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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:

Unconventional food plants: Nutritional aspects and perspectives for industrial applications
Gustavo Leite Milião, Ana Paula Hanke de Oliveira, Lucas de Souza Soares, et al.
Future Foods (2022) Vol. 5, pp. 100124-100124
Open Access | Times Cited: 64

Showing 1-25 of 64 citing articles:

High-fiber cookies with bamboo flour and edible flowers: evaluation of structural properties, phenolic content, antioxidant activity and nutritional value.
Joanna Grzelczyk, Piotr Drożdżyński, Grażyna Budryn, et al.
LWT (2025), pp. 117321-117321
Open Access | Times Cited: 1
Unconventional sources of vegetable proteins: technological properties
Baochen Fang, Zhicheng Peng, Bingcan Chen, et al.
Current Opinion in Food Science (2024) Vol. 57, pp. 101150-101150
Closed Access | Times Cited: 8
Exploring Influence of Production Area and Harvest Time on Specialized Metabolite Content of Glycyrrhiza glabra Leaves and Evaluation of Antioxidant and Anti-Aging Properties
Teresa Docimo, Rita Celano, Alessia Lambiase, et al.
Antioxidants (2024) Vol. 13, Iss. 1, pp. 93-93
Open Access | Times Cited: 7
Microalgae-based food: Purchase intentions and willingness to pay
Natalia Mæhle, Frode André Skjeret
Future Foods (2022) Vol. 6, pp. 100205-100205
Open Access | Times Cited: 25
Bamboo shoots: an exploration into its culinary heritage in India and its nutraceutical potential
Biswajeet Acharya, Amulyaratna Behera, Prafulla Kumar Sahu, et al.
Journal of Ethnic Foods (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 16
Pereskia aculeata Miller as a Novel Food Source: A Review
Naaman Francisco Nogueira Silva, Sérgio Henrique Silva, Daniel Barón, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2092-2092
Open Access | Times Cited: 13
Nutritional composition, phenolic compounds and biological activities of selected unconventional food plants
Clara Prestes Ferreira, Matheus da Costa de Lima, Juliana Guimarães da Silva, et al.
Food Research International (2024) Vol. 191, pp. 114643-114643
Closed Access | Times Cited: 5
Unconventional sourced proteins in 3D and 4D food printing: Is it the future of food processing?
Nircia Isabella Andrade Pereira, Marquejon Dos Santos Oliveira, Bianca Cristina Carvalho Reis, et al.
Food Research International (2024) Vol. 192, pp. 114849-114849
Closed Access | Times Cited: 4
Selective Extraction Process and Characterization of Antioxidant Phenolic Compounds from Pereskia aculeata Leaves Using UPLC-ESI-Q-TOF-MS/MS
Simone Silva Jacobsen, Fernanda Caroline Knob, Anna Paulla Simon, et al.
ACS Omega (2024) Vol. 9, Iss. 35, pp. 37374-37385
Open Access | Times Cited: 4
Optimization of dark chocolate formulation with roasted coriander cake as cocoa substitute
Javad Cheragheshahi, Ali Mohamadi Sani, Elham Mahdian, et al.
Food Chemistry X (2025) Vol. 25, pp. 102166-102166
Open Access
Production of High-Quality Seeds in Eryngium foetidum: Optimizing Post-Harvest Resting Conditions for Sustainable Unconventional Food Systems
Laura Monteiro Pedrosa, Isabelle Caroline Bailosa do Rosário, García Castro, et al.
Agronomy (2025) Vol. 15, Iss. 1, pp. 185-185
Open Access
Sustainable Integration of Ora-Pro-Nobis (Pereskia aculeata Miller) in Gluten-Free and Lactose-Free Sweet Bread: Impacts on Quality and Functional Properties
Luciene Dias Santos Silva, Flaviana Coelho Pacheco, Thais Odete de Oliveira, et al.
Sustainability (2025) Vol. 17, Iss. 3, pp. 1338-1338
Open Access
Pressurized liquid extraction as a green technique for bioactive compounds recovery from Momordica charantia leaves
Gabriela Rocha, Ana Carolina de Aguiar, C. Abud, et al.
Applied Food Research (2025), pp. 100795-100795
Open Access
Prospects and Potential of Agricultural and Forest Biomass in the Context of Food and Fodder
Satyajit Bhattacharjee, K. M. Prasannakumaran, Achala Gupta, et al.
Royal Society of Chemistry eBooks (2025), pp. 1-26
Closed Access
Diplotaxis muralis as an Emerging Food Crop: Chemical Composition, Nutritional Profile and Antioxidant Activities
Sandrine Ressurreição, Lı́gia Salgueiro, Artur Figueirinha
Plants (2025) Vol. 14, Iss. 6, pp. 844-844
Open Access
Exploring nutritional and bioactive properties of Maranta arundinacea L.: An unconventional food plant
Yasmine Fernandes Oliveira, Rodolfo Dantas Lima, Jorge Luiz Souza Simão, et al.
Food Research International (2025), pp. 116462-116462
Closed Access
Miracle Tree Moringa oleifera: Status of the Genetic Diversity, Breeding, In Vitro Propagation, and a Cogent Source of Commercial Functional Food and Non-Food Products
Hemasundar Alavilli, Poli Yugandhar, Kumar Sambhav Verma, et al.
Plants (2022) Vol. 11, Iss. 22, pp. 3132-3132
Open Access | Times Cited: 16
Expanding our food supply: underutilized resources and resilient processing technologies
Dietrich Knorr, Mary Ann Augustin
Journal of the Science of Food and Agriculture (2024)
Open Access | Times Cited: 3
Upgrading the Functional Potential of Apple Pomace in Value-Added Ingredients with Probiotics
Camelia Cristina Vlad, Bogdan Păcularu‐Burada, Aida Mihaela Vasile, et al.
Antioxidants (2022) Vol. 11, Iss. 10, pp. 2028-2028
Open Access | Times Cited: 15
Nutritional and chemical composition of Alpinia zerumbet leaves, a traditional functional food
Jefferson D. da Cruz, Maria A. Mpalantinos, Laena Rebouças de Oliveira, et al.
Food Research International (2023) Vol. 173, pp. 113417-113417
Closed Access | Times Cited: 8
A Comparative Photographic Review on Higher Plants and Macro-Fungi: A Soil Restoration for Sustainable Production of Food and Energy
Hassan El-Ramady, Gréta Törős, Khandsuren Badgar, et al.
Sustainability (2022) Vol. 14, Iss. 12, pp. 7104-7104
Open Access | Times Cited: 13
Thermal dependent effects of roasting on the volatiles, phenolics, and sensory properties of faba leaves (Vicia faba)
Shucheng Duan, Soon‐Jae Kwon, Ji Hye Kim, et al.
LWT (2024), pp. 117257-117257
Open Access | Times Cited: 2
An updated on applications and future perspectives for the valorization of purslane (Portulaca oleracea): a comprehensive review and bibliometric analysis
Tiago Linhares Cruz Tabosa Barroso, Joana de Barros Alexandre, Élder Pacheco da Cruz, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 5, pp. 1285-1306
Closed Access | Times Cited: 2
Characterization of flours from the aroeira leaf (Schinus terebinthifolius Raddi), obtained by different drying methods
Jordania Candice Costa Silva, Nayane Medeiros Santos, Nayara de Sousa Silva, et al.
Journal of Chromatography B (2024) Vol. 1239, pp. 124126-124126
Closed Access | Times Cited: 2
Mineral nutrients and protein composition of non-conventional food plants (Pereskia aculeata Miller, Sonchus oleraceus L. and Xanthosoma sagittifolium (L.) Schott)
Alexandre Minami Fioroto, Taíse Toniazzo, Eliana Bistriche Giuntini, et al.
Journal of Food Composition and Analysis (2024), pp. 106825-106825
Closed Access | Times Cited: 2
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