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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:

Structural, functional, and chemical properties of small starch granules: Andean quinoa and kiwicha
Frank F. Velásquez‐Barreto, Hubert Arteaga, José Álvarez‐Ramírez, et al.
Food Hydrocolloids (2021) Vol. 120, pp. 106883-106883
Closed Access | Times Cited: 38

Showing 1-25 of 38 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: 78
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
Effects of extrusion temperature on structure and physicochemical properties of proso millet starch
Shuang Jin, Chunxia Xiao, Hao Lu, et al.
International Journal of Biological Macromolecules (2025), pp. 140011-140011
Closed Access | Times Cited: 3
Effect of heat-moisture treatment on the thermal, structural and morphological properties of Quinoa starch
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, João Vítor Fonseca Feitoza, et al.
Carbohydrate Polymer Technologies and Applications (2022) Vol. 3, pp. 100192-100192
Open Access | Times Cited: 42
Impact of long-term ultrasound treatment on structural and physicochemical properties of starches differing in granule size
Yiyun Wei, Guantian Li, Fan Zhu
Carbohydrate Polymers (2023) Vol. 320, pp. 121195-121195
Open Access | Times Cited: 36
Native and modified starches from underutilized seeds: Characteristics, functional properties and potential applications
Perla A. Magallanes‐Cruz, Luisa F. Duque-Buitrago, Nina del Rocío Martínez–Ruiz
Food Research International (2023) Vol. 169, pp. 112875-112875
Closed Access | Times Cited: 28
Physico-chemical and nutritional properties of breadfruit pulp and peel flours: Insights into starch molecular characteristics and their impact on starch digestibility
Caleb S. Calix-Rivera, Grazielle Náthia-Neves, Raúl Mauro, et al.
International Journal of Biological Macromolecules (2025) Vol. 305, pp. 141224-141224
Closed Access | Times Cited: 1
Biological self-assembled hyphae/starch porous carbon composites for removal of organic pollutants from water
Bolun Zhang, Yiping Jin, Xiaohan Huang, et al.
Chemical Engineering Journal (2022) Vol. 450, pp. 138264-138264
Closed Access | Times Cited: 31
Effect of compositions on physicochemical properties and rheological behavior of gelatinized adzuki-bean cake (Yokan)
Ping‐Hsiu Huang, Chien‐Shan Chiu, Wen‐Chien Lu, et al.
LWT (2022) Vol. 168, pp. 113870-113870
Open Access | Times Cited: 26
Effect of compositional interaction on in vitro digestion of starch during the milling process of quinoa
Hongwei Cao, Qilong Huang, Chong Wang, et al.
Food Chemistry (2022) Vol. 403, pp. 134372-134372
Closed Access | Times Cited: 23
Physical quality of gluten‐free doughs and fresh pasta made of amaranth
Tanja Lux, Frauke Spillmann, Frederike Reimold, et al.
Food Science & Nutrition (2023) Vol. 11, Iss. 6, pp. 3213-3223
Open Access | Times Cited: 13
Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours
Ainhoa Vicente, Marina Villanueva, Pedro A. Caballero, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1421-1421
Open Access | Times Cited: 13
Effect of endogenous protein and lipid removal on the physicochemical and digestion properties of sand rice (Agriophyllum squarrosum) flour
Chunsen Wu, Weizhen Wang, Juan Jia, et al.
International Journal of Biological Macromolecules (2024) Vol. 266, pp. 131269-131269
Closed Access | Times Cited: 4
Dual modification of starch: Synergistic effects of ozonation and pulsed electric fields on structural, rheological, and functional attributes
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Ana Carla Oliveira de Brito, et al.
Food Chemistry (2024) Vol. 464, pp. 141718-141718
Closed Access | Times Cited: 4
The impact of the pulsed electric field on the structural, morphological, functional, textural, and rheological properties of red rice starch (Oryza sativa)
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, João Vítor Fonseca Feitoza, et al.
Journal of Food Process Engineering (2022) Vol. 45, Iss. 11
Closed Access | Times Cited: 15
Study of the Physical–Chemical, Thermal, Structural, and Rheological Properties of Four High Andean Varieties of Germinated Chenopodium quinoa
Betsy S. Ramos-Pacheco, Carlos A. Ligarda-Samanez, David Choque-Quispe, et al.
Polymers (2025) Vol. 17, Iss. 3, pp. 312-312
Open Access
Isolation, physicochemical characterization, fractionation, and in vitro digestibility of non-conventional starches from Pueraria montana var. thomsonii and Eleocharis tuberosa
Muhammad Zafarullah, Rabia Ramzan, Ruifen Zhang, et al.
Food Chemistry Advances (2025), pp. 100976-100976
Open Access
Avocado seed starch: Effect of the variety on molecular, physicochemical, and digestibility characteristics
Mariana D. Salazar-Irrazabal, Edson E. Ramírez-Tixe, Frank F. Velásquez‐Barreto, et al.
International Journal of Biological Macromolecules (2023) Vol. 247, pp. 125746-125746
Closed Access | Times Cited: 7
Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential
Luz María Paucar‐Menacho, Juan Carlos Vásquez Guzmán, Wilson Daniel Símpalo-López, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4395-4395
Open Access | Times Cited: 7
Advances in isolation, characterization, modification, and application of Chenopodium starch: A comprehensive review
Ankan Kheto, Rahul Das, Saptashish Deb, et al.
International Journal of Biological Macromolecules (2022) Vol. 222, pp. 636-651
Closed Access | Times Cited: 11
Changes of components and organizational structure induced by different milling degrees on the physicochemical properties and cooking characteristics of quinoa
Chong Wang, Hongwei Cao, Pengsheng Wang, et al.
Food Structure (2023) Vol. 36, pp. 100316-100316
Closed Access | Times Cited: 6
Structural, physicochemical properties and noodle-making potential of quinoa starch and type 3, type 4, and type 5 quinoa resistant starch
Haili Niu, Fangjia Zhao, Wenxin Ji, et al.
International Journal of Biological Macromolecules (2023) Vol. 258, pp. 128772-128772
Closed Access | Times Cited: 6
Box–Behnken Design: Wet Process Optimization for Saponins Removal From Chenopodium quinoa Seeds and the Study of Its Effect on Nutritional Properties
Khadija El Hazzam, Manal Mhada, Mohamed Louay Metougui, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 8
Peruvian Andean grains: Nutritional, functional properties and industrial uses
Grethel Teresa Choque Delgado, Katerin Victoria Carlos Tapia, Maria Cecilia Pacco-Huamani, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 29, pp. 9634-9647
Closed Access | Times Cited: 7
Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying
Carlos A. Ligarda-Samanez, David Choque-Quispe, Elibet Moscoso-Moscoso, et al.
Molecules (2023) Vol. 28, Iss. 23, pp. 7875-7875
Open Access | Times Cited: 4
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