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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:

Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “Mollar de Elche”
Marina Cano‐Lamadrid, Ángel Calín‐Sánchez, Jesús Clemente-Villalba, et al.
Foods (2020) Vol. 9, Iss. 4, pp. 516-516
Open Access | Times Cited: 62

Showing 1-25 of 62 citing articles:

Soft confectionery products: Quality parameters, interactions with processing and ingredients
Recep Güneş, İbrahim Palabıyık, Nevzat Konar, et al.
Food Chemistry (2022) Vol. 385, pp. 132735-132735
Closed Access | Times Cited: 51
The Influence of Emulsifiers on the Physiochemical Behavior of Soy Wax/Rice Bran Oil-Based Oleogels and Their Application in Nutraceutical Delivery
Somali Dhal, Abdullah Alhamidi, Saeed M. Al‐Zahrani, et al.
Gels (2023) Vol. 9, Iss. 1, pp. 47-47
Open Access | Times Cited: 16
Physicochemical, textural, and sensory qualities of pectin/gelatin gummy jelly incorporated with Garcinia atroviridis and its consumer acceptability
Gerry Renaldi, Kanthaporn Junsara, Taruedee Jannu, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 28, pp. 100505-100505
Closed Access | Times Cited: 26
Formulation of Antioxidant Gummies Based on Gelatin Enriched with Citrus Fruit Peels Extract
Francesca Aiello, Paolino Caputo, Cesare Oliviero Rossi, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 320-320
Open Access | Times Cited: 5
Tween 80-mediated size-controlled self-assembly of resistant starch particle: A green and biodegradable white pigment for food applications
Shuyao Huang, Xiaoning Zhu, Shuang Ma, et al.
Food Hydrocolloids (2024) Vol. 153, pp. 109993-109993
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
Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties
Mariana Spinei, Mircea Oroian
Foods (2023) Vol. 13, Iss. 1, pp. 98-98
Open Access | Times Cited: 9
Novel nutraceutical delivery system utilizing a bigel formulated with sesame oil, kokum butter, and pectin
Dheerendra Kumar Suman, Kunal Pal, Biswaranjan Mohanty, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 13, pp. 3067-3082
Closed Access | Times Cited: 3
Consumer Perception of Sweeteners in Yogurt
Elizabeth M. Crown, Dominic Rovai, C.M. Racette, et al.
Journal of Dairy Science (2024)
Open Access | Times Cited: 3
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
Development and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds
Roy Rivero, Diego Archaina, Natalia Sosa, et al.
LWT (2021) Vol. 141, pp. 110894-110894
Closed Access | Times Cited: 22
Effects of Cryoconcentrated Blueberry Juice as Functional Ingredient for Preparation of Commercial Confectionary Hydrogels
Nidia Casas‐Forero, Igor Trujillo‐Mayol, Rommy N. Zúñiga, et al.
Gels (2022) Vol. 8, Iss. 4, pp. 217-217
Open Access | Times Cited: 15
Formulation and Characterization of Emulgel-Based Jelly Candy: A Preliminary Study on Nutraceutical Delivery
Somali Dhal, Anupam Pal, Anna Gramza‐Michałowska, et al.
Gels (2023) Vol. 9, Iss. 6, pp. 466-466
Open Access | Times Cited: 8
Flavor and Aroma Analysis as a Tool for Quality Control of Foods
Ángel Calín‐Sánchez, Ángel A. Carbonell‐Barrachina
Foods (2021) Vol. 10, Iss. 2, pp. 224-224
Open Access | Times Cited: 20
Factors behind consumers' choices for healthy fruits: a review of pomegranate and its food derivatives
Alice Stiletto, Samuele Trestini
Agricultural and Food Economics (2021) Vol. 9, Iss. 1
Open Access | Times Cited: 19
Acacia gum candy with Limosilactobacillus reuteri and lemongrass essential oil: Effect of storage time on physicochemical characteristics and probiotic survival
Rodolfo Ricken do Nascimento, Tatiana Colombo Pimentel, Sandra García, et al.
Food Bioscience (2023) Vol. 56, pp. 103128-103128
Closed Access | Times Cited: 7
Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans
Cristina Cedeño-Pinos, María Cristina Marcucci, Sancho Bañón
Foods (2021) Vol. 10, Iss. 11, pp. 2586-2586
Open Access | Times Cited: 16
Spirulina and açai as innovative ingredients in the development of gummy candies
Laura Patricia Rivera Paternina, Luiza Moraes, Thaisa Duarte Santos, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 12
Influence of Gelatin and Propolis Extract on Honey Gummy Jelly Properties: Optimization Using D-Optimal Mixture Design
Kultida Kaewpetch, Saowapa Yolsuriyan, Terd Disayathanoowat, et al.
Gels (2024) Vol. 10, Iss. 4, pp. 282-282
Open Access | Times Cited: 2
Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates
Serpil Pekdoğan Göztok, Arezou Habibzadeh Khiabani, Ömer Said Toker, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 7864-7876
Open Access | Times Cited: 2
How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies?
Marina Cano‐Lamadrid, Karolina Tkacz, Igor Piotr Turkiewicz, et al.
Foods (2020) Vol. 9, Iss. 9, pp. 1213-1213
Open Access | Times Cited: 18
Elucidation of Volatiles, Anthocyanins, Antioxidant and Sensory Properties of cv. Caner Pomegranate (Punica granatum L.) Juices Produced from Three Juice Extraction Methods
Jurga Būdienė, Gamze Guclu, Kouame Fulbert Oussou, et al.
Foods (2021) Vol. 10, Iss. 7, pp. 1497-1497
Open Access | Times Cited: 14
Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study
Serpil Pekdoğan Göztok, Recep Güneş, Ömer Said Toker, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 30, pp. 100616-100616
Closed Access | Times Cited: 9
Effect of sucrose replacer on physicochemical properties and sensory analysis of rose tea gummy jelly
Tunyaluk Bouphun, Tanongsak Sassa-deepaeng, Ritthikrai Krueaboon
International Food Research Journal (2023) Vol. 30, Iss. 2, pp. 426-438
Open Access | Times Cited: 5
Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)
Hanán Issa‐Issa, Marina Cano‐Lamadrid, Ángel Calín‐Sánchez, et al.
Foods (2020) Vol. 9, Iss. 7, pp. 926-926
Open Access | Times Cited: 12
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