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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:

Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds
Manal Mhada, Mohamed Louay Metougui, Khadija El Hazzam, et al.
Foods (2020) Vol. 9, Iss. 5, pp. 660-660
Open Access | Times Cited: 61

Showing 1-25 of 61 citing articles:

Saponins: A concise review on food related aspects, applications and health implications
Kartik Sharma, Ramandeep Kaur, Satish Kumar, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100191-100191
Open Access | Times Cited: 90
Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa)
Savita Sharma, Ankita Kataria, Baljit Singh
LWT (2022) Vol. 160, pp. 113256-113256
Open Access | Times Cited: 88
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
Antinutritional and insecticidal potential of Chenopodium quinoa saponin rich extract against Tribolium castaneum (Herbst) and its action mechanism
Khadija El Hazzam, Manal Mhada, Widad Ben Bakrim, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access | Times Cited: 2
Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds
Valentina Melini, Francesca Melini
Foods (2021) Vol. 10, Iss. 2, pp. 351-351
Open Access | Times Cited: 60
Botany, Nutritional Value, Phytochemical Composition and Biological Activities of Quinoa
Muhammad Iftikhar Hussain, Muhammad Farooq, Qamar Abbas Syed, et al.
Plants (2021) Vol. 10, Iss. 11, pp. 2258-2258
Open Access | Times Cited: 60
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
Comprehensive assessment and comparison on nutritional qualities of 39 germplasms Actinidia arguta seeds in Northeast China
Miao Yan, Song Pan, Guanlin Qian, et al.
Journal of Future Foods (2025) Vol. 5, Iss. 6, pp. 605-613
Closed Access | Times Cited: 1
Phenolic, apparent antioxidant and nutritional composition of quinoa (Chenopodiumquinoa Willd.) seeds
Liangkui Li, Georg Lietz, Chris J. Seal
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 7, pp. 3245-3254
Open Access | Times Cited: 52
Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa
Francesca Melini, Valentina Melini
Fermentation (2021) Vol. 7, Iss. 1, pp. 20-20
Open Access | Times Cited: 50
Fermented quinoa flour: Implications of fungal solid-state bioprocessing and drying on nutritional and antioxidant properties
Janaina Sánchez-García, Sara Muñoz‐Pina, Jorge García‐Hernández, et al.
LWT (2023) Vol. 182, pp. 114885-114885
Open Access | Times Cited: 16
Risk/Benefits of the Use of Chia, Quinoa, Sesame and Flax Seeds in Bakery Products. An Update Review
Elena Olombrada, Marta Mesías, Francisco J. Morales
Food Reviews International (2023) Vol. 40, Iss. 4, pp. 1047-1068
Open Access | Times Cited: 15
Worldwide development of agronomic management practices for quinoa cultivation: a systematic review
Nawal Taaime, Sifeddine Rafik, Khalil El Mejahed, et al.
Frontiers in Agronomy (2023) Vol. 5
Open Access | Times Cited: 15
Effect of different processes on physicochemical, antinutritional and textural properties of quinoa seeds and flour
Chandni Dularia, B. Sashikala Vadakkoot, Shamim Hossain
Food and Humanity (2024) Vol. 2, pp. 100246-100246
Closed Access | Times Cited: 6
Investigation of Trace Elements in Vegan Foods by ICP-MS After Microwave Digestion
Semiha Köprü, Mehmet Çadır, Mustafa Soylak
Biological Trace Element Research (2022) Vol. 200, Iss. 12, pp. 5298-5306
Closed Access | Times Cited: 22
The Effects of Processing Technologies on Nutritional and Anti-nutritional Properties of Pseudocereals and Minor Cereal
Rubén Agregán, Nihal Güzel, Mustafa Güzel, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 5, pp. 961-986
Closed Access | Times Cited: 20
Physiochemical, Bio, Thermal, and Non-Thermal Processing of Major and Minor Millets: A Comprehensive Review on Antinutritional and Antioxidant Properties
Suhan Bheemaiah Balyatanda, N.A. Nanje Gowda, Jeyamkondan Subbiah, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3684-3684
Open Access | Times Cited: 4
Development of Quinoa Value Chain to Improve Food and Nutritional Security in Rural Communities in Rehamna, Morocco: Lessons Learned and Perspectives
Abdelaziz Hirich, Sifeddine Rafik, Mohamed Elhadi Rahmani, et al.
Plants (2021) Vol. 10, Iss. 2, pp. 301-301
Open Access | Times Cited: 27
Microwaving released more polyphenols from black quinoa grains with hypoglycemic effects compared with traditional cooking methods
Yu Zhang, Yu Yan, Wanqi Li, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 13, pp. 5948-5956
Closed Access | Times Cited: 18
Nutraceutical properties and secondary metabolites of quinoa ( Chenopodium quinoa Willd.): a review
Shivani Ranjan, Sumit Sow, Mainak Ghosh, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 3477-3491
Open Access | Times Cited: 11
Red Quinoa hydrolysates with antioxidant bioactive properties on oxidative stress-induced Saccharomyces cerevisiae
Miguel López‐Moreno, Beatriz Sabater‐Muñoz, María Teresa Iglesias López, et al.
LWT (2023) Vol. 184, pp. 115038-115038
Open Access | Times Cited: 10
Development of an extra-large and iron-fortified quinoa (Chenopodium quinoa Wild) grains using cold extrusion
Monica E. Quiroga-Villa, Alicia Magaly Leon Tacca, Wenceslao T. Medina
LWT (2025), pp. 117631-117631
Open Access
Atomic spectrometry update: review of advances in the analysis of clinical and biological materials, foods and beverages
Marina Patriarca, Nicola Barlow, Alan Cross, et al.
Journal of Analytical Atomic Spectrometry (2021) Vol. 36, Iss. 3, pp. 452-511
Open Access | Times Cited: 21
Extraction and Quantification of Saponins in Quinoa (Chenopodium quinoa Willd.) Genotypes from Colombia
Mary S. Mora-Ocación, Ana Cruz Morillo Coronado, Elsa Helena Manjarrés-Hernández
International Journal of Food Science (2022) Vol. 2022, pp. 1-7
Open Access | Times Cited: 15
Nutritional Evaluation of Quinoa Genetic Resources Growing in the Climatic Conditions of Central Europe
Lucie Dostalíková, Petra Hlásná Čepková, Dagmar Janovská, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1440-1440
Open Access | Times Cited: 9
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