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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:

Measurement of colour-grained wheat nutrient compounds and the application of combination technology in dough
Shuang-Qi Tian, Zhicheng Chen, Yi-chun Wei
Journal of Cereal Science (2018) Vol. 83, pp. 63-67
Open Access | Times Cited: 59

Showing 1-25 of 59 citing articles:

Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review
Praveen Saini, Nitin Kumar, Sunil Kumar, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 61, Iss. 19, pp. 3197-3210
Closed Access | Times Cited: 106
Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health
Rachna Gupta, Murlidhar Meghwal, Pramod K. Prabhakar
Trends in Food Science & Technology (2021) Vol. 110, pp. 240-252
Closed Access | Times Cited: 75
Methods of Selenium Application Differentially Modulate Plant Growth, Selenium Accumulation and Speciation, Protein, Anthocyanins and Concentrations of Mineral Elements in Purple-Grained Wheat
Qing Xia, Zhenping Yang, Bin Hu, et al.
Frontiers in Plant Science (2020) Vol. 11
Open Access | Times Cited: 72
Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend
Monika Garg, Satveer Kaur, Anjali Sharma, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 42
Composition, characteristics and health promising prospects of black wheat: A review
Subhamoy Dhua, Kshitiz Kumar, Yogesh Kumar, et al.
Trends in Food Science & Technology (2021) Vol. 112, pp. 780-794
Closed Access | Times Cited: 51
Anthocyanin biofortified black, blue and purple wheat exhibited lower amino acid cooking losses than white wheat
Natasha Sharma, Anita Kumari, Venkatesh Chunduri, et al.
LWT (2021) Vol. 154, pp. 112802-112802
Open Access | Times Cited: 34
Effect of Millet flour addition on dough rheology, chapati quality, and moisture distribution
Bushra Siddique, Anna Wang, WU Li-gen, et al.
Food and Humanity (2024) Vol. 2, pp. 100249-100249
Closed Access | Times Cited: 5
Characterization of nutritional properties and aroma compounds in different colored kernel varieties of foxtail millet (Setaria italica)
Shaohui Li, Wei Zhao, Songyan Liu, et al.
Journal of Cereal Science (2021) Vol. 100, pp. 103248-103248
Closed Access | Times Cited: 31
Enhancement of the Seed Color, Antioxidant Properties, and Agronomic Traits of Colored Wheat via Gamma Radiation Mutagenesis
Min Jeong Hong, Chan Seop Ko, Jin‐Baek Kim, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 487-487
Open Access
Comprehensive multi-omics analysis of nutrient dynamics in colored wheat provides novel insights into the development of functional foods
Taotao Shi, Xin Hu, Xinyi Wang, et al.
Seed Biology (2025) Vol. 4, Iss. 1
Closed Access
Formulation and quality attributes of nutrient-enriched Black Wheat Rusks
Rajshree Devpal, Tarun Verma, Ankur Aggarwal, et al.
Journal of Cereal Science (2025), pp. 104156-104156
Closed Access
Impact of bio-processing treatments on the nutritional and anti-diabetic enzyme inhibitory properties of black wheat, barnyard millet, and black soybean
Krati Goel, Archana Kushwaha, Anuradha Dutta, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Extraction, structural and functional properties of Haematococcus pluvialis protein after pigment removal
Yunping Zhu, Xiaoyan Zhao, Xiaowei Zhang, et al.
International Journal of Biological Macromolecules (2019) Vol. 140, pp. 1073-1083
Closed Access | Times Cited: 35
Water stress alters physical and chemical quality in grains of common bean, triticale and wheat
Alberto do Nascimento Silva, Maria Lucrécia Gerosa Ramos, Walter Quadros Ribeiro, et al.
Agricultural Water Management (2020) Vol. 231, pp. 106023-106023
Closed Access | Times Cited: 32
Colored wheat and derived products: key to global nutritional security
Asish Kumar Padhy, Parampreet Kaur, Satinder Singh, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 7, pp. 1894-1910
Closed Access | Times Cited: 18
Exogeneous selenium enhances anthocyanin synthesis during grain development of colored-grain wheat
Qing Xia, Bin Hu, Hui Zhi, et al.
Plant Physiology and Biochemistry (2023) Vol. 200, pp. 107742-107742
Closed Access | Times Cited: 9
Yield and Quality in Purple-Grained Wheat Isogenic Lines
Alexey Morgounov, Yaşar Karaduman, Beyhan Akın, et al.
Agronomy (2020) Vol. 10, Iss. 1, pp. 86-86
Open Access | Times Cited: 25
Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour
Yuxiu Liu, Miao Liu, Shuhua Huang, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 437-437
Open Access | Times Cited: 20
Mass spectrometry-based quantification of immunostimulatory gliadin proteins and peptides in coloured wheat varieties: Implications for Celiac Disease
Ricardo Dias, Sara da Silva, Bruna Rodrigues Monteiro, et al.
Food Research International (2024) Vol. 178, pp. 114008-114008
Open Access | Times Cited: 2
Comparative nutritional and antimicrobial analysis of Himalayan black and yellow soybean and their okara
Sofiya Anjum, Smita Rana, Khashti Dasila, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 102, Iss. 12, pp. 5358-5367
Closed Access | Times Cited: 11
Transcriptomics Integrated With Widely Targeted Metabolomics Reveals the Mechanism Underlying Grain Color Formation in Wheat at the Grain-Filling Stage
Li Li, Zhiyou Kong, Xiuju Huan, et al.
Frontiers in Plant Science (2021) Vol. 12
Open Access | Times Cited: 13
Anthocyanins and its health benefits
Tenzin Chhoden, Arashdeep Singh, Poonam Aggarwal, et al.
Elsevier eBooks (2023), pp. 161-184
Closed Access | Times Cited: 5
Test conditions of texture profile analysis for frozen dough
Xinlai Dou, Mingshou Lv, Xuyang Ren, et al.
Italian Journal of Food Science (2023) Vol. 35, Iss. 4, pp. 58-68
Open Access | Times Cited: 5
Nitrogen Application Can Optimize Form of Selenium in Soil in Selenium-Rich Areas to Affect Selenium Absorption and Accumulation in Black Wheat
Weilin Kong, Ruiwen Huo, Lu Yu, et al.
Plants (2023) Vol. 12, Iss. 24, pp. 4160-4160
Open Access | Times Cited: 4
Colourful staples on your table: Unus ex genere suo
Eshita Sharma, Priyanka Lal, Awadhesh Kumar, et al.
Food Research International (2024) Vol. 191, pp. 114715-114715
Closed Access | Times Cited: 1
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