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:
Nutritional and Functional Properties of Gluten-Free Flours
Alina Culeţu, Iulia Elena Susman, Denisa Eglantina Duță, et al.
Applied Sciences (2021) Vol. 11, Iss. 14, pp. 6283-6283
Open Access | Times Cited: 82
Alina Culeţu, Iulia Elena Susman, Denisa Eglantina Duță, et al.
Applied Sciences (2021) Vol. 11, Iss. 14, pp. 6283-6283
Open Access | Times Cited: 82
Showing 1-25 of 82 citing articles:
Gluten-Free Bread and Bakery Products Technology
Zuzana Šmídová, Jana Rysová
Foods (2022) Vol. 11, Iss. 3, pp. 480-480
Open Access | Times Cited: 96
Zuzana Šmídová, Jana Rysová
Foods (2022) Vol. 11, Iss. 3, pp. 480-480
Open Access | Times Cited: 96
Plant‐based protein as an alternative to animal proteins: A review of sources, extraction methods and applications
Sheetal Thakur, Arun Kumar Pandey, Kiran Verma, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 488-497
Closed Access | Times Cited: 28
Sheetal Thakur, Arun Kumar Pandey, Kiran Verma, et al.
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 488-497
Closed Access | Times Cited: 28
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
Alisha Nandan, Pankaj Koirala, Abhishek Dutt Tripathi, et al.
Food Chemistry (2024) Vol. 448, pp. 139072-139072
Open Access | Times Cited: 16
Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan
N. B. Utarova, Mukhtarbek Kakimov, Bożena Gajdzik, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 271-271
Open Access | Times Cited: 11
N. B. Utarova, Mukhtarbek Kakimov, Bożena Gajdzik, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 271-271
Open Access | Times Cited: 11
Plant proteins, insects, edible mushrooms and algae: more sustainable alternatives to conventional animal protein
Álvaro Javier Pastrana-Pastrana, Raúl Rodríguez‐Herrera, José Fernando Solanilla‐Duque, et al.
Journal of Future Foods (2024) Vol. 5, Iss. 3, pp. 248-256
Closed Access | Times Cited: 9
Álvaro Javier Pastrana-Pastrana, Raúl Rodríguez‐Herrera, José Fernando Solanilla‐Duque, et al.
Journal of Future Foods (2024) Vol. 5, Iss. 3, pp. 248-256
Closed Access | Times Cited: 9
The Impact of Oyster Mushrooms (Pleurotus ostreatus) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread
Sylwia Stępniewska, Agnieszka Salamon, G. Cacak-Pietrzak, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 199-199
Open Access | Times Cited: 1
Sylwia Stępniewska, Agnieszka Salamon, G. Cacak-Pietrzak, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 199-199
Open Access | Times Cited: 1
Amaranth grain: nutritional composition, bioactive compounds, processing, and applications
José Eduardo Borges‐Martínez, Deyanira del Rosario Moguel-Concha, María Stephanie Cid‐Gallegos, et al.
Elsevier eBooks (2025), pp. 67-81
Closed Access | Times Cited: 1
José Eduardo Borges‐Martínez, Deyanira del Rosario Moguel-Concha, María Stephanie Cid‐Gallegos, et al.
Elsevier eBooks (2025), pp. 67-81
Closed Access | Times Cited: 1
Effect of Spirulina Microalgae Powder in Gluten-Free Biscuits and Snacks Formulated with Quinoa Flour
Ahmed Hussein, Sayed Mostafa, Shymaa Ata, et al.
Processes (2025) Vol. 13, Iss. 3, pp. 625-625
Open Access | Times Cited: 1
Ahmed Hussein, Sayed Mostafa, Shymaa Ata, et al.
Processes (2025) Vol. 13, Iss. 3, pp. 625-625
Open Access | Times Cited: 1
Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients
Caleb S. Calix-Rivera, Marina Villanueva, Grazielle Náthia-Neves, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1345-1345
Open Access | Times Cited: 19
Caleb S. Calix-Rivera, Marina Villanueva, Grazielle Náthia-Neves, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1345-1345
Open Access | Times Cited: 19
Bioactive Compounds and Biological Activities of Tiger Nut (Cyperus esculentus L.)
Great Iruoghene Edo, Princess Oghenekeno Samuel, Susan Chinedu Nwachukwu
Reference series in phytochemistry (2023), pp. 1-28
Closed Access | Times Cited: 17
Great Iruoghene Edo, Princess Oghenekeno Samuel, Susan Chinedu Nwachukwu
Reference series in phytochemistry (2023), pp. 1-28
Closed Access | Times Cited: 17
Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints
Marijana Djordjević, Miljana Djordjević, Małgorzata Starowicz, et al.
Antioxidants (2024) Vol. 13, Iss. 2, pp. 142-142
Open Access | Times Cited: 7
Marijana Djordjević, Miljana Djordjević, Małgorzata Starowicz, et al.
Antioxidants (2024) Vol. 13, Iss. 2, pp. 142-142
Open Access | Times Cited: 7
Physicochemical characterisation and impact of Gryllus bimaculatus addition on gluten‐free flour blends
Samuel Kiiru, Jeremiah Ng’ang’a, Silvenus Konyole, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4620-4634
Closed Access | Times Cited: 6
Samuel Kiiru, Jeremiah Ng’ang’a, Silvenus Konyole, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 7, pp. 4620-4634
Closed Access | Times Cited: 6
Sorghum Flour Application in Bread: Technological Challenges and Opportunities
Pervin Arı Akın, İlkem Demirkesen, Scott R. Bean, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2466-2466
Open Access | Times Cited: 28
Pervin Arı Akın, İlkem Demirkesen, Scott R. Bean, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2466-2466
Open Access | Times Cited: 28
Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance
Yunus Temitayo Imam, Emmanuel Anyachukwu Irondi, Wasiu Awoyale, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 5
Yunus Temitayo Imam, Emmanuel Anyachukwu Irondi, Wasiu Awoyale, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 5
Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality
Alfio Spina, Carmine Summo, Nicolina Timpanaro, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 807-807
Open Access | Times Cited: 5
Alfio Spina, Carmine Summo, Nicolina Timpanaro, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 807-807
Open Access | Times Cited: 5
Bioactive Compounds and Biological Activities of Tiger Nut (Cyperus esculentus L.)
Great Iruoghene Edo, Princess Oghenekeno Samuel, Susan Chinedu Nwachukwu
Reference series in phytochemistry (2024), pp. 691-718
Closed Access | Times Cited: 5
Great Iruoghene Edo, Princess Oghenekeno Samuel, Susan Chinedu Nwachukwu
Reference series in phytochemistry (2024), pp. 691-718
Closed Access | Times Cited: 5
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: 5
Ahada Sabeel, Khalid Mehmood Wani, P. K. Dubey, et al.
Nutrire (2024) Vol. 49, Iss. 2
Closed Access | Times Cited: 5
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: 4
María Lilibeth Manzanilla‐Valdez, Christine Boesch, Caroline Orfila, et al.
Food Chemistry X (2024), pp. 101814-101814
Open Access | Times Cited: 4
Amaranth proteins and peptides: Biological properties and food uses
Fan Zhu
Food Research International (2022) Vol. 164, pp. 112405-112405
Closed Access | Times Cited: 19
Fan Zhu
Food Research International (2022) Vol. 164, pp. 112405-112405
Closed Access | Times Cited: 19
Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable
Asmaa Benayad, Mona Taghouti, Aouatif Benali, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 72-72
Open Access | Times Cited: 17
Asmaa Benayad, Mona Taghouti, Aouatif Benali, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 72-72
Open Access | Times Cited: 17
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)
Sarah Pletts, Mariano Prieto, Devendra Khatiwada, et al.
Trends in Food Science & Technology (2025), pp. 104883-104883
Open Access
Sarah Pletts, Mariano Prieto, Devendra Khatiwada, et al.
Trends in Food Science & Technology (2025), pp. 104883-104883
Open Access
Nutritional and Functional Characterization of Chia Expeller and Gluten-Free Flours as Ingredients for Premixes
Coronel Eb, Vanesa Y. Ixtaina, M. Capitani
Plant Foods for Human Nutrition (2025) Vol. 80, Iss. 1
Closed Access
Coronel Eb, Vanesa Y. Ixtaina, M. Capitani
Plant Foods for Human Nutrition (2025) Vol. 80, Iss. 1
Closed Access
Peach Peel Extrusion for the Development of Sustainable Gluten-Free Plant-Based Flours
Ana Belén Martín‐Diana, Iván Jesús Jiménez-Pulido, Ingrid Aguiló‐Aguayo, et al.
Molecules (2025) Vol. 30, Iss. 3, pp. 573-573
Open Access
Ana Belén Martín‐Diana, Iván Jesús Jiménez-Pulido, Ingrid Aguiló‐Aguayo, et al.
Molecules (2025) Vol. 30, Iss. 3, pp. 573-573
Open Access
Black rice (Oryza sativa L.) and its anthocyanins: mechanisms, food applications, and clinical insights for postprandial glycemic and lipid regulation
Thavaree Thilavech, Tanyawan Suantawee, Charoonsri Chusak, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access
Thavaree Thilavech, Tanyawan Suantawee, Charoonsri Chusak, et al.
Food Production Processing and Nutrition (2025) Vol. 7, Iss. 1
Open Access
Physico-chemical and nutritional properties of breadfruit pulp and peel flours: Insights into starch molecular characteristics and their impact on starch digestibility
Caleb S. Calix-Rivera, Grazielle Náthia-Neves, Raúl Mauro, et al.
International Journal of Biological Macromolecules (2025) Vol. 305, pp. 141224-141224
Closed Access
Caleb S. Calix-Rivera, Grazielle Náthia-Neves, Raúl Mauro, et al.
International Journal of Biological Macromolecules (2025) Vol. 305, pp. 141224-141224
Closed Access
