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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:

Production of gluten free bread with flour and chia seeds (Salvia hispânica L)
Viviane da Costa Borges, Sibele Santos Fernandes, Elessandra da Rosa Zavareze, et al.
Food Bioscience (2021) Vol. 43, pp. 101294-101294
Closed Access | Times Cited: 20

Showing 20 citing articles:

Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review
Mingxin Zhang, Ou Wang, Shengbao Cai, et al.
Food Research International (2023) Vol. 171, pp. 113061-113061
Closed Access | Times Cited: 50
Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges
Mariana Mesta-Corral, Ricardo Gómez‐García, Nagamani Balagurusamy, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2062-2062
Open Access | Times Cited: 9
Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds
Luisina Monsierra, Pablo Mansilla, Gabriela Pérez
Foods (2024) Vol. 13, Iss. 2, pp. 194-194
Open Access | Times Cited: 7
Impact of melon seed oil cake with different particle sizes on bread quality
Guoqiang Zhang, Ziqian Li
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 5
Sunflower seed cake as a source of nutrients in gluten-free bread
Agata Blicharz‐Kania, Anna Pecyna, Beata Zdybel, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 11
Defatted Chia (Salvia Hispanica L.) Flour Peptides: Exploring Nutritional Profiles, Techno-Functional and Bio-Functional Properties, and Future Directions
Etty Syarmila Ibrahim Khushairay, Salma Mohamad Yusop, Mohamad Yusof Maskat, et al.
Current Research in Food Science (2025), pp. 101035-101035
Open Access
The nutritional profile of chia seeds and sprouts: tailoring germination practices for enhancing health benefits-a comprehensive review
Manting Huang, Hui Xu, Qian Zhou, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-23
Closed Access | Times Cited: 3
Effect of quinoa, chia and millet addition on consumer acceptability of gluten‐free bread
Rachael Moss, Matthew B. McSweeney
International Journal of Food Science & Technology (2021) Vol. 57, Iss. 2, pp. 1248-1258
Closed Access | Times Cited: 18
Effects of Ugali Maize Flour Fortification with Chia Seeds (Salvia hispanica L.) on Its Physico-Chemical Properties and Consumer Acceptability
Susan Chemutai, Monica Mburu, Daniel Njoroge, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 543-543
Open Access | Times Cited: 2
Approaches for development of functional and low gluten bread from sorghum: A review
Vijay Singh Sharanagat, Lochan Singh, Prabhat K. Nema
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 11
Closed Access | Times Cited: 10
Nutritional composition and staling properties of gluten‐free bread‐added fermented acorn flour
Ayşe Levent, Kübra Aktaş
Food Science & Nutrition (2023) Vol. 12, Iss. 3, pp. 1955-1964
Open Access | Times Cited: 4
Sensory Analysis Tools in Developing Gluten-Free Bakery and Pasta Products and Their Quality Control
Vanessa Dias Capriles, Etiene Valéria de Aguiar, Fernanda G. Santos, et al.
Springer eBooks (2023), pp. 307-359
Closed Access | Times Cited: 3
Preparation and characteristics of chia seeds-cranberry beverage powder: Taguchi design and antioxidant activity evaluation
Hongyue Wang, Yerong Yuan, Hao Hu, et al.
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 5, pp. 4594-4602
Closed Access | Times Cited: 2
The Influence of Gluten-Free Flour on Bakery Dough Quality
Anastasia A. Merker, Ekaterina N. Reva, V.A. Serdyuk
Engineering Technologies and Systems (2022) Vol. 32, Iss. 2, pp. 313-323
Open Access | Times Cited: 4
Development of almond flour bread recipe
Е. С. Смирнова, E. V. Razhina, N. L. Lopaeva, et al.
New Technologies (2024) Vol. 20, Iss. 1, pp. 119-127
Open Access
РОЗШИРЕННЯ АСОРТИМЕНТУ МЯКИХ ВАФЕЛЬ ПІДВИЩЕНОЇ ХАРЧОВОЇ ЦІННОСТІ В МЕНЮ ЗАКЛАДІВ РЕСТОРАННОГО ГОСПОДАРСТВА
Вікторія Миколаївна Шелудько
Development Service Industry Management (2024), Iss. 1, pp. 221-228
Open Access
ОБҐРУНТУВАННЯ ТЕХНОЛОГІЇ КРЕКЕРІВ ІЗ ВИКОРИСТАННЯМ РОСЛИННОЇ СИРОВИНИ ПІДВИЩЕНОЇ ХАРЧОВОЇ ЦІННОСТІ
Вікторія Миколаївна Шелудько, А. М. Шостя, С. О. Усенко, et al.
Bulletin of Sumy National Agrarian University The series Mechanization and Automation of Production Processes (2024), Iss. 2 (56), pp. 114-120
Open Access
Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking
Fernanda G. Santos, Luciana T. B. Sandri, Urszula Krupa‐Kozak, et al.
Future Foods (2024) Vol. 10, pp. 100475-100475
Open Access
Quality, nutritional value, sensory attributes, and shelf life of gluten-free bread and other gluten-free bakery goods
Anil Kumar Siroha, Sneh Punia Bangar, Pawan Kumar Rose
Elsevier eBooks (2024), pp. 341-356
Closed Access

Petr Senin -Editor-In-Chief, A. Levtsev, Svetlana Gordina, et al.
Engineering Technologies and Systems (2022) Vol. 32, Iss. 2
Open Access
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