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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:

The Effects of Processing Technologies on Nutritional and Anti-nutritional Properties of Pseudocereals and Minor Cereal
Rubén Agregán, Nihal Güzel, Mustafa Güzel, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 5, pp. 961-986
Closed Access | Times Cited: 19

Showing 19 citing articles:

Unveiling the effect of processing on bioactive compounds in millets: Implications for health benefits and risks.
C. K. Sunil, N.A. Nanje Gowda, Nidhi Nayak, et al.
Process Biochemistry (2024) Vol. 138, pp. 79-96
Closed Access | Times Cited: 14
Impact of germination pre-treatments on buckwheat and Quinoa: Mitigation of anti-nutrient content and enhancement of antioxidant properties
Ebrar Altıkardeş, Nihal Güzel
Food Chemistry X (2024) Vol. 21, pp. 101182-101182
Open Access | Times Cited: 8
Synergistic Effects of Germination and Ultrasonication on Nutritional and Structural Characteristics of Kodo (Paspalum scrobiculatum) and Little (Panicum sumatrense) Millet
Swarnima Dey, Alok Saxena, Yogesh Kumar, et al.
Journal of Food Quality (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 5
Optimization of a Craft Ale-type beer enriched with Cañihua Malt (Chenopodium pallidicaule) and Banana Passionfruit Juice (Passiflora tripartita var. Mollisima)
Luz María Paucar‐Menacho, Rebeca Salvador‐Reyes, Williams Esteward Castillo Martínez, et al.
Heliyon (2025) Vol. 11, Iss. 4, pp. e42610-e42610
Open Access
SUSTAINABLE AND CONTEMPORARY APPROACHES TO EXPLORE THE NUTRITIONAL AND PROCESSING PERSPECTIVES OF BUCKWHEAT: CURRENT EVIDENCE AND PROSPECTS
Zunaira Basharat, Tabussam Tufail, Feng Shao, et al.
Food Bioscience (2025), pp. 106312-106312
Closed Access
Nutritional and functional aspects of European cereal-based fermented foods and beverages
Tolulope Joshua Ashaolu, László Varga, Babett Greff
Food Research International (2025), pp. 116221-116221
Open Access
From ‘Farm to Fork’: Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges
Javier Matías, María José Rodríguez, Antonio Carrillo‐Vico, et al.
Plants (2024) Vol. 13, Iss. 14, pp. 1914-1914
Open Access | Times Cited: 4
Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics
Ophélie Gautheron, Laura Nyhan, Arianna Ressa, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 360-360
Open Access | Times Cited: 3
Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives
Baoping Shi, Huaixu Wang, Asad Nawaz, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 23, Iss. 1
Closed Access | Times Cited: 5
Impact of Composite Flour on Nutritional, Bioactive and Sensory Characteristics of Pastry Foods: A Review
Gbeminiyi Olamiti, Shonisani Eugenia Ramashia
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 3, pp. 1018-1034
Open Access | Times Cited: 1
POTENTIAL OF QUINOA FOR PRODUCTION OF NEW NON-DAIRY BEVERAGES WITH REDUCED GLYCEMIC INDEX
Zlatica Kohajdová, Tatiana Holkovičová, Lucia Minarovičová, et al.
Journal of Microbiology Biotechnology and Food Sciences (2023), pp. e9885-e9885
Open Access | Times Cited: 2
Sustainability and functional foods: challenges and opportunities
Rubén Agregán, Paulo Cezar Bastianello Campagnol, Rubén Domínguez, et al.
Elsevier eBooks (2023), pp. 1-31
Closed Access | Times Cited: 2
The Stool Microbiome in African Ruminants: A Comparative Metataxonomic Study Suggests Potential for Biogas Production
Felipe Werle Vogel, Nicolás Carlotto, Zhongzhong Wang, et al.
Fermentation (2024) Vol. 10, Iss. 3, pp. 119-119
Open Access
Çimlendirilmiş Pseudo-tahılların Bazı Besinsel Özelliklerindeki Değişimler
Ayşe Nur Kunca, Onur Güneşer
Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi (2024) Vol. 8, Iss. 1, pp. 39-50
Open Access
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
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
Minor millets: Processing techniques and their nutritional and health benefits
Puneet Kang, Anagha Karumanthra Krishnanand, Sawinder Kaur, et al.
Open Agriculture (2024) Vol. 9, Iss. 1
Open Access
Recent Advances in the Health Benefits of Phenolic Acids in Whole Grains and the Impact of Processing Techniques on Phenolic Acids: A Comprehensive Review
Chuang Zhu, Zi-Han Lin, Huibin Jiang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 44, pp. 24131-24157
Closed Access
Efeito da cocção úmida, germinação e extrusão de milheto (Pennisetum glaucum (L.) R. Br.) na qualidade proteica, saúde intestinal, controle glicêmico e saciedade, in vivo
Thauana Lorena Silva Magalhães
(2023)
Open Access
Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural properties
Seçil Türksoy, Mustafa Güzel, Nihal Güzel
Cereal Chemistry (2023) Vol. 101, Iss. 3, pp. 518-529
Closed Access
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