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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 the Nixtamalization Process on the Dietary Fiber Content, Starch Digestibility, and Antioxidant Capacity of Blue Maize Tortilla
Luís A. Bello‐Pérez, Pamela C. Flores‐Silva, Gustavo A. Camelo‐Méndez, et al.
Cereal Chemistry (2015) Vol. 92, Iss. 3, pp. 265-270
Closed Access | Times Cited: 43

Showing 26-50 of 43 citing articles:

Physicochemical and Nutritional Properties of Nixtamalized Quality Protein Maize Flour and its Potential as Substitute in Philippine Salt Bread
Dianne Jane A. Sunico, Felicito M. Rodriguez, Arvin Paul P. Tuaño, et al.
Chiang Mai University Journal of Natural Sciences (2021) Vol. 20, Iss. 2
Open Access | Times Cited: 13
Exogenous addition of muicle (Justicia spicigera Schechtendal) extract to white maize tortillas affects the antioxidant activity, texture, color, and in vitro starch digestibility
L. Alvarez-Poblano, Angélica Román‐Guerrero, E.J. Vernon‐Carter, et al.
LWT (2020) Vol. 133, pp. 110120-110120
Closed Access | Times Cited: 14
A Critical Review on the Development, Physicochemical Variations and Technical Concerns of Gluten Free Extrudates in Food Systems
Bilal Sajid Mushtaq, Wenhui Zhang, Waleed AL‐Ansi, et al.
Food Reviews International (2021) Vol. 39, Iss. 5, pp. 2806-2834
Closed Access | Times Cited: 11
Release of phenolic compounds with antioxidant activity by human colonic microbiota after in vitro fermentation of traditional white and blue maize tortillas
Alma Haydee Astorga-Gaxiola, Cuauhtémoc Reyes‐Moreno, Jorge Milán‐Carrillo, et al.
International Food Research Journal (2023) Vol. 30, Iss. 1, pp. 240-251
Open Access | Times Cited: 4
Proximate composition, mineral profiling and antioxidant potential in Moringa oleifera genotypes affected with leaf maturity stage
Ashok Kumar Dhakad, Karamdeep Singh, Harpreet Kaur Oberoi, et al.
South African Journal of Botany (2024) Vol. 168, pp. 227-235
Closed Access | Times Cited: 1
Effect of isolation methods on the crystalline, pasting, thermal properties and antioxidant activity of starch from queen sago (Cycas circinalis) seed
Beevi Noora, Cherakkathodi Sudheesh, Narayanasamy Sangeetha, et al.
Journal of Food Measurement & Characterization (2019) Vol. 13, Iss. 3, pp. 2147-2156
Closed Access | Times Cited: 11
Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion
Mariela Menchaca‐Armenta, María José Frutos Fernández, Benjamin Ramírez‐Wong, et al.
Food Chemistry (2022) Vol. 405, pp. 134223-134223
Closed Access | Times Cited: 7
Diversity and relationship among grain, flour and starch characteristics of Indian Himalayan colored corn accessions
Shalini Trehan, Narpinder Singh, Amritpal Kaur
Journal of Food Science and Technology (2020) Vol. 57, Iss. 10, pp. 3801-3813
Open Access | Times Cited: 9
Microstructural Changes and In Vitro Digestibility of Maize Starch Treated with Different Calcium Compounds Used in Nixtamalization Processes
C. Roldan-Cruz, S. García-Díaz, A. García-Hernández, et al.
Starch - Stärke (2020) Vol. 72, Iss. 9-10
Closed Access | Times Cited: 8
The effect of plant-based diets on meta-inflammation and associated cardiometabolic disorders: a review
Fabiola Escalante-Araiza, Germán Rivera-Monroy, Cristina E Loza-López, et al.
Nutrition Reviews (2022) Vol. 80, Iss. 9, pp. 2017-2028
Closed Access | Times Cited: 5
Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino
Ángel Eduardo Rubio-Castillo, Víctor Manuel Zamora-Gasga, Jorge Alberto Sánchez-Burgos, et al.
Food Chemistry Molecular Sciences (2022) Vol. 5, pp. 100150-100150
Open Access | Times Cited: 4
Heteroscedasticity analysis of nixtamalization effect on nutrients, digestibility, and functional properties of quality protein maize and indigenous local maize flour
E. O. Farinde, T. O. Dauda, Veronica A. Obatolu
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 4
Closed Access | Times Cited: 4
Process Optimization for the Development of Nutritionally Enhanced Nuggets using Ficus geniculata: A Nutritional Approach
Madhu Kumari, Vikas Kumar, Ramandeep Kaur, et al.
Plant Foods for Human Nutrition (2022) Vol. 77, Iss. 2, pp. 241-249
Closed Access | Times Cited: 3
Pigmented Maize: Nutritional Properties and Bioactive Profile
Isha Dudeja, Muskan Gupta, Ramandeep Kaur Mankoo, et al.
The Royal Society of Chemistry eBooks (2023), pp. 50-82
Closed Access | Times Cited: 1
Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten‐Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis
Luís A. Bello‐Pérez, Francisco J. Pineda‐Tapia, Glenda Pacheco‐Vargas, et al.
Starch - Stärke (2023)
Closed Access
Estudio de la Modificación alcalina de Almidón de Maíz :microestructura, caracterización Físico-Química y comportamiento reológico
Gerardo Chávez-Esquivel
(2017)
Open Access
Başlıca Mısır Bileşenleri Üzerine Alkali Pişirmenin (Nikstamalizasyon) Etkileri
Mustafa Şamıl Argun
Akademik Gıda (2018) Vol. 16, Iss. 2, pp. 231-240
Open Access
Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach
Miguel Ángel Sánchez‐Madrigal, Armando Quintero‐Ramos, Carmen O. Meléndez‐Pizarro, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 8
Open Access
Caracterización fisicoquímica del extracto de muicle (Justicia spicigera Schechtendal) y su adición exógena en un sistema alimentario (tortilla de maíz)
Lurdes Adriana Álvarez Poblano
(2022)
Open Access
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