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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:

Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties
Gabriele Rocchetti, Luigi Lucini, José M. Lorenzo, et al.
Food Chemistry (2018) Vol. 271, pp. 157-164
Closed Access | Times Cited: 88

Showing 1-25 of 88 citing articles:

Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods
Cristina Martínez‐Villaluenga, Elena Peñas, Blanca Hernández‐Ledesma
Food and Chemical Toxicology (2020) Vol. 137, pp. 111178-111178
Closed Access | Times Cited: 250
Functional implications of bound phenolic compounds and phenolics–food interaction: A review
Gabriele Rocchetti, Rosa Pérez-Gregório, José M. Lorenzo, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 811-842
Open Access | Times Cited: 153
Determination of Polyphenols Using Liquid Chromatography–Tandem Mass Spectrometry Technique (LC–MS/MS): A Review
Olalla López‐Fernández, Rubén Domínguez, Mirian Pateiro, et al.
Antioxidants (2020) Vol. 9, Iss. 6, pp. 479-479
Open Access | Times Cited: 146
Utilisation and limitations of pseudocereals (quinoa, amaranth, and buckwheat) in food production: A review
Sara Graziano, Caterina Agrimonti, Nelson Marmiroli, et al.
Trends in Food Science & Technology (2022) Vol. 125, pp. 154-165
Closed Access | Times Cited: 77
Gluten-Free Products for Celiac Susceptible People
Sweta Rai, Amarjeet Kaur, C. S. Chopra
Frontiers in Nutrition (2018) Vol. 5
Open Access | Times Cited: 136
Phenolic profiling and in vitro bioactivity of Moringa oleifera leaves as affected by different extraction solvents
Gabriele Rocchetti, Jorge Pamplona Pagnossa, Francesca Blasi, et al.
Food Research International (2019) Vol. 127, pp. 108712-108712
Closed Access | Times Cited: 111
Analytical Metabolomics and Applications in Health, Environmental and Food Science
María Fraga-Corral, María Carpena, Paula García-Oliveira, et al.
Critical Reviews in Analytical Chemistry (2020) Vol. 52, Iss. 4, pp. 712-734
Closed Access | Times Cited: 86
Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications
Bruna Carbas, Nelson Machado, David Oppolzer, et al.
Antioxidants (2020) Vol. 9, Iss. 2, pp. 186-186
Open Access | Times Cited: 77
Nutritional and Functional Properties of Gluten-Free Flours
Alina Culeţu, Iulia Elena Susman, Denisa Eglantina Duță, et al.
Applied Sciences (2021) Vol. 11, Iss. 14, pp. 6283-6283
Open Access | Times Cited: 76
Changes in saponins, phenolics and antioxidant activity of quinoa (Chenopodium quinoa willd) during milling process
Yameng Han, Jianwei Chi, Mingwei Zhang, et al.
LWT (2019) Vol. 114, pp. 108381-108381
Closed Access | Times Cited: 67
Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties
Natalia Aparicio-García, Cristina Martínez‐Villaluenga, Juana Frı́as, et al.
Food Chemistry (2020) Vol. 338, pp. 127972-127972
Open Access | Times Cited: 63
Beyond Enzyme Production: Solid State Fermentation (SSF) as an Alternative Approach to Produce Antioxidant Polysaccharides
Ramón Verduzco-Oliva, Janet A. Gutiérrez‐Uribe
Sustainability (2020) Vol. 12, Iss. 2, pp. 495-495
Open Access | Times Cited: 62
Characterization of saponins and phenolic compounds: antioxidant activity and inhibitory effects on α-glucosidase in different varieties of colored quinoa (Chenopodium quinoa Willd)
Yameng Han, Jianwei Chi, Mingwei Zhang, et al.
Bioscience Biotechnology and Biochemistry (2019) Vol. 83, Iss. 11, pp. 2128-2139
Open Access | Times Cited: 59
Protective Effects of Gynostemma pentaphyllum (var. Ginpent) against Lipopolysaccharide-Induced Inflammation and Motor Alteration in Mice
Andrea Mastinu, Sara Anna Bonini, Marika Premoli, et al.
Molecules (2021) Vol. 26, Iss. 3, pp. 570-570
Open Access | Times Cited: 50
A Concise Review of Current In Vitro Chemical and Cell-Based Antioxidant Assay Methods
Ifeanyi D. Nwachukwu, Roghayeh Amini Sarteshnizi, Chibuike C. Udenigwe, et al.
Molecules (2021) Vol. 26, Iss. 16, pp. 4865-4865
Open Access | Times Cited: 47
The Role of Pseudocereals in Celiac Disease: Reducing Nutritional Deficiencies to Improve Well-Being and Health
Carolina Caeiro, Caroline Pragosa, Marisa Carreira Cruz, et al.
Journal of Nutrition and Metabolism (2022) Vol. 2022, pp. 1-8
Open Access | Times Cited: 29
Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints
Marijana Djordjević, Miljana Djordjević, Małgorzata Starowicz, et al.
Antioxidants (2024) Vol. 13, Iss. 2, pp. 142-142
Open Access | Times Cited: 6
Phenolic acids, lignans, and low-molecular-weight phenolics exhibit the highest in vitro cellular bioavailability in different digested and faecal-fermented phenolics-rich plant extracts
Pascual García-Pérez, Gabriele Rocchetti, Gianluca Giuberti, et al.
Food Chemistry (2023) Vol. 412, pp. 135549-135549
Open Access | Times Cited: 15
Characterization of color, phenolic profile, and antioxidant activity of Italian pigmented rice varieties after different technological treatments
Francesca Colombo, Carola Cappa, Corinne Bani, et al.
Food Bioscience (2023) Vol. 53, pp. 102674-102674
Open Access | Times Cited: 14
Chemical profile and bioactivity of Chilean bean landraces (Phaseolus vulgaris L.)
Nélida Nina, Cristina Theoduloz, Hernán Paillán, et al.
Journal of Functional Foods (2023) Vol. 104, pp. 105513-105513
Open Access | Times Cited: 13
Influence of Storage Conditions on Stability of Phenolic Compounds and Antioxidant Activity Values in Nutraceutical Mixtures with Edible Flowers as New Dietary Supplements
Martina Mrázková, Daniela Sumczynski, Jana Orsavová
Antioxidants (2023) Vol. 12, Iss. 4, pp. 962-962
Open Access | Times Cited: 13
Advancement in Nutritional Value, Processing Methods, and Potential Applications of Pseudocereals in Dietary Food: A Review
Sapna Langyan, Fatima Nazish Khan, Ashok Kumar
Food and Bioprocess Technology (2023) Vol. 17, Iss. 3, pp. 571-590
Closed Access | Times Cited: 12
Pseudocereals – A bibliometric analysis and literature review on the potential for manufacturing flours, bakery products and milk analogues
Bruno Fonsêca Feitosa, Jefferson Henrique Tiago Barros, João Vítor Fonseca Feitoza
NFS Journal (2024) Vol. 34, pp. 100163-100163
Open Access | Times Cited: 4
Preparation and quality assessment of innovative gluten-free biscuit enriched with galangal (Alpinia galanga Linn.) powder
Eatemad M. El-Sayed, Essam Mohamed Elsebaie, Shaymaa A. Hozifa, et al.
Applied Food Research (2025), pp. 100746-100746
Open Access
New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties
María Ciudad‐Mulero, Erika N. Vega, Patricia García‐Herrera, et al.
Molecules (2025) Vol. 30, Iss. 6, pp. 1225-1225
Open Access
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