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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:

Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity
Jaimee Hughes, Verena Vaiciurgis, Sara Grafenauer
Nutrients (2020) Vol. 12, Iss. 7, pp. 2058-2058
Open Access | Times Cited: 12

Showing 12 citing articles:

Melon peel flour: utilization as a functional ingredient in bakery products
Mafalda Alexandra Silva, T.G. Albuquerque, Rita C. Alves, et al.
Food & Function (2024) Vol. 15, Iss. 4, pp. 1899-1908
Open Access | Times Cited: 5
Oat and Barley in the Food Supply and Use of Beta Glucan Health Claims
Jaimee Hughes, Sara Grafenauer
Nutrients (2021) Vol. 13, Iss. 8, pp. 2556-2556
Open Access | Times Cited: 27
Fortification of grain foods and NOVA: the potential for altered nutrient intakes while avoiding ultra-processed foods
Madeline Estell, Eden M. Barrett, Katrina R. Kissock, et al.
European Journal of Nutrition (2021) Vol. 61, Iss. 2, pp. 935-945
Closed Access | Times Cited: 22
Validation of a Simulated Commercial English Muffin Baking Process to control Salmonella Contamination
Arshdeep Singh, C. W. Hunt, Lakshmikantha H. Channaiah
Journal of Food Protection (2024) Vol. 87, Iss. 6, pp. 100280-100280
Open Access | Times Cited: 1
Development and characterization of panettones enriched with bioactive compound powder produced from Shiraz grape by-product (Vitis vinifera L.) and arrowroot starch (Maranta arundinaceae L.)
Euzélia Lima Souza, Luis Fernando Pereira Santos, Gabriele de Abreu Barreto, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100220-100220
Open Access | Times Cited: 3
The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads
Fatma Boukid, Cristina M. Rosell
International Journal of Food Sciences and Nutrition (2022) Vol. 73, Iss. 7, pp. 902-914
Open Access | Times Cited: 5
Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects
Patthamawadee Tongkaew, Deeyana Purong, Suraida Ngoh, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 2937-2937
Open Access | Times Cited: 5
Corn and cassava flours can replace wheat flour in gluten-free fish fingers
Ângela Dulce Cavenaghi Altemio, Gustavo Graciano Fonseca
Emirates Journal of Food and Agriculture (2024) Vol. 36, pp. 1-8
Open Access
Use of arrowroot (Maranta arundinacea L.) and canna (Canna edulis Ker) for the formulation of products, including baked and confectionery staple goods
Elevina Pérez, Olivier Gibert, Mary Lares, et al.
Elsevier eBooks (2024), pp. 237-250
Closed Access
Exploring the Functional Features of Melon Peel Flour for Healthier Bakery Products
Mafalda Alexandra Silva, T.G. Albuquerque, Liliana Espírito Santo, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 40-40
Open Access
Replacement of fishmeal by common cricket (Acheta domesticus) meal in diets for juvenile tilapia (Oreochromis niloticus)
Francisco Cadena-Cadena, Dulce Alondra Cuevas‐Acuña, Bartolo C. Frias, et al.
Israeli Journal of Aquaculture - Bamidgeh (2023) Vol. 75, Iss. 1
Open Access | Times Cited: 1
Classification of different types of flours available in the Romanian market based on the nutrition content
Katalin Bodor, John T. Szilagyi, O. Szakács, et al.
Acta Universitatis Sapientiae Alimentaria (2023) Vol. 16, Iss. 1, pp. 18-31
Open Access
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