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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:

Utilisation and limitations of pseudocereals (quinoa, amaranth, and buckwheat) in food production: A review
Sara Graziano, Caterina Agrimonti, Nelson Marmiroli, et al.
Trends in Food Science & Technology (2022) Vol. 125, pp. 154-165
Closed Access | Times Cited: 80

Showing 1-25 of 80 citing articles:

Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds
Aparna Agarwal, Rizwana, Abhishek Dutt Tripathi, et al.
Antioxidants (2023) Vol. 12, Iss. 7, pp. 1413-1413
Open Access | Times Cited: 62
Plant-Based Dairy Alternatives—A Future Direction to the Milky Way
Diana Plamada, Bernadette-Emőke Teleky, Silvia Amalia Nemeş, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1883-1883
Open Access | Times Cited: 47
Recent advances in physiochemical changes, nutritional value, bioactivities, and food applications of germinated quinoa: A comprehensive review
Yongli Lan, Wengang Zhang, Fuguo Liu, et al.
Food Chemistry (2023) Vol. 426, pp. 136390-136390
Closed Access | Times Cited: 31
Effect of cold plasma on the technological and functional modification of plant proteins and enzymes
Srutee Rout, Prem Prakash Srivastav
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103447-103447
Closed Access | Times Cited: 25
Climate Change—The Rise of Climate-Resilient Crops
Przemysław Kopeć
Plants (2024) Vol. 13, Iss. 4, pp. 490-490
Open Access | Times Cited: 17
Nutritional and functional perspectives of pseudocereals
Alisha Nandan, Pankaj Koirala, Abhishek Dutt Tripathi, et al.
Food Chemistry (2024) Vol. 448, pp. 139072-139072
Open Access | Times Cited: 16
An overview of the nutritional and therapeutic properties of amaranth
Moazma Sattar, Farhan Saeed, Muhammad Afzaal, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 263-272
Open Access | Times Cited: 13
Quinoa growth and yield, soil water dynamics, root growth, and water use indicators in response to deficit irrigation and planting methods
Sayyed Mohammad Mirsafi, Ali Reza Sepaskhah, Seyed Hamid Ahmadi
Journal of Agriculture and Food Research (2024) Vol. 15, pp. 100970-100970
Open Access | Times Cited: 10
Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition
Mahsa Majzoobi, Ziyu Wang, Shahla Teimouri, et al.
Foods (2023) Vol. 12, Iss. 21, pp. 3901-3901
Open Access | Times Cited: 19
Structural, nutritional, and functional properties of amaranth protein and its application in the food industry: A review
Xin Zhang, Jiajia Shi, Yidan Fu, et al.
Sustainable Food Proteins (2023) Vol. 1, Iss. 1, pp. 45-55
Open Access | Times Cited: 18
Protein characteristics, amino acid profile, health benefits and methods of extraction and isolation of proteins from some pseudocereals—a review
Vasundhara Rao, Amrita Poonia
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 18
An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product
Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić, et al.
Gels (2023) Vol. 9, Iss. 12, pp. 921-921
Open Access | Times Cited: 17
Structural properties and biological effects of pectic polysaccharides extracted from Tartary buckwheat sprouts by high pressure-assisted deep eutectic solvent extraction
Jin Wang, Jie Li, Xiao Luo, et al.
LWT (2024) Vol. 203, pp. 116397-116397
Open Access | Times Cited: 9
Developing a functional gluten-free sourdough bread by incorporating Quinoa, Amaranth, Rice and Spirulina
Rocío Peñalver, Gema Nieto
LWT (2024) Vol. 201, pp. 116162-116162
Open Access | Times Cited: 7
Ameliorative effect of buckwheat polysaccharides on colitis via regulation of the gut microbiota
Jhih-Yi Yang, Sheng-Yi Chen, Yen‐Hsien Wu, et al.
International Journal of Biological Macromolecules (2022) Vol. 227, pp. 872-883
Closed Access | Times Cited: 27
The Role of Ancient Grains in Alleviating Hunger and Malnutrition
Mahsa Majzoobi, Shima Jafarzadeh, Shahla Teimouri, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2213-2213
Open Access | Times Cited: 14
Effect of radio frequency energy on buckwheat quality: An insight into structure and physicochemical properties of protein and starch
Juanjuan Xu, Gaoji Yang, Dingting Zhou, et al.
International Journal of Biological Macromolecules (2023) Vol. 251, pp. 126428-126428
Closed Access | Times Cited: 14
Benefits of Monascus anka solid-state fermentation for quinoa polyphenol bioaccessibility and the anti-obesity effect linked with gut microbiota
Kai Huang, Guoqiang Chu, Pei Yang, et al.
Food & Function (2024) Vol. 15, Iss. 4, pp. 2208-2220
Closed Access | Times Cited: 6
Pseudocereals and dates as potential ingredients in nutrition bars: a review
Ahada Sabeel, Khalid Mehmood Wani, P. K. Dubey, et al.
Nutrire (2024) Vol. 49, Iss. 2
Closed Access | Times Cited: 6
Unlocking the potential of amaranth, chia, and quinoa to alleviate the food crisis: a review
Francisco Valenzuela Zamudio, Rafael Rojas-Herrera, Maira Rubí Segura Campos
Current Opinion in Food Science (2024) Vol. 57, pp. 101149-101149
Closed Access | Times Cited: 5
Bio-based starch nanoparticles with controlled size as antimicrobial agents nanocarriers
Diana Morán, Ali Marefati, Susana Luque, et al.
Reactive and Functional Polymers (2024) Vol. 198, pp. 105881-105881
Closed Access | Times Cited: 5
From ‘Farm to Fork’: Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges
Javier Matías, María José Rodríguez, Antonio Carrillo‐Vico, et al.
Plants (2024) Vol. 13, Iss. 14, pp. 1914-1914
Open Access | Times Cited: 5
Pseudocereals – A bibliometric analysis and literature review on the potential for manufacturing flours, bakery products and milk analogues
Bruno Fonsêca Feitosa, Jefferson Henrique Tiago Barros, João Vítor Fonseca Feitoza
NFS Journal (2024) Vol. 34, pp. 100163-100163
Open Access | Times Cited: 4
Effects of sequential treatments using radio frequency energy and ultraviolet light on inactivation of Bacillus cereus spores and quality attributes of buckwheat
Juanjuan Xu, Yuanmei Xu, Xiangyu Guan, et al.
International Journal of Food Microbiology (2022) Vol. 385, pp. 109997-109997
Closed Access | Times Cited: 19
Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread
Ionica Coțovanu, Costel Mironeasa, Silvia Mironeasa
Foods (2023) Vol. 12, Iss. 8, pp. 1730-1730
Open Access | Times Cited: 10
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