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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:

Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds
Marika Pellegrini, Raquel Lucas‐González, Antonella Ricci, et al.
Industrial Crops and Products (2017) Vol. 111, pp. 38-46
Closed Access | Times Cited: 199

Showing 1-25 of 199 citing articles:

Quinoa protein: Composition, structure and functional properties
Samira Dakhili, Leyla Abdolalizadeh, Seyede Marzieh Hosseini, et al.
Food Chemistry (2019) Vol. 299, pp. 125161-125161
Closed Access | Times Cited: 289
Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food
Eliana Pereira, Christian R. Encina-Zelada, Lillian Barros, et al.
Food Chemistry (2018) Vol. 280, pp. 110-114
Closed Access | Times Cited: 240
Recent progress in polymeric non-invasive insulin delivery
Farzaneh Sabbagh, Ida Idayu Muhamad, Razieh Niazmand, et al.
International Journal of Biological Macromolecules (2022) Vol. 203, pp. 222-243
Closed Access | Times Cited: 72
Functional composition, physiological effect and agronomy of future food quinoa (Chenopodium quinoa Willd.): A review
Neha Chaudhary, Swati Walia, Rakesh Kumar
Journal of Food Composition and Analysis (2023) Vol. 118, pp. 105192-105192
Closed Access | Times Cited: 54
An Insight into Saponins from Quinoa (Chenopodium quinoa Willd): A Review
Khadija El Hazzam, Jawhar Hafsa, Mansour Sobeh, et al.
Molecules (2020) Vol. 25, Iss. 5, pp. 1059-1059
Open Access | Times Cited: 121
Impact of germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour
Seerat Bhinder, Supriya Kumari, Balwinder Singh, et al.
Food Chemistry (2021) Vol. 346, pp. 128915-128915
Closed Access | Times Cited: 103
Physicochemical properties of dietary fibers extracted from gluten-free sources: quinoa ( Chenopodium quinoa ), amaranth ( Amaranthus caudatus ) and millet ( Panicum miliaceum )
Marcin Andrzej Kurek, Sabina Karp, Jarosław Wyrwisz, et al.
Food Hydrocolloids (2018) Vol. 85, pp. 321-330
Closed Access | Times Cited: 100
Quinoa intake reduces plasma and liver cholesterol, lessens obesity-associated inflammation, and helps to prevent hepatic steatosis in obese db/db mouse
Giuliana Noratto, Kevin Murphy, Boon P. Chew
Food Chemistry (2019) Vol. 287, pp. 107-114
Closed Access | Times Cited: 95
Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus)
Silvia Pilco-Quesada, Ye Tian, Baoru Yang, et al.
Journal of Cereal Science (2020) Vol. 94, pp. 102996-102996
Closed Access | Times Cited: 72
Nutritional characterization of six quinoa (Chenopodium quinoa Willd) varieties cultivated in Southern Europe
María José Rodríguez, Javier Matías Prieto, Verónica Cruz, et al.
Journal of Food Composition and Analysis (2021) Vol. 99, pp. 103876-103876
Closed Access | Times Cited: 69
Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds
Valentina Melini, Francesca Melini
Foods (2021) Vol. 10, Iss. 2, pp. 351-351
Open Access | Times Cited: 60
Botany, Nutritional Value, Phytochemical Composition and Biological Activities of Quinoa
Muhammad Iftikhar Hussain, Muhammad Farooq, Qamar Abbas Syed, et al.
Plants (2021) Vol. 10, Iss. 11, pp. 2258-2258
Open Access | Times Cited: 60
Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds
Phara De Bock, Lori Daelemans, Lotte Selis, et al.
Foods (2021) Vol. 10, Iss. 3, pp. 651-651
Open Access | Times Cited: 58
Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
Nadia Lingiardi, Micaela Galante, Mariana de Sanctis, et al.
Food Chemistry (2022) Vol. 394, pp. 133485-133485
Closed Access | Times Cited: 42
Bound Polyphenols from Red Quinoa Prevailed over Free Polyphenols in Reducing Postprandial Blood Glucose Rises by Inhibiting α-Glucosidase Activity and Starch Digestion
Yu Zhang, Bing Bai, Yu Yan, et al.
Nutrients (2022) Vol. 14, Iss. 4, pp. 728-728
Open Access | Times Cited: 40
Improving the lipid profile of beef burgers added with chia oil (Salvia hispanica L.) or hemp oil (Cannabis sativa L.) gelled emulsions as partial animal fat replacers
Carmen Botella‐Martínez, Aarón Gea-Quesada, Estrella Sayas‐Barberá, et al.
LWT (2022) Vol. 161, pp. 113416-113416
Open Access | Times Cited: 39
Effects of different treatments on composition, physicochemical and biological properties of soluble dietary fiber in buckwheat bran
Qianwei Ma, Yang Yu, Zhongkai Zhou, et al.
Food Bioscience (2023) Vol. 53, pp. 102517-102517
Closed Access | Times Cited: 35
Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application
Hongyan Mu, Sophia Jun Xue, Qingrui Sun, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2087-2087
Open Access | Times Cited: 27
Assessment and comparison of nutritional qualities of thirty quinoa (Chenopodium quinoa Willd.) seed varieties
Xuan Chen, Yueyue Zhang, Beier Cao, et al.
Food Chemistry X (2023) Vol. 19, pp. 100808-100808
Open Access | Times Cited: 27
Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru
Betsy S. Ramos-Pacheco, David Choque-Quispe, Carlos A. Ligarda-Samanez, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 417-417
Open Access | Times Cited: 14
Exploration of tumor growth regression of quinoa and chia oil nanocapsules via the control of PIK3CA and MYC expression, anti-inflammation and cell proliferation inhibition, and their hepatorenal safety in rat breast cancer model
Aida I. El Makawy, Sekena H. Abdel‐Aziem, Shaimaa Mohammed, et al.
Bulletin of the National Research Centre/Bulletin of the National Research Center (2024) Vol. 48, Iss. 1
Open Access | Times Cited: 10
Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread
Christian R. Encina-Zelada, Vasco Cadavez, Fernando C. Monteiro, et al.
Food Research International (2018) Vol. 111, pp. 544-555
Open Access | Times Cited: 76
Production of White, Red and Black Quinoa (Chenopodium quinoa Willd Var. Real) Protein Isolates and Its Hydrolysates in Germinated and Non-Germinated Quinoa Samples and Antioxidant Activity Evaluation
Lucrecia Piñuel, Patricia Alejandra Boeri, Fanny Zubillaga, et al.
Plants (2019) Vol. 8, Iss. 8, pp. 257-257
Open Access | Times Cited: 73
Changes in saponins, phenolics and antioxidant activity of quinoa (Chenopodium quinoa willd) during milling process
Yameng Han, Jianwei Chi, Mingwei Zhang, et al.
LWT (2019) Vol. 114, pp. 108381-108381
Closed Access | Times Cited: 70
Phenolic Profile, Antioxidant Activity, and Ameliorating Efficacy of Chenopodium quinoa Sprouts against CCl4-Induced Oxidative Stress in Rats
Maryam M. Al-Qabba, Maha afy El-Mowafy, Sami A. Althwab, et al.
Nutrients (2020) Vol. 12, Iss. 10, pp. 2904-2904
Open Access | Times Cited: 70
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