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:
Structural, nutritional, and functional properties of amaranth protein and its application in the food industry: A review
Xin Zhang, Jiajia Shi, Yidan Fu, et al.
Sustainable Food Proteins (2023) Vol. 1, Iss. 1, pp. 45-55
Open Access | Times Cited: 17
Xin Zhang, Jiajia Shi, Yidan Fu, et al.
Sustainable Food Proteins (2023) Vol. 1, Iss. 1, pp. 45-55
Open Access | Times Cited: 17
Showing 17 citing articles:
Structural, extraction and safety aspects of novel alternative proteins from different sources
Xin Zhang, Tianyi Zhang, Yu Zhao, et al.
Food Chemistry (2023) Vol. 436, pp. 137712-137712
Closed Access | Times Cited: 21
Xin Zhang, Tianyi Zhang, Yu Zhao, et al.
Food Chemistry (2023) Vol. 436, pp. 137712-137712
Closed Access | Times Cited: 21
Amaranth as a functional food and ingredient for the food industry
Anayansi Escalante‐Aburto, Inés Malfait-Juárez, Néstor Ponce‐García, et al.
Elsevier eBooks (2025), pp. 127-141
Closed Access
Anayansi Escalante‐Aburto, Inés Malfait-Juárez, Néstor Ponce‐García, et al.
Elsevier eBooks (2025), pp. 127-141
Closed Access
Assessing the effect of Maillard reaction products on the functionality and antioxidant properties of Amaranth-red seaweed blends
Rishi Ravindra Naik, Qianyu Ye, Yong Wang, et al.
Food Research International (2023) Vol. 175, pp. 113759-113759
Open Access | Times Cited: 15
Rishi Ravindra Naik, Qianyu Ye, Yong Wang, et al.
Food Research International (2023) Vol. 175, pp. 113759-113759
Open Access | Times Cited: 15
Pseudocereals and dates as potential ingredients in nutrition bars: a review
Ahada Sabeel, Khalid Mehmood Wani, P. K. Dubey, et al.
Nutrire (2024) Vol. 49, Iss. 2
Closed Access | Times Cited: 5
Ahada Sabeel, Khalid Mehmood Wani, P. K. Dubey, et al.
Nutrire (2024) Vol. 49, Iss. 2
Closed Access | Times Cited: 5
An Overview of Bioactive Components and Phytopharmaceutical Potentials of Hygrophila auriculata- A Herbaceous Medicinal Plant
Megha Malpotra, Meenakshi Garg, Neha Singh, et al.
Phytomedicine Plus (2025), pp. 100737-100737
Open Access
Megha Malpotra, Meenakshi Garg, Neha Singh, et al.
Phytomedicine Plus (2025), pp. 100737-100737
Open Access
Amaranth grain: nutritional composition, bioactive compounds, processing, and applications
José Eduardo Borges‐Martínez, Deyanira del Rosario Moguel-Concha, María Stephanie Cid‐Gallegos, et al.
Elsevier eBooks (2025), pp. 67-81
Closed Access
José Eduardo Borges‐Martínez, Deyanira del Rosario Moguel-Concha, María Stephanie Cid‐Gallegos, et al.
Elsevier eBooks (2025), pp. 67-81
Closed Access
Investigating the physicochemical, rheological, and sensory properties of low‐fat mayonnaise prepared with amaranth protein as an egg yolk replacer
Sahar Mohammadi, Mazdak Alimi, Seyed‐Ahmad Shahidi, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 7, pp. 5147-5161
Open Access | Times Cited: 4
Sahar Mohammadi, Mazdak Alimi, Seyed‐Ahmad Shahidi, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 7, pp. 5147-5161
Open Access | Times Cited: 4
Recent advances in the improvement of protein-based edible films through non-thermal and thermal techniques
Athare Sangram Yashwant, Piyush Kashyap, Gülden Gökşen
Food Bioscience (2023) Vol. 55, pp. 103032-103032
Closed Access | Times Cited: 8
Athare Sangram Yashwant, Piyush Kashyap, Gülden Gökşen
Food Bioscience (2023) Vol. 55, pp. 103032-103032
Closed Access | Times Cited: 8
Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources
Raman Kumar, Aditi Guleria, Yogendra Padwad, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-50
Closed Access | Times Cited: 2
Raman Kumar, Aditi Guleria, Yogendra Padwad, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-50
Closed Access | Times Cited: 2
The Ethiopian snack food (‘Kolo’): Existing knowledge and research directions on processing practices, quality and consumption
Mekuannt Alefe, Biresaw Demelash Abera, Mulugeta Admasu Delele
Heliyon (2024) Vol. 10, Iss. 7, pp. e29067-e29067
Open Access | Times Cited: 1
Mekuannt Alefe, Biresaw Demelash Abera, Mulugeta Admasu Delele
Heliyon (2024) Vol. 10, Iss. 7, pp. e29067-e29067
Open Access | Times Cited: 1
Amaranthus as a potential dietary supplement in sports nutrition
Neha Singh, Ravindra M. Samarth, Anjali Vashishth, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 1
Neha Singh, Ravindra M. Samarth, Anjali Vashishth, et al.
CyTA - Journal of Food (2024) Vol. 22, Iss. 1
Open Access | Times Cited: 1
Amaranth proteins: From extraction to application as nanoparticle-based delivery systems for bioactive compounds
Milad Hadidi, Fatemeh Aghababaei, Maryam Mahfouzi, et al.
Food Chemistry (2023) Vol. 439, pp. 138164-138164
Closed Access | Times Cited: 4
Milad Hadidi, Fatemeh Aghababaei, Maryam Mahfouzi, et al.
Food Chemistry (2023) Vol. 439, pp. 138164-138164
Closed Access | Times Cited: 4
Sour milk drink technology with amarant flour
Iryna Bernyk, S. М. Ovsіenko, N. V. Novgorodska, et al.
Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies (2023) Vol. 25, Iss. 100, pp. 67-73
Open Access | Times Cited: 2
Iryna Bernyk, S. М. Ovsіenko, N. V. Novgorodska, et al.
Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies (2023) Vol. 25, Iss. 100, pp. 67-73
Open Access | Times Cited: 2
Potential processing techniques for safe utilisation of pseudo cereals in the food system
Munnangi Vamsi Krishna Reddy, Praveen Kumar Dubey, Atul Anand Mishra, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106609-106609
Closed Access
Munnangi Vamsi Krishna Reddy, Praveen Kumar Dubey, Atul Anand Mishra, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106609-106609
Closed Access
Use of non-conventional raw materials in the production of gluten-free pasta – a review
Fariza Sagyntay, Baltash Tarabayev, Bayan Muldabekova, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 719-740
Open Access
Fariza Sagyntay, Baltash Tarabayev, Bayan Muldabekova, et al.
Potravinarstvo Slovak Journal of Food Sciences (2024) Vol. 18, pp. 719-740
Open Access
Effects of amaranth gel on model system meat emulsion properties and quality parameters
Özlem Yüncü‐Boyacı, Meltem Serdaroğlu, Fılız İçıer
Food and Life (2024) Vol. 2024, Iss. 3, pp. 113-126
Closed Access
Özlem Yüncü‐Boyacı, Meltem Serdaroğlu, Fılız İçıer
Food and Life (2024) Vol. 2024, Iss. 3, pp. 113-126
Closed Access
From humble beginnings to nutritional powerhouse: the rise of Amaranth as a climate-resilient superfood
Anurag Yadav, Kusum Yadav
Tropical Plants (2020), pp. 1-15
Closed Access
Anurag Yadav, Kusum Yadav
Tropical Plants (2020), pp. 1-15
Closed Access
