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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 the Nixtamalization Process on the Dietary Fiber Content, Starch Digestibility, and Antioxidant Capacity of Blue Maize Tortilla
Luís A. Bello‐Pérez, Pamela C. Flores‐Silva, Gustavo A. Camelo‐Méndez, et al.
Cereal Chemistry (2015) Vol. 92, Iss. 3, pp. 265-270
Closed Access | Times Cited: 43

Showing 1-25 of 43 citing articles:

Phenolic Profile and Susceptibility to Fusarium Infection of Pigmented Maize Cultivars
Jamila Bernardi, Lorenzo Stagnati, Luigi Lucini, et al.
Frontiers in Plant Science (2018) Vol. 9
Open Access | Times Cited: 422
Resistant Starch Content in Foods Commonly Consumed in the United States: A Narrative Review
Mindy Patterson, Madhura Maiya, Maria Stewart
Journal of the Academy of Nutrition and Dietetics (2020) Vol. 120, Iss. 2, pp. 230-244
Closed Access | Times Cited: 75
Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model
Marianela Desireé Rodríguez, Luisina Monsierra, Pablo Mansilla, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 12, pp. 6327-6338
Open Access | Times Cited: 8
The interaction between banana polyphenols and starch improves the bioavailability of polyphenols after non-co-heating complexation
Yajuan Qin, Jingfeng Ran, Xiaoai Chen, et al.
Food Hydrocolloids (2025), pp. 111133-111133
Closed Access | Times Cited: 1
Effect on in vitro starch digestibility of Mexican blue maize anthocyanins
Gustavo A. Camelo‐Méndez, Edith Agama‐Acevedo, Mirna M. Sánchez‐Rivera, et al.
Food Chemistry (2016) Vol. 211, pp. 281-284
Closed Access | Times Cited: 77
Bioaccessibility and antioxidant activity of free phenolic compounds and oligosaccharides from corn (Zea mays L.) and common bean (Phaseolus vulgaris L.) chips during in vitro gastrointestinal digestion and simulated colonic fermentation
Iván Luzardo‐Ocampo, Rocío Campos-Vega, Marcela Gaytán–Martínez, et al.
Food Research International (2017) Vol. 100, pp. 304-311
Closed Access | Times Cited: 64
Functional study of raw and cooked blue maize flour: Starch digestibility, total phenolic content and antioxidant activity
Gustavo A. Camelo‐Méndez, Edith Agama‐Acevedo, Juscelino Tovar, et al.
Journal of Cereal Science (2017) Vol. 76, pp. 179-185
Closed Access | Times Cited: 53
An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas
Anayansi Escalante‐Aburto, Rosa María Mariscal‐Moreno, David Santiago‐Ramos, et al.
Food Reviews International (2019) Vol. 36, Iss. 5, pp. 456-498
Closed Access | Times Cited: 46
Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces
Citlali Colín‐Chávez, José J. Virgen-Ortíz, Luis E. Serrano-Rubio, et al.
Current Research in Food Science (2020) Vol. 3, pp. 189-194
Open Access | Times Cited: 42
Pulp and peel of unripe stenospermocarpic mango (Mangifera indica L. cv Ataulfo) as an alternative source of starch, polyphenols and dietary fibre
Omar Patiño-Rodríguez, Luís A. Bello‐Pérez, Edith Agama‐Acevedo, et al.
Food Research International (2020) Vol. 138, pp. 109719-109719
Closed Access | Times Cited: 36
Effect of Traditional Nixtamalization and Extrusion Processes on Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Blue Maize Tortillas During In Vitro Fermentation by Human Colonic Microbiota
ALMA HAYDEE ASTORGA GAXIOLA, Carlota Moreno-Guerrero, Maribel Jiménez‐Edeza, et al.
BIOtecnia (2025) Vol. 27, pp. e2520-e2520
Closed Access
Exploring Underused Starchy Food Crops to Extend Their Consumption: Mexico as Case of Study
Edith Agama‐Acevedo, Reyna S. Santana-Galeana, Cristina M. Rosell, et al.
Plant Foods for Human Nutrition (2025) Vol. 80, Iss. 2
Closed Access
The effect of different nixtamalisation processes on some physicochemical properties, nutritional composition and glycemic index
Rosa María Mariscal‐Moreno, J. D. C. Figueroa, David Santiago‐Ramos, et al.
Journal of Cereal Science (2015) Vol. 65, pp. 140-146
Closed Access | Times Cited: 37
Influence of blue maize flour on gluten-free pasta quality and antioxidant retention characteristics
Gustavo A. Camelo‐Méndez, Juscelino Tovar, Luís A. Bello‐Pérez
Journal of Food Science and Technology (2018) Vol. 55, Iss. 7, pp. 2739-2748
Open Access | Times Cited: 34
Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta
Gustavo A. Camelo‐Méndez, Edith Agama‐Acevedo, Cristina M. Rosell, et al.
Food Chemistry (2018) Vol. 263, pp. 201-207
Open Access | Times Cited: 33
Kernel characterization and starch morphology in five varieties of Peruvian Andean maize
Rebeca Salvador‐Reyes, Ana Paula Rebellato, Juliana Azevedo Lima Pallone, et al.
Food Research International (2021) Vol. 140, pp. 110044-110044
Open Access | Times Cited: 26
Carotenoid composition and antioxidant activity of tortillas elaborated from pigmented maize landrace by traditional nixtamalization or lime cooking extrusion process
Ana Belinda Corrales-Bañuelos, Edith Oliva Cuevas‐Rodríguez, Janet A. Gutiérrez‐Uribe, et al.
Journal of Cereal Science (2016) Vol. 69, pp. 64-70
Closed Access | Times Cited: 29
Treatment and alternative usage possibilities of a special wastewater: Nejayote
Mustafa Şamıl Argun, Mehmet Emin Argun
Journal of Food Process Engineering (2017) Vol. 41, Iss. 1
Closed Access | Times Cited: 27
Physicochemical properties and metabolomic profile of gluten-free spaghetti prepared with unripe plantain flours
Omar Patiño-Rodríguez, Luís A. Bello‐Pérez, Pamela C. Flores‐Silva, et al.
LWT (2017) Vol. 90, pp. 297-302
Closed Access | Times Cited: 27
Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales
Rosa María Mariscal‐Moreno, Juan de Dios Figueroa Cárdenas, David Santiago‐Ramos, et al.
Journal of Food Science (2017) Vol. 82, Iss. 5, pp. 1110-1115
Closed Access | Times Cited: 22
Traditional non-distilled fermented beverages from Mexico to based on maize: An approach to Tejuino beverage
Ángel Eduardo Rubio-Castillo, Lourdes Santiago‐López, Belinda Vallejo‐Córdoba, et al.
International Journal of Gastronomy and Food Science (2020) Vol. 23, pp. 100283-100283
Closed Access | Times Cited: 19
Nutraceutical Properties of Medicago sativa L., Agave spp., Zea mays L. and Avena sativa L.: A Review of Metabolites and Mechanisms
Tannia Alexandra Quiñones-Muñoz, Socorro Josefina Villanueva‐Rodríguez, Juan G. Torruco‐Uco
Metabolites (2022) Vol. 12, Iss. 9, pp. 806-806
Open Access | Times Cited: 10
Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten‐free pasta
Gustavo A. Camelo‐Méndez, Pamela C. Flores‐Silva, Edith Agama‐Acevedo, et al.
Starch - Stärke (2017) Vol. 70, Iss. 1-2
Closed Access | Times Cited: 17
Supplementing white maize masa with anthocyanins: Effects on masa rheology and on the in vitro digestibility and hardness of tortillas
E.J. Vernon‐Carter, José Álvarez‐Ramírez, Luís A. Bello‐Pérez, et al.
Journal of Cereal Science (2019) Vol. 91, pp. 102883-102883
Closed Access | Times Cited: 17
Pigmented whole maize grains for functional value added and low glycemic index snack production
Hümeyra Çetin‐Babaoğlu, Nazlı Yalım, Emine Kale, et al.
Food Bioscience (2021) Vol. 44, pp. 101349-101349
Closed Access | Times Cited: 14
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