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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:

Chia seed protein as a promising source for plant-based foods: Functional properties, processing methods and potential food applications
Shenying Chen, Xiaoyu Luo
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100459-100459
Open Access | Times Cited: 11

Showing 11 citing articles:

Investigating Bambara bean (Vigna subterranea (Verdc.) L.) protein and hydrolysates: a comprehensive analysis of biological and biochemical properties
Mamoudou Hamadou, Martin Alain Mune Mune
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100489-100489
Open Access | Times Cited: 5
Evolution of Chia Seeds from Antiquity to Modern Superfood
Rania I.M. Almoselhy, Afreen Usmani, Mohd Aftab Siddiqui
(2025)
Closed Access
Defatted Chia (Salvia Hispanica L.) Flour Peptides: Exploring Nutritional Profiles, Techno-Functional and Bio-Functional Properties, and Future Directions
Etty Syarmila Ibrahim Khushairay, Salma Mohamad Yusop, Mohamad Yusof Maskat, et al.
Current Research in Food Science (2025), pp. 101035-101035
Open Access
Chemical profile and bioactive constituents of chia seed cake: a by-product of oil processing industries
Balwinder Singh, Somna Oberoi, Manpreet Kaur, et al.
Biomass Conversion and Biorefinery (2025)
Closed Access
Fortification of Wheat Biscuits with Chia Seed Fiber and Flower Waste: Nutritional, Antinutritional, Functional, and Storage Properties
Animesh Sarkar, Md. Sumon Miah, Md. Mahidul Islam Masum, et al.
Applied Food Research (2025), pp. 100864-100864
Open Access
Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality
Katarzyna Waszkowiak, Krystyna Szymandera‐Buszka, Marcin Kidoń, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 438-438
Open Access
Use of chia seed products in non-ripening soft cheeses
Alexey Belyaev, Olga Shvets, Irina А. Belyaeva
E3S Web of Conferences (2025) Vol. 613, pp. 02012-02012
Open Access
Unlocking the Potential of Chia Intake in the Management of Metabolic Syndrome and its Risk Conditions: A Narrative Review
Mariana Buranelo Egea, Sibele Santos Fernandes
Plant Foods for Human Nutrition (2025) Vol. 80, Iss. 2
Closed Access
High-pressure processing enhances konjac glucomannan/zeaxanthin complex interactions: Implications for colorful plant-based gels
Wang Ya, Hongfei Ren, Xiaohua Sun, et al.
Food Chemistry (2025), pp. 144356-144356
Closed Access
Potential and Simulation of Functional Compounds Recovery from Clitoria ternatea L. Extract during The Commercial Sterility Process
David Yudianto, Verent Putri Ramandini, Ellyas Alga Nainggolan, et al.
International Journal of experimental research and review (2024) Vol. 42, pp. 262-277
Open Access | Times Cited: 1
Scientific Mapping of Chia Protein Research: State of the Art and Future Trends
Júlia Scherer Santos, Alessandro D’Urso, César Augusto Sodré da Silva, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4181-4181
Open Access
Sustainable Innovations in Oat-Based Yogurts: Modulating Quality and Sensory Properties with Chia Seeds and Honey
Simona Petrevska, Biljana Trajkovska, Gjore Nakov, et al.
Sustainability (2024) Vol. 16, Iss. 20, pp. 8944-8944
Open Access
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