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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:

Nutritional assessment of women with celiac disease compared to the general population
Frida van Megen, Maria Fossli, Gry I. Skodje, et al.
Clinical Nutrition ESPEN (2023) Vol. 54, pp. 251-257
Open Access | Times Cited: 10

Showing 10 citing articles:

Advances in understanding wheat-related disorders: A comprehensive review on gluten-free products with emphasis on wheat allergy, celiac and non-celiac gluten sensitivity
Deepika Singla, Tanu Malik, Ajay Singh, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100627-100627
Open Access | Times Cited: 12
Developing a functional gluten-free sourdough bread by incorporating Quinoa, Amaranth, Rice and Spirulina
Rocío Peñalver, Gema Nieto
LWT (2024) Vol. 201, pp. 116162-116162
Open Access | Times Cited: 5
Dietary assessments in individuals living with coeliac disease: key considerations
Anne R. Lee, Melinda Dennis, Jessica Lebovits, et al.
Journal of Human Nutrition and Dietetics (2024) Vol. 38, Iss. 1
Open Access | Times Cited: 3
The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake
Parastoo Ghaemi, Saeedeh Arabshahi-Delouee, Mehran Aalami, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, pp. 1-11
Open Access | Times Cited: 2
Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera
Rocío Peñalver, Gaspar Ros, Gema Nieto
Foods (2023) Vol. 12, Iss. 21, pp. 3920-3920
Open Access | Times Cited: 7
Effect of Fiber and Insect Powder Addition on Selected Organoleptic and Nutritional Characteristics of Gluten-Free Bread
Alexandra Tauferová, Martina Pečová, Aneta Czerniková, et al.
Processes (2024) Vol. 12, Iss. 5, pp. 970-970
Open Access | Times Cited: 1
The Impact of a Gluten-Free Diet on Pregnant Women with Celiac Disease: Do We Need a Guideline to Manage Their Health?
Yeliz Serin, Camilla Manini, P. Amato, et al.
Gastrointestinal Disorders (2024) Vol. 6, Iss. 3, pp. 675-691
Open Access | Times Cited: 1
Monitoring the Quality of Life and the Relationship between Quality of Life, Dietary Intervention, and Dietary Adherence in Patients with Coeliac Disease
Eszter Dakó, Sarolta Dakó, Veronika Papp, et al.
Nutrients (2024) Vol. 16, Iss. 17, pp. 2964-2964
Open Access | Times Cited: 1
Developing a Functional Gluten-Free Sourdough Bread by Incorporating Quinoa, Amaranth, Rice and Spirulina
Rocío Peñalver, Gema Nieto
(2024)
Closed Access
Celiac disease in adult patients
Carolina Ciacci, I. De Micco, M. Di Stefano, et al.
Elsevier eBooks (2024), pp. 103-123
Closed Access
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