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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:

Minerals, vitamin C, phenolics, flavonoids and antioxidant activity of Amaranthus leafy vegetables
Dulce M. Jiménez-Aguilar, Michael A. Grusak
Journal of Food Composition and Analysis (2017) Vol. 58, pp. 33-39
Open Access | Times Cited: 161

Showing 26-50 of 161 citing articles:

Underutilized green leafy vegetables: frontier in fortified food development and nutrition
Tanmay Sarkar, Molla Salauddin, Sarita Roy, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 11679-11733
Closed Access | Times Cited: 65
Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry - A review
Hadi Eghbaljoo, Iraj Karimi Sani, Mahmood Alizadeh Sani, et al.
International Journal of Biological Macromolecules (2022) Vol. 222, pp. 2327-2340
Closed Access | Times Cited: 64
Phytonutrients, Colorant Pigments, Phytochemicals, and Antioxidant Potential of Orphan Leafy Amaranthus Species
Umakanta Sarker, Md. Golam Rabbani, Shinya Oba, et al.
Molecules (2022) Vol. 27, Iss. 9, pp. 2899-2899
Open Access | Times Cited: 53
Characterization of Phytochemicals, Nutrients, and Antiradical Potential in Slim Amaranth
Umakanta Sarker, Shinya Oba, Walaa F. Alsanie, et al.
Antioxidants (2022) Vol. 11, Iss. 6, pp. 1089-1089
Open Access | Times Cited: 47
Colorant Pigments, Nutrients, Bioactive Components, and Antiradical Potential of Danta Leaves (Amaranthus lividus)
Umakanta Sarker, Md. Asif Iqbal, Md. Nazmul Hossain, et al.
Antioxidants (2022) Vol. 11, Iss. 6, pp. 1206-1206
Open Access | Times Cited: 43
Salt Eustress Induction in Red Amaranth (Amaranthus gangeticus) Augments Nutritional, Phenolic Acids and Antiradical Potential of Leaves
Umakanta Sarker, Sezai Erċışlı
Antioxidants (2022) Vol. 11, Iss. 12, pp. 2434-2434
Open Access | Times Cited: 42
Green leaf proteins: a sustainable source of edible plant-based proteins
Milad Hadidi, Yasaman Hossienpour, Majid Nooshkam, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-18
Closed Access | Times Cited: 35
Nutritional and bioactive properties and antioxidant potential of Amaranthus tricolor, A. lividus, A viridis, and A. spinosus leafy vegetables
Umakanta Sarker, Shinya Oba, Riaz Ullah, et al.
Heliyon (2024) Vol. 10, Iss. 9, pp. e30453-e30453
Open Access | Times Cited: 10
Evidence and prospective of plant derived flavonoids as antiplatelet agents: Strong candidates to be drugs of future
Haroon Khan, Mohammad S. Jawad, Mohammad Amjad Kamal, et al.
Food and Chemical Toxicology (2018) Vol. 119, pp. 355-367
Closed Access | Times Cited: 75
Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream
Suelen MAZON, Daiana MENIN, Bruna Marina CELLA, et al.
Food Science and Technology (2019) Vol. 40, Iss. 1, pp. 215-221
Open Access | Times Cited: 55
Underutilization Versus Nutritional-Nutraceutical Potential of the Amaranthus Food Plant: A Mini-Review
Ruth Nachamada. Olusanya, Unathi Kolanisi, Nomali Ziphorah Ngobese, et al.
Applied Sciences (2021) Vol. 11, Iss. 15, pp. 6879-6879
Open Access | Times Cited: 52
Phytochemical Composition and Antioxidant Activity of Portulaca oleracea: Influence of the Steaming Cooking Process
María del Pilar Fernández-Poyatos, Eulogio J. Llorent‐Martínez, A. Ruiz‐Medina
Foods (2021) Vol. 10, Iss. 1, pp. 94-94
Open Access | Times Cited: 46
Optimization of ultrasonic-assisted extraction of phenolic compounds from pomegranate and orange peels and their antioxidant activity in a functional drink
Afshin Selahvarzi, Yousef Ramezan, Mohammad Reza Sanjabi, et al.
Food Bioscience (2022) Vol. 49, pp. 101918-101918
Closed Access | Times Cited: 37
Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation
Caixia Chen, Guiguang Cheng, Yaping Liu, et al.
Food Bioscience (2022) Vol. 50, pp. 101994-101994
Closed Access | Times Cited: 34
Three typical microplastics affect the germination and growth of amaranth (Amaranthus mangostanus L.) seedlings
Jianling Wang, Jiantao Li, Weitao Liu, et al.
Plant Physiology and Biochemistry (2022) Vol. 194, pp. 589-599
Open Access | Times Cited: 29
Immune boosting functional components of natural foods and its health benefits
Jaspin Stephen, M. Dharini, R. Mahendran
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 19
Microplastics increase cadmium absorption and impair nutrient uptake and growth in red amaranth (Amaranthus tricolor L.) in the presence of cadmium and biochar
Rana Roy, Akram Hossain, Shirin Sultana, et al.
BMC Plant Biology (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 6
Nutritional components in green leafy vegetables: A review
Deepak Kumar, Satendra Kumar, Chandra Shekhar
Journal of Pharmacognosy and Phytochemistry (2020) Vol. 9, Iss. 5, pp. 2498-2502
Closed Access | Times Cited: 48
Edible Leafy Plants from Mexico as Sources of Antioxidant Compounds, and Their Nutritional, Nutraceutical and Antimicrobial Potential: A Review
Lourdes Mateos-Maces, José Luís Chávez-Servia, Araceli M. Vera-Guzmán, et al.
Antioxidants (2020) Vol. 9, Iss. 6, pp. 541-541
Open Access | Times Cited: 44
Effect of organic biostimulants on the growth and biochemical composition of Amaranthus hybridus L.
Nelson Ngoroyemoto, Shubhpriya Gupta, Manoj G. Kulkarni, et al.
South African Journal of Botany (2019) Vol. 124, pp. 87-93
Open Access | Times Cited: 43
Occurrence of organic micropollutants and human health risk assessment based on consumption of Amaranthus viridis, Kinshasa in the Democratic Republic of the Congo
Georgette N. Ngweme, Dhafer Mohammed M. Al Salah, Amandine Laffite, et al.
The Science of The Total Environment (2020) Vol. 754, pp. 142175-142175
Open Access | Times Cited: 41
A Review of Recent Studies on the Antioxidant Activities of a Third-Millennium Food: Amaranthus spp.
Seon‐Joo Park, Anshul Sharma, Hae‐Jeung Lee
Antioxidants (2020) Vol. 9, Iss. 12, pp. 1236-1236
Open Access | Times Cited: 39
Flavor changes and microbial evolution in fermentation liquid of sour bamboo shoots
Caixia Chen, Jing Li, Guiguang Cheng, et al.
Journal of Food Composition and Analysis (2023) Vol. 120, pp. 105273-105273
Closed Access | Times Cited: 15
Potential role of neglected and underutilized plant species in improving women’s empowerment and nutrition in areas of sub-Saharan Africa
M. Conti, Ausilia Campanaro, Paola Coccetti, et al.
Nutrition Reviews (2019) Vol. 77, Iss. 11, pp. 817-828
Open Access | Times Cited: 42
Aloe vera Flowers, a Byproduct with Great Potential and Wide Application, Depending on Maturity Stage
Ascensión Martínez‐Sánchez, María Elena López-Cañavate, Josefa Guirao-Martínez, et al.
Foods (2020) Vol. 9, Iss. 11, pp. 1542-1542
Open Access | Times Cited: 37

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