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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:

Sorghum Pasta and Noodles: Technological and Nutritional Aspects
Pablo Martín Palavecino, María Isabel Curti, Mariela C. Bustos, et al.
Plant Foods for Human Nutrition (2020) Vol. 75, Iss. 3, pp. 326-336
Closed Access | Times Cited: 25

Showing 25 citing articles:

Effective Use of Plant Proteins for the Development of “New” Foods
Hiroyuki Yano, Wei Fu
Foods (2022) Vol. 11, Iss. 9, pp. 1185-1185
Open Access | Times Cited: 28
Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years
Muhammad Arif Najmi Khairuddin, Ola Lasekan
Foods (2021) Vol. 10, Iss. 11, pp. 2523-2523
Open Access | Times Cited: 37
The Role of Ancient Grains in Alleviating Hunger and Malnutrition
Mahsa Majzoobi, Shima Jafarzadeh, Shahla Teimouri, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2213-2213
Open Access | Times Cited: 13
Starch‐based noodles: Current technologies, properties, and challenges
Sneh Punia Bangar, N. Afzal Ali, Aderonke Ibidunni Olagunju, et al.
Journal of Texture Studies (2022) Vol. 54, Iss. 1, pp. 21-53
Closed Access | Times Cited: 19
Development of Low-Calorie Food Products with Resistant Starch-Rich Sources. – a Review
Sankha Karunarathna, I. Wickramasinghe, Tuyen Truong, et al.
Food Reviews International (2023) Vol. 40, Iss. 2, pp. 814-831
Open Access | Times Cited: 11
The correlation of starch composition, physicochemical and structural properties of different sorghum grains
Kuangye Zhang, Fulai Ke, Huanping Zhou, et al.
Frontiers in Plant Science (2025) Vol. 16
Open Access
Effects of different sorghum cultivars on physical properties, total phenolic content and antioxidant capacities of pasta produced from durum-sorghum blends
Gemaima C. Evangelista, Enemona G. Ademu, Katja Unterleitner, et al.
Journal of Cereal Science (2025), pp. 104192-104192
Closed Access
The Fabrication and Characterization of Pickering Emulsion Gels Stabilized by Sorghum Flour
Linlin Song, Sheng Zhang, Benguo Liu
Foods (2022) Vol. 11, Iss. 14, pp. 2056-2056
Open Access | Times Cited: 16
Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations
Mariasole Cervini, Alice Gruppi, Andrea Bassani, et al.
Foods (2021) Vol. 10, Iss. 5, pp. 908-908
Open Access | Times Cited: 19
Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes
Ume Roobab, Sajid Maqsood
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 2, pp. 1082-1093
Closed Access | Times Cited: 6
Current and potential future uses of sorghum to increase nutrient density for human foods
Margaret J. McGinnis, M. J. Webster
Journal of Food Science (2024)
Closed Access | Times Cited: 2
Replacement of buckwheat by black sorghum flour on soba‐type noodles
Stuart Johnson, Gurpreet Kaur, Smriti Luitel, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 11, pp. 5861-5870
Closed Access | Times Cited: 15
Quality Characteristics of Spelt Pasta Enriched with Spent Grain
Ancuța Chetrariu, Adriana Dabija
Agronomy (2021) Vol. 11, Iss. 9, pp. 1824-1824
Open Access | Times Cited: 14
Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour
Xiaoyue Li, Yuqiu Guo, Lirong Chen, et al.
Scientific Reports (2021) Vol. 11, Iss. 1
Open Access | Times Cited: 11
Development and sensory properties of extruded sorghum-based gluten-free pasta
Blessing Gwekwe, Loveness K. Nyanga, Tonderayi M. Matsungo, et al.
Food and Feed Research (2024) Vol. 51, Iss. 1, pp. 1-17
Open Access | Times Cited: 1
Review Paper on Millet: Production, Nutrients, Processing, and Food Products for Health and Sustainability
A Rasika, S. M. Chavan, J. S. Ghatge, et al.
International Journal of Environment Agriculture and Biotechnology (2024) Vol. 9, Iss. 3, pp. 088-103
Open Access | Times Cited: 1
Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study
Ancuța Chetrariu, Adriana Dabija
Applied Sciences (2022) Vol. 12, Iss. 3, pp. 1441-1441
Open Access | Times Cited: 7
Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids
Lívia de Lacerda de Oliveira Pineli, Lícia Camargo de Orlandin, Lorena Andrade de Aguiar, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3124-3124
Open Access | Times Cited: 5
Sensory acceptability and storage stability of pasta produced from yellow yam and kidney bean composite flour
Emmanuel Kehinde Oke, Moyosore Rebecca Adeoye, Abiodun Aderoju Adeola, et al.
Food and Humanity (2023) Vol. 1, pp. 1297-1303
Closed Access | Times Cited: 2
Pasta: Raw materials, processing and quality improvement
Gopika S Kumar, Arunima SH, Reshma Krishnan, et al.
The Pharma Innovation (2021) Vol. 10, Iss. 5S, pp. 185-197
Open Access | Times Cited: 4
Effect on functional properties of gluten-free pasta enriched with cereal brans
Rayees Ul Islam, Alweera Ashfaq, Zayeema Anjum, et al.
Elsevier eBooks (2024), pp. 207-226
Closed Access
Gluten Free Pasta Production and Formulation Design
Luciana C. González, María A. Loubes, Marcela P. Tolaba
Springer eBooks (2023), pp. 271-306
Closed Access | Times Cited: 1
Use of Additives in Gluten-Free Formulations
Lorena S. Sciarini, Pablo Martín Palavecino, Pablo D. Ribotta
Springer eBooks (2023), pp. 115-161
Closed Access | Times Cited: 1
Characteristics of dried noodle analogue made from sorghum flour and rice flour added with konjac glucomannan
Yuniwaty Halim, Brigitta Angelina, Hardoko Hardoko, et al.
IOP Conference Series Earth and Environmental Science (2023) Vol. 1200, Iss. 1, pp. 012032-012032
Open Access | Times Cited: 1
Effect of tempering conditions and mill type on physicochemical and functional properties of sorghum ( Sorghum bicolor [L.] Moench) flour
María Isabel Curti, Pablo Martín Palavecino, José M. Camiña, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 10
Closed Access | Times Cited: 2
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