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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:

Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors
Nusrat Jan, Syed Zameer Hussain, Bazila Naseer, et al.
Food Chemistry X (2023) Vol. 18, pp. 100687-100687
Open Access | Times Cited: 57

Showing 1-25 of 57 citing articles:

Potential food applications and biological activities of fermented quinoa: A review
Asem Mahmoud Abdelshafy, Ahmed K. Rashwan, Ahmed I. Osman
Trends in Food Science & Technology (2024) Vol. 144, pp. 104339-104339
Open Access | Times Cited: 18
Unraveling the Role of Quinoa in Managing Metabolic Disorders: A Comprehensive Review
Aarzoo Jangra, Vikram Kumar, Shiv Kumar, et al.
Current Nutrition Reports (2025) Vol. 14, Iss. 1
Closed Access | Times Cited: 2
Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits
Ahmed K. Rashwan, Ahmed I. Osman, Asem Mahmoud Abdelshafy, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 65, Iss. 4, pp. 667-694
Open Access | Times Cited: 26
Ultrasound processing for enhanced digestibility of plant proteins
Fatemeh Aghababaei, David Julian McClements, Milad Hadidi
Food Hydrocolloids (2024) Vol. 155, pp. 110188-110188
Open Access | Times Cited: 13
Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru
Betsy S. Ramos-Pacheco, David Choque-Quispe, Carlos A. Ligarda-Samanez, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 417-417
Open Access | Times Cited: 11
A Comprehensive Review of Antinutrients in Plant‐Based Foods and Their Key Ingredients
Neşe Tunçel, Havva Polat Kaya, Ali Emre Andaç, et al.
Nutrition Bulletin (2025)
Closed Access | Times Cited: 1
A comprehensive review on the potential applications of medicine Polygonatum species in the food sector
Mi Li, Bingzong Xie, Lewen Li, et al.
Food Bioscience (2024) Vol. 60, pp. 104116-104116
Closed Access | Times Cited: 8
Developing a functional gluten-free sourdough bread by incorporating Quinoa, Amaranth, Rice and Spirulina
Rocío Peñalver, Gema Nieto
LWT (2024) Vol. 201, pp. 116162-116162
Open Access | Times Cited: 6
Modifying structural and techno-functional properties of quinoa proteins through extraction techniques and modification methods
Shuyang Wang, Song Miao, Da‐Wen Sun
Trends in Food Science & Technology (2023) Vol. 143, pp. 104285-104285
Closed Access | Times Cited: 16
Pseudocereal Oils, Authenticated by Fourier Transform Infrared Spectroscopy, and their Chemopreventive Properties
Paweł Paśko, Agnieszka Galanty, Emilia Ramos-Zambrano, et al.
Plant Foods for Human Nutrition (2024) Vol. 79, Iss. 1, pp. 151-158
Closed Access | Times Cited: 5
Investigating the physicochemical, rheological, and sensory properties of low‐fat mayonnaise prepared with amaranth protein as an egg yolk replacer
Sahar Mohammadi, Mazdak Alimi, Seyed‐Ahmad Shahidi, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 7, pp. 5147-5161
Open Access | Times Cited: 5
Pseudocereals and dates as potential ingredients in nutrition bars: a review
Ahada Sabeel, Khalid Mehmood Wani, P. K. Dubey, et al.
Nutrire (2024) Vol. 49, Iss. 2
Closed Access | Times Cited: 5
Current Production Scenario and Functional Potential of the Whole Amaranth Plant: A Review
Nataly Peña-Gómez, Sergio Zubelzu Mínguez, Juan-David Escobar
IntechOpen eBooks (2024)
Open Access | Times Cited: 4
From ‘Farm to Fork’: Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges
Javier Matías, María José Rodríguez, Antonio Carrillo‐Vico, et al.
Plants (2024) Vol. 13, Iss. 14, pp. 1914-1914
Open Access | Times Cited: 4
A comprehensive review of processing, functionality, and potential applications of lentil proteins in the food industry
Fatemeh Aghababaei, David Julian McClements, Marc Pignitter, et al.
Advances in Colloid and Interface Science (2024) Vol. 333, pp. 103280-103280
Open Access | Times Cited: 4
Amaranth and buckwheat grains: Nutritional profile, development of functional foods, their pre-clinical cum clinical aspects and enrichment in feed
Harsh Kumar, Shivani Guleria, Neetika Kimta, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100836-100836
Open Access | Times Cited: 4
Effect of Amaranth-Containing Dietary Intervention in Improving Hemoglobin Concentration: A Systematic Review and Meta-Analysis
Mekdes Tigistu Yilma, Aberash Eifa, Mehretu Belayneh, et al.
Public health reviews (2025) Vol. 45
Open Access
Amaranth grain: nutritional composition, bioactive compounds, processing, and applications
José Eduardo Borges‐Martínez, Deyanira del Rosario Moguel-Concha, María Stephanie Cid‐Gallegos, et al.
Elsevier eBooks (2025), pp. 67-81
Closed Access
Preparation and analysis of quinoa active protein (QAP) and its mechanism of inhibiting Candida albicans from a transcriptome perspective
Xufei Zhang, Chunmei Zheng, Wenxuan Ge, et al.
PeerJ (2025) Vol. 13, pp. e18961-e18961
Open Access
Dietary and lifestyle modifications for effective management of hypertension: A comprehensive review
Kanza Saleem, Iahtisham Ul-Haq, Gholamreza Abdi, et al.
Journal of Agriculture and Food Research (2025), pp. 101750-101750
Open Access
Moderate milling improved storage stability of quinoa based on the evaluation of lipid oxidation and physicochemical characteristics
Dongjing Ni, Feng Gao, Hongwei Cao, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Exploring the advances in quinoa processing: A comprehensive review enhancing nutritional quality and health benefits along with industrial feasibility of quinoa
Aditi Sharma, Shweta Kashyap, Sukhcharn Singh
Food Research International (2025) Vol. 206, pp. 116093-116093
Closed Access
Effects of Microalgae as Biostimulants on Plant Growth, Content of Antioxidant Molecules and Total Antioxidant Capacity in Chenopodium quinoa Exposed to Salt Stress
Sofia Fiorentino, Lorenza Bellani, Marco Santin, et al.
Plants (2025) Vol. 14, Iss. 5, pp. 781-781
Open Access
Effect of pH and concentration on physicochemical, adsorption kinetics and rheology properties of quinoa protein: Functional correlations
José Fernando Solanilla‐Duque, Diego Fernando Roa-Acosta, Jesus Bravo
JCIS Open (2025), pp. 100131-100131
Open Access
Mitigation of anti-nutrients from millet by employing traditional to cutting-edge processing’s to enhance nutrition profile
T. V. K. Singh, Ravinder Kaushik
Journal of Food Composition and Analysis (2025), pp. 107605-107605
Closed Access
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