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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:

Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits
Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, Muhammad Sohail, et al.
Arabian Journal of Chemistry (2023) Vol. 16, Iss. 9, pp. 105029-105029
Open Access | Times Cited: 17

Showing 17 citing articles:

Consumer Acceptance and Sensory Properties of Wheat- Millet Composite Biscuits Fortified with Moringa oleifera and Camellia sinensis Leaves Powder
Abeera Moin, Muhammad Zaid, Maira Moin, et al.
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 2, pp. 683-695
Open Access | Times Cited: 5
Fat Replacers in Food System: A Focus on Ingredients, Fabrication Methods, and Applications in Food Products
Ummul Fadillah, Andi Dirpan, Amir Syarifuddin
Future Foods (2024) Vol. 10, pp. 100490-100490
Open Access | Times Cited: 5
Process optimization of nutritious whey incorporated wheat-barley buns and assessment of their physical, nutritional, and antioxidant profiles
Ankita Dobhal, Pratima Awasthi, Navin Chandra Shahi, et al.
Journal of Food Measurement & Characterization (2023) Vol. 18, Iss. 3, pp. 1759-1775
Closed Access | Times Cited: 11
Pasta with grape leaves and hops extract: effect on quality properties, predicted glycemic index and in vitro bio-accessibility of phenolics
Hatice Beki̇roğlu, Görkem Özülkü, Kübra Feyza Erol, et al.
Food Bioscience (2025), pp. 105909-105909
Closed Access
Germinated/fermented legume flours as functional ingredients in wheat‐based bread: A review
Chiemela Enyinnaya Chinma, Vanessa Chinelo Ezeocha, Olajide Emmanuel Adedeji, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Open Access
Characterization, sensory evaluation and oxidative stability of reduced-fat mayonnaise formulated with polysaccharides extracted from mangosteen peels as fat replacer
Nhu Bich, Nhat Minh Tran, Phu Hoang Trinh, et al.
Journal of Agriculture and Food Research (2025), pp. 101747-101747
Open Access
Enhancing nutritional and antioxidant properties of wheat bread: The role of foxtail millet and ripe banana pulp
Md. Joynal Abedin, Jannatul Tajria, Abu Tareq Mohammad Abdullah, et al.
Food Chemistry Advances (2025), pp. 100932-100932
Open Access
Application of fat replacers in low-fat starch-based foods: Type, formulation and action mechanism on food quality
Yao Feng, Yu Zhang, Kai Huang, et al.
International Journal of Biological Macromolecules (2025), pp. 142855-142855
Closed Access
Changing the polyphenol composition and enhancing the enzyme activity of sorghum grain by solid‐state fermentation with different microbial strains
Duqin Zhang, Qi Wang, Zhijiang Li, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 10, pp. 6186-6195
Closed Access | Times Cited: 1
A systematic review of potential bioactive compounds from Saccharomyces cerevisiae: exploring their applications in health promotion and food development
Balaji Doolam, Bishwambhar Mishra, Divyamshu Surabhi, et al.
Environment Development and Sustainability (2024)
Closed Access | Times Cited: 1
Enhancing prebiotic, antioxidant, and nutritional qualities of noodles: A collaborative strategy with foxtail millet and green banana flour
Tasnim Farzana, Md. Joynal Abedin, Abu Tareq Mohammad Abdullah, et al.
PLoS ONE (2024) Vol. 19, Iss. 8, pp. e0307909-e0307909
Open Access | Times Cited: 1
Effects of liquid state vs. solid state lactic fermentation on drying, nutritional composition, phytochemical profile, and in vitro neuro-related bioactivities of industrial hempseed (Korean breed)
Simon Okomo Aloo, SeonJu Park, Timilehin Martins Oyinloye, et al.
Food Bioscience (2024), pp. 105708-105708
Closed Access | Times Cited: 1
Mixture design approach for the development of a cowpea and banane cochon flour-based gluten-free biscuit: Chemical, glycemic load, sensory and microbiological characteristics of the optimal biscuit
Bilkissou Njapndounké, Romial Joel Ngouénam, Edith Marius Foko Kouam, et al.
Future Foods (2023) Vol. 8, pp. 100264-100264
Open Access | Times Cited: 3
Nano-imaging by atomic force microscopy, thermogravimetric characteristics, and bioactive compounds of thermally treated and fermented mash beans
Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, Muhammad Sohail, et al.
LWT (2024) Vol. 199, pp. 116131-116131
Open Access
Synbiotic Biscuit Potential Reducing Blood Sugar Levels In Wistar White Rats
Sumanti Debby Moody, In-In Hanidah, Elazmanawati Lembong, et al.
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 1, pp. 339-348
Open Access
Gelatinization and fermentation synergy: investigating the protein digestibility, mineral bioaccessibility and microstructural transformations of black mash beans through Saccharomyces cerevisiae and Lactobacillus spp
Syed Arsalan Ali, Syed Muhammad Ghufran Saeed, Muhammad Sohail, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 674-688
Open Access
Exploring Lipid Fraction, Aflatoxin Levels and Shelf Life in Industrial Biscuits
Ammar B. Altemimi, Noor N. Haider, Saher S. George, et al.
Current Research in Nutrition and Food Science Journal (2023) Vol. 11, Iss. 3, pp. 964-983
Open Access
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