu, Florin Daniel Lipșa, P. Cârlescu, et al.
Plants (2024) Vol. 13, Iss. 19, pp. 2799-2799
Open Access | Times Cited: 2
Development of a novel functional jelly with dieckol-rich extract from Eisenia bicyclis: Physicochemical, antioxidant, and sensory characterization
Su-Bin Lim, Jeongho Lee, Yoon-Hee Yang, et al.
Food Chemistry X (2024) Vol. 24, pp. 102044-102044
Open Access | Times Cited: 2
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
Spirulina and chlorella derived hard candies as functional food
Shafia Maryam, Mecit Halil Öztop, Sarper Doğdu, et al.
Journal of Functional Foods (2024) Vol. 123, pp. 106565-106565
Closed Access | Times Cited: 1
Effectiveness of a Polyphenol-Enriched Blend on Weight Management and Metabolic Syndrome-Related Parameters in Healthy Overweight Adults
Alejandro Martínez‐Rodríguez, María Martínez-Olcina, Manuel Vicente-Martínez, et al.
Applied Sciences (2024) Vol. 14, Iss. 9, pp. 3882-3882
Open Access
Research of quality indicators of jelly from rowan powder
Maryna Samilyk, Yana Illiashenko
EUREKA Life Sciences (2024), Iss. 4, pp. 50-56
Open Access
Novel approaches in food grade bigels properties and applications: A review
Atefeh Karimidastjerd, Turgay Çetinkaya, Mohammad Tarahi, et al.
International Journal of Biological Macromolecules (2024) Vol. 283, pp. 137424-137424
Closed Access
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