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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:

Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion
A.H. Cabrera-Ramírez, Iván Luzardo‐Ocampo, Aurea K. Ramírez‐Jiménez, et al.
Food Research International (2020) Vol. 134, pp. 109234-109234
Closed Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Potential processing technologies for developing sorghum-based food products: An update and comprehensive review
Ahmed K. Rashwan, Hala A. Yones, Naymul Karim, et al.
Trends in Food Science & Technology (2021) Vol. 110, pp. 168-182
Closed Access | Times Cited: 122
Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion
Juncai Tu, Benu Adhikari, Margaret A. Brennan, et al.
Food Hydrocolloids (2023) Vol. 139, pp. 108504-108504
Closed Access | Times Cited: 47
Sorghum (Sorghum bicolor L.) as a potential source of bioactive substances and their biological properties
Pilar Espitia-Hernández, Mónica L. Chávez‐González, Juan A. Ascacio‐Valdés, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 8, pp. 2269-2280
Closed Access | Times Cited: 81
Starch-lipid interaction alters the molecular structure and ultimate starch bioavailability: A comprehensive review
Veda Krishnan, Debarati Mondal, Bejoy Thomas, et al.
International Journal of Biological Macromolecules (2021) Vol. 182, pp. 626-638
Closed Access | Times Cited: 72
Bioaccessibility and Antioxidant Capacity of Grape Seed and Grape Skin Phenolic Compounds After Simulated In Vitro Gastrointestinal Digestion
Edurne Elejalde, María Carmen Villarán, Argitxu Esquivel, et al.
Plant Foods for Human Nutrition (2024) Vol. 79, Iss. 2, pp. 432-439
Open Access | Times Cited: 11
Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals
Deepak M. Kasote, Rhowell N. Tiozon, Kristel June D. Sartagoda, et al.
Frontiers in Plant Science (2021) Vol. 12
Open Access | Times Cited: 43
Competitive interactions among tea catechins, proteins, and digestive enzymes modulate in vitro protein digestibility, catechin bioaccessibility, and antioxidant activity of milk tea beverage model systems
Xuejiao Qie, Yaru Wu, Yao Chen, et al.
Food Research International (2020) Vol. 140, pp. 110050-110050
Closed Access | Times Cited: 48
Sorghum Flour Application in Bread: Technological Challenges and Opportunities
Pervin Arı Akın, İlkem Demirkesen, Scott R. Bean, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2466-2466
Open Access | Times Cited: 26
Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench)
Fernanda G. Castro-Campos, A.H. Cabrera-Ramírez, Eduardo Morales‐Sánchez, et al.
Food Chemistry (2021) Vol. 348, pp. 129092-129092
Closed Access | Times Cited: 29
The Effects of Processing Technologies on Nutritional and Anti-nutritional Properties of Pseudocereals and Minor Cereal
Rubén Agregán, Nihal Güzel, Mustafa Güzel, et al.
Food and Bioprocess Technology (2022) Vol. 16, Iss. 5, pp. 961-986
Closed Access | Times Cited: 20
Structural changes in popped sorghum starch and their impact on the rheological behavior
A.H. Cabrera-Ramírez, Eduardo Morales‐Sánchez, Guadalupe Méndez‐Montealvo, et al.
International Journal of Biological Macromolecules (2021) Vol. 186, pp. 686-694
Closed Access | Times Cited: 24
Rapid resolution of types and proportions of broken grains using hyperspectral imaging and optimization algorithm
Lei Yu, Xinjun Hu, Jianping Tian, et al.
Journal of Cereal Science (2022) Vol. 108, pp. 103565-103565
Closed Access | Times Cited: 16
Sorghum Flour Features Related to Dry Heat Treatment and Milling
Ana Batariuc, Ionica Coțovanu, Silvia Mironeasa
Foods (2023) Vol. 12, Iss. 11, pp. 2248-2248
Open Access | Times Cited: 9
Influence of enzyme treatment approach on the phenolics content and antioxidant potential of sorghum grain samples
Tamás Kovács‐Öller, Dóra Anna Papp, Mónika Varga, et al.
LWT (2024) Vol. 200, pp. 116199-116199
Open Access | Times Cited: 2
Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits
Juncai Tu, Margaret A. Brennan, Gang Wu, et al.
Foods (2021) Vol. 10, Iss. 8, pp. 1812-1812
Open Access | Times Cited: 15
Analysis of changes in gel properties during retrogradation of four kinds of sorghum starch
Hongwei Zhang, Fei Gao, Xiaoqiang Li, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 6, pp. 3109-3120
Closed Access | Times Cited: 6
The identification of active compounds and therapeutic properties of fermented and non-fermented red sorghum for the treatment of Alzheimer's dementia
Mohsen Akbari, Salar Moardi, Homeyra Piri, et al.
Experimental Gerontology (2024) Vol. 192, pp. 112459-112459
Open Access | Times Cited: 1
Phyto-nutritional components and health-promoting aspects of pigmented sorghum
Supaluck Kraithong, Jingrong Gao, Atiruj Theppawong, et al.
Elsevier eBooks (2024), pp. 157-197
Closed Access | Times Cited: 1
A Review of Bioinformatics Analysis and its Digestibility of Sorghum bicolor Kafirins
Xuejian Song, Yue Kang, Lingyan Dai, et al.
Journal of Food Composition and Analysis (2024) Vol. 134, pp. 106595-106595
Closed Access | Times Cited: 1
Sorghum and Millets
Aniket More, Sonia Morya, Adams Ovie Iyiola
(2024), pp. 121-144
Closed Access | Times Cited: 1
Effect of In Vitro Gastrointestinal Digestion on the Polyphenol Bioaccessibility and Bioavailability of Processed Sorghum (Sorghum bicolor L. Moench)
Aduba Collins, Nidhish Francis, Kenneth A. Chinkwo, et al.
Molecules (2024) Vol. 29, Iss. 22, pp. 5229-5229
Open Access | Times Cited: 1
The Environmental Impact of the Athlete’s Plate Nutrition Education Tool
Alba Reguant-Closa, Andreas Roesch, Jens Lansche, et al.
Nutrients (2020) Vol. 12, Iss. 8, pp. 2484-2484
Open Access | Times Cited: 11
Fortification of Maize Tortilla with an Optimized Chickpea Hydrolysate and Its Effect on DPPIV Inhibition Capacity and Physicochemical Characteristics
Karla A. Acevedo-Martinez, Elvira González de Mejı́a
Foods (2021) Vol. 10, Iss. 8, pp. 1835-1835
Open Access | Times Cited: 10
Comparative ileal digestibility of gross energy and amino acids in low and high tannin sorghum fed to growing pigs
Long Pan, W. Li, Xiu-fang Gu, et al.
Animal Feed Science and Technology (2022) Vol. 292, pp. 115419-115419
Closed Access | Times Cited: 7
Production of tortillas from nixtamalized corn flour enriched with Andean crops flours: Faba-bean (Vicia faba) and white-bean (Phaseolus vulgaris)
Diego Salazar, Mayra Rodas, Mirari Arancibia
Emirates Journal of Food and Agriculture (2020), pp. 731-731
Open Access | Times Cited: 9
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