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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:

Effect of defatting and extruding treatment on the physicochemical and storage properties of quinoa (Chenopodium quinoa Wild) flour
Ruihan Huang, Kai Huang, Xiao Guan, et al.
LWT (2021) Vol. 147, pp. 111612-111612
Closed Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Microstructural, physicochemical properties and starch digestibility of brown rice flour treated with extrusion and heat moisture
Gaopeng Zhang, Xuan Yang, Fei Lyu, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124594-124594
Closed Access | Times Cited: 35
Native and modified starches from underutilized seeds: Characteristics, functional properties and potential applications
Perla A. Magallanes‐Cruz, Luisa F. Duque-Buitrago, Nina del Rocı́o Martı́nez-Ruiz
Food Research International (2023) Vol. 169, pp. 112875-112875
Closed Access | Times Cited: 26
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: 26
Research Progress on the Physicochemical Properties of Starch-Based Foods by Extrusion Processing
Chao Qiu, Han Hu, Bing‐Huei Chen, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3677-3677
Open Access | Times Cited: 6
Glycaemic response of pseudocereal‐based gluten‐free food products: a review
Sneh Punia Bangar, Nitya Sharma, Arashdeep Singh, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 4936-4944
Closed Access | Times Cited: 27
Incorporation of defatted quinoa flour affects in vitro starch digestion, cooking and rheological properties of wheat noodles
Ruihan Huang, Kai Huang, Xiao Guan, et al.
Journal of Cereal Science (2022) Vol. 108, pp. 103542-103542
Closed Access | Times Cited: 23
Techno-Functional Properties of Corn Flour with Cowpea (Vigna unguilata) Powders Obtained by Extrusion
Luz Indira Sotelo Díaz, Marta Igual, Javier Martínez‐Monzó, et al.
Foods (2023) Vol. 12, Iss. 2, pp. 298-298
Open Access | Times Cited: 15
Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security
Franklyn Zapana, Julio Vidaurre-Ruiz, Laura Linares-García, et al.
Plant Foods for Human Nutrition (2025) Vol. 80, Iss. 1
Closed Access
Unveiling a New Protein Concentrate Derived from Quinoa Germ: Exploring a Plant-Based Alternative Protein
Muhammed Muneer Bilal MK, Amrita Ray, Suresh D. Sakhare
Journal of Cereal Science (2025), pp. 104154-104154
Closed Access
Fabrication of textured functional ingredient based on apple: Sesame by-product
Elnaz Milani, Neda Hashemi, Asieh Ghiafehshirzadi
Heliyon (2024) Vol. 10, Iss. 8, pp. e28841-e28841
Open Access | Times Cited: 3
Unveiling the nutritional spectrum: A comprehensive analysis of protein quality and antinutritional factors in three varieties of quinoa (Chenopodium quinoa Wild)
María Lilibeth Manzanilla‐Valdez, Christine Boesch, Caroline Orfila, et al.
Food Chemistry X (2024), pp. 101814-101814
Open Access | Times Cited: 3
A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality
Qingfa Wang, Limin Li, Ting Wang, et al.
Food Chemistry (2021) Vol. 370, pp. 131361-131361
Closed Access | Times Cited: 23
Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour
Deiny Maryeli Córdoba-Cerón, Jesus Bravo, Lina Marcela Agudelo-Laverde, et al.
Heliyon (2023) Vol. 9, Iss. 8, pp. e18539-e18539
Open Access | Times Cited: 7
Oxidative Stability and Pasting Properties of High-Moisture Japonica Brown Rice following Different Storage Temperatures and Its Cooked Brown Rice Flavor
Lingyu Qu, Yan Zhao, Yanfei Li, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 471-471
Open Access | Times Cited: 2
Refining quinoa storage stability through microwave-induced structural alterations and activity suppression of key enzymes
Hongwei Cao, Xiaowei Dong, Chong Wang, et al.
Food Chemistry (2024) Vol. 446, pp. 138786-138786
Closed Access | Times Cited: 2
Energy-size relationship and starch modification in planetary ball milling of quinoa
Y. Gutierrez Sánchez, MaríaA. Loubes, Luciana C. González, et al.
Journal of Cereal Science (2024) Vol. 119, pp. 104004-104004
Closed Access | Times Cited: 2
Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam
Zixiu Zhang, Jingxin Li, Xishuang Wang, et al.
Grain & Oil Science and Technology (2024)
Open Access | Times Cited: 2
Variability of Anthocyanin Concentrations, Total Metabolite Contents and Antioxidant Activities in Adzuki Bean Cultivars
Kebede Taye Desta, Hyemyeong Yoon, Myoung‐Jae Shin, et al.
Antioxidants (2022) Vol. 11, Iss. 6, pp. 1134-1134
Open Access | Times Cited: 8
Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds’ Hydrocolloids
Olakunbi Olubi, Anthony O. Obilana, Nsenda Ngenda Tshilumbu, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1131-1131
Open Access | Times Cited: 1
Effect of storage temperature on the quality of brown rice revealed by integrated GC–MS and lipidomics analysis
Lingyu Qu, Yan Zhao, Yanfei Li, et al.
Food Chemistry (2024) Vol. 465, pp. 142107-142107
Closed Access | Times Cited: 1
Development and characterization of multi-millet extruded food snack
T. V. K. Singh, Ravinder Kaushik, Raju Sasikumar, et al.
Cereal Research Communications (2024)
Closed Access | Times Cited: 1
Peruvian Andean grains: Nutritional, functional properties and industrial uses
Grethel Teresa Choque Delgado, Katerin Victoria Carlos Tapia, Maria Cecilia Pacco-Huamani, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 29, pp. 9634-9647
Closed Access | Times Cited: 7
Viscoelastic behavior of gels obtained from five cultivars of quinoa at altitude gradient
María Paula Polo-Muñoz, Miguel Ángel García-Parra, Diego Fernando Roa-Acosta
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 3
Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil
Cristhian Camilo Castaño-Ángel, Jesús Alexander Tarapues-Cuasapud, Jesus Bravo, et al.
F1000Research (2023) Vol. 12, pp. 1477-1477
Open Access | Times Cited: 2
Effects of Pleurotus ostreatus on Physicochemical Properties and Residual Nitrite of the Pork Sausage
Xiaoguang Wu, Peiren Wang, Qiyao Xu, et al.
Coatings (2022) Vol. 12, Iss. 4, pp. 484-484
Open Access | Times Cited: 4
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