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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:

Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue
Gabriela Montemayor‐Mora, Karina Elizabeth Hernández‐Reyes, Erick Heredia‐Olea, et al.
Journal of Food Science and Technology (2018) Vol. 55, Iss. 12, pp. 4964-4972
Open Access | Times Cited: 22

Showing 22 citing articles:

Efficient single-step rapeseed oleosome extraction using twin-screw press
María Juliana Romero-Guzmán, Linda S. Jung, Konstantina Kyriakopoulou, et al.
Journal of Food Engineering (2019) Vol. 276, pp. 109890-109890
Open Access | Times Cited: 47
Incorporation of biovalorised okara in biscuits: Improvements of nutritional, antioxidant, physical, and sensory properties
Delia Pei Shan Lee, Alicia Xinli Gan, Jung Eun Kim
LWT (2020) Vol. 134, pp. 109902-109902
Closed Access | Times Cited: 44
Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
Rodrigo Subiría-Cueto, Alma Janet CORIA-OLIVEROS, Abraham Wall‐Medrano, et al.
Food Science and Technology (2021) Vol. 42
Open Access | Times Cited: 24
Evaluation of non-extruded and extruded pecan (Carya illinoinensis) shell powder as functional ingredient in bread and wheat tortilla
Juliana Villasante, Johanan Espinosa‐Ramírez, Esther Pérez‐Carrillo, et al.
LWT (2022) Vol. 160, pp. 113299-113299
Open Access | Times Cited: 8
Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour
Safinaj Huq, Pabitra Chandra Das, MA Islam, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 3
Open Access | Times Cited: 8
Technology, Science and Culture: A Global Vision, Volume IV
Luis R. Hernández, Martín Alejandro Serrano Meneses
IntechOpen eBooks (2023)
Open Access | Times Cited: 3
Soybean-Fortified Wheat Flour Tortillas
Sergio O. Serna‐Saldívar, Esther Pérez‐Carrillo, Erick Heredia‐Olea
Elsevier eBooks (2019), pp. 291-306
Closed Access | Times Cited: 7
Interactions between 7S/11S soybean globulins and wheat proteins during dough making
Xueli Gao, Fusheng Chen, Yong‐Hui Wang, et al.
Journal of Food Measurement & Characterization (2021) Vol. 15, Iss. 6, pp. 4939-4945
Closed Access | Times Cited: 7
The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough
Wenjuan Lou, Бо Лi, Nataliya Grevtseva
CyTA - Journal of Food (2021) Vol. 19, Iss. 1, pp. 751-761
Open Access | Times Cited: 6
Coconut Flour (Cocos nucifera L.) as a Partial Replacement in Wheat Flour (Triticum aestivum)-Based Tortillas and Its Effect on Dough Rheology and Tortilla Quality
Alma Rosa Islas-Rubio, Francisco Laborin-Escalante, Francisco Vásquez-Lara, et al.
Plant Foods for Human Nutrition (2023) Vol. 78, Iss. 2, pp. 314-319
Closed Access | Times Cited: 2
Effect of wheat flour substitution and popped amaranth flour content on the rheological, physicochemical and textural properties of hot-press wheat-oat-quinoa-amaranth composite flour tortillas
Patricia Vázquez‐Villegas, Esther Pérez‐Carrillo, César Picazo García, et al.
CyTA - Journal of Food (2021) Vol. 19, Iss. 1, pp. 571-578
Open Access | Times Cited: 4
Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas
Alexa Pérez-Alva, Diana K. Baigts-Allende, Melissa A. Ramírez-Rodrigues, et al.
Foods (2022) Vol. 11, Iss. 17, pp. 2627-2627
Open Access | Times Cited: 3
Integrative Approach of Treating Early Undernutrition with an Enriched Black Corn Chip, Study on a Murine Model
Mercedes V. Urquiza-Martínez, Imelda M. Fabián-Avilés, Luz Torner, et al.
Nutrients (2024) Vol. 16, Iss. 13, pp. 2001-2001
Open Access
Development of non-nixtamalized, gluten-free, antioxidant-rich nachos from pigmented Chakhao poireiton rice
Gunjana Deka, Sayantan Chakraborty, Debala Laishom, et al.
Measurement Food (2024) Vol. 15, pp. 100182-100182
Open Access
Impact of isolate soy-protein and shortening on tortilla chips made of local-based Madurese corn
Widya Puspantari, Dayu Dian Perwatasari, Kokom Komariyah, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2024) Vol. 27
Open Access
Functional and health-promoting properties of lactic acid bacteria from sourdough-based and other agro-food products
Birsen Yılmaz, Andriati Ningrum, Mirian Pateiro, et al.
Elsevier eBooks (2024), pp. 147-160
Closed Access
Designing a sustainable oleosome aqueous extraction : A new way to make emulsion-based foods
María-Juliana Romero Guzmán
(2020)
Open Access | Times Cited: 2
QUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE
A. M. Ezzeldeen, E. H. Mansour, Mona M. A. Ali, et al.
Menoufia Journal of Food and Dairy Sciences (2019) Vol. 4, Iss. 4, pp. 141-151
Open Access | Times Cited: 1
Evaluating effect of fat, sugar and flour substitutes on properties of white slice dairy bread
Débora Conde Molina, Carla Quevedo, Valeria Arqueros
(2020)
Closed Access | Times Cited: 1
Antioxidant properties and applications of pecan (Carya illinoinensis)
Juliana Villasante
(2021)
Open Access | Times Cited: 1
Technology, Science and Culture - A Global Vision, Volume IV
Luís Ricardo, H Martin, A. Lomas Meneses, et al.
IntechOpen eBooks (2023)
Open Access
Optimization of formulation of Tortilla containing Whey Powder and Soy Flour using Mixture Design-Extreme vertices
Nargess Rahimi, Seyede Marzieh Hosseini, Mahdi Karimi
Food Science and Technology (2021) Vol. 18, Iss. 120, pp. 187-198
Open Access
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