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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:

Physicochemical properties of novel artificial rice produced from sago, arrowroot, and mung bean flour using hot extrusion technology
Siswo Sumardiono, Bakti Jos, Muhammad Fariz Zakly Antoni, et al.
Heliyon (2022) Vol. 8, Iss. 2, pp. e08969-e08969
Open Access | Times Cited: 14

Showing 14 citing articles:

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
Rice analogues: Processing methods and product quality
Smriti Chaturvedi, Annamalai Manickavasagan
Trends in Food Science & Technology (2024) Vol. 148, pp. 104493-104493
Closed Access | Times Cited: 3
Effect of single step oxidation-esterification process on the physicochemical properties of modified cassava starch
Siswo Sumardiono, Sri Risdhiyanti Nuswantari, Bakti Jos, et al.
Food Research (2024) Vol. 8, Iss. Supplementary 1, pp. 117-124
Open Access | Times Cited: 2
Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes
Herlina Marta, Christine Febiola, Yana Cahyana, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1892-1892
Open Access | Times Cited: 5
Effect of mannitol and sago starch on the qualities of frozen dough pizza from rice-pregelatinized cassava flour
H.S. Fatihati, Nurheni Sri Palupi, Ratnaningsih Ratnaningsih, et al.
Food Research (2024) Vol. 8, Iss. Supplementary 2, pp. 108-118
Open Access
Reduction of the Glycemic Index in Thai Layer Cakes and Butter Cakes from Sago Flour
Chukkrit Thongkham, Ratchanee Kongkachuichai, Rin Charoensiri, et al.
Hong Kong Journal of Social Sciences (2024), Iss. 62
Open Access
Formulation and Quality Study of Mocaf Substitute Noodles with the Addition of Multigrain
Sri Budi Wahjuningsih, Mita Nurul Azkia, Zulhaq Dahri Siqhny, et al.
International Journal on Advanced Science Engineering and Information Technology (2024) Vol. 14, Iss. 3, pp. 967-975
Open Access
Use of arrowroot (Maranta arundinacea L.) and canna (Canna edulis Ker) for the formulation of products, including baked and confectionery staple goods
Elevina Pérez, Olivier Gibert, Mary Lares, et al.
Elsevier eBooks (2024), pp. 237-250
Closed Access
Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes
Herlina Marta, Christine Febiola, Yana Cahyana, et al.
(2023)
Open Access | Times Cited: 1
Triple modification onto arrowroot starch production and its functional properties alterations
Widaningrum, Rizki Maryam Astuti, Nurul Asiah, et al.
E3S Web of Conferences (2024) Vol. 595, pp. 04007-04007
Open Access
Factors influencing consumption of traditional diets: stakeholder views regarding sago consumption among the indigenous peoples of West Papua
Fathir Fajar Sidiq, David Coles, Carmen Hubbard, et al.
Agriculture & Food Security (2022) Vol. 11, Iss. 1
Open Access | Times Cited: 2
Preparation of Novel Analog Rice Produced from Different Carbohydrates Resources and Defatted Soy flour
Mostafa Asael, Shereen L. Nassef
International Journal of Family Studies, Food Science and Nutrition Health (2022) Vol. 3, Iss. 1, pp. 177-201
Open Access | Times Cited: 1
Physico-Chemical Characteristics of Novel Analog Rice from Fermented Sorghum Flour by Rhizopus oligosporus and Soybean Flour
Zuhriyan Ash Shiddieqy Bahlawan, Andri Cahyo Kumoro, Megawati Megawati
Current Research in Nutrition and Food Science Journal (2023) Vol. 11, Iss. 3, pp. 1022-1038
Open Access
Factors Influencing Consumption of Traditional Diets: Stakeholder Views regarding Sago Consumption among the Indigenous Peoples of West Papua
Fathir Fajar Sidiq, David Coles, Carmen Hubbard, et al.
Research Square (Research Square) (2022)
Open Access
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