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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:

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten
Ada Krawęcka, Aldona Sobota, Emilia Sykut‐Domańska
Foods (2020) Vol. 9, Iss. 10, pp. 1412-1412
Open Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Food thickening agents: Sources, chemistry, properties and applications - A review
P. Himashree, Animesh Singh Sengar, C. K. Sunil
International Journal of Gastronomy and Food Science (2022) Vol. 27, pp. 100468-100468
Closed Access | Times Cited: 109
Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review
Mike Sissons
Foods (2022) Vol. 11, Iss. 1, pp. 123-123
Open Access | Times Cited: 42
Effects of oat β-glucan on the retrogradation behavior of rice starch and its potential mechanism
Sixuan Li, Min Zhang, Xin Ren, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129509-129509
Closed Access | Times Cited: 15
Effect of Oat Beta-Glucan on Physicochemical Properties and Digestibility of Fava Bean Starch
Miaomiao Shi, Xing Song, Jin Chen, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2046-2046
Open Access | Times Cited: 9
Oat and Oat Processed Products—Technology, Composition, Nutritional Value, and Health
D. Leszczyńska, Anna Wirkijowska, Alan Gasiński, et al.
Applied Sciences (2023) Vol. 13, Iss. 20, pp. 11267-11267
Open Access | Times Cited: 15
Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta
Graziana Difonzo, Giuditta de Gennaro, Giusy Rita Caponio, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3032-3032
Open Access | Times Cited: 19
Gelatin bloom values affects the starch molecular structure changes and digestibility of resulting wheat starch/gelatin complexes
Yue Cheng, Yifan Chen, Wei Gao, et al.
Food Hydrocolloids (2025), pp. 111218-111218
Closed 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
Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties
Ada Krawęcka, Aldona Sobota, Urszula Pankiewicz, et al.
Molecules (2021) Vol. 26, Iss. 22, pp. 6909-6909
Open Access | Times Cited: 26
Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties
Katarzyna Sujka, G. Cacak-Pietrzak, Alicja Sułek, et al.
Molecules (2022) Vol. 27, Iss. 13, pp. 4065-4065
Open Access | Times Cited: 17
Agreeability and gastrointestinal motility responses to fully characterized experimental pasta enriched in wheat by-products
Mirco Vacca, Mohamad Khalil, Antonio Rampino, et al.
Journal of Functional Foods (2024) Vol. 123, pp. 106598-106598
Open Access | Times Cited: 2
Linseed and xanthan gum in algae pasta: textural, sensory and antioxidant characteristics
Catarina D. Freire, Filipa R. Pinto, Daniela Volcan Almeida, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5477-5489
Closed Access | Times Cited: 2
Usefulness of Hulled Wheats Grown in Polish Environment for Wholegrain Pasta-Making
Aneta Bobryk-Mamczarz, Anna Kiełtyka‐Dadasiewicz, Leszek Rachoń
Foods (2021) Vol. 10, Iss. 2, pp. 458-458
Open Access | Times Cited: 14
Valorization of grape by‐products as functional and nutritional ingredients for healthy pasta development
Beatriz Ewert de Oliveira, Luana Roland Ferreira Contini, Vitor Augusto dos Santos Garcia, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 8
Sensory Features Introduced by Brewery Spent Grain with Impact on Consumers’ Motivations and Emotions for Fibre-Enriched Products
Ana Curutchet, Maite Serantes, Carolina Pontet, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 36-36
Open Access | Times Cited: 11
Nutritional, Phytochemical, and Rheological Profiles of Different Oat Varieties and Their Potential in the Flour Industry
Alina RUJA, Antoanela Cozma, Bogdan Cozma, et al.
Agronomy (2024) Vol. 14, Iss. 7, pp. 1438-1438
Open Access | Times Cited: 1
Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta
Sara Naji‐Tabasi, Razieh Niazmand, Atena Modiri‐Dovom
Journal of Food Science (2021) Vol. 86, Iss. 6, pp. 2288-2299
Closed Access | Times Cited: 9
Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta
Ada Krawęcka, Aldona Sobota, Eva Ivanišová, et al.
Molecules (2022) Vol. 27, Iss. 19, pp. 6342-6342
Open Access | Times Cited: 5
The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta
Ada Krawęcka, Aldona Sobota, Piotr Zarzycki
Foods (2022) Vol. 11, Iss. 20, pp. 3216-3216
Open Access | Times Cited: 4
Development of Oyster Mushroom Powder Incorporated Noodles with Wheat, Chickpea, and Corn Flour
Xin Yi Ng, Lejaniya Abdul Kalam Saleena, Loong Lim Carolyn, et al.
Journal of Culinary Science & Technology (2022), pp. 1-22
Closed Access | Times Cited: 3
Studies on the cytotoxicity of leaf protein concentrate from Diplazium esculentum, pasta preparation and assessment of its quality during storage
Jayabrata Saha, Tapasya Kumari, C. Nickhil, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100667-100667
Open Access
Potential use of pumpkin seed oil production waste as a functional ingredient in pasta: some chemical, physical, textural, microstructural and sensory properties and a TOPSIS application
Cigdem Sahin Fidan, Ezgi Özgören Çapraz
Journal of Food Measurement & Characterization (2024)
Closed Access
Unveiling the Mechanism of Gelatin's Influence on Starch Digestibility: A Focus on Amylopectin Chain Distribution
Yifan Chen, Yue Cheng, Wei Gao, et al.
Food Hydrocolloids (2024), pp. 110984-110984
Closed Access
Use of discrimination analysis to identify differences during cooking of novel pasta formulations
Fatma Boukid, Paola Littardi, Eleonora Carini, et al.
Food Structure (2022) Vol. 33, pp. 100291-100291
Closed Access | Times Cited: 2
Screening, Identification, and Quantification of Nutritional Components and Phytochemicals in Foodstuffs
Dario Donno
Foods (2021) Vol. 10, Iss. 1, pp. 125-125
Open Access | Times Cited: 2
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