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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:

Kernel characterization and starch morphology in five varieties of Peruvian Andean maize
Rebeca Salvador‐Reyes, Ana Paula Rebellato, Juliana Azevedo Lima Pallone, et al.
Food Research International (2021) Vol. 140, pp. 110044-110044
Open Access | Times Cited: 25

Showing 25 citing articles:

Genetic diversity and population structure of maize landraces from Huancavelica and Cajamarca provinces of Peru using SNP markers
Pedro José García Mendoza, Carla L. Saldaña, Iris Pérez-Almeida, et al.
Plant Genetic Resources (2025), pp. 1-9
Closed Access
Preliminary Ethnographic Analysis of Infant Complementary Foods in a Peruvian Quechua Community
Amanda Veile, Rocio Chávez Cabello, Yun‐Chin Chung, et al.
Ecology of Food and Nutrition (2025), pp. 1-24
Open Access
From ancient crop to modern superfood: Exploring the history, diversity, characteristics, technological applications, and culinary uses of Peruvian fava beans
Rebeca Salvador‐Reyes, Luisa Campigli Furlan, Cristina Martínez‐Villaluenga, et al.
Food Research International (2023) Vol. 173, pp. 113394-113394
Open Access | Times Cited: 12
Integrated metabolite analysis and health-relevant in vitro functionality of white, red, and orange maize (Zea mays L.) from the Peruvian Andean race Cabanita at different maturity stages
Lena Gálvez Ranilla, Gastón Zolla, Ana Afaray-Carazas, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 10
Research advances in Zein-based nano-delivery systems
Xiaoxuan Liu, Min-Hong Zhang, Xuelian Zhou, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 3
Andean purple maize to produce extruded breakfast cereals: impact on techno‐functional properties and sensory acceptance
Rebeca Salvador‐Reyes, Ulliana Marques Sampaio, Thaí­sa de Menezes Alves Moro, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 2, pp. 548-559
Closed Access | Times Cited: 15
Influence of Genotype and Anaerobic Fermentation on In Vitro Rumen Fermentation Characteristics and Greenhouse Gas Production of Whole-Plant Maize
Edwin Rafael Alvarado-Ramírez, Mona M. M. Y. Elghandour, Marco Antonio Rivas-Jacobo, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 42-42
Open Access | Times Cited: 2
Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn
Raquel Chilón-Llico, Lilia Siguas-Cruzado, Carmen Rosa Apaza-Humerez, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3405-3405
Open Access | Times Cited: 10
Evaluation of Physical Characteristics of Typical Maize Seeds in a Cold Area of North China Based on Principal Component Analysis
Han Tang, Changsu Xu, Yeming Jiang, et al.
Processes (2021) Vol. 9, Iss. 7, pp. 1167-1167
Open Access | Times Cited: 13
Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality
Congli Cui, Dong Li, Lijun Wang, et al.
Food Reviews International (2023) Vol. 40, Iss. 6, pp. 1621-1646
Closed Access | Times Cited: 4
Peruvian fava beans for health and food innovation: physicochemical, morphological, nutritional, and techno-functional characterization
Rebeca Salvador‐Reyes, Luisa Campigli Furlan, Cristina Martínez‐Villaluenga, et al.
Food Research International (2024) Vol. 192, pp. 114814-114814
Closed Access | Times Cited: 1
Peruvian Andean grains: Nutritional, functional properties and industrial uses
Grethel Teresa Choque Delgado, Katerin Victoria Carlos Tapia, Maria Cecilia Pacco-Huamani, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 29, pp. 9634-9647
Closed Access | Times Cited: 6
Exploring the perception and sensory acceptance of a Peruvian purple maize breakfast cereal by Brazilian consumers
Rebeca Salvador‐Reyes, Aline Duarte Correa de Brito, Ulliana Marques Sampaio, et al.
Scientia Agropecuaria (2023) Vol. 14, Iss. 1, pp. 7-19
Open Access | Times Cited: 3
Factors affecting starch digestibility rate of maize grain in poultry
Dora Zurak, D. Vlajsović, Marija Duvnjak, et al.
World s Poultry Science Journal (2023) Vol. 79, Iss. 1, pp. 43-68
Closed Access | Times Cited: 2
Physical and hydration properties of specialty floury and sweet maize kernels subjected to pan and microwave toasting
Nelly Lara, Jenny Ruales
Journal of Cereal Science (2021) Vol. 101, pp. 103298-103298
Closed Access | Times Cited: 5
Suitability of Argentinian maize hybrids for polenta production
Nicolás Francisco Bongianino, María Eugenia Steffolani, Carlos Alberto Biasutti, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 4859-4867
Closed Access | Times Cited: 3
Exploring the phosphorus–starch content balance mechanisms in maize grains using GWAS population and transcriptome data
Bowen Luo, Haiying Zhang, Han Zheng, et al.
Theoretical and Applied Genetics (2024) Vol. 137, Iss. 7
Closed Access
Comparative Analysis of Maize Physico-Chemical Parameters and Mycotoxin Levels in Dual Environments
Bruna Carbas, Sílvia Cruz Barros, Andreia Freitas, et al.
Toxins (2024) Vol. 16, Iss. 6, pp. 275-275
Open Access
Andean Grain and Tuber Starch: Characteristics, Modifications, and Industrial Applications
Manuel Lobo, Rita M. Miranda, Sonia Rosario Calliope, et al.
(2024), pp. 247-269
Closed Access
Phytochemicals in pigmented maize and their promising health benefits
Chiemela Enyinnaya Chinma, Vanessa Chinelo Ezeocha, Janet Adeyinka Adebo, et al.
Elsevier eBooks (2024), pp. 93-118
Closed Access
Blue maize with pigmented germ: Phytochemical compounds and tortilla color
María Gricelda Vázquez‐Carrillo, Andrea Palos-Hernández, Ana M. Gonzaléz‐Paramás, et al.
Food Chemistry (2024) Vol. 463, pp. 141109-141109
Closed Access
Utilization of Hydrothermally Treated Flours in Gluten-Free Doughs
María Alejandra Giménez, Cristina N. Segundo, Natalia E. Dominguez, et al.
(2022), pp. 5-5
Open Access | Times Cited: 2
Modeling of the microwave heating-toasting time-related variables and characterization of non-isothermal rheological properties of floury and sweet specialty maize kernels
Nelly Lara, Arnulfo Portilla, Fernando Osorio, et al.
Applied Food Research (2022) Vol. 2, Iss. 1, pp. 100119-100119
Open Access | Times Cited: 1
Selection of S1 lines of purple maize (Zea maysL.) var. popcorn based on segregation analysis of value traits
Hugo Huanuqueño, Gastón Zolla, Jorge E. Jiménez
Scientia Agropecuaria (2021) Vol. 12, Iss. 4, pp. 535-543
Open Access | Times Cited: 1
Microbiological and physicochemical characterization of a traditionally fermented corn product: "Champús"
Yuli Stephany López-Cadena, Francia Elena Valencia García, Natalia Restrepo-Escobar
Revista Vitae (2023) Vol. 30, Iss. 3
Open Access
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