Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Comprehensive Nutrition Review of Grain-Based Muesli Bars in Australia: An Audit of Supermarket Products
Felicity Curtain, Sara Grafenauer
Foods (2019) Vol. 8, Iss. 9, pp. 370-370
Open Access | Times Cited: 23

Showing 23 citing articles:

Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves
Felicity Curtain, Sara Grafenauer
Nutrients (2019) Vol. 11, Iss. 11, pp. 2603-2603
Open Access | Times Cited: 347
Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute
Yianna Y. Zhang, Jaimee Hughes, Sara Grafenauer
Nutrients (2020) Vol. 12, Iss. 5, pp. 1254-1254
Open Access | Times Cited: 54
Current and emerging trends in cereal snack bars: implications for new product development
Fatma Boukid, M.M. Klerks, Nicoletta Pellegrini, et al.
International Journal of Food Sciences and Nutrition (2022) Vol. 73, Iss. 5, pp. 610-629
Open Access | Times Cited: 29
Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar
Salam A. Ibrahim, Hafize Fidan, Sulaiman O. Aljaloud, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 918-918
Open Access | Times Cited: 39
Nutritional Value of Grain-Based Foods
Marina Carcea
Foods (2020) Vol. 9, Iss. 4, pp. 504-504
Open Access | Times Cited: 32
Are cereal bars significantly healthier and more natural than chocolate bars? A preliminary assessment in the German market
M.M. Klerks, Sergio Román, Ruud Verkerk, et al.
Journal of Functional Foods (2022) Vol. 89, pp. 104940-104940
Open Access | Times Cited: 20
Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum
Yolanda Victoria Rajagukguk, Marcellus Arnold, Andrzej Sidor, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 309-309
Open Access | Times Cited: 17
Consumer Perception of Innovative Fruit and Cereal Bars—Current and Future Perspectives
Małgorzata Kosicka-Gębska, Marta Sajdakowska, Marzena Jeżewska-Zychowicz, et al.
Nutrients (2024) Vol. 16, Iss. 11, pp. 1606-1606
Open Access | Times Cited: 3
Nutritional, physical, microbial, and sensory characteristics of gluten-and sugar-free cereal bar enriched with spirulina and flavored with neroli essential oil
Zoubeida Souiy, Nesrine Zakhama, Imed Cheraief, et al.
LWT (2022) Vol. 169, pp. 113955-113955
Open Access | Times Cited: 11
Plant‐based meat alternatives in South Africa: An analysis of products on supermarket shelves
Nishanie Moonaisur, Nadene Marx‐Pienaar, Henriëtte L. de Kock
Food Science & Nutrition (2023) Vol. 12, Iss. 1, pp. 627-637
Open Access | Times Cited: 5
Consumer Motives for Choosing Fruit and Cereal Bars—Differences Due to Consumer Lifestyles, Attitudes toward the Product, and Expectations
Małgorzata Kosicka-Gębska, Marzena Jeżewska-Zychowicz, Jerzy Gębski, et al.
Nutrients (2022) Vol. 14, Iss. 13, pp. 2710-2710
Open Access | Times Cited: 7
Growing the Business of Whole Grain in the Australian Market: A 6-Year Impact Assessment
Felicity Curtain, Alexandra Locke, Sara Grafenauer
Nutrients (2020) Vol. 12, Iss. 2, pp. 313-313
Open Access | Times Cited: 9
Relative validity and reliability of a novel diet quality assessment tool for athletes: the Athlete Diet Index
Louise Capling, Janelle Gifford, Kathryn L. Beck, et al.
British Journal Of Nutrition (2020) Vol. 126, Iss. 2, pp. 307-319
Closed Access | Times Cited: 9
Effect of in vitro digestion and fermentation on antioxidant capacity of weight loss foods and Maillard reaction products content
Sergio Pérez-Burillo, Daniel Hinojosa-Nogueira, José Ángel Rufián‐Henares, et al.
Food Research International (2023) Vol. 166, pp. 112616-112616
Open Access | Times Cited: 3
A Cross-Sectional Audit of Nutrition and Health Claims on Dairy Yoghurts in Supermarkets of the Illawarra Region of New South Wales, Australia
Sam-Reith S. Wadhwa, Anne McMahon, Elizabeth P. Neale
Nutrients (2021) Vol. 13, Iss. 6, pp. 1835-1835
Open Access | Times Cited: 5
Use of the term whole grain on the label of processed and ultra-processed foods based on cereals and pseudocereals in Brazil
Érika Arcaro Bez Batti, Amanda Bagolin do Nascimento, Ana Paula Gines Geraldo, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 3
Impact of Date Powder, Sacha Inchi Oil, and Moringa Powder in a Novel Cognitive-Enhancing Health Bar: An Evaluation of Physicochemical Properties and Functional Benefits
Nurul Auni Mohd Noor, Noor Yuslida Hazahari, Norshazila Shahidan, et al.
Halalsphere (2024) Vol. 4, Iss. 1, pp. 34-40
Open Access
The Possibility of Using Oil Pomace as a Substitute for Walnuts (Juglans regia L.) in Muesli Bar Technology
Patryk Siczek, Justyna Libera
Foods (2024) Vol. 13, Iss. 23, pp. 3807-3807
Open Access
Snackification: understanding healthiness and naturalness in snacking products
M.M. Klerks
(2023)
Open Access | Times Cited: 1
A Cross-Sectional Audit of Sorghum in Selected Cereal Food Products in Australian Supermarkets
Cecily Ducksbury, Anita Stefoska‐Needham
Nutrients (2022) Vol. 14, Iss. 9, pp. 1821-1821
Open Access | Times Cited: 2
Formulation of functional energy bars using dairy and non-dairy ingredients: A review
Aakash Gill, Ganga Sahay Meena
International Journal of Chemical Studies (2020) Vol. 8, Iss. 6, pp. 1337-1342
Open Access | Times Cited: 2
Development of a Protein-Rich By-Product by 23 Factorial Design: Characterization of Its Nutritional Value and Sensory Analysis
Thamara R. dos Santos, Jakcline dos Santos Melo, Alysson V. dos Santos, et al.
Molecules (2022) Vol. 27, Iss. 24, pp. 8918-8918
Open Access | Times Cited: 1
A Mini Review of Healthy Bars – Purchasing Motives and Challenges: Towards Halalan Toyyiban Approach
Nurul Auni Mohd Noor, Noor Yuslida Hazahari, Norshazila Shahidan
Halalsphere (2022) Vol. 2, Iss. 1, pp. 63-85
Open Access | Times Cited: 1
Page 1

Scroll to top