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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:

Development of formulations for reduced‐sugar and sugar‐free agar‐based fruit jellies
Romy Riedel, Birgit Böhme, Harald Rohm
International Journal of Food Science & Technology (2015) Vol. 50, Iss. 6, pp. 1338-1344
Closed Access | Times Cited: 45

Showing 1-25 of 45 citing articles:

Strategies to reduce sugars in food
Rossella Di Monaco, Nicoletta A. Miele, Erliza K. Cabisidan, et al.
Current Opinion in Food Science (2018) Vol. 19, pp. 92-97
Closed Access | Times Cited: 139
Production of a minimally processed jelly candy for children using honey instead of sugar
Ceren Mutlu, Sultan Arslan‐Tontul, Mustafa Erbaş
LWT (2018) Vol. 93, pp. 499-505
Closed Access | Times Cited: 105
Fiber enriched reduced sugar muffins made from iso-viscous batters
Susanne Struck, Linda Gundel, Susann Zahn, et al.
LWT (2015) Vol. 65, pp. 32-38
Closed Access | Times Cited: 79
Understanding functionality of sucrose in biscuits for reformulation purposes
R.G.M. van der Sman, Stefano Renzetti
Critical Reviews in Food Science and Nutrition (2018) Vol. 59, Iss. 14, pp. 2225-2239
Open Access | Times Cited: 76
Predicting the solubility of mixtures of sugars and their replacers using the Flory–Huggins theory
R.G.M. van der Sman
Food & Function (2016) Vol. 8, Iss. 1, pp. 360-371
Open Access | Times Cited: 50
Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios
Abdullah Kurt, Kubra Bursa, Ömer Said Toker
Food Science and Technology International (2021) Vol. 28, Iss. 2, pp. 118-127
Closed Access | Times Cited: 31
Physicochemical and textural properties of gummy candies prepared with fruit vinegar
Rita Székelyhidi, Zsolt Giczi, Roberta Pallag, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100473-100473
Open Access | Times Cited: 3
Development of functional coconut water jelly by incorporating anthocyanin microcapsules and its characterization
Lourembam Monika Devi, Laxmikant S. Badwaik
Journal of Food Measurement & Characterization (2025)
Closed Access
Physico-chemical properties of agar extracted from Gracilariopsis longissima (formerly Gracilaria verrucosa) and development of plant-based food jellies
Udari Menaka, Isuru Wijesekara
Food Chemistry Advances (2025), pp. 100938-100938
Open Access
Macroalgae-Derived Sugars and Polysaccharides: Innovations in Natural Sweeteners and Food Applications
Damiano Spagnuolo, Giuseppa Genovese
IntechOpen eBooks (2025)
Closed Access
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
Influence of different types of sugars in physalis jellies
Paula Nogueira Curi, Cynara dos Santos CARVALHO, Derlyene Lucas SALGADO, et al.
Food Science and Technology (2017) Vol. 37, Iss. 3, pp. 349-355
Open Access | Times Cited: 25
Guava pulp fermentation and processing to a vitamin B12‐enriched product
Wilawan Palachum, Wanna Choorit, Supranee Manurakchinakorn, et al.
Journal of Food Processing and Preservation (2020) Vol. 44, Iss. 8
Open Access | Times Cited: 22
Development of gluten-free and low glycemic index rice pancake: Impact of dietary fiber and low-calorie sweeteners on texture profile, sensory properties, and glycemic index
Jaruporn Rakmai, Vichai Haruthaithanasan, Penkwan Chompreeda, et al.
Food Hydrocolloids for Health (2021) Vol. 1, pp. 100034-100034
Open Access | Times Cited: 19
Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation
Yara Paula Nishiyama-Hortense, Maria Júlia de Paula Rossi, Victoria Diniz Shimizu-Marin, et al.
Future Foods (2022) Vol. 6, pp. 100179-100179
Closed Access | Times Cited: 14
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
Quality Evaluation and Functional Properties of Reduced Sugar Jellies Formulated from Citrus Fruits
Ines Ben Rejeb, Nahla Dhen, Salma Kassebi, et al.
Journal of Chemistry (2020) Vol. 2020, pp. 1-8
Open Access | Times Cited: 17
Sugar-Free, Vegan, Furcellaran Gummy Jellies with Plant-Based Triple-Layer Films
A. Stępień, Joanna Tkaczewska, Nikola Nowak, et al.
Materials (2023) Vol. 16, Iss. 19, pp. 6443-6443
Open Access | Times Cited: 6
Isosweetness concentrations of sucrose and high‐intensity sweeteners and antioxidant activity in white chocolate with functional properties
Janaína Madruga Morais Ferreira, Bruna Marcacini Azevedo, Fernanda Guimarães Drummond e Silva, et al.
International Journal of Food Science & Technology (2016) Vol. 51, Iss. 9, pp. 2114-2122
Closed Access | Times Cited: 17
Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly
Jong Jin Park, Ibukunoluwa Fola Olawuyi, Gwang Deok Park, et al.
Korean Journal of Food Preservation (2021) Vol. 28, Iss. 4, pp. 469-479
Open Access | Times Cited: 14
The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review
Poliana Bergamin Athayde de Souza, Maria de Fátima Santos, João de Deus Souza Carneiro, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 3
Closed Access | Times Cited: 9
Phosphorylated Fish Gelatin and the Quality of Jelly Gels: Gelling and Microbiomics Analysis
Shiyu Wu, Wanyi Sun, Yihui Yang, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3682-3682
Open Access | Times Cited: 5
The globalisation of food research in the development of safe and health‐promoting foods
Charles S. Brennan
International Journal of Food Science & Technology (2016) Vol. 52, Iss. 1, pp. 1-2
Closed Access | Times Cited: 14
Single and combined use of isomalt, polydextrose, and inulin as sugar substitutes in production of pectin jelly
Meltem H. Ünal, Derya Arslan
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 7
Uso de Polioles en la Industria de la Confitería
Mario de Jesús González-Otamendi, Jesús Guadalupe Pérez‐Flores, Elizabeth Contreras‐López, et al.
Ciencia Latina Revista Científica Multidisciplinar (2024) Vol. 8, Iss. 3, pp. 499-528
Open Access | Times Cited: 1
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