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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:

Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size
Jasim Ahmed, Linu Thomas, Yasir Ali Arfat
Food Research International (2018) Vol. 116, pp. 302-311
Closed Access | Times Cited: 102

Showing 1-25 of 102 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
Drying kinetics and thermodynamic analysis; enhancing quinoa (Chenopodium quinoa Willd.) quality profile via pre-treatments assisted germination and processing
Jabir Khan, Palwasha Gul, Qingyun Li, et al.
Ultrasonics Sonochemistry (2025), pp. 107337-107337
Open Access | Times Cited: 1
Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flour
Linlin Li, Min Zhang, Bhesh Bhandari
LWT (2019) Vol. 111, pp. 182-189
Closed Access | Times Cited: 71
Superfine grinding affects physicochemical, thermal and structural properties of Moringa Oleifera leaf powders
Xin Huang, Kehong Liang, Qi Liu, et al.
Industrial Crops and Products (2020) Vol. 151, pp. 112472-112472
Closed Access | Times Cited: 68
Physicochemical, functional and rheological properties of grass pea (Lathyrus sativus L.) flour as influenced by particle size
Manju Bala, Saksham Handa, D. Mridula, et al.
Heliyon (2020) Vol. 6, Iss. 11, pp. e05471-e05471
Open Access | Times Cited: 68
Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer’s Spent Grain and Insect Flours
Clara Talens, Raquel Llorente, Laura Simó-Boyle, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3396-3396
Open Access | Times Cited: 30
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: 17
Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions
Ángela García Solaesa, Marina Villanueva, Antonio J. Vela, et al.
Food Hydrocolloids (2020) Vol. 105, pp. 105770-105770
Open Access | Times Cited: 47
Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses
Ionica Coțovanu, Costel Mironeasa, Silvia Mironeasa
Plants (2023) Vol. 12, Iss. 4, pp. 698-698
Open Access | Times Cited: 14
Physico-chemical and functional characterization of flour and starch of taro (Colocasia esculenta) for food applications
Lisa Vicky Boahemaa, Bennett Dzandu, Joris Gerald Niilante Amissah, et al.
Food and Humanity (2024) Vol. 2, pp. 100245-100245
Open Access | Times Cited: 6
Transformation of quinoa seeds to nanoscale flour by ball milling: Influence of ball diameter and milling time on the particle sizing, microstructure, and rheology
Jasim Ahmed, Abdullah A. Alazemi, Poornima Ponnumani, et al.
Journal of Food Engineering (2024) Vol. 379, pp. 112127-112127
Closed Access | Times Cited: 5
Impact of melon seed oil cake with different particle sizes on bread quality
Guoqiang Zhang, Ziqian Li
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 5
Improvement of 3D printing age-friendly brown rice food on rough texture, swallowability, and in vitro digestibility using fermentation properties of different probiotics
Jinjin Huang, Min Zhang, Arun S. Mujumdar, et al.
Food Chemistry (2024) Vol. 460, pp. 140701-140701
Closed Access | Times Cited: 5
Impact of particle size on functional, physicochemical properties and antioxidant activity of cladode powder (Opuntia ficus-indica)
Bouchra Nabil, Rachida Ouaabou, Mourad Ouhammou, et al.
Journal of Food Science and Technology (2019) Vol. 57, Iss. 3, pp. 943-954
Open Access | Times Cited: 40
Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties
Jenny-del-Carmen Valdez-Arana, María Eugenia Steffolani, Ritva Repo‐Carrasco‐Valencia, et al.
International Journal of Biological Macromolecules (2019) Vol. 147, pp. 997-1007
Closed Access | Times Cited: 40
Proximate composition, cyanide contents, and particle size distribution of cassava flour from cassava varieties in Zambia
Shadrack Mubanga Chiseng, Tilahun Seyoum Workneh, Geremew Bultosa, et al.
AIMS Agriculture and Food (2019) Vol. 4, Iss. 4, pp. 869-891
Open Access | Times Cited: 38
Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production
Ionica Coțovanu, Mădălina Ungureanu‐Iuga, Silvia Mironeasa
Plants (2021) Vol. 10, Iss. 10, pp. 2150-2150
Open Access | Times Cited: 28
Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology
Clara Talens, Maider Lago, Laura Simó-Boyle, et al.
LWT (2022) Vol. 168, pp. 113878-113878
Open Access | Times Cited: 22
The functional attributes of Peruvian (Kankolla and Blanca juli blend) and Northern quinoa (NQ94PT) flours and protein isolates, and their protein quality
Dai Shi, Marília Fidelis, Yikai Ren, et al.
Food Research International (2019) Vol. 128, pp. 108799-108799
Closed Access | Times Cited: 32
Influence of particle size distribution of orange-fleshed sweet potato flour on dough rheology and simulated gastrointestinal digestion of sweet potato-wheat bread
Muhammad Azeem, Taihua Mu, Miao Zhang
LWT (2020) Vol. 131, pp. 109690-109690
Closed Access | Times Cited: 30
Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough
Ionica Coțovanu, Ana Batariuc, Silvia Mironeasa
Applied Sciences (2020) Vol. 10, Iss. 20, pp. 7225-7225
Open Access | Times Cited: 30
Development of soymeal fortified cookies to combat malnutrition
Gargi Ghoshal, Prerna Kaushik
Legume Science (2020) Vol. 2, Iss. 3
Open Access | Times Cited: 28
Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake
Chuanai Cao, Dongxue Yuan, Xin Li, et al.
Meat Science (2021) Vol. 185, pp. 108708-108708
Closed Access | Times Cited: 24
Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours
Kundai Thelma Murungweni, Shonisani Eugenia Ramashia, Mpho Edward Mashau
Food Science & Nutrition (2023) Vol. 12, Iss. 1, pp. 547-563
Open Access | Times Cited: 11
Effects of different crushing methods on the properties and flavor of selenium-enriched sweet potato leaves
Qi Gao, Jianan Chen, Yu-lu Tian, et al.
Food Chemistry X (2025) Vol. 26, pp. 102266-102266
Open Access
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