Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Effect of extruded finger millet on dough rheology and functional quality of pearl millet‐based unleavened flatbread
Pankaj Kumar, Charanjit Kaur, Swati Sethi, et al.
Cereal Chemistry (2020) Vol. 97, Iss. 5, pp. 991-998
Closed Access | Times Cited: 23

Showing 23 citing articles:

Potential processing technologies for utilization of millets: An updated comprehensive review
Dekka Srenuja, Anjaly Paul, R. Vidyalakshmi, et al.
Journal of Food Process Engineering (2023) Vol. 46, Iss. 10
Closed Access | Times Cited: 27
Effect of superfine grinding chestnut powder on the structural and physicochemical properties of wheat dough
Zhenan Rao, Fubing Kou, Qiming Wang, et al.
International Journal of Biological Macromolecules (2024) Vol. 259, pp. 129257-129257
Closed Access | Times Cited: 9
Considerations for gluten free foods - pearl and finger millet processing and market demand
S. Manivannan, Manoj Kumar Pulivarthi, Anu Suprabha Raj, et al.
Grain & Oil Science and Technology (2022) Vol. 6, Iss. 2, pp. 59-70
Open Access | Times Cited: 38
Nutritional, polyphenolic composition and in vitro digestibility of finger millet (Eleusine coracana L.) with its potential food applications: A review
Swati Mitharwal, Sachin Kumar, Komal Chauhan
Food Bioscience (2021) Vol. 44, pp. 101382-101382
Closed Access | Times Cited: 38
Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours
Masala Mudau, Shonisani Eugenia Ramashia, Mpho Edward Mashau
Foods (2022) Vol. 11, Iss. 16, pp. 2474-2474
Open Access | Times Cited: 24
Modern and conventional processing technologies and their impact on the quality of different millets
Athira Mundassery, Jancirani Ramaswamy, Tharanidevi Natarajan, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 11, pp. 2441-2460
Closed Access | Times Cited: 3
Exploring Compositional and Technological Strategies to Enhance the Quality of Millet-Based Bread: An Overview of Current and Prospective Outlooks
Arpan Dubey, V.K. Gupta, Punyadarshini Punam Tripathy
Food Reviews International (2025), pp. 1-45
Closed Access
Exploring the Role of Baking Process on Technological, Functional, and α-Amylase Inhibition Properties of Pearl Millet Bread
Lorrany Miranda Marinho, Maria do Carmo Barreto, Maria Eugênia Araújo Silva Oliveira, et al.
ACS Food Science & Technology (2025)
Open Access
A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality
Qingfa Wang, Limin Li, Ting Wang, et al.
Food Chemistry (2021) Vol. 370, pp. 131361-131361
Closed Access | Times Cited: 23
Recent advancements in the development of multigrain bread
Shabir Ahmad Mir, Saqib Farooq, Manzoor Ahmad Shah, et al.
Cereal Chemistry (2022) Vol. 100, Iss. 1, pp. 72-82
Closed Access | Times Cited: 13
Extruded finger millet improves rheology and quality of composite maize flatbread
Pankaj Kumar, Charanjit Kaur, Shalini Gaur Rudra, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 31, pp. 100638-100638
Closed Access | Times Cited: 9
Rheological, textural, and technological modifications in wheat unleavened flatbread substituted with extruded finger millet
Pankaj Kumar, Charanjit Kaur, Harpreet Kaur Jambh
Journal of Texture Studies (2021) Vol. 52, Iss. 3, pp. 400-409
Closed Access | Times Cited: 12
Mapping and analysis of volatomes from pearl millet (Pennisetum gaucum L.) grains during different storage conditions with solid‐phase microextraction–gas chromatography–mass spectrometry
Shilpa S. Selvan, Debabandya Mohapatra, Adinath Kate, et al.
Cereal Chemistry (2023) Vol. 100, Iss. 5, pp. 1114-1122
Closed Access | Times Cited: 4
Finger millet (Eleusine coracana L.): from staple to superfood—a comprehensive review on nutritional, bioactive, industrial, and climate resilience potential
Simardeep Kaur, Arti Kumari, Karishma Seem, et al.
Planta (2024) Vol. 260, Iss. 3
Open Access | Times Cited: 1
Review Paper on Millet: Production, Nutrients, Processing, and Food Products for Health and Sustainability
A Rasika, S. M. Chavan, J. S. Ghatge, et al.
International Journal of Environment Agriculture and Biotechnology (2024) Vol. 9, Iss. 3, pp. 088-103
Open Access | Times Cited: 1
Characterization of extruded whole grain cereals enriched with Indian horse chestnut flour
Farhana Mehraj Allai, Khalid Muzaffar, Z. R. Azaz Ahmad Azad, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 9, pp. 7607-7626
Closed Access | Times Cited: 1
Influence of extrusion conditions on the physical and nutritional properties of snacks from maize and pearl millet
Déborah Patrícia Leal Oliveira, Manoel Soares Soares Júnior, Juliana Aparecida Correia Bento, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 3
Open Access | Times Cited: 8
Preparation and Physicochemical and Structural Properties of Broken Rice-Based Reconstituted Rice Produced by Extrusion Puffing Technology
Feng Lian Chen, Chun Min, Xinlai Dou, et al.
ACS Food Science & Technology (2022) Vol. 2, Iss. 12, pp. 1921-1928
Closed Access | Times Cited: 5
Effects of extrusion on nutritional and non-nutritional properties in the production of multigrain ready to eat snacks incorporated with NUA45 beans
Arlene Rachael Andirigu, Loveness K. Nyanga, Prosper Chopera
The North African Journal of Food and Nutrition Research (2023) Vol. 7, Iss. 16, pp. 101-109
Open Access | Times Cited: 2
Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin
G M Vinay, Ashish Kumar Singh
Journal of Food Processing and Preservation (2024) Vol. 2024, pp. 1-11
Open Access
Effect of Panchagavya on Growth, Yield and Quality of Zucchini (Cucurbita pepo) under Protected Condition
Saurabh, Samir E. Topno, Vijay Bahadur, et al.
Journal of Advances in Biology & Biotechnology (2024) Vol. 27, Iss. 6, pp. 791-798
Open Access
Millet: A Review of its Nutritional Content, Processing and Machineries
Sandeep Baban
International Journal of Food and Fermentation Technology (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 2
Panchagavya: A Novel Approach for the Sustainable Production of Crops
Kanwar Aditya Singh, Bhavna Singh, Nanditha Pavithran, et al.
Current Journal of Applied Science and Technology (2023) Vol. 42, Iss. 48, pp. 137-147
Open Access
Page 1

Scroll to top