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:
Pigmented whole maize grains for functional value added and low glycemic index snack production
Hümeyra Çetin‐Babaoğlu, Nazlı Yalım, Emine Kale, et al.
Food Bioscience (2021) Vol. 44, pp. 101349-101349
Closed Access | Times Cited: 14
Hümeyra Çetin‐Babaoğlu, Nazlı Yalım, Emine Kale, et al.
Food Bioscience (2021) Vol. 44, pp. 101349-101349
Closed Access | Times Cited: 14
Showing 14 citing articles:
Beyond colors: The health benefits of maize anthocyanins
Bharat Bhushan, Satish Kumar, Charanjeet Kaur, et al.
Applied Food Research (2024) Vol. 4, Iss. 1, pp. 100399-100399
Open Access | Times Cited: 6
Bharat Bhushan, Satish Kumar, Charanjeet Kaur, et al.
Applied Food Research (2024) Vol. 4, Iss. 1, pp. 100399-100399
Open Access | Times Cited: 6
Effect of starch structuring and processing on the bioaccessibility of polyphenols in starchy foodstuffs: A review
Monserrat Hernández-Bautista, Tomy J. Gutiérrez, Juscelino Tovar, et al.
Food Research International (2025), pp. 116199-116199
Closed Access
Monserrat Hernández-Bautista, Tomy J. Gutiérrez, Juscelino Tovar, et al.
Food Research International (2025), pp. 116199-116199
Closed Access
Critical Review on Anti-Obesity Effects of Anthocyanins Through PI3K/Akt Signaling Pathways
Nidesha Randeni, Jinhai Luo, Baojun Xu
Nutrients (2025) Vol. 17, Iss. 7, pp. 1126-1126
Open Access
Nidesha Randeni, Jinhai Luo, Baojun Xu
Nutrients (2025) Vol. 17, Iss. 7, pp. 1126-1126
Open Access
Effect of Solvent and Grain Color on the Biological Activities of Maize Grain
Yolanda Salinas-Moreno, Miguel Ángel Martínez-Ortiz, Eduardo Padilla‐Camberos, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1163-1163
Open Access
Yolanda Salinas-Moreno, Miguel Ángel Martínez-Ortiz, Eduardo Padilla‐Camberos, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1163-1163
Open Access
Efecto de la adición de harina de lenteja en el contenido nutricional y polifenoles en tortillas de maíz azul
Luis M. Sánchez-Magaña, Daniel Alexis Rodriguez Heráldez, Saraíd Mora Rochín, et al.
Revista Bio Ciencias (2025)
Open Access
Luis M. Sánchez-Magaña, Daniel Alexis Rodriguez Heráldez, Saraíd Mora Rochín, et al.
Revista Bio Ciencias (2025)
Open Access
Modification of starch digestibility and phenolic bioaccessibility in phenolic-rich flours by physical treatments with ferulic acid followed by vacuum oven and freeze-drying
Chelsey Fiecke, Sathya Kalambur, Ajay Bhaskar, et al.
LWT (2024) Vol. 197, pp. 115889-115889
Open Access | Times Cited: 3
Chelsey Fiecke, Sathya Kalambur, Ajay Bhaskar, et al.
LWT (2024) Vol. 197, pp. 115889-115889
Open Access | Times Cited: 3
Enhancing nutritional and functional properties of rice starch by modification with Matcha extract
Hümeyra Çetin‐Babaoğlu, Hümeyra Aydın, Rumeysa Kumas, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 4284-4291
Open Access | Times Cited: 2
Hümeyra Çetin‐Babaoğlu, Hümeyra Aydın, Rumeysa Kumas, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 4284-4291
Open Access | Times Cited: 2
Phytochemicals in pigmented maize and their promising health benefits
Chiemela Enyinnaya Chinma, Vanessa Chinelo Ezeocha, Janet Adeyinka Adebo, et al.
Elsevier eBooks (2024), pp. 93-118
Closed Access
Chiemela Enyinnaya Chinma, Vanessa Chinelo Ezeocha, Janet Adeyinka Adebo, et al.
Elsevier eBooks (2024), pp. 93-118
Closed Access
Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish “proja” Made from Pigmented Maize
Olivera Šimurina, Bojana Filipčev, Biljana Kiprovski, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2799-2799
Open Access
Olivera Šimurina, Bojana Filipčev, Biljana Kiprovski, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2799-2799
Open Access
xAgrotriticum spp.: Quality properties of a potential perennial cereal candidate for sustainable agriculture
Emine Atalay
Heliyon (2024) Vol. 10, Iss. 21, pp. e39866-e39866
Open Access
Emine Atalay
Heliyon (2024) Vol. 10, Iss. 21, pp. e39866-e39866
Open Access
Potential Use of Pigmented Cereals and Millets as a New Ingredient for Developing New Bakery Products
Yash D. Jagdale, Gulzar Ahmad Nayik, MOHAMMAD JAVED ANSARI
The Royal Society of Chemistry eBooks (2023), pp. 375-400
Closed Access | Times Cited: 1
Yash D. Jagdale, Gulzar Ahmad Nayik, MOHAMMAD JAVED ANSARI
The Royal Society of Chemistry eBooks (2023), pp. 375-400
Closed Access | Times Cited: 1
Editorial: Functional foods processing and preservation
José Pinela, Carla Pereira, María Inês Días, et al.
Food Bioscience (2023) Vol. 53, pp. 102664-102664
Open Access
José Pinela, Carla Pereira, María Inês Días, et al.
Food Bioscience (2023) Vol. 53, pp. 102664-102664
Open Access
A new approach to snack production: sourdough corn flakes with low glycemic index
Hümeyra Çetin Babaoğlu
Journal of Food Science and Technology (2023) Vol. 61, Iss. 4, pp. 697-705
Closed Access
Hümeyra Çetin Babaoğlu
Journal of Food Science and Technology (2023) Vol. 61, Iss. 4, pp. 697-705
Closed Access
Xagrotriticum Spp.: Quality Properties of a Potential Perennial Cereal Candidate for Sustainable Agriculture
Emine Atalay
(2023)
Closed Access
Emine Atalay
(2023)
Closed Access
PRODUCTION OF PROPOLIS POWDER BY VACUUM DRYING AND SOME PROPERTIES OF THE POWDER
Ceren Mutlu
GIDA / THE JOURNAL OF FOOD (2023) Vol. 48, Iss. 6, pp. 1292-1303
Open Access
Ceren Mutlu
GIDA / THE JOURNAL OF FOOD (2023) Vol. 48, Iss. 6, pp. 1292-1303
Open Access
