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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:

Acorn flour properties depending on the production method and laboratory baking test results: A review
Emilia Szabłowska, Małgorzata Tańska
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 1, pp. 980-1008
Closed Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Food Security beyond Cereals: A Cross-Geographical Comparative Study on Acorn Bread Heritage in the Mediterranean and the Middle East
Dauro M. Zocchi, Camilla Bondioli, Seyed Hamzeh Hosseini, et al.
Foods (2022) Vol. 11, Iss. 23, pp. 3898-3898
Open Access | Times Cited: 20
Nutritional and physicochemical changes in two varieties of fonio (Digitaria exilis and Digitaria iburua) during germination
Stella Oyom Bassey, Chiemela Enyinnaya Chinma, Vanessa Chinelo Ezeocha, et al.
Heliyon (2023) Vol. 9, Iss. 6, pp. e17452-e17452
Open Access | Times Cited: 12
Acorns as a Source of Valuable Compounds for Food and Medical Applications: A Review of Quercus Species Diversity and Laboratory Studies
Emilia Szabłowska, Małgorzata Tańska
Applied Sciences (2024) Vol. 14, Iss. 7, pp. 2799-2799
Open Access | Times Cited: 4
Exploring the Impact of Heat Treatments on the Structural and functional Characteristics of Oak Polysaccharides
Mahdieh Masoudpour-Behabadi, Hajar Shekarchizadeh, Mahdi Kadivar, et al.
Applied Food Research (2025), pp. 100844-100844
Open Access
Oat flour and β-glucan regulate the quality of cereal flour and cereal products: Unveiling novel physicochemical insights with future perspectives
Ruoyuan Xu, H. Ye, Dexiong Zeng, et al.
International Journal of Biological Macromolecules (2025), pp. 142362-142362
Closed Access
In-situ regulatory strategy for alleviating the inhibitory effect of tannins on bioconversion of acorn kernel starch
Xia Hua, Yating Hu, Wei Hu, et al.
Food Bioscience (2025), pp. 106810-106810
Closed Access
SORGHUM IS A PROMISING FEED RESOURCE FOR ANIMAL HUSBANDRY IN THE CONTEXT OF CLIMATE CHANGE (Review article)
Галина Прусова, Yevgenia BACHEVSKAYA, A. T. Marchenko, et al.
The Scientific and Technical Bulletin of the Institute of Animal Science NAAS of Ukraine (2025), Iss. 133, pp. 122-133
Open Access
Effects of Acorns on Fatty Acid Composition and Lipid Metabolism in Adipose Tissue of Yuxi Black Pigs
Zhe Sun, Dongyang Liu, Siyuan An, et al.
Animals (2024) Vol. 14, Iss. 22, pp. 3271-3271
Open Access | Times Cited: 3
Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics
Rita Beltrão Martins, Raquel Garzón, José A. Peres, et al.
European Food Research and Technology (2022) Vol. 248, Iss. 6, pp. 1691-1702
Open Access | Times Cited: 12
Effects of Acorns on Meat Quality and Lipid Metabolism-Related Gene Expression in Muscle Tissues of Yuxi Black Pigs
Zhe Sun, Yadi Chang, Luyao Huang, et al.
Metabolites (2024) Vol. 14, Iss. 11, pp. 578-578
Open Access | Times Cited: 2
Red Oak (Quercus rubra L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological Properties
Romina Alina Marc, Mihaela Niculae, Emőke Páll, et al.
Forests (2021) Vol. 12, Iss. 8, pp. 1088-1088
Open Access | Times Cited: 14
Variations in Acorn Traits in Two Oak Species: Quercus mongolica Fisch. ex Ledeb. and Quercus variabilis Blume
Jiacheng Sun, Wenshi Shi, Yanyan Wu, et al.
Forests (2021) Vol. 12, Iss. 12, pp. 1755-1755
Open Access | Times Cited: 14
Insight on tannin content inhibition to amylase hydrolysis of acorn nut flour to glucose and the protein-substitute sacrifice strategy
Chenhui Zhang, Liangliang Zhang, Fuyu Yang, et al.
Industrial Crops and Products (2023) Vol. 201, pp. 116916-116916
Closed Access | Times Cited: 5
Quercus spp. extract as a promising preventive or therapeutic strategy for cancer: A systematic review
Paula A. Oliveira, Beatriz Medeiros‐Fonseca, Cármen Nóbrega, et al.
Molecular Medicine Reports (2023) Vol. 28, Iss. 3
Closed Access | Times Cited: 4
Nutritional composition and staling properties of gluten‐free bread‐added fermented acorn flour
Ayşe Levent, Kübra Aktaş
Food Science & Nutrition (2023) Vol. 12, Iss. 3, pp. 1955-1964
Open Access | Times Cited: 4
The Effect of Starch Isolation Method on Morphological and Physicochemical Properties of Zagros Oak (Quercus brantii var. Persica) Starch
Abolfazl Bayati, Majid Javanmard, Mohammad H. Eikani, et al.
Starch - Stärke (2022) Vol. 74, Iss. 7-8
Closed Access | Times Cited: 7
The Quality Assessment of Starch Based Noodles Enriched with Acorn Flour, Cooking Characteristics, Physical, Chemical and Sensorial Properties
Sevgi Konya, Kübra Aktaş
Brazilian Archives of Biology and Technology (2024) Vol. 67
Open Access | Times Cited: 1
Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs
Tolga Akcan, Ecem Önel, Haluk Ergezer
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100887-100887
Closed Access | Times Cited: 1
RNA Sequencing Reveals Transcription Factors and Genes in Phenylpropanoid Biosynthesis That Positively Regulate Size and Weight of Oak Tree Seeds
Siyeon Byeon, Kyung‐Mi Lee, Kyeong-Seong Cheon, et al.
Horticulturae (2024) Vol. 10, Iss. 8, pp. 829-829
Open Access | Times Cited: 1
Acorn and water interactions on the microstructure of gluten‐free yeasted dough
Adriana Skendi, Μαρία Παπαγεωργίου, Efthimios Papastergiadis
Journal of Food Processing and Preservation (2021) Vol. 46, Iss. 10
Open Access | Times Cited: 7
Formulation and Thermomechanical Characterization of Functional Hydrogels Based on Gluten Free Matrices Enriched with Antioxidant Compounds
Vanesa Sanz, Herminia Domı́nguez, M.D. Torres
Applied Sciences (2021) Vol. 11, Iss. 4, pp. 1962-1962
Open Access | Times Cited: 4
A review of gluten and sorghum as a gluten free substitute
Shreevatsa Rajeev Hegde, S. Thangalakshmi, Rakhi Singh
Trends in Horticulture (2023) Vol. 6, Iss. 2, pp. 2840-2840
Open Access | Times Cited: 1
Valorização da bolota para consumo humano em Portugal
E Monteiro, Ana Margarida Fonseca, Alfredo Cunhal Sendim, et al.
Acta Portuguesa de Nutrição (2023) Vol. 35, pp. 42-46
Open Access | Times Cited: 1
The Effects of Acorn Flour on Some Quality Characteristics of Chicken Patties
Eylem Ezgi Fadıloğlu, Haluk Ergezer
Turkish Journal of Agriculture - Food Science and Technology (2024) Vol. 12, Iss. 2, pp. 214-220
Open Access
Acorns: From an Ancient Food to a Modern Sustainable Resource
Leonardo G. Inácio, Raul Bernardino, Susana Bernardino, et al.
Sustainability (2024) Vol. 16, Iss. 22, pp. 9613-9613
Open Access
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