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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:

Effect of sea-buckthorn pulp and flaxseed residues on quality and shelf life of bread
Xin Guo, Longkai Shi, Shuai Yang, et al.
Food & Function (2019) Vol. 10, Iss. 7, pp. 4220-4230
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Sea buckthorn-nutritional composition, bioactivity, safety, and applications: A review
Wenting Yu, Yongqiang Du, Shanshan Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106371-106371
Closed Access | Times Cited: 12
Sea buckthorn pulp oil nanoemulsions fabricated by ultra-high pressure homogenization process: A promising carrier for nutraceutical
Ming Chang, Yiwen Guo, Zhongrong Jiang, et al.
Journal of Food Engineering (2020) Vol. 287, pp. 110129-110129
Closed Access | Times Cited: 52
Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review
Isabella Taglieri, Monica Macaluso, Alessandro Bianchi, et al.
Journal of the Science of Food and Agriculture (2020) Vol. 101, Iss. 5, pp. 1732-1743
Closed Access | Times Cited: 51
Potential of sea buckthorn-based ingredients for the food and feed industry – a review
Arnau Vilas-Franquesa, Jordi Saldo, Bibiana Juan
Food Production Processing and Nutrition (2020) Vol. 2, Iss. 1
Open Access | Times Cited: 47
Composition, processing, and quality control of whole flaxseed products used to fortify foods
Shan Zhang, Yashu Chen, David Julian McClements, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 587-614
Closed Access | Times Cited: 27
The Experimental Development of Bread with Enriched Nutritional Properties Using Organic Sea Buckthorn Pomace
Ioana Stanciu, Elena Ungureanu, Elisabeta Elena Popa, et al.
Applied Sciences (2023) Vol. 13, Iss. 11, pp. 6513-6513
Open Access | Times Cited: 12
Oxidative Stability of Novel Peptides (Linusorbs) in Flaxseed Meal-Fortified Gluten-Free Bread
Youn Young Shim, Peta‐Gaye G. Burnett, Clara M. Olivia, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 439-439
Open Access
Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread
Robert Rusinek, Marzena Gawrysiak‐Witulska, Aleksander Siger, et al.
Sensors (2021) Vol. 21, Iss. 8, pp. 2812-2812
Open Access | Times Cited: 26
Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition
Piotr Zarzycki, Anna Wirkijowska, Dorota Teterycz, et al.
Applied Sciences (2024) Vol. 14, Iss. 10, pp. 3976-3976
Open Access | Times Cited: 3
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake
Isabella Taglieri, Chiara Sanmartin, Francesca Venturi, et al.
Applied Sciences (2020) Vol. 10, Iss. 15, pp. 5235-5235
Open Access | Times Cited: 26
Effect of flaxseed marc flour on high-yield wheat bread production: Comparison in baking, staling, antioxidant and digestion properties
Xiaofei Jiang, Xiaotong Wang, Shengmin Zhou
LWT (2022) Vol. 169, pp. 113979-113979
Open Access | Times Cited: 14
Physical Stability, Oxidative Stability, and Bioactivity of Nanoemulsion Delivery Systems Incorporating Lipophilic Ingredients: Impact of Oil Saturation Degree
Xin Guo, Xiaotian Sun, Li Liang, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 18, pp. 5405-5415
Closed Access | Times Cited: 20
The effect of phenolic compounds contained in flour from green buckwheat, flaxseed, grape and dogwood seeds on the fermentation activity of yeast S. cerevisiae
Svetlana A. Grinvald, Nadezhda V. Barakova, Elena I. Kiprushkina, et al.
Functional Foods in Health and Disease (2024) Vol. 14, Iss. 3, pp. 208-218
Open Access | Times Cited: 2
Incorporation of polyphenols in baked products
Juanying Ou
Advances in food and nutrition research (2021), pp. 207-252
Closed Access | Times Cited: 13
Medium / long-chain structured triglycerides are superior to physical mixtures triglycerides in Caenorhabditis elegans lifespan through an AMPK modified pathway
Ming Chang, Jinyue Yang, Xin Guo, et al.
Food Bioscience (2020) Vol. 39, pp. 100815-100815
Closed Access | Times Cited: 13
Effects of Tremella aurantialba on physical properties, in vitro glucose release, digesta rheology, and microstructure of bread
Hui Feng, Lifei Luo, Liyan Wang, et al.
Journal of Food Science (2023) Vol. 88, Iss. 12, pp. 4853-4866
Closed Access | Times Cited: 3
Influence of roasted flaxseed marc flour on rheological, structural, fermentation, water distribution, and migration properties of wheat dough
Xiaofei Jiang, Xiaotong Wang, Shengmin Zhou
Journal of Food Science (2023) Vol. 88, Iss. 12, pp. 4840-4852
Closed Access | Times Cited: 3
Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread
Jan Bedrníček, František Lorenc, Markéta Jarošová, et al.
Antioxidants (2022) Vol. 11, Iss. 10, pp. 2022-2022
Open Access | Times Cited: 5
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
Tarhana Hamurundan Farklı Formülasyonlarda Hazırlanan Ekmeklerin Duyusal Analizi ve Satın Alma Niyetinin Belirlenmesi
Aleyna Gün, Tolga Akcan
International Journal of Pure and Applied Sciences (2024) Vol. 10, Iss. 1, pp. 261-275
Open Access
ИСПОЛЬЗОВАНИЕ ОБЕЗЖИРЕННОГО ОБЛЕПИХОВОГО СОКА В ХЛЕБОПЕЧЕНИИ
О.В. Кольтюгина, Г.А. Лоскутова, И.Б. Острецова
(2024), pp. 407-411
Open Access
Benefits of Using Pomace from Sea Buckthorn Fruit (Hippophaë rhamnoides L.) in the Production of Rye Bread for a Strategy of Sustainable Production and Consumption
Joanna K. Banach, Katarzyna Majewska, Beata Piłat, et al.
Applied Sciences (2024) Vol. 14, Iss. 23, pp. 11067-11067
Open Access
Comprehensive Analyses of Breads Supplemented with Tannic Acids
Yanbin Guan, Xun Yang, Chuang Pan, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3756-3756
Open Access | Times Cited: 1
Impact of sea buckthorn berries (Hippophae rhamnoides) on yoghurt biological value and quality
Eugenia Covaliov, Carolina Grosu, Violina Popovici, et al.
The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology (2021) Vol. 45, Iss. 2, pp. 62-76
Open Access | Times Cited: 2
Applications of Plant Secondary Metabolites in the Food Industry
Spyridon Α. Petropoulos
Springer eBooks (2023), pp. 707-738
Closed Access
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