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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:

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: 17

Showing 17 citing articles:

Germination effects on nutritional quality: A comprehensive review of selected cereals and pulses changes
Chamodi Gunathunga, G. Senanayake, Madhura Jayasinghe, et al.
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106024-106024
Open Access | Times Cited: 27
Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking
Agnieszka Salamon, Hanna Kowalska, Sylwia Stępniewska, et al.
Applied Sciences (2024) Vol. 14, Iss. 10, pp. 4101-4101
Open Access | Times Cited: 4
Influence of spouting period on microbiological and nutritional attribute of sesame seed flour
Joseph Oghenewogaga Owheruo, Patrick Othuke Akpoghelie, Great Iruoghene Edo, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Optimization of the Germination Time of Proso and Foxtail Millets to Enhance the Bioactive Properties, Antioxidant Activity, and Enzymatic Power and Reduce Antinutritional Factor
Roman Karki, Pravin Ojha, Sushma Maharjan, et al.
Current Research in Food Science (2025) Vol. 10, pp. 100987-100987
Open Access
Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality
Ma. Angeles Garofalo, Cindy Espinales, Denisse Yagual, et al.
Food Reviews International (2025), pp. 1-19
Closed Access
Integrated Metabolomic and Transcriptomic Analysis Reveals the Molecular Regulatory Mechanism of Gamma-Aminobutyric Acid Accumulation in White Quinoa (Chenopodium quinoa Willd.) in Response to Dark and Ultrasound Stress
Mengying Wu, Qian Zhou, Yasai Sun, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1186-1186
Open Access
Germination-induced changes in date palm seed (Pheonix dactilyfera) flour and their impact on rice cake quality
Bello Mohammed Yunusa, Peter Anthony, G.T.O. Otitoju, et al.
Food and Humanity (2025) Vol. 4, pp. 100566-100566
Closed Access
Various germination times affect the physical and chemical properties of tolo bean sprout milk
Marcella Liemantara, Andreas Romulo
IOP Conference Series Earth and Environmental Science (2025) Vol. 1488, Iss. 1, pp. 012110-012110
Open Access
Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains
Luz María Paucar‐Menacho, Márcio Schmiele, Juan Carlos Vásquez Guzmán, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 353-353
Open Access | Times Cited: 2
Short‐term germinated legume flours as functional ingredients in food products
Queeneth Ijeoma Onwuka, Chiemela Enyinnaya Chinma, Vanessa Chinelo Ezeocha, et al.
Journal of Food Science (2024)
Open Access | Times Cited: 2
Enhancement of γ-Aminobutyric Acid and the Characteristics of Nutrition and Function in White Quinoa through Ultrasound Stress at the Pre-Germination Stage
Mengying Wu, Qian Zhou, Liangfu Zhou, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 57-57
Open Access | Times Cited: 4
Grain Products: Traditional and Innovative Technologies
Manuel Gómez, Eliana Pereira
Foods (2024) Vol. 13, Iss. 7, pp. 1126-1126
Open Access | Times Cited: 1
Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications
Mariasole Cervini, Chiara Lobuono, Federica Volpe, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2315-2315
Open Access | Times Cited: 1
Comparison of nutritional, antioxidant, physicochemical, and rheological characteristics of whole and sprouted wheat flour
Saima Perveen, Saeed Akhtar, Tariq Ismail, et al.
LWT (2024) Vol. 209, pp. 116679-116679
Open Access | Times Cited: 1
The role of sprouted grains in human wellness and gut health
Fadwa Al-Taher, Diganta Kalita, Boris Nemzer
Elsevier eBooks (2024), pp. 285-311
Closed Access | Times Cited: 1
Sürdürülebilirlik Perspektifinden Menü ve Reçetelerde Filizlendirilmiş Gıdalar
Nezaket Yıldız, Hande Akyurt Kurnaz
Abant Sosyal Bilimler Dergisi (2024)
Open Access
Trends in Germination Technology of Edible Seeds and Applications for Functional Food
Junzhou Ding, Hanieh Sadeghi, Hao Feng, et al.
IntechOpen eBooks (2024)
Closed Access
Determination of the optimal storage zone of functional beverages based on sprouted grain extracts using mathematical models
Almaz Moldakarimov, Auyelbek Iztayev, Nurzhan Zh. Muslimov, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 1006-1027
Open Access
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