Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking
Natalia P. Vidal, Laura Román, V.J. Shiva Swaraj, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 77, pp. 102956-102956
Open Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Cold-Pressed Oilseed Cakes as Alternative and Sustainable Feed Ingredients: A Review
Slađana Rakita, Bojana Kokić, Michele Manoni, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 432-432
Open Access | Times Cited: 45
Crystallized Pickering Emulsions from Plant Oil as a Local Alternative to Palm Oil
Cyrill Husmann, Tamara Schmid, Chiara Waser, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 104-104
Open Access | Times Cited: 1
Towards sustainable and nutritional-based plant protein sources: A review on the role of rapeseed
Gülşah Karabulut, Büşra Gültekin Subaşı, Petya Ivanova, et al.
Food Research International (2025) Vol. 202, pp. 115553-115553
Closed Access | Times Cited: 1
Sustainable valorization of jojoba oilcake: Pressing method-dependent protein stability and functionality for food applications
Nevetha Ravindran, Sushil Kumar Singh, Poonam Singha
Biomass and Bioenergy (2025) Vol. 194, pp. 107660-107660
Closed Access | Times Cited: 1
A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources
Silvia Mironeasa, Ionica Coțovanu, Costel Mironeasa, et al.
Antioxidants (2023) Vol. 12, Iss. 7, pp. 1453-1453
Open Access | Times Cited: 18
Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate
Pinja Pöri, Martina Lille, Minnamari Edelmann, et al.
Future Foods (2023) Vol. 8, pp. 100244-100244
Open Access | Times Cited: 17
Quality improvement of soybean meal by simultaneous microbial fermentation and enzymolysis and untargeted metabolomic analysis of its metabolites
Hongye Shen, Yongxu Li, Hao Song, et al.
Food Bioscience (2024) Vol. 59, pp. 104090-104090
Closed Access | Times Cited: 6
Bioaccessibility mechanisms, fortification strategies, processing impact on bioavailability, and therapeutic potentials of minerals in cereals
Muhammad Faisal Manzoor, Anwar Ali, Huma Bader Ul Ain, et al.
Future Foods (2024) Vol. 10, pp. 100425-100425
Open Access | Times Cited: 6
Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review
Remigio Yamid Pismag, María Paula Polo, José Luís Hoyos, et al.
F1000Research (2024) Vol. 12, pp. 1356-1356
Open Access | Times Cited: 5
Simultaneous Microbial Fermentation and Enzymolysis: A Biotechnology Strategy to Improve the Nutritional and Functional Quality of Soybean Meal
Yazhuo Cao, Minwei Xu, Jian Lu, et al.
Food Reviews International (2023) Vol. 40, Iss. 5, pp. 1296-1311
Closed Access | Times Cited: 11
Optimizing Screw Speed and Barrel Temperature for Textural and Nutritional Improvement of Soy-Based High-Moisture Extrudates
Gabriela Ribeiro, María‐Ysabel Piñero, Florencia Parle, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1748-1748
Open Access | Times Cited: 4
The State‐of‐the‐Art of Aquafeed Extrusion: Mechanisms, Challenges and Opportunities
Jordan Pennells, Michael Salini, Artur Rombenso, et al.
Reviews in Aquaculture (2025) Vol. 17, Iss. 2
Open Access
Transforming oilseed blends: the impact of low-moisture extrusion on antinutritional factors, protein structure, and nutritional value
Ruixian Han, R.M. McDowell, Stephen J. Gaunt, et al.
Food Chemistry (2025) Vol. 484, pp. 144417-144417
Open Access
Feeding frequency effect on water quality and growth of Litopenaeus vannamei fed extruded and pelleted diets
Manuel Espinoza-Ortega, César Molina-Poveda, Miguel Jover‐Cerdá, et al.
Aquaculture International (2023) Vol. 32, Iss. 1, pp. 413-429
Closed Access | Times Cited: 8
Oilseed meal proteins: From novel extraction methods to nanocarriers of bioactive compounds
Milad Hadidi, Chen Tan, Elham Assadpour, et al.
Food Chemistry (2023) Vol. 438, pp. 137971-137971
Closed Access | Times Cited: 8
The role of NMR spectroscopy in lignocellulosic biomass characterisation: A mini review
Jelena Parlov Vuković, Marina Tišma
Food Chemistry Molecular Sciences (2024) Vol. 9, pp. 100219-100219
Closed Access | Times Cited: 2
Functional, Antioxidant Activity and Thermal Characteristics of Nutritious Snacks Containing Almond Processing By‐Products
Neda Hashemi, Elnaz Milani
Journal of Food Quality (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 2
Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review
Remigio Yamid Pismag, María Paula Polo, José Luís Hoyos, et al.
F1000Research (2023) Vol. 12, pp. 1356-1356
Open Access | Times Cited: 6
Quality and chemical stability of long-term stored soy, canola, and sunflower cold-pressed cake lipids before and after thermomechanical processing: A 1H NMR study
Natalia P. Vidal, Jamshid Rahimi, Benjamin Kroetsch, et al.
LWT (2022) Vol. 173, pp. 114409-114409
Open Access | Times Cited: 9
Price-quality relationships for the main livestock feed types in the Ethiopian feed market
Adey Melesse, Melkamu Bezabih, Aberra Adie, et al.
Frontiers in Animal Science (2023) Vol. 4
Open Access | Times Cited: 5
α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content
Remigio Yamid Pismag, Joana Pico, Alejandro Fernández, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 88, pp. 103448-103448
Open Access | Times Cited: 5
High‐pressure‐assisted protein isolation from pumpkin seed press cake
Deniz Sert, Harald Rohm, Susanne Struck
International Journal of Food Science & Technology (2023) Vol. 59, Iss. 1, pp. 368-379
Open Access | Times Cited: 5
Towards creating sustainable foods from side streams: Heat-induced structure formation in blends of sunflower seed press cakes and cheese whey under moderate shear
Norbert Raak, Milena Corredig
Food Hydrocolloids (2023) Vol. 144, pp. 108932-108932
Open Access | Times Cited: 4
Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers
Zeynep Özbek, Kentaro Kawata, Hualu Zhou, et al.
Food Chemistry (2024) Vol. 456, pp. 139878-139878
Closed Access | Times Cited: 1
Utilising Low & High Moisture Extrusion Cooking for Valorising Soy Press Cakes to Develop Meat Analogues
Aditya Bali, Aelita Zabulionė, Shreya Pravin Kumar, et al.
(2023)
Open Access | Times Cited: 2
Page 1 - Next Page

Scroll to top