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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:

Formation of acrylamide during the roasting of chia seeds (Salvia hispanica L.)
Marta Mesías, Pablo Gómez, Elena Olombrada, et al.
Food Chemistry (2022) Vol. 401, pp. 134169-134169
Open Access | Times Cited: 18

Showing 18 citing articles:

Nutritional and functional perspectives of pseudocereals
Alisha Nandan, Pankaj Koirala, Abhishek Dutt Tripathi, et al.
Food Chemistry (2024) Vol. 448, pp. 139072-139072
Open Access | Times Cited: 15
Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods
Marta Mesías, Pablo Gómez, Elena Olombrada, et al.
International Journal of Environmental Research and Public Health (2023) Vol. 20, Iss. 6, pp. 5114-5114
Open Access | Times Cited: 11
Effect of different roasting methods on clove bud extracted oil
Moumita Dev, D. K. Bhattacharyya, Minakshi Ghosh
Food and Humanity (2024) Vol. 2, pp. 100224-100224
Closed Access | Times Cited: 4
Pseudocereals – A bibliometric analysis and literature review on the potential for manufacturing flours, bakery products and milk analogues
Bruno Fonsêca Feitosa, Jefferson Henrique Tiago Barros, João Vítor Fonseca Feitoza
NFS Journal (2024) Vol. 34, pp. 100163-100163
Open Access | Times Cited: 4
A systematical review of processing characteristics of chia seed: Changes in physicochemical properties and structure
Jinghui Chen, Hongxin Wang
Food Bioscience (2024) Vol. 59, pp. 103813-103813
Closed Access | Times Cited: 4
Characterisation of new sources of acrylamide in food marketed in Belgium
Philippe Szternfeld, Virginie Van Leeuw, Marie-Louise Scippo, et al.
Food Additives and Contaminants Part B (2025), pp. 1-13
Closed Access
Levels of acrylamide in food products from a Chinese market and their risk assessment
Qing Liu, Feng Pan, Pengjie Luo, et al.
Journal of Food Composition and Analysis (2025), pp. 107664-107664
Closed Access
Influence of chia and flaxseeds on acrylamide formation in sweet bakery products
E. Hölzle, C. Breitling‐Utzmann, Olga Blumberg, et al.
Food Chemistry (2024) Vol. 463, pp. 141344-141344
Open Access | Times Cited: 3
Safety of the extension of use of partially defatted chia seed (Salvia hispanica L.) powder with a high fibre content as a novel food pursuant to Regulation (EU) 2015/2283
Dominique Turck, Torsten Bohn, Jacqueline Castenmiller, et al.
EFSA Journal (2023) Vol. 21, Iss. 4
Open Access | Times Cited: 6
Acrylamide and hydroxymethylfurfural formation in roasted almonds (Prunus dulcis)
Marta Mesías, Cristina Palenzuela, Elena Olombrada, et al.
Food Control (2023) Vol. 156, pp. 110140-110140
Open Access | Times Cited: 6
Effects of degree of milling on nutritional quality, functional characteristics and volatile compounds of brown rice tea
Lei Zhou, Yong Sui, Zhenzhou Zhu, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 5
Application of an Electronic Nose Technology for the Prediction of Chemical Process Contaminants in Roasted Almonds
Marta Mesías, Juan Diego Barea-Ramos, Jesús Lozano, et al.
Chemosensors (2023) Vol. 11, Iss. 5, pp. 287-287
Open Access | Times Cited: 4
The current state of knowledge about thermal processing of edible seeds; a special emphasis on their bioactive constituents and antioxidant activity
Natalia Sławińska, Beata Olas
Food Chemistry (2024) Vol. 458, pp. 140526-140526
Open Access | Times Cited: 1
Mild heating and ambient storage following gaseous chlorine dioxide treatment of chia seeds enhanced inactivation of Salmonella spp.
Surabhi Wason, Kent M. Eskridge, Jennifer C. Acuff, et al.
Food Control (2024) Vol. 164, pp. 110560-110560
Closed Access
The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds
Isam A. Mohamed Ahmed, Fahad Al Juhaimi, Mehmet Musa Özcan, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 5118-5127
Closed Access
Applying chia seeds to improve the structural characteristics and nutrient composition of whipped candies
Оlena Shydakova-Kameniuka, Aleksey Zagorulko, Kateryna Kasabova, et al.
Eastern-European Journal of Enterprise Technologies (2024) Vol. 6, Iss. 11 (132), pp. 73-83
Open Access
Optimization, Validation, and Application of a Quantitative GC/NPD Method for Acrylamide Determination in Yemeni Fried Fish Samples
Mahfoudh M. AL-Hammadi, Abdualqawi A. Numan, Anass A. Alnedhary, et al.
مجلة جامعة صنعاء للعلوم التطبيقية والتكنولوجيا (2023) Vol. 1, Iss. 4
Open Access | Times Cited: 1
Recent advances in the occurrence, mechanisms, influence factors and control strategies of process contaminants in nuts: A comprehensive review
Yuwei Liu, Xiaoxiang Peng, Yilun Huang, et al.
Food Control (2023) Vol. 159, pp. 110265-110265
Closed Access | Times Cited: 1
Mitigation of acrylamide formation in fried potato
Said Fatouh Hamed, Hanaa Soliman
Egyptian Journal of Chemistry (2022)
Open Access
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