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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:

Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development
Isaac Amoah, Noamane Taarji, Paa‐Nii T. Johnson, et al.
Sustainability (2020) Vol. 12, Iss. 18, pp. 7785-7785
Open Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Value of Wholegrain Rice in a Healthy Human Nutrition
Marina Carcea
Agriculture (2021) Vol. 11, Iss. 8, pp. 720-720
Open Access | Times Cited: 48
Carbon footprint of the globe artichoke supply chain in Southern Italy: From agricultural production to industrial processing
Roberto Rana, Christian Bux, Mariarosaria Lombardi
Journal of Cleaner Production (2023) Vol. 391, pp. 136240-136240
Open Access | Times Cited: 22
Research on the Potential Use of Grape Seed Flour in the Bakery Industry
Oana Bianca Oprea, Mona Elena Popa, Livia Apostol, et al.
Foods (2022) Vol. 11, Iss. 11, pp. 1589-1589
Open Access | Times Cited: 23
Bioactive Properties of Bread Formulated with Plant-based Functional Ingredients Before Consumption and Possible Links with Health Outcomes After Consumption- A Review
Isaac Amoah, Carolyn Cairncross, Emmanuel Ofori Osei, et al.
Plant Foods for Human Nutrition (2022) Vol. 77, Iss. 3, pp. 329-339
Open Access | Times Cited: 23
Rice Byproduct Compounds: From Green Extraction to Antioxidant Properties
Raffaella Colombo, Giulia Moretto, Marta Barberis, et al.
Antioxidants (2023) Vol. 13, Iss. 1, pp. 35-35
Open Access | Times Cited: 12
Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products
Roberta Miolla, Giovanni Ottomano Palmisano, Rocco Roma, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2014-2014
Open Access | Times Cited: 11
Production, modification and degradation of fructans and fructooligosacharides by enzymes originated from plants
Miloš Radosavljević, Miona Belović, Aleksandra Cvetanović, et al.
International Journal of Biological Macromolecules (2024) Vol. 269, pp. 131668-131668
Closed Access | Times Cited: 4
Development of Functional Sourdough Bread Using Lactobacillus sakei and Germinated Brown Rice: Evaluation of Phenolic Compounds, Antioxidant Capacity, Gamma‐Amino Butyric Acid (GABA) Content, and Sensory Characteristics
Seyed Ali Sobhanian, Solmaz Saremnezhad, Mostafa Soltani
Food Science & Nutrition (2025) Vol. 13, Iss. 3
Open Access
The powerful Solanaceae: Food and nutraceutical applications in a sustainable world
Mikel Añibarro-Ortega, José Pinela, Alexios A. Alexopoulos, et al.
Advances in food and nutrition research (2022), pp. 131-172
Closed Access | Times Cited: 15
Stabilization and valorization of tomato byproduct: A case study for the bakery industry
Idoya Fernández‐Pan, Francisco C. Ibáñez, Paloma Vírseda, et al.
Journal of Food Science (2023) Vol. 88, Iss. 11, pp. 4483-4494
Open Access | Times Cited: 9
Development of Fortified Breads Enriched with Plant-Based Bioactive Peptides Derived from the Chia (Salvia hispanica L.) Expeller
Brenda Ozón, Juliana Cotabarren, Florencia R. Geier, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3382-3382
Open Access | Times Cited: 8
Water-Soluble Melanoidin Pigment as a New Antioxidant Component of Fermented Willowherb Leaves (Epilobium angustifolium)
Д. Н. Оленников, Christina S. Kirillina, Н. К. Чирикова
Antioxidants (2021) Vol. 10, Iss. 8, pp. 1300-1300
Open Access | Times Cited: 18
Trends in scientific literature on the environmental sustainability of the artichoke (Cynara cardunculus L. spp.) supply chain
Roberto Rana, Christian Bux, Mariarosaria Lombardi
British Food Journal (2022) Vol. 125, Iss. 6, pp. 2315-2332
Closed Access | Times Cited: 12
Characterization and functional application of artichoke bracts: enrichment of bread with health promoting compounds
Anna Rita Bavaro, Palmira De Bellis, Marco Montemurro, et al.
LWT (2024), pp. 117256-117256
Open Access | Times Cited: 2
Fiber enrichment of sourdough bread by inulin rich Jerusalem artichoke powder
Hümeyra Çetin Babaoğlu, Sultan Arslan‐Tontul, Nihat Akın
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 11
Open Access | Times Cited: 14
Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants
Chrysanthi Nouska, Maria Irakli, M. Georgiou, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 4007-4007
Open Access | Times Cited: 5
Sustainable Valorization of Sambucus nigra L. Berries: From Crop Biodiversity to Nutritional Value of Juice and Pomace
Carina Pedrosa Costa, Samuel Patinha, Alisa Rudnitskaya, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 104-104
Open Access | Times Cited: 11
Valorization of grain and oil by-products: with special focus on hemicellulose modification
Xiaoxian Liu, Jin Xie, Nicolas Jacquet, et al.
(2024)
Open Access | Times Cited: 1
The influence of secondary raw materials of grain processing on the rheological properties of the dough
Madina Yessembek, Baltash Tarabayev, А.М. Омаралиева, et al.
The Journal of Almaty Technological University (2024) Vol. 144, Iss. 2, pp. 5-14
Open Access | Times Cited: 1
The Use of Agro-Food Chain By-Products and Foods of Plant Origin to Obtain High-Value-Added Foods
Gianluca Nardone, Rosaria Viscecchia, Francesco Bimbo
Foods (2024) Vol. 13, Iss. 19, pp. 3154-3154
Open Access | Times Cited: 1
New fermented Plant-Based Ingredients in Sourdough Breads Enhanced Nutritional Value and Impacted on Gut Microbiota
Federica Mastrolonardo, Alice Costantini, Andrea Polo, et al.
Future Foods (2024) Vol. 10, pp. 100498-100498
Open Access | Times Cited: 1
Valorization of wastes and by-products of nuts, seeds, cereals and legumes processing
Gizem Sevval Tomar, Rukiye Gundogan, Aslı Can Karaça, et al.
Advances in food and nutrition research (2023), pp. 131-174
Closed Access | Times Cited: 3
Development of recipe composition of bread with the inclusion of juniper using mathematical modeling and assessment of its quality
Saniya Ibraimova, Raushangul Uazhanova, Maryna Mardar, et al.
Eastern-European Journal of Enterprise Technologies (2020) Vol. 6, Iss. 11 (108), pp. 6-16
Open Access | Times Cited: 5
Desarrollo de formulaciones de panificados funcionales (sin y con gluten) a base de harina de lenteja (Lens culinaris): caracterización tecnológica y nutricional
Ángela Daniela Carboni
(2024)
Open Access
Valorization of Grain and Oil By-Products with Special Focus on Hemicellulose Modification
Xiaoxian Liu, Jin Xie, Nicolas Jacquet, et al.
Polymers (2024) Vol. 16, Iss. 12, pp. 1750-1750
Open Access
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