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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:

Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes
Anna Krajewska, Dariusz Dziki
Molecules (2023) Vol. 28, Iss. 10, pp. 4005-4005
Open Access | Times Cited: 21

Showing 21 citing articles:

Physicochemical Properties of Dried and Powdered Pear Pomace
Anna Krajewska, Dariusz Dziki, Mustafa Abdullah Yılmaz, et al.
Molecules (2024) Vol. 29, Iss. 3, pp. 742-742
Open Access | Times Cited: 7
Increased content of bioactive compounds and health benefits of gluten-free sponge cakes resulting from enrichment with freeze-dried berry powders
Urszula Krupa‐Kozak, Natalia Płatosz, Natalia Bączek, et al.
Food Chemistry (2025), pp. 142861-142861
Closed Access
Date seed by-products as source of bioactive ingredient for healthy cookies
Abdessalem Mrabet, Amel Hamdi, Rocío Rodríguez‐Arcos, et al.
Food Bioscience (2024) Vol. 61, pp. 104543-104543
Closed Access | Times Cited: 4
Development and quality evaluation of cookies enriched with various levels of grapefruit pomace powder
Tusneem Kausar, Esha Saeed, Ashiq Hussain, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 1
Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes
Olivia Magaly Luque Vilca, Jover Y. Paredes-Erquinigo, Lenin Quille Quille, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1491-1491
Open Access | Times Cited: 1
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins
Giusy Rita Caponio, Alessandro Annunziato, Mirco Vacca, et al.
Food & Function (2024) Vol. 15, Iss. 16, pp. 8459-8476
Open Access | Times Cited: 1
Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies
Katarzyna Felisiak, Sylwia Przybylska, Grzegorz Tokarczyk, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2356-2356
Open Access | Times Cited: 1
Cookie dough functional properties of partially replaced all-purpose wheat flour with powdered fruit skins and the hedonic perception of the resulting cookies
Khaled M. Al‐Marazeeq, Mohammed Saleh, Malak Angor, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 1
Physicochemical and phytochemical analysis of three melon fruit (canary melon, watermelon, and muskmelon) peels, and their valorization in biscuits development
Ashiq Hussain, Salah Laaraj, Aziz Tikent, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 1
Particle Size as an Indicator of Wheat Flour Quality: A Review
Dariusz Dziki, Anna Krajewska, Pavol Findura
Processes (2024) Vol. 12, Iss. 11, pp. 2480-2480
Open Access | Times Cited: 1
Effect of Plant Extracts Addition on the Physico-Chemical and Sensory Properties of Biscuits
S. Salihu, Njomza Gashi, Endrit Hasani
Applied Sciences (2023) Vol. 13, Iss. 17, pp. 9674-9674
Open Access | Times Cited: 4
Quality of cookies supplemented with various levels of turmeric by-product powder
Thi Thuy Le, Trung Kien Nguyen, Nữ Minh Nguyệt Tôn, et al.
AIMS Agriculture and Food (2024) Vol. 9, Iss. 1, pp. 209-219
Open Access
Enhancing Cookie Formulations with Combined Dehydrated Peach: A Machine Learning Approach for Technological Quality Assessment and Optimization
Biljana Lončar, Lato Pezo, Violeta Knežević, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 782-782
Open Access
Special Issue on “Current Trends in Food and Food Byproducts Processing”
Dariusz Dziki
Processes (2024) Vol. 12, Iss. 4, pp. 704-704
Open Access
Effect of Partial Replacement of Wheat Flour with Whole Leaf and Chloroplast-Rich Fraction from Thai Jasmine Rice Grass on Nutritional and Physicochemical Properties of Cookies
Chonthira Sarawong, Krittika Norajit, Rungtip Wongtom, et al.
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 1, pp. 212-224
Open Access
Acceptability of malunggay (Moringa oleifera) and squash (Cucurbita moschata) cookies
Aiken D. Bugtai, Jehan Apuya, Stephanie Eve Sabayton, et al.
Journal of Applied and Natural Science (2024) Vol. 16, Iss. 2, pp. 901-908
Open Access
Application of chokeberry pomace as pectin substitute in nonconventional freeze-dried snacks: physicochemical characteristics of the products
Magdalena Karwacka, Sabina Galus, Monika Janowicz
European Food Research and Technology (2024) Vol. 250, Iss. 12, pp. 2921-2933
Open Access
The Influence of the Use of Carrot and Apple Pomace on Changes in the Physical Characteristics and Nutritional Quality of Oat Cookies
Dariusz Andrejko, Agata Blicharz‐Kania, Marta Krajewska, et al.
Processes (2024) Vol. 12, Iss. 10, pp. 2063-2063
Open Access
Development of a Novel Gluten-Free Cookie Premix Enriched with Natural Flours Using an Extreme Vertices Design: Physical, Sensory, Rheological, and Antioxidant Characteristics
Sabrina Ferradji, Hayat Bourekoua, Fairouz Djeghim, et al.
Applied Sciences (2024) Vol. 14, Iss. 22, pp. 10391-10391
Open Access
Quality Characteristics of Cookies Made with Red Rice Flour Composite Flour
Lai Yee Phang, Sara Ibrahim, Macdalyna Esther Ronie, et al.
Akademik Gıda (2024), pp. 253-261
Open Access
Study on the Potential Antitumor Activity of Cookies Enriched with Sambucus nigra L., Aronia melanocarpa, Hippophae rhamnoides L., and Crataegus L., on WM793 Melanoma and MCF-7 Breast Cell Lines
Barbara Borczak, Joanna Kapusta‐Duch, Dominik Domagała, et al.
Applied Sciences (2023) Vol. 13, Iss. 22, pp. 12256-12256
Open Access | Times Cited: 1
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