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:
A fibre syrup for the sugar reduction in fruit filling for bakery application
Alessandro Carcelli, A. Albertini, Elena Vittadini, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 28, pp. 100545-100545
Closed Access | Times Cited: 16
Alessandro Carcelli, A. Albertini, Elena Vittadini, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 28, pp. 100545-100545
Closed Access | Times Cited: 16
Showing 16 citing articles:
Exploring the versatility of diverse hydrocolloids to transform techno-functional, rheological, and nutritional attributes of food fillings
Masud Alam, Kirty Pant, Dilpreet Singh Brar, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109275-109275
Closed Access | Times Cited: 26
Masud Alam, Kirty Pant, Dilpreet Singh Brar, et al.
Food Hydrocolloids (2023) Vol. 146, pp. 109275-109275
Closed Access | Times Cited: 26
Development of sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior
Xinying Suo, Marianna Tagliasco, Matteo Bonfini, et al.
Applied Food Research (2025) Vol. 5, Iss. 1, pp. 100761-100761
Open Access | Times Cited: 1
Xinying Suo, Marianna Tagliasco, Matteo Bonfini, et al.
Applied Food Research (2025) Vol. 5, Iss. 1, pp. 100761-100761
Open Access | Times Cited: 1
Preventing Fungal Spoilage from Raw Materials to Final Product: Innovative Preservation Techniques for Fruit Fillings
Teresa Bento de Carvalho, Beatriz Silva, Elisabetta Tomè, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2669-2669
Open Access | Times Cited: 6
Teresa Bento de Carvalho, Beatriz Silva, Elisabetta Tomè, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2669-2669
Open Access | Times Cited: 6
Development and characterisation of nutritionally enriched honey filling as novel alternative to commercial fat-based filling for bakery applications
Masud Alam, B.N. Dar, Vikas Nanda
Food and Humanity (2024) Vol. 3, pp. 100361-100361
Closed Access | Times Cited: 6
Masud Alam, B.N. Dar, Vikas Nanda
Food and Humanity (2024) Vol. 3, pp. 100361-100361
Closed Access | Times Cited: 6
Hydrocolloid‐based fruit fillings: A comprehensive review on formulation, techno‐functional properties, synergistic mechanisms, and applications
Masud Alam, B.N. Dar, Vikas Nanda
Journal of Texture Studies (2024) Vol. 55, Iss. 4
Closed Access | Times Cited: 4
Masud Alam, B.N. Dar, Vikas Nanda
Journal of Texture Studies (2024) Vol. 55, Iss. 4
Closed Access | Times Cited: 4
Developing hydrocolloid-infused honey fillings for millet cookies: a comparative study against commercially available fat-based alternatives
Masud Alam, Deodhar Ankita Madhav, B.N. Dar, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access | Times Cited: 4
Masud Alam, Deodhar Ankita Madhav, B.N. Dar, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access | Times Cited: 4
An Updated Review on Exploring Hydrocolloids Application in Food Matrix: Current Insights Into Fruit, Bakery, Meat, and Dairy Based Products
Masud Alam, Ishrat Majid, Sawinder Kaur, et al.
Journal of Texture Studies (2025) Vol. 56, Iss. 2
Closed Access
Masud Alam, Ishrat Majid, Sawinder Kaur, et al.
Journal of Texture Studies (2025) Vol. 56, Iss. 2
Closed Access
Comparative analysis of functional, techno-functional, rheological, and thermal properties of honey fillings formulated with rind from watermelon waste and xanthan gum: Pre- and post-baking assessment
Masud Alam, B.N. Dar, Vikas Nanda
Journal of Food Measurement & Characterization (2025)
Closed Access
Masud Alam, B.N. Dar, Vikas Nanda
Journal of Food Measurement & Characterization (2025)
Closed Access
Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties
Nemanja Teslić, Jovana Kojić, Branislava Đermanović, et al.
Antioxidants (2023) Vol. 12, Iss. 6, pp. 1234-1234
Open Access | Times Cited: 8
Nemanja Teslić, Jovana Kojić, Branislava Đermanović, et al.
Antioxidants (2023) Vol. 12, Iss. 6, pp. 1234-1234
Open Access | Times Cited: 8
Comparative studies on the rheological characteristics, functional attributes, and baking stability of xanthan and guar gum formulated honey gel matrix
Masud Alam, Santanu Malakar, Kirty Pant, et al.
Food Science and Technology International (2023)
Closed Access | Times Cited: 7
Masud Alam, Santanu Malakar, Kirty Pant, et al.
Food Science and Technology International (2023)
Closed Access | Times Cited: 7
Inclusive Overview of Sweeteners Trends: Nutritional Safety and Commercialization
Saba Anwar, Qamar Abbas Syed, Faiza Munawar, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 2, pp. 245-258
Closed Access | Times Cited: 7
Saba Anwar, Qamar Abbas Syed, Faiza Munawar, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 2, pp. 245-258
Closed Access | Times Cited: 7
Using grape pomace powder as a pectin replacer to prepare low water activity bake-stable fruit filling
Farzad Saberi, Mostafa Karami, Azam Shiri, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4314-4322
Closed Access | Times Cited: 2
Farzad Saberi, Mostafa Karami, Azam Shiri, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 6, pp. 4314-4322
Closed Access | Times Cited: 2
Transformation of Quality Attributes of Fruit Leathers Using Diverse Hydrocolloids: Recent Application and Future Perspective
Masud Alam, Mansi Rawat, Sawinder Kaur, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 11
Closed Access | Times Cited: 2
Masud Alam, Mansi Rawat, Sawinder Kaur, et al.
Journal of Food Process Engineering (2024) Vol. 47, Iss. 11
Closed Access | Times Cited: 2
Can Rheometer be Used For Determination of Baking Stability of Cocoa Based Filling Creams
Burcu Utku Aktar, Arzu Karakaş İshak, Duygu Özmen, et al.
Journal of Food Engineering (2024), pp. 112320-112320
Closed Access | Times Cited: 1
Burcu Utku Aktar, Arzu Karakaş İshak, Duygu Özmen, et al.
Journal of Food Engineering (2024), pp. 112320-112320
Closed Access | Times Cited: 1
Dietary fiber supplementation increases Drosophila melanogaster lifespan and gut microbiota diversity
Daniela Beghelli, Laura Giusti, Lorenzo Zallocco, et al.
Food & Function (2024) Vol. 15, Iss. 14, pp. 7468-7477
Open Access
Daniela Beghelli, Laura Giusti, Lorenzo Zallocco, et al.
Food & Function (2024) Vol. 15, Iss. 14, pp. 7468-7477
Open Access
Formulation of Tengger herbal coffee: Effect of coffee type and fennel seed powder
Susinggih Wijana, Mitha Ayuningtias, Claudia Gadizza Perdani, et al.
BioResources (2023) Vol. 18, Iss. 3, pp. 5447-5465
Open Access
Susinggih Wijana, Mitha Ayuningtias, Claudia Gadizza Perdani, et al.
BioResources (2023) Vol. 18, Iss. 3, pp. 5447-5465
Open Access
