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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:

Effects of household cooking methods on changes of tissue structure, phenolic antioxidant capacity and active component bioaccessibility of quinoa
Ruijuan Gu, Xiaowen Chang, Guotao Bai, et al.
Food Chemistry (2021) Vol. 350, pp. 129138-129138
Closed Access | Times Cited: 46

Showing 1-25 of 46 citing articles:

Nutrient composition, functional activity and industrial applications of quinoa (Chenopodium quinoa Willd.)
Guixing Ren, Cong Teng, Xin Fan, et al.
Food Chemistry (2022) Vol. 410, pp. 135290-135290
Closed Access | Times Cited: 75
Germination effects on nutritional quality: A comprehensive review of selected cereals and pulses changes
Chamodi Gunathunga, G. Senanayake, Madhura Jayasinghe, et al.
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106024-106024
Open Access | Times Cited: 27
Recent advances in physiochemical changes, nutritional value, bioactivities, and food applications of germinated quinoa: A comprehensive review
Yongli Lan, Wengang Zhang, Fuguo Liu, et al.
Food Chemistry (2023) Vol. 426, pp. 136390-136390
Closed Access | Times Cited: 28
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
Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products
Mia Schutte, Stefan Hayward, Marena Manley
Journal of Food Biochemistry (2024) Vol. 2024, pp. 1-20
Open Access | Times Cited: 6
Quantitative analysis of the phenolic compounds and antioxidant activities of six quinoa seed grains with different colors
Chao Yang, Xijin Zhu, Wenyu Liu, et al.
LWT (2024) Vol. 203, pp. 116384-116384
Open Access | Times Cited: 6
Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review
Gabriela Boscariol Rasera, Adriano Costa de Camargo, Ruann Janser Soares de Castro
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 260-286
Closed Access | Times Cited: 25
Characterization of the active components and bioaccessibility of phenolics in differently colored foxtail millets
Yuan Gao, Hua Ping, Zhaoying He, et al.
Food Chemistry (2024) Vol. 452, pp. 139355-139355
Closed Access | Times Cited: 5
Biotransformation of quinoa phenolic compounds with Monascus anka to enhance the antioxidant capacity and digestive enzyme inhibitory activity
Pei Yang, Kai Huang, Yu Zhang, et al.
Food Bioscience (2022) Vol. 46, pp. 101568-101568
Closed Access | Times Cited: 20
Appropriate microwave improved the texture properties of quinoa due to starch gelatinization from the destructed cyptomere structure
Hongwei Cao, Rulian Sun, Yu Liu, et al.
Food Chemistry X (2022) Vol. 14, pp. 100347-100347
Open Access | Times Cited: 19
Metabolomic insights into the profile, bioaccessibility, and transepithelial transport of polyphenols from germinated quinoa during in vitro gastrointestinal digestion/Caco-2 cell transport, and their prebiotic effects during colonic fermentation
Meijiao Li, Xuan Zhang, Zhe Gao, et al.
Food Research International (2024) Vol. 186, pp. 114339-114339
Closed Access | Times Cited: 4
Unlocking the potential of Selenium (Se) bio-fortification and optimal food processing of barely grains on the alleviation of Se-deficiency in highland diets
Mo Li, Shiyue Zhou, Chenni Zhou, et al.
Journal of Food Composition and Analysis (2025), pp. 107436-107436
Closed Access
Development of an extra-large and iron-fortified quinoa (Chenopodium quinoa Wild) grains using cold extrusion
Monica E. Quiroga-Villa, Alicia Magaly Leon Tacca, Wenceslao T. Medina
LWT (2025), pp. 117631-117631
Open Access
Influence of the Nutritional Composition of Quinoa (Chenopodium quinoa Willd.) on the Sensory Quality of Cooked Quinoa
Shengyuan Guo, Chaofan Zhao, Jiankang Zhou, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 988-988
Open Access
Genetic and environmental effects on nutritional profiles of four quinoa varieties in China
Haixin Wang, Xin Zhao, Yingxue Zhao, et al.
Journal of Food Composition and Analysis (2025), pp. 107551-107551
Closed Access
Nutritional and Functional Properties of Quinoa (Chenopodium quinoa Willd.) Chimborazo Ecotype: Insights into Chemical Composition
Paola Argüello Hernández, Iván Samaniego, Alex Leguizamo, et al.
Agriculture (2024) Vol. 14, Iss. 3, pp. 396-396
Open Access | Times Cited: 3
Quinoa (Chenopodium quinoa): Nutritional composition and bioactive compounds of grain and leaf, and impact of heat treatment and germination
Jordy Campos-Rodriguez, Katherine Acosta-Coral, Luz María Paucar‐Menacho
Scientia Agropecuaria (2022) Vol. 13, Iss. 3, pp. 209-220
Open Access | Times Cited: 16
Effect of oven roasting on major chemical components in cereals and its modulation on flour‐based products quality
Limin Li, Qingfa Wang, Chong Liu, et al.
Journal of Food Science (2023) Vol. 88, Iss. 7, pp. 2740-2757
Open Access | Times Cited: 8
Current trends and prospects in quinoa research: An approach for strategic knowledge areas
Diego Hernándo Flórez Martínez, Jader Rodríguez Cortina, Luis Fernando Chavez‐Oliveros, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 3, pp. 1479-1501
Open Access | Times Cited: 8
Dehydration characteristics and evolution of physicochemical properties of Platycodon grandiflorum (Jacq. A.DC.) roots (PGR) during pulse-spouted microwave vacuum drying (PSMVD)
Yuan-yuan Liu, Weihong Sun, Bingzheng Li, et al.
Industrial Crops and Products (2021) Vol. 177, pp. 114449-114449
Closed Access | Times Cited: 20
Effects of different household cooking methods on the biological properties of Chinese yam
Lingxiao Gong, Linlin Hu, Dannin Feng, et al.
Food Chemistry (2021) Vol. 363, pp. 130246-130246
Closed Access | Times Cited: 19
Influence of Cooking Technique on Bioactive Compounds Bioaccessibility of Vegetable Lentil Soup
Sofía Vargha, Marta Igual, Marcelo Miraballes, et al.
(2024)
Open Access | Times Cited: 2
Traditional Cooking Methods Affect Color, Texture and Bioactive Nutrients of Undaria pinnatifida
Shan Jiang, Meiqi Yu, Yingzhen Wang, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1078-1078
Open Access | Times Cited: 10
Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage
Hongxiu Fan, Hongcheng Liu, Wenyi Li, et al.
Food Science and Human Wellness (2022) Vol. 12, Iss. 1, pp. 254-265
Open Access | Times Cited: 9
Bioaccessibility and uptake/epithelial transport of vitamin E: Discoveries and challenges of in vitro and ex vivo assays
Larissa Catelli Rocha Torres, Alan Giovanini de Oliveira Sartori, Anna Paula de Souza Silva, et al.
Food Research International (2022) Vol. 162, pp. 112143-112143
Closed Access | Times Cited: 8
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