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:
Sorghum and Millets
John R.N. Taylor, Johanita Kruger
Elsevier eBooks (2018), pp. 171-224
Closed Access | Times Cited: 22
John R.N. Taylor, Johanita Kruger
Elsevier eBooks (2018), pp. 171-224
Closed Access | Times Cited: 22
Showing 22 citing articles:
Millet: A review of its nutritional and functional changes during processing
Laraib Yousaf, Dianzhi Hou, Humna Liaqat, et al.
Food Research International (2021) Vol. 142, pp. 110197-110197
Closed Access | Times Cited: 135
Laraib Yousaf, Dianzhi Hou, Humna Liaqat, et al.
Food Research International (2021) Vol. 142, pp. 110197-110197
Closed Access | Times Cited: 135
Sorghum Production in Northern Namibia: Farmers’ Perceived Constraints and Trait Preferences
Maliata Athon Wanga, Hussein Shimelis, Girma Mengistu
Sustainability (2022) Vol. 14, Iss. 16, pp. 10266-10266
Open Access | Times Cited: 16
Maliata Athon Wanga, Hussein Shimelis, Girma Mengistu
Sustainability (2022) Vol. 14, Iss. 16, pp. 10266-10266
Open Access | Times Cited: 16
Utilization of Millet Varieties in Food and Nutritional Security
Bhawna Sheoran, Vandita Tiwari, Maninder Meenu, et al.
Sustainable development and biodiversity (2024), pp. 199-256
Closed Access | Times Cited: 2
Bhawna Sheoran, Vandita Tiwari, Maninder Meenu, et al.
Sustainable development and biodiversity (2024), pp. 199-256
Closed Access | Times Cited: 2
Maximizing the Nutritional Benefits and Prolonging the Shelf Life of Millets through Effective Processing Techniques: A Review
Janani Latha Ravi, Sandeep Singh Rana
ACS Omega (2024) Vol. 9, Iss. 37, pp. 38327-38347
Open Access | Times Cited: 2
Janani Latha Ravi, Sandeep Singh Rana
ACS Omega (2024) Vol. 9, Iss. 37, pp. 38327-38347
Open Access | Times Cited: 2
Potential of moringa leaf and baobab fruit food-to-food fortification of wholegrain maize porridge to improve iron and zinc bioaccessibility
Oluyimika Y. Adetola, Johanita Kruger, Mário G. Ferruzzi, et al.
International Journal of Food Sciences and Nutrition (2021) Vol. 73, Iss. 1, pp. 15-27
Open Access | Times Cited: 15
Oluyimika Y. Adetola, Johanita Kruger, Mário G. Ferruzzi, et al.
International Journal of Food Sciences and Nutrition (2021) Vol. 73, Iss. 1, pp. 15-27
Open Access | Times Cited: 15
Germination and probiotic fermentation: a way to enhance nutritional and biochemical properties of cereals and millets
Kirti Kumari, Piyush Kashyap, Prąsun Chakrabarti
Food Science and Biotechnology (2023) Vol. 33, Iss. 3, pp. 505-518
Open Access | Times Cited: 4
Kirti Kumari, Piyush Kashyap, Prąsun Chakrabarti
Food Science and Biotechnology (2023) Vol. 33, Iss. 3, pp. 505-518
Open Access | Times Cited: 4
Application of sourdough in gluten-free bakery products
Hangyan Dan, Hongyu Li, Cheng Li, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-21
Closed Access | Times Cited: 1
Hangyan Dan, Hongyu Li, Cheng Li, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-21
Closed Access | Times Cited: 1
Nutritional Characterization of Traditional Foods Based on Millet, Sorghum and Cowpea from the North-Central Region of Burkina Faso
Rasmata Dabo, Fatoumata Hama-Ba, Serge Samandoulgou, et al.
Food and Nutrition Sciences (2024) Vol. 15, Iss. 08, pp. 681-694
Open Access | Times Cited: 1
Rasmata Dabo, Fatoumata Hama-Ba, Serge Samandoulgou, et al.
Food and Nutrition Sciences (2024) Vol. 15, Iss. 08, pp. 681-694
Open Access | Times Cited: 1
Unveiling the influences of P fertilization on bioactive compounds and antioxidant activity in grains of four sorghum cultivars
Mohammed Elsafy, Nouralhuda A. J. Tia, Khitma A. Sir Elkhatim, et al.
PLoS ONE (2024) Vol. 19, Iss. 10, pp. e0311756-e0311756
Open Access | Times Cited: 1
Mohammed Elsafy, Nouralhuda A. J. Tia, Khitma A. Sir Elkhatim, et al.
PLoS ONE (2024) Vol. 19, Iss. 10, pp. e0311756-e0311756
Open Access | Times Cited: 1
Finger Millet as a Sustainable Feedstock for Bioethanol Production
А. І. Yemets, R. Ya. Blume, Д. Б. Рахметов, et al.
The Open Agriculture Journal (2020) Vol. 14, Iss. 1, pp. 257-272
Open Access | Times Cited: 10
А. І. Yemets, R. Ya. Blume, Д. Б. Рахметов, et al.
The Open Agriculture Journal (2020) Vol. 14, Iss. 1, pp. 257-272
Open Access | Times Cited: 10
Apparent metabolizable energy and performance of broilers fed selected grain sorghum varieties
A.H. Moritz, Shanice Katelin Krombeen, B. Presgraves, et al.
Applied Animal Science (2022) Vol. 38, Iss. 3, pp. 268-278
Open Access | Times Cited: 6
A.H. Moritz, Shanice Katelin Krombeen, B. Presgraves, et al.
Applied Animal Science (2022) Vol. 38, Iss. 3, pp. 268-278
Open Access | Times Cited: 6
Functionality of pre‐cooked whole‐grain corn, rice and sorghum flours for gluten‐free bread
Raúl Comettant‐Rabanal, Davy William Hidalgo Chávez, J. L. R. Ascheri, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 11, pp. 5781-5795
Closed Access | Times Cited: 3
Raúl Comettant‐Rabanal, Davy William Hidalgo Chávez, J. L. R. Ascheri, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 11, pp. 5781-5795
Closed Access | Times Cited: 3
Optimization of fermentation and malting process of sorghum beverage and effects on nutritional quality
Elisha Bwamu Kiptanui, Catherine Nkirote Kunyanga, Eliud Kahiu Ngugi, et al.
African Journal of Food Science (2022) Vol. 16, Iss. 10, pp. 252-260
Open Access | Times Cited: 5
Elisha Bwamu Kiptanui, Catherine Nkirote Kunyanga, Eliud Kahiu Ngugi, et al.
African Journal of Food Science (2022) Vol. 16, Iss. 10, pp. 252-260
Open Access | Times Cited: 5
Extrusion cooking of food‐to‐food fortified wholegrain sorghum‐based porridges enhances Caco‐2 ferritin formation
John Lubaale, John R.N. Taylor, Mohammad Naushad Emmambux, et al.
Cereal Chemistry (2022) Vol. 100, Iss. 2, pp. 371-383
Open Access | Times Cited: 4
John Lubaale, John R.N. Taylor, Mohammad Naushad Emmambux, et al.
Cereal Chemistry (2022) Vol. 100, Iss. 2, pp. 371-383
Open Access | Times Cited: 4
Influence of grain quality characteristics and basic processing technologies on the mineral and antinutrient contents of iron and zinc biofortified open‐pollinated variety and hybrid‐type pearl millet
John Gwamba, Johanita Kruger, John R.N. Taylor
International Journal of Food Science & Technology (2019) Vol. 55, Iss. 4, pp. 1547-1558
Open Access | Times Cited: 5
John Gwamba, Johanita Kruger, John R.N. Taylor
International Journal of Food Science & Technology (2019) Vol. 55, Iss. 4, pp. 1547-1558
Open Access | Times Cited: 5
Nutritional and sensory quality of a sorghum snack supplemented with sesame and baobab fruit powder
Edgar Kimani David, Nkirote Kunyanga Catherine, K. Ngugi Eliud
African Journal of Food Science (2022) Vol. 16, Iss. 3, pp. 81-91
Open Access | Times Cited: 3
Edgar Kimani David, Nkirote Kunyanga Catherine, K. Ngugi Eliud
African Journal of Food Science (2022) Vol. 16, Iss. 3, pp. 81-91
Open Access | Times Cited: 3
Formation of acrylamide in microwave‐roasted sorghum and associated dietary risk
Vijay Singh Sharanagat, Prabhat K. Nema, Lochan Singh, et al.
International Journal of Food Science & Technology (2021) Vol. 57, Iss. 3, pp. 1654-1665
Closed Access | Times Cited: 4
Vijay Singh Sharanagat, Prabhat K. Nema, Lochan Singh, et al.
International Journal of Food Science & Technology (2021) Vol. 57, Iss. 3, pp. 1654-1665
Closed Access | Times Cited: 4
Tannin content diversity in sorghum (Sorghum bicolor (L.) Moench.) germplasm
H Kurniawan, Kristina Dwiatmini
AIP conference proceedings (2024) Vol. 3055, pp. 060005-060005
Open Access
H Kurniawan, Kristina Dwiatmini
AIP conference proceedings (2024) Vol. 3055, pp. 060005-060005
Open Access
First principles modelling of the ion binding capacity of finger millet
Wei Yong, Apramita Devi, Tsair–Fuh Lin, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
Open Access
Wei Yong, Apramita Devi, Tsair–Fuh Lin, et al.
npj Science of Food (2024) Vol. 8, Iss. 1
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: 1
Sandeep Baban
International Journal of Food and Fermentation Technology (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 1
Prospective of Millets in the Rejuvenation of the Bakery Industry
Sanjay Indani, Anjali Bhoite, Vasant N. Pawar, et al.
Practice, progress, and proficiency in sustainability (2023), pp. 156-180
Closed Access
Sanjay Indani, Anjali Bhoite, Vasant N. Pawar, et al.
Practice, progress, and proficiency in sustainability (2023), pp. 156-180
Closed Access
KARAKTERISASI SIFAT FISIKOKIMIA ISOLAT PROTEIN SORGUM (Sorghum bicolor (L). Moench) HASIL EKSTRAKSI METODE ENZIMATIS MENGGUNAKAN α-AMILASE
Endah Wulandari, Fitry Filianty, Elazmanawati Lembong, et al.
Jurnal Teknologi Pertanian (2022) Vol. 23, Iss. 3, pp. 183-192
Open Access
Endah Wulandari, Fitry Filianty, Elazmanawati Lembong, et al.
Jurnal Teknologi Pertanian (2022) Vol. 23, Iss. 3, pp. 183-192
Open Access
