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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:

Quinoa (Chenopodium quinoa, Wild.): As a potential ingredient of injera in Ethiopia
Bilatu Agza, Ruth Bekele, Legesse Shiferaw
Journal of Cereal Science (2018) Vol. 82, pp. 170-174
Closed Access | Times Cited: 39

Showing 1-25 of 39 citing articles:

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
Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds
Eliana Pereira, Vasco Cadavez, Lillian Barros, et al.
Food Research International (2020) Vol. 137, pp. 109574-109574
Open Access | Times Cited: 63
Injera (An Ethnic, Traditional Staple Food of Ethiopia): A review on Traditional Practice to Scientific Developments
Neela Satheesh, Solomon Workneh Fanta
Journal of Ethnic Foods (2020) Vol. 7, Iss. 1
Open Access | Times Cited: 62
Composition and secondary structure of proteins isolated from six different quinoa varieties from China
Xinwei Wang, Renyong Zhao, Wenqiao Yuan
Journal of Cereal Science (2020) Vol. 95, pp. 103036-103036
Closed Access | Times Cited: 51
Effect of extrusion temperature on characteristic amino acids, fatty acids, organic acids, and phenolics of white quinoa based on metabolomics
Jianxin Song, Yao Tang
Food Research International (2023) Vol. 169, pp. 112761-112761
Closed Access | Times Cited: 16
Teff Grain Physical and Chemical Quality Responses to Soil Physicochemical Properties and the Environment
Anteneh Abewa, Enyew Adgo, Birru Yitaferu, et al.
Agronomy (2019) Vol. 9, Iss. 6, pp. 283-283
Open Access | Times Cited: 43
Improvement of nutritional value, bioactivity and volatile constituents of quinoa seeds by fermentation with Lactobacillus casei
Songlin Li, Cheng Chen, Yuxiang Ji, et al.
Journal of Cereal Science (2018) Vol. 84, pp. 83-89
Open Access | Times Cited: 39
Potential of quinoa in the development of fermented spoonable vegan products
Kati Väkeväinen, Fanny Emma Ludeña‐Urquizo, Essi Korkala, et al.
LWT (2019) Vol. 120, pp. 108912-108912
Closed Access | Times Cited: 38
Biotransformation of quinoa phenolic compounds with Monascus anka to enhance the antioxidant capacity and digestive enzyme inhibitory activity
Pei Yang, Kai Huang, Yu Zhang, et al.
Food Bioscience (2022) Vol. 46, pp. 101568-101568
Closed Access | Times Cited: 20
Spectral Reflectance Indices and Physiological Parameters in Quinoa under Contrasting Irrigation Regimes
Leonardo Hinojosa, Neeraj Kumar, Kulvinder S. Gill, et al.
Crop Science (2019) Vol. 59, Iss. 5, pp. 1927-1944
Open Access | Times Cited: 35
Will the Eastern Nile countries be able to sustain their crop production by 2050? An outlook from water and land perspectives
Saher Ayyad, Muhammad Khalifa
The Science of The Total Environment (2021) Vol. 775, pp. 145769-145769
Closed Access | Times Cited: 24
Lactic acid fermentation of guava juice: Evaluation of nutritional and bioactive properties, enzyme (α‐amylase, α‐glucosidase, and angiotensin‐converting enzyme) inhibition abilities, and anti‐inflammatory activities
Seyed Mohammad Bagher Hashemi, Dornoush Jafarpour
Food Science & Nutrition (2023) Vol. 11, Iss. 12, pp. 7638-7648
Open Access | Times Cited: 10
Influence of selected organic acid concentration on the quality and shelf life of teff injera
Ephrem Mesfin Jemere, Neela Satheesh, Sadik Jemal Awol, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Effect of Particle Size on Compositional, Functional, Pasting, and Rheological Properties of Teff [Eragrostis teff (zucc.) Trotter] Flour
Berhanu Regassa Jima, Agimassie Agazie Abera, Chala G. Kuyu
Applied Food Research (2025), pp. 100986-100986
Open Access
Effect of fermentation on nutrient composition, antinutrients, and mineral bioaccessibility of finger millet based Injera: A traditional Ethiopian food
Helen Walle Endalew, Minaleshewa Atlabachew, Sotirios Karavoltsos, et al.
Food Research International (2024) Vol. 190, pp. 114635-114635
Closed Access | Times Cited: 3
Avocado seeds valorization for sustainable food ingredient use: quality attributes evaluation in the traditional fermented teff injera
Desta Dugassa Fufa, Tilahun Bekele, Geremew Bultosa, et al.
Discover Sustainability (2025) Vol. 6, Iss. 1
Open Access
Fatty Acid Profile, Lipid Quality and Squalene Content of Teff (Eragrostis teff (Zucc.) Trotter) and Amaranth (Amaranthus caudatus L.) Varieties from Ethiopia
Endale Amare, Luca Grigoletto, Viviana Corich, et al.
Applied Sciences (2021) Vol. 11, Iss. 8, pp. 3590-3590
Open Access | Times Cited: 20
Optimization of dabi teff-field pea based energy and protein dense novel complementary food with improved sensory acceptability using D-optimal mixture design
Diriba Chewaka Tura, Tefera Belachew, Dessalegn Tamiru, et al.
Heliyon (2023) Vol. 9, Iss. 8, pp. e19029-e19029
Open Access | Times Cited: 8
Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread
Dalia Čižeikienė, Ieva Gaidė, Loreta Bašinskienė
Foods (2021) Vol. 10, Iss. 1, pp. 171-171
Open Access | Times Cited: 17
Effect of fortification with eggshell powder on injera quality
Tigist Fekadu, Angela Cassano, Ignacio Angós, et al.
LWT (2022) Vol. 158, pp. 113156-113156
Open Access | Times Cited: 10
Diversity of quinoa genetic resources for sustainable production: A survey on nutritive characteristics as influenced by environmental conditions
Petra Hlásná Čepková, Lucie Dostalíková, Iva Viehmannová, et al.
Frontiers in Sustainable Food Systems (2022) Vol. 6
Open Access | Times Cited: 7
Sensory and consumer science as a valuable tool to the development of quinoa-based food products: More than three decades of scientific evidence
Karina Eduardo, Noelia S. Bedoya-Perales, Elías Escobedo-Pacheco, et al.
Scientia Agropecuaria (2024) Vol. 15, Iss. 2, pp. 251-267
Open Access | Times Cited: 1
The effect of fermentation temperature and duration on the physicochemical, microbial, and sensory attributes of kocho
Amare Melaku, Neela Satheesh, Sadik Jemal Awol, et al.
Discover Food (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 1
Nutritional, Functional and Sensory Properties of Ready-To-Eat Chia and Quinoa Mix Enriched Low Amylose Rice Based Porridge Mixes
Jyoti Goyat, Shalini Gaur Rudra, Sukhneet Suri, et al.
Current Research in Nutrition and Food Science Journal (2019) Vol. 7, Iss. 2, pp. 399-414
Open Access | Times Cited: 9
Nutritional, therapeutic, and technological perspectives of quinoa ( Chenopodium quinoa Willd.): A review
Isabelle de Lima Brito, Laís Chantelle, Marciane Magnani, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 5
Closed Access | Times Cited: 6
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