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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:

Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose
Olga Rojo-Poveda, Letricia Barbosa‐Pereira, David Orden, et al.
Foods (2020) Vol. 9, Iss. 6, pp. 814-814
Open Access | Times Cited: 36

Showing 1-25 of 36 citing articles:

Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling
Antonella Pasqualone, Barbara Laddomada, Fatma Boukid, et al.
Foods (2020) Vol. 9, Iss. 11, pp. 1705-1705
Open Access | Times Cited: 49
Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based pickering emulsion
Yunxiao Xie, Yujie Lei, Jianhua Rong, et al.
LWT (2021) Vol. 148, pp. 111745-111745
Closed Access | Times Cited: 40
Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain
Johannes Delgado‐Ospina, Raquel Lucas‐González, Manuel Viuda‐Martos, et al.
Heliyon (2021) Vol. 7, Iss. 4, pp. e06799-e06799
Open Access | Times Cited: 39
Isomerization of Galactose to Tagatose: Recent Advances in Non-enzymatic Isomerization
Jikai Zhao, Zhuo Wang, Qing Jin, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 10, pp. 4228-4234
Closed Access | Times Cited: 13
Coffee Silverskin as a Functional Ingredient in Vegan Biscuits: Physicochemical and Sensory Properties and In Vitro Bioaccessibility of Bioactive Compounds
Carolina Cantele, Martina Tedesco, Daniela Ghirardello, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 717-717
Open Access | Times Cited: 19
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
A comprehensive review on natural sweeteners: impact on sensory properties, food structure, and new frontiers for their application
Ilaria Benucci, Claudio Lombardelli, Marco Esti
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access | Times Cited: 3
Uncovering cocoa shell as a safe bioactive food ingredient: Nutritional and toxicological breakthroughs
Alicia Gil‐Ramírez, Silvia Cañas, Ignacio Cobeta, et al.
Future Foods (2024), pp. 100461-100461
Open Access | Times Cited: 3
Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis
Letricia Barbosa‐Pereira, Simona Belviso, Ilario Ferrocino, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1791-1791
Open Access | Times Cited: 22
Chemometric Classification of Cocoa Bean Shells Based on Their Polyphenolic Profile Determined by RP-HPLC-PDA Analysis and Spectrophotometric Assays
Olga Rojo-Poveda, Giuseppe Zeppa, Ilario Ferrocino, et al.
Antioxidants (2021) Vol. 10, Iss. 10, pp. 1533-1533
Open Access | Times Cited: 20
Universal strategy for sugar replacement in foods?
R.G.M. van der Sman, A. Jürgens, A. Smith, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107966-107966
Open Access | Times Cited: 13
Upcycling of a by-product of the brewing production chain as an ingredient in the formulation of functional shortbreads
Valeria Sileoni, Vincenzo Alfeo, Elisabetta Bravi, et al.
Journal of Functional Foods (2022) Vol. 98, pp. 105292-105292
Open Access | Times Cited: 12
Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models
Olga Rojo-Poveda, Letricia Barbosa‐Pereira, Charaf El Khattabi, et al.
Antioxidants (2020) Vol. 9, Iss. 11, pp. 1164-1164
Open Access | Times Cited: 18
Cocoa Bean Shell By-Products as Potential Ingredients for Functional Food and Beverage - A Review
Dian Rahmat Yuneri, Amir Syarifuddin
BIO Web of Conferences (2024) Vol. 96, pp. 01006-01006
Open Access | Times Cited: 1
Development and Evaluation of Calorie‐Reduced Functional Cookies Enriched With Date Press Cake
Nashi K. Alqahtani, Tareq M. Alnemr, Faisal H. Almadhi, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 1
Cocoa: Beyond chocolate, a promising material for potential value-added products
Paulina Gutiérrez-Macías, Vicente Antonio Mirón-Mérida, Celestino Odín Rodríguez Nava, et al.
Elsevier eBooks (2021), pp. 267-288
Closed Access | Times Cited: 10
Evaluation of Cocoa Bean Shell Antimicrobial Activity: A Tentative Assay Using a Metabolomic Approach for Active Compound Identification
Olga Rojo-Poveda, Sofia Oliveira Ribeiro, Cèlia Anton-Sales, et al.
Planta Medica (2021) Vol. 87, Iss. 10/11, pp. 841-849
Open Access | Times Cited: 8
Characterization of a Metallic-Ions-Independent L-Arabinose Isomerase from Endophytic Bacillus amyloliquefaciens for Production of D-Tagatose as a Functional Sweetener
Hoda M. Shehata, Mohamed N. Abd El-Ghany, Salwa A.H. Hamdi, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 749-749
Open Access | Times Cited: 3
Development of Biscuit Products from Coffee Cherry Pulp
Rossaporn Jiamjariyatam, Sukhumaporn Krajangsang, Wanlapa Lorliam
Journal of Culinary Science & Technology (2023), pp. 1-21
Closed Access | Times Cited: 2
Production of Biscuit Mixed with Date Powder
Latif MA
Food Science & Nutrition Technology (2023) Vol. 8, Iss. 1, pp. 1-13
Open Access | Times Cited: 2
Effect of formulation and heat treatment on 5-hydroxymethylfurfural formation and quality parameters in dulce de leche
Yeison Fernando Barrios‐Rodríguez, Josefina Barrera Morelli, Rommy N. Zúñiga, et al.
Food Additives & Contaminants Part A (2021) Vol. 38, Iss. 7, pp. 1118-1125
Closed Access | Times Cited: 5
Multidimensional strategies for sustainable management of cocoa by-products
Lívia de Matos Santos, Camila Duarte Ferreira Ribeiro, Janaína de Carvalho Alves, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access
Production of Tagatose from Galactose with CaO at Room Temperature
Jikai Zhao, E. Cruz, Xiaolei Shi, et al.
ChemCatChem (2024)
Closed Access
Valorization of Pea Pod (Pisum sativum L.) Waste: Application as a Functional Ingredient in Flatbreads
Beatrix Sik, Georgina Takács, Erika Lakatos, et al.
Legume Science (2024) Vol. 6, Iss. 4
Open Access
Development and characterization of functional cookies fortified with microencapsulated pomegranate peel extract powder
Amna Shoukat, Muhammad Atif Randhawa, Allah Rakha, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access
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