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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:

Rye: A wonder crop with industrially important macromolecules and health benefits
Pinderpal Kaur, Kawaljit Singh Sandhu, Sukhvinder Singh Purewal, et al.
Food Research International (2021) Vol. 150, pp. 110769-110769
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health
Rhowell N. Tiozon, Kristel June D. Sartagoda, Luster May N. Serrano, et al.
Trends in Food Science & Technology (2022) Vol. 127, pp. 14-25
Open Access | Times Cited: 45
GRAS gene family in rye (Secale cereale L.): genome-wide identification, phylogeny, evolutionary expansion and expression analyses
Yu Fan, Xianqi Wan, Xin Zhang, et al.
BMC Plant Biology (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 7
Role of particle size in modulating starch digestibility and textural properties in a rye bread model system
Marianna Tagliasco, G. Font, Stefano Renzetti, et al.
Food Research International (2024) Vol. 190, pp. 114565-114565
Open Access | Times Cited: 6
Plant proteins, insects, edible mushrooms and algae: more sustainable alternatives to conventional animal protein
Álvaro Javier Pastrana-Pastrana, Raúl Rodríguez‐Herrera, José Fernando Solanilla‐Duque, et al.
Journal of Future Foods (2024) Vol. 5, Iss. 3, pp. 248-256
Closed Access | Times Cited: 5
Lacticaseibacillus rhamnosus GG and Lactobacillus casei Shirota Growth on a Medium Enriched with Rye Protein, and Assessment of DPP-IV Inhibitory Activity
Areli Elizabeth García-Escamilla, Zaira Daniela Solís-Macías, Gabriela Rodríguez‐Serrano, et al.
(2025), pp. 34-34
Open Access
Phenolic Compounds Detection and Quantification in Whole Grains: A Comprehensive Review of Recent Advancements in Analytical Methods
Huanhuan Li, Xorlali Nunekpeku, Selorm Yao‐Say Solomon Adade, et al.
TrAC Trends in Analytical Chemistry (2025) Vol. 187, pp. 118215-118215
Closed Access
Underutilised crops in Europe: An interdisciplinary approach towards sustainable practices
Meriel McClatchie, Véronique Matterne, Núria Rovira, et al.
Archaeometry (2025)
Open Access
Breeding progress reduces carbon footprints of wheat and rye
Ludwig Riedesel, Friedrich Laidig, Steffen Hadasch, et al.
Journal of Cleaner Production (2022) Vol. 377, pp. 134326-134326
Open Access | Times Cited: 19
Basic helix-loop-helix (bHLH) gene family in rye (Secale cereale L.): genome-wide identification, phylogeny, evolutionary expansion and expression analyses
Xingyu Chen, Caimei Yao, Jiahao Liu, et al.
BMC Genomics (2024) Vol. 25, Iss. 1
Open Access | Times Cited: 4
Optimal Design of Ecological Concrete Mix Proportion Based on AHP-GWO-BP Neural Network
Dong Guangyao, Songmin Li, Xiaoling Wang, et al.
International Journal of Environmental Research (2024) Vol. 18, Iss. 2
Closed Access | Times Cited: 4
Pulsed electric field-induced starch modification for food industry applications: A review of native to modified starches
Gabriela Carolina Milanezzi, Eric Keven Silva
Carbohydrate Polymers (2024) Vol. 348, pp. 122793-122793
Closed Access | Times Cited: 4
Comparison of the effects of three different fungal laccases on the quality of rye bread
Peng Zhou, Ran Zhang, Yuan Gao, et al.
Food Chemistry (2025), pp. 144035-144035
Closed Access
New insights into functional cereal foods as an alternative for dairy products: A review
Kouadio Jean Eric‐Parfait Kouamé, Awa Fanny Massounga Bora, Xiaodong Li, et al.
Food Bioscience (2023) Vol. 55, pp. 102840-102840
Closed Access | Times Cited: 10
Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement
Avneet Kaur, Sukhvinder Singh Purewal
Fermentation (2023) Vol. 9, Iss. 9, pp. 817-817
Open Access | Times Cited: 7
Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes
Rūta Mūrniece, Sanita Reidzāne, Vitālijs Radenkovs, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2077-2077
Open Access | Times Cited: 2
Climate change induced heat and drought stress hamper climate change mitigation in German cereal production
Ludwig Riedesel, Donghui Ma, Hans‐Peter Piepho, et al.
Field Crops Research (2024) Vol. 317, pp. 109551-109551
Open Access | Times Cited: 2
Unexplored Opportunities of Utilizing Food Waste in Food Product Development for Cardiovascular Health
Siraphat Taesuwan, Wachira Jirarattanarangsri, Sutee Wangtueai, et al.
Current Nutrition Reports (2024)
Closed Access | Times Cited: 2
A comprehensive review on biochemical and technological properties of rye ( Secale cereale L.)
Ali Ikram, Farhan Saeed, Ramzan Ahmed Noor, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 1, pp. 2212-2228
Open Access | Times Cited: 5
Extraction and Industrial Applications of Macro Molecules: A Review
Abiodun Famakinwa, Jumoke Ilo, Olakunbi Olubi, et al.
Current Research in Nutrition and Food Science Journal (2023) Vol. 11, Iss. 3, pp. 910-940
Open Access | Times Cited: 3
Characteristics of the composite film of arabinoxylan and starch granules in simulated wheat endosperm
Shiqi Zeng, Ruifeng Ying, Xiaoquan Gao, et al.
International Journal of Biological Macromolecules (2023) Vol. 233, pp. 123416-123416
Closed Access | Times Cited: 3
Multi-Response Optimization of the Malting Process of an Italian Landrace of Rye (Secale cereale L.) Using Response Surface Methodology and Desirability Function Coupled with Genetic Algorithm
Antonio Calvi, Giovanni Preiti, Marco Poiana, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3561-3561
Open Access | Times Cited: 5
Rye Production under Acid Soils and Drought Conditions: An Alternative for the Sustainability of High Andean Livestock Farming in Peru
William Leoncio Carrasco-Chilón, Wuesley Yusmein Alvarez-García, M. Peralta, et al.
Sustainability (2023) Vol. 15, Iss. 14, pp. 11431-11431
Open Access | Times Cited: 2
Valorization of bioactive profile and antioxidant properties of Kinnow peel, and pulp residue: a step towards utilization of Kinnow waste for biscuit preparation
Sukhvinder Singh Purewal, Pinderpal Kaur, Kawaljit Singh Sandhu
Journal of Food Measurement & Characterization (2022) Vol. 17, Iss. 1, pp. 787-799
Closed Access | Times Cited: 3
Comprehensive evaluation of the DSSAT‐CSM‐CERES‐Wheat for simulating winter rye against multi‐environment data in Germany
Ashifur Rahman Shawon, Emir Memic, Lorenz Kottmann, et al.
Agronomy Journal (2024) Vol. 116, Iss. 4, pp. 1844-1868
Open Access
The content and distribution pattern of chemicals and bioactive compounds of triticale grains
Zefang Jiang, Mo Li, Qianyun Han, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 8, pp. 5502-5511
Closed Access
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