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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:

Treasure from garden: Bioactive compounds of buckwheat
Md. Nurul Huda, Shuai Lu, Tanzim Jahan, et al.
Food Chemistry (2020) Vol. 335, pp. 127653-127653
Open Access | Times Cited: 217

Showing 1-25 of 217 citing articles:

Rutin ameliorates inflammation and improves metabolic function: A comprehensive analysis of scientific literature
Ndivhuwo Muvhulawa, Phiwayinkosi V. Dludla, Khanyisani Ziqubu, et al.
Pharmacological Research (2022) Vol. 178, pp. 106163-106163
Closed Access | Times Cited: 119
Comparative metabolomics study of Tartary (Fagopyrum tataricum (L.) Gaertn) and common (Fagopyrum esculentum Moench) buckwheat seeds
Hongyou Li, Qiuyu Lv, Ake Liu, et al.
Food Chemistry (2021) Vol. 371, pp. 131125-131125
Closed Access | Times Cited: 105
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: 76
Inhibition mechanism of α-glucosidase inhibitors screened from Tartary buckwheat and synergistic effect with acarbose
Lin Han, Huiqing Wang, Junwei Cao, et al.
Food Chemistry (2023) Vol. 420, pp. 136102-136102
Closed Access | Times Cited: 38
Global nutritional challenges and opportunities: Buckwheat, a potential bridge between nutrient deficiency and food security
Rintu Jha, Kaixuan Zhang, Yuqi He, et al.
Trends in Food Science & Technology (2024) Vol. 145, pp. 104365-104365
Closed Access | Times Cited: 22
Nutritional and functional perspectives of pseudocereals
Alisha Nandan, Pankaj Koirala, Abhishek Dutt Tripathi, et al.
Food Chemistry (2024) Vol. 448, pp. 139072-139072
Open Access | Times Cited: 13
Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)
Liang Zou, Ding‐Tao Wu, Guixing Ren, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 5, pp. 657-673
Closed Access | Times Cited: 94
Tartary Buckwheat in Human Nutrition
Zlata Luthar, Aleksandra Golob, Mateja Germ, et al.
Plants (2021) Vol. 10, Iss. 4, pp. 700-700
Open Access | Times Cited: 76
Buckwheat and Amaranth as Raw Materials for Brewing, a Review
Adriana Dabija, Marius Eduard Ciocan, Ancuța Chetrariu, et al.
Plants (2022) Vol. 11, Iss. 6, pp. 756-756
Open Access | Times Cited: 44
Effect of high hydrostatic pressure treatment on the formation and in vitro digestion of Tartary buckwheat starch/flavonoid complexes
Xiaoli Zhou, Jie‐Sheng Chen, Shichou Wang, et al.
Food Chemistry (2022) Vol. 382, pp. 132324-132324
Closed Access | Times Cited: 38
Dietary flavonoids and human top-ranked diseases: The perspective of in vivo bioactivity and bioavailability
Di Zhou, Zisong Bai, Tingting Guo, et al.
Trends in Food Science & Technology (2022) Vol. 120, pp. 374-386
Closed Access | Times Cited: 37
Nutrition security, constraints, and agro-diversification strategies of neglected and underutilized crops to fight global hidden hunger
Akib Ali, Bijoya Bhattacharjee
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 25
High‐quality Fagopyrum esculentum genome provides insights into the flavonoid accumulation among different tissues and self‐incompatibility
Qiang He, Dan Ma, Wei Li, et al.
Journal of Integrative Plant Biology (2023) Vol. 65, Iss. 6, pp. 1423-1441
Open Access | Times Cited: 21
A comprehensive review of pseudo-cereals: Nutritional profile, phytochemicals constituents and potential health promoting benefits
Harleen Kaur, Rafeeya Shams, Kshirod Kumar Dash, et al.
Applied Food Research (2023) Vol. 3, Iss. 2, pp. 100351-100351
Open Access | Times Cited: 21
Metabolite profiling, antioxidant and anti-glycemic activities of Tartary buckwheat processed by solid-state fermentation(SSF)with Ganoderma lucidum
Rui Zhang, Qin Cen, Wenkang Hu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101376-101376
Open Access | Times Cited: 12
Genomic insight into the origin, domestication, dispersal, diversification and human selection of Tartary buckwheat
Yuqi He, Kaixuan Zhang, Yaliang Shi, et al.
Genome biology (2024) Vol. 25, Iss. 1
Open Access | Times Cited: 9
Buckwheat extracts rich in flavonoid aglycones and flavonoid glycosides significantly reduced blood glucose in diabetes mice
Lu Shen, Can Li, Wanxia Wang, et al.
Journal of Functional Foods (2024) Vol. 113, pp. 106029-106029
Open Access | Times Cited: 8
Advances in the novel and green-assisted techniques for extraction of bioactive compounds from millets: A comprehensive review
Nidhi Nayak, Rohan Rajendraji Bhujle, N.A. Nanje Gowda, et al.
Heliyon (2024) Vol. 10, Iss. 10, pp. e30921-e30921
Open Access | Times Cited: 8
Impact of germination pre-treatments on buckwheat and Quinoa: Mitigation of anti-nutrient content and enhancement of antioxidant properties
Ebrar Altıkardeş, Nihal Güzel
Food Chemistry X (2024) Vol. 21, pp. 101182-101182
Open Access | Times Cited: 7
The Seed-Specific Rutin-Degrading Enzyme FtBGLU29 is a Key Factor Promoting the Accumulation of the Bitter Compound Quercetin in Tartary Buckwheat
Jiali Zhao, Huala Wu, Lijiao Wang, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Drying Kinetics and Thermodynamic Analysis; Enhancing Quinoa (Chenopodium Quinoa Willd.) Quality Profile Via Pre-Treatments Assisted Germination and Processing
Jabir Khan, Palwasha Gul, Qingyun Li, et al.
(2025)
Closed Access
Metabolite profiling, antioxidant and α-glucosidase inhibitory activities of buckwheat processed by solid-state fermentation with Eurotium cristatum YL-1
Yu Xiao, Xing Wu, Xinshuo Yao, et al.
Food Research International (2021) Vol. 143, pp. 110262-110262
Closed Access | Times Cited: 51
Spray‐drying microencapsulation of blackcurrant and cocoa polyphenols using underexplored plant‐based protein sources
Roberta Targino Hoskin, Mary H. Grace, Jia Xiong, et al.
Journal of Food Science (2023) Vol. 88, Iss. 6, pp. 2665-2678
Open Access | Times Cited: 20
Structural, nutritional, and functional properties of amaranth protein and its application in the food industry: A review
Xin Zhang, Jiajia Shi, Yidan Fu, et al.
Sustainable Food Proteins (2023) Vol. 1, Iss. 1, pp. 45-55
Open Access | Times Cited: 17
Buckwheat: an underutilized crop with attractive sensory qualities and health benefits
Galia Zamaratskaia, Karin Gerhardt, Martin Knický, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 33, pp. 12303-12318
Open Access | Times Cited: 15
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