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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:

Extrusion pregelatinization improves texture, viscoelasticity and in vitro starch digestibility of mango and amaranth flours
Daniel E. García-Valle, Edith Agama‐Acevedo, María del Carmen Núñez-Santiago, et al.
Journal of Functional Foods (2021) Vol. 80, pp. 104441-104441
Open Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

Factors influencing the starch digestibility of starchy foods: A review
Zhenglei Yang, Yuyang Zhang, Yanwen Wu, et al.
Food Chemistry (2022) Vol. 406, pp. 135009-135009
Closed Access | Times Cited: 80
Effects of different moisture contents on the structure and properties of corn starch during extrusion
Bin Wang, Yuqing Dong, Youxin Fang, et al.
Food Chemistry (2021) Vol. 368, pp. 130804-130804
Closed Access | Times Cited: 97
The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage
Jing Chen, Haoliang Cai, Sha Yang, et al.
Food Research International (2022) Vol. 162, pp. 111933-111933
Closed Access | Times Cited: 61
Buckwheat and Amaranth as Raw Materials for Brewing, a Review
Adriana Dabija, Marius Eduard Ciocan, Ancuța Chetrariu, et al.
Plants (2022) Vol. 11, Iss. 6, pp. 756-756
Open Access | Times Cited: 45
Microstructural, physicochemical properties and starch digestibility of brown rice flour treated with extrusion and heat moisture
Gaopeng Zhang, Xuan Yang, Fei Lyu, et al.
International Journal of Biological Macromolecules (2023) Vol. 242, pp. 124594-124594
Closed Access | Times Cited: 31
Functionality differences between esterified and pregelatinized esterified starches simultaneously prepared by octenyl succinic anhydride modification and its application in dough
Huijing Chen, Huiying Li, Yuhao Wu, et al.
International Journal of Biological Macromolecules (2024) Vol. 260, pp. 129594-129594
Closed Access | Times Cited: 10
Modifying the rheological properties, in vitro digestion, and structure of rice starch by extrusion assisted addition with bamboo shoot dietary fiber
Nan Wang, Liangru Wu, Fusheng Zhang, et al.
Food Chemistry (2021) Vol. 375, pp. 131900-131900
Closed Access | Times Cited: 42
Impact of fat replacement by a hybrid gel (canola oil/candelilla wax oleogel and gelatinized corn starch hydrogel) on dough viscoelasticity, color, texture, structure, and starch digestibility of sugar-snap cookies
Luis Pascual Barragán‐Martínez, Angélica Román‐Guerrero, E.J. Vernon‐Carter, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 29, pp. 100563-100563
Closed Access | Times Cited: 35
Interaction between starch and dietary compounds: New findings and perspectives to produce functional foods
Luís A. Bello‐Pérez, Pamela C. Flores‐Silva
Food Research International (2023) Vol. 172, pp. 113182-113182
Closed Access | Times Cited: 20
Physicochemical and Functional Properties and In Vitro Digestibility of Green Banana Flour‐Based Snacks Enriched With Mango and Passion Fruit Pulps by Extrusion Cooking
Luisa Fernanda Sarmiento-Torres, Sarha Lucia Murillo-Franco, Juan D. Galvis-Nieto, et al.
International Journal of Food Science (2025) Vol. 2025, Iss. 1
Open Access
Glycaemic response of pseudocereal‐based gluten‐free food products: a review
Sneh Punia Bangar, Nitya Sharma, Arashdeep Singh, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 8, pp. 4936-4944
Closed Access | Times Cited: 26
Extrusion modification of cassava flour for improved mashing efficiency
Mingming Qi, Lijun Jiang, Jialin Song, et al.
LWT (2023) Vol. 177, pp. 114565-114565
Open Access | Times Cited: 15
Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological properties
Vanesa Benítez, Miguel Rebollo‐Hernanz, Cheyenne Braojos, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100516-100516
Open Access | Times Cited: 13
Degradation of starch in pasta induced by extrusion below gelatinization temperature
Bin Jia, Lavaraj Devkota, Mike Sissons, et al.
Food Chemistry (2023) Vol. 426, pp. 136524-136524
Open Access | Times Cited: 13
Pseudocereals – A bibliometric analysis and literature review on the potential for manufacturing flours, bakery products and milk analogues
Bruno Fonsêca Feitosa, Jefferson Henrique Tiago Barros, João Vítor Fonseca Feitoza
NFS Journal (2024) Vol. 34, pp. 100163-100163
Open Access | Times Cited: 4
Research Progress on the Physicochemical Properties of Starch-Based Foods by Extrusion Processing
Chao Qiu, Han Hu, Bing‐Huei Chen, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3677-3677
Open Access | Times Cited: 4
Dry extrusion pretreatment of cassava starch aided by sugarcane bagasse for improved starch saccharification
Daniel Oluwagbotemi Fasheun, Raul Alves de Oliveira, Elba P. S. Bon, et al.
Carbohydrate Polymers (2022) Vol. 285, pp. 119256-119256
Open Access | Times Cited: 21
Characterization of Nutritional Potential of Amaranthus sp. Grain Production
Alexandru Mătieș, Cornel Negrușier, Oana Roșca Mare, et al.
Agronomy (2024) Vol. 14, Iss. 3, pp. 630-630
Open Access | Times Cited: 3
Physically Modified Starch
Palak Mahajan, Kalyani Sharma
Methods and protocols in food science (2024), pp. 255-280
Closed Access | Times Cited: 3
A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality
Qingfa Wang, Limin Li, Ting Wang, et al.
Food Chemistry (2021) Vol. 370, pp. 131361-131361
Closed Access | Times Cited: 23
Dynamically Responsive and Ionic Conductive Gel Coatings to Realize the Stable Circulation of Zinc Metal Anodes for Zinc-Ion Batteries
Ke Wang, Tingting Su, Changyou Shao, et al.
ACS Sustainable Chemistry & Engineering (2022) Vol. 10, Iss. 49, pp. 16225-16237
Closed Access | Times Cited: 18
Effect of extrusion using plasma-activated water on the structural, physicochemical, antioxidant and in vitro digestive properties of yam flour
Yizhe Yan, Jiao Fang, Xiaopei Zhu, et al.
Food Chemistry (2024) Vol. 460, pp. 140687-140687
Closed Access | Times Cited: 3
Effect of gelatinization degree on emulsification capacity of corn starch esterified with octenyl succinic acid
Madai López-Silva, Edith Agama‐Acevedo, H. Yee‐Madeira, et al.
Food Chemistry (2021) Vol. 375, pp. 131657-131657
Closed Access | Times Cited: 22
Extrusion-induced pre-gelatinization and hydrolyzation of rice adjunct contributed to the mashing performance
Lijun Jiang, Mingming Qi, Yuxin Deng, et al.
LWT (2022) Vol. 158, pp. 113126-113126
Open Access | Times Cited: 15
Properties and in vitro digestibility of starch encapsulated in chitosan-sodium phytate capsules
Kaili Qin, Daiyong Sun, Chaofan Wang, et al.
Food Hydrocolloids (2022) Vol. 135, pp. 108127-108127
Closed Access | Times Cited: 14
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