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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:

Sugar reduction methods and their application in confections: a review
Elle McKenzie, Soo‐Yeun Lee
Food Science and Biotechnology (2022) Vol. 31, Iss. 4, pp. 387-398
Open Access | Times Cited: 12

Showing 12 citing articles:

Impact of additives on the formation of thermally induced trans linoleic acid in peanut oil
Tian Li, Qin Guo, Manzhu Liang, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 5, pp. 2498-2504
Open Access | Times Cited: 22
Enhancement effect of odor and multi‐sensory superposition on sweetness
Donghao Zhang, Fei Lao, Xin Pan, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4871-4889
Closed Access | Times Cited: 11
The effect of a 14-day Gymnema sylvestre intervention to reduce sugar intake in people self-identifying with a sweet tooth.
D Hsiao, Rozanne Kruger, Charles Diako, et al.
Appetite (2025), pp. 107871-107871
Open Access
Sugar Reformulation in Solid Foods: Limitations and Challenges
Jimmy Chun Yu Louie
Nutrition Bulletin (2025)
Open Access
Apple Juice as a Potential Sweetening Ingredient in Fruit Nectars: Hedonic and Sensory Perception of Children and Adults
Isabelle Paes Leme de Castro Esperança, Thaisa Santos Marques, Ellen Mayra Menezes Ayres, et al.
Journal of Sensory Studies (2025) Vol. 40, Iss. 3
Open Access
Designing Chocolate Sugar Distribution: Sugar Reduction and Sweetness Enhancement by Inhomogeneous Sugar Distribution
Ceyda Dadalı, Yeşim Elmacı
Food and Bioprocess Technology (2025)
Open Access
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: 14
Consumer trust in organic food producers and its influence on consumers’ attitudes toward food reformulation and its sensory consequences
Kristin Jürkenbeck
Food and Humanity (2023) Vol. 1, pp. 793-799
Closed Access | Times Cited: 8
Insights into the enhancement of food flavor perception: strategies, mechanism and emulsion applications
Luyao Huang, Yujie Dai, Fan Zhang, et al.
Deleted Journal (2023) Vol. 13, Iss. 5, pp. 2410-2424
Open Access | Times Cited: 4
Global Sugar Reduction Trends and Challenges: Exploring Aroma Sweetening as an Alternative to Sugar Reduction
Di Zhao, Yue Chen, Jiayi Xia, et al.
Trends in Food Science & Technology (2024) Vol. 150, pp. 104602-104602
Closed Access | Times Cited: 1
Ensaio físico-químico de diferentes cultivares de morango cultivadas sob sistema convencional na região centro-oeste do Paraná
Débora Fernandes Pinheiro, Flávia Cristina Panizzon Diniz, Juliano Tadeu Vilela de Resende, et al.
Brazilian Journal of Development (2023) Vol. 9, Iss. 05, pp. 14839-14846
Open Access | Times Cited: 2
QUALITY ASSESSMENT OF THE TOFFEE WITH SWEETENERS AND DYE FROM WALNUT SEPTUM OR KERNEL’S PELLICLE
Valentina Bantea-Zagareanu, Iuliаnа Sаndu, Alexei Baerle, et al.
Journal of Engineering Science (2023) Vol. 30, Iss. 2, pp. 144-157
Open Access | Times Cited: 1
Substituting Sugar in Pastry and Bakery Products with Functional Ingredients
Huțu Dana, Sonia Amariei
Applied Sciences (2024) Vol. 14, Iss. 18, pp. 8563-8563
Open Access
Textural Characteristics of Food Confectionery Gels Using Sweeteners
Н.В. Неповинных, Oksana Petrova, Nina Kuprik
Food Industry (2022) Vol. 7, Iss. 3, pp. 32-40
Closed Access
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