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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.

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Showing 1-25 of 26 citing articles:

Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review
Silvia Zingale, Alfio Spina, Carlo Ingrao, et al.
Plants (2023) Vol. 12, Iss. 3, pp. 530-530
Open Access | Times Cited: 25
Nettle (Urtica dioica L.) as a functional bioactive food ingredient: Applications in food products and edible films, characterization, and encapsulation systems
Mehdi Mohammadian, Zeinab Mehdipour Biregani, Zeinab Hassanloofard, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104421-104421
Closed Access | Times Cited: 8
Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods
Madeline Timm, Lisa Offringa, B. Jan‐Willem van Klinken, et al.
Nutrients (2023) Vol. 15, Iss. 19, pp. 4138-4138
Open Access | Times Cited: 18
Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, et al.
JSFA reports (2025)
Open Access
Food Bioactives as a Novel Source for Nutraceuticals
Syed Amir Ashraf, Humera Banu, Abd Elmoneim O. Elkhalifa, et al.
(2025), pp. 1-33
Closed Access
Development of ice cream nutritionally enriched with <i>Urtica dioica</i> extract
A. K. Singh, Vinay Chandel, A. Velmurugan, et al.
Food Materials Research (2025) Vol. 5, Iss. 1
Open Access
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
Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread
Dariusz Dziki, Waleed H. Hassoon, Beata Biernacka, et al.
Applied Sciences (2022) Vol. 12, Iss. 15, pp. 7930-7930
Open Access | Times Cited: 16
Recovery of Polyphenolic Compounds and Vitamins from the Stinging Nettle Leaves: Thermal and Behavior and Biological Activity of Obtained Extracts
Saša Đurović, Darko Micić, Saša Šorgić, et al.
Molecules (2023) Vol. 28, Iss. 5, pp. 2278-2278
Open Access | Times Cited: 9
The effect of nettle vaginal cream on subjective symptoms of vaginal atrophy in postmenopausal women
Fatemeh Zahra Karimi, Nahid Nazari, Hassan Rakhshandeh, et al.
European Journal of Obstetrics & Gynecology and Reproductive Biology (2023) Vol. 285, pp. 41-45
Closed Access | Times Cited: 7
The Impact of Ganoderma lucidum (Curtis) P. Karst. Supplementation on the Technological, Chemical, and Quality Parameters of Wheat Bread
Paulina Łysakowska, Aldona Sobota, Anna Wirkijowska, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3101-3101
Open Access | Times Cited: 2
Gluten-free corn cookies fortified with stinging nettle leaf flour: Effect on instrumental properties, storage stability, and health benefits.
Mary Nkongho Tanyitiku, Prisca Bessem, Igor Casimir Njombissie Petcheu
Research Square (Research Square) (2024)
Open Access | Times Cited: 1
Influence of Mulberry Leaf Powder Additive on Chemical and Physical Characteristics of Wheat and Rice Flour Butter Cookies
Dovilė Levickienė, Jurgita Kulaitienė, Nijole Vaitkevičienė, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1737-1737
Open Access | Times Cited: 1
Gluten‐Free Corn Cookies Incorporated With Stinging Nettle Leaf Flour: Effect on Physical Properties, Storage Stability, and Health Benefits
Mary Nkongho Tanyitiku, Prisca Bessem, Igor Casimir Njombissie Petcheu
International Journal of Food Science (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 1
Synergies of bioactivities, mechanisms, dietary factors and functional food applications of medicinal insulin plant (Costus pictus D.): a review
Naveen Chandrakar, Jaspreet Kaur, Mamoni Banerjee
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 12, pp. 8933-8942
Open Access | Times Cited: 1
The effect of the addition of various species of mushrooms on the physicochemical and sensory properties of semolina pasta
Magdalena Szydłowska-Tutaj, Urszula Złotek, Agnieszka Wójtowicz, et al.
Food & Function (2022) Vol. 13, Iss. 16, pp. 8425-8435
Closed Access | Times Cited: 7
Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts
Mia Kurek, Maja Repajić, Mario Ščetar, et al.
Food Technology and Biotechnology (2022) Vol. 60, Iss. 4, pp. 520-532
Open Access | Times Cited: 5
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
Effect of Stinging Nettle Leaf Flour Substitution on the Quality Characteristics of Fermented Corn Complementary Foods
Mary Nkongho Tanyitiku, Igor Casimir Njombissie Petcheu
Journal of Food Research (2023) Vol. 12, Iss. 4, pp. 31-31
Open Access | Times Cited: 2
Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment
Agata Osoś, Patrycja Jankowska, Agnieszka Drożdżyńska, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2456-2456
Open Access | Times Cited: 4
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
Influence of semolina characteristics and pasta-making process on the physicochemical, structural, and sensorial properties of commercial durum wheat spaghetti
Serena Carpentieri, Dominique Larrea-Wachtendorff, Giovanna Ferrari
Frontiers in Food Science and Technology (2024) Vol. 4
Open Access
Effect of Dietary Supplementation with Two Species of Nettle on Apparent Nutrient Digestibility in Broiler Chickens
Marwa Gaddés, Ana Montalbán, Nacima Haggui, et al.
Advances in Science, Technology & Innovation/Advances in science, technology & innovation (2024), pp. 489-492
Closed Access
Impact of Various Extraction Technologies on Protein and Chlorophyll Yield from Stinging Nettle
Simon Dirr, Özlem Özmutlu
Foods (2024) Vol. 13, Iss. 20, pp. 3318-3318
Open Access
THEORETICAL FOUNDATIONS OF THE USE OF VEGETABLE RAW MATERIALS IN THE EXTRUSION PROCESS
T. Akhlan, Assel Izembayeva, Hülya Gül
Bulletin of Shakarim University Technical Sciences (2024), Iss. 3(15), pp. 133-145
Closed Access
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