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:

Production and characterization of nondairy gluten‐free fermented beverage based on buckwheat and lentil
Mir‐Hossein Mousavi, Mehdi Gharekhani, Kazem Alirezalu, et al.
Food Science & Nutrition (2022) Vol. 11, Iss. 5, pp. 2197-2210
Open Access | Times Cited: 11

Showing 11 citing articles:

Microbial viability and nutritional content of water kefir grains under different storage conditions
Çağlar Gökırmaklı, Gülçin Şatır, Zeynep B. Güzel‐Seydim
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 4143-4150
Open Access | Times Cited: 2
Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation
Ernestas Mockus, Eglė Zokaitytė, Vytautė Starkutė, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 7
Sustainable Utilization of Novosadska Variety Buckwheat as Cultivated Biodiversity-Friendly Crops
Boris Pisinov, Radojica Rakić, S. Rakić, et al.
(2024)
Open Access | Times Cited: 1
Impact of Lactic Acid Fermentation on the Organic Acids and Sugars of Developed Oat and Buckwheat Beverages
Kübra Küçükgöz, Anna Franczak, Wiszko Borysewicz, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 373-373
Open Access | Times Cited: 1
Amaranth and buckwheat grains: Nutritional profile, development of functional foods, their pre-clinical cum clinical aspects and enrichment in feed
Harsh Kumar, Shivani Guleria, Neetika Kimta, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100836-100836
Open Access | Times Cited: 1
Beverages developed from pseudocereals (quinoa, buckwheat, and amaranth): Nutritional and functional properties
Hang Li, Fan Zhu, Guantian Li
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Evaluation of quality attributes and in vitro characteristics of synbiotic legume-based beverage during storage
Smriti Chaturvedi, Snehasis Chakraborty
Food Bioscience (2023) Vol. 55, pp. 103000-103000
Closed Access | Times Cited: 3
Sustainable Utilization of Novosadska variety Buckwheat as Cultivated Biodiversity-Friendly Crop
Boris Pisinov, Radojica Rakić, S. Rakić, et al.
Processes (2024) Vol. 12, Iss. 9, pp. 1827-1827
Open Access
Effect of temperature and packaging materials on the shelf-life stability and in vitro properties of microencapsulated and spray-dried synbiotic legume-based instant beverage powder
Smriti Chaturvedi, Snehasis Chakraborty
Sustainable Food Technology (2023) Vol. 2, Iss. 1, pp. 162-174
Open Access | Times Cited: 1
Phenolic Profile and Antioxidant Potential of Beverages from Buckwheat and Side Streams after Beverages Production
Michał Janiak, Magdalena Karamać, Katarzyna Sulewska, et al.
Processes (2023) Vol. 11, Iss. 11, pp. 3205-3205
Open Access | Times Cited: 1
Page 1

Scroll to top