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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:

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

Showing 17 citing articles:

Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles
Dimas Rahadian Aji Muhammad, Arifin Dwi Saputro, Hayley Rottiers, et al.
European Food Research and Technology (2018) Vol. 244, Iss. 7, pp. 1185-1202
Closed Access | Times Cited: 85
Functional chocolate: exploring advances in production and health benefits
Sümeyye Sarıtaş, Hatice Duman, Burcu Pekdemir, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5303-5325
Open Access | Times Cited: 11
Improvement of Antioxidant Activity and Physical Stability of Chocolate Beverage Using Colloidal Cinnamon Nanoparticles
Dimas Rahadian Aji Muhammad, Carolina Gomez Gonzalez, Ali Sedaghat Doost, et al.
Food and Bioprocess Technology (2019) Vol. 12, Iss. 6, pp. 976-989
Closed Access | Times Cited: 53
Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum)
Janaína Madruga Morais Ferreira, Bruna Marcacini Azevedo, Valdecir Luccas, et al.
Journal of Food Science (2017) Vol. 82, Iss. 3, pp. 818-824
Open Access | Times Cited: 33
Impact of sugar replacement by non-centrifugal cane-sugar on physicochemical, antioxidant, and phenolic content of confectionery product
N.G.H.I. Kavithani, I. Wickramasinghe, S. M. T. A. Maralanda
Food Chemistry Advances (2024) Vol. 4, pp. 100604-100604
Open Access | Times Cited: 3
Consumer acceptance of chocolate formulated with functional ingredient
Dimas Rahadian Aji Muhammad, F Zulfa, Djoko Purnomo, et al.
IOP Conference Series Earth and Environmental Science (2021) Vol. 637, Iss. 1, pp. 012081-012081
Open Access | Times Cited: 17
Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physicochemical characteristics
Bruna Marcacini Azevedo, Janaína Madruga Morais‐Ferreira, Valdecir Luccas, et al.
International Journal of Food Science & Technology (2017) Vol. 52, Iss. 8, pp. 1731-1738
Open Access | Times Cited: 19
Revisiting the Development of Probiotic-based Functional Chocolates
Dimas Rahadian Aji Muhammad, Endang Sutriswati Rahayu, Dwi Larasatie Nur Fibri
Reviews in Agricultural Science (2021) Vol. 9, pp. 233-248
Open Access | Times Cited: 15
Sugar and cocoa: sweet synergy or bitter antagonisms. Formulating cocoa and chocolate products for health: a narrative review
Duane Mellor, Daniel Amund, Ekavi N. Georgousopoulou, et al.
International Journal of Food Science & Technology (2017) Vol. 53, Iss. 1, pp. 33-42
Open Access | Times Cited: 15
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
Understanding consumer perception on ginger chocolates using rate-all-applied (RATA) method
Aldila F. Prihantari, Gusti Fauza, Setyaningrum Ariyiani, et al.
AIP conference proceedings (2024) Vol. 2838, pp. 020006-020006
Closed Access | Times Cited: 1
Improving the Functionality of Chocolate by Incorporating Vegetal Extracts
Dimas Rahadian Aji Muhammad, Dwi Larasatie Nur Fibri, Sangeeta Prakash
Springer eBooks (2022), pp. 113-152
Closed Access | Times Cited: 5
Sensory Influence of Sweetener Addition on Traditional and Decaffeinated Espresso
Kalinca Vitoria Cardoso Cusielo, Alessandra Cazelatto de Medeiros, Elson Rogério Tavares Filho, et al.
Journal of Food Science (2019) Vol. 84, Iss. 9, pp. 2628-2637
Closed Access | Times Cited: 6
DÜŞÜK ŞEKERLİ TURUNÇ MARMELATI ÜRETİMİNDE REBAUDİOSİDE A KULLANIMININ ARAŞTIRILMASI
Demet Yıldız Turgut, Muslime Tanriseven, Arzu BAYIR YEĞİN, et al.
GIDA / THE JOURNAL OF FOOD (2023) Vol. 48, Iss. 4, pp. 872-887
Open Access | Times Cited: 2
Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened Beverages
Alex Feldmeyer, Dave Josephson, Adrianne Johnson, et al.
Beverages (2019) Vol. 5, Iss. 3, pp. 52-52
Open Access | Times Cited: 5
Mango nectar as a substrate for L. Plantarum: effect of stevia and inulin on probiotic viability and physico-chemical properties of the synbiotic product
Ainaz Alizadeh
Journal of Food Measurement & Characterization (2021) Vol. 15, Iss. 5, pp. 4226-4232
Closed Access | Times Cited: 5
Desenvolvimento e perfil sensorial de chocolates meio amargos contendo inulina e adoçados com rebaudiosídeo A como substituto da sacarose
Bruna Marcacini Azevedo
(2017)
Closed Access
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