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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:

Impact of drying methods on banana flour in the gluten-free bread quality
Verónica Guadalupe-Moyano, Sócrates Palácios-Ponce, Cristina M. Rosell, et al.
LWT (2022) Vol. 168, pp. 113904-113904
Open Access | Times Cited: 15

Showing 15 citing articles:

Effects of Banana Flour on Some Physicochemical, Textural, Bioactive, and Sensory Properties of Gluten‐Free Cookie
Kevser Karaman, Hasan Pınar, Beyza Çiftçi, et al.
Food Science & Nutrition (2025) Vol. 13, Iss. 1
Open Access | Times Cited: 1
Investigate the composition and physicochemical properties attributes of banana starch and flour during ripening
Yu‐Tsung Cheng, Ping‐Hsiu Huang, Yung‐Jia Chan, et al.
Carbohydrate Polymer Technologies and Applications (2024) Vol. 7, pp. 100446-100446
Open Access | Times Cited: 7
Optimization of ultrasound pre-treatment and the effect of different drying techniques on antioxidant capacity, bioaccessibility, structural and thermal properties of purple cabbage
Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Juliana Cruz Albuquerque, et al.
Chemical Engineering and Processing - Process Intensification (2024) Vol. 201, pp. 109801-109801
Closed Access | Times Cited: 6
Rescuing And Socializing Ancestral Knowledge: The "Guineo Paso" in Aracataca And Ciénaga, Magdalena, Colombia
Dustin Tahisin Gómez Rodrí­guez
Revista de Gestão Social e Ambiental (2025) Vol. 19, Iss. 4, pp. e011965-e011965
Closed Access
Processing of Maranhão mango peels by convective drying and freeze-drying: kinetic study, functional and thermal properties
Juliana Cruz Albuquerque, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 7, pp. 6295-6309
Closed Access | Times Cited: 3
Antioxidant activity and metabolite changes in Centella asiatica with different drying methods using FTIR- and quantitative HPLC-based metabolomics
Anastasia Grandivoriana Nomi, Heni Yuli Handayani, Rifki Husnul Khuluk, et al.
International Food Research Journal (2024) Vol. 31, Iss. 1, pp. 228-238
Open Access | Times Cited: 2
Sustainable Superheated Steam Drying of Unripe Banana (Musa acuminata cv. Hom Thong): Effects on Resistant Starch and Physicochemical–Functional Properties
Thitipong Phothisoot, Mohsen Gavahian, Jenshinn Lin
Starch - Stärke (2023) Vol. 76, Iss. 11-12
Closed Access | Times Cited: 4
Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities
Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Eduardo Wagner Vasconcelos de Andrade, et al.
Journal of Food Science (2024) Vol. 89, Iss. 4, pp. 2110-2123
Closed Access | Times Cited: 1
Influence of convection drying with hot air on the physicochemical and phytochemical properties of green banana flour (Musa cavendish)
Luis Alfredo Espinoza-Espinoza, Carlos Eduardo Juárez-Ojeda, Luis Alberto Ruiz-Flores, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 3
Gluten-free bread production based on cassava-banana composite flour with egg white protein addition
Adetiya Rachman, Kikie, Margaret A. Brennan, et al.
AIP conference proceedings (2024) Vol. 3055, pp. 060040-060040
Open Access
Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread
Zhenyun She, Qinyu Zhao, Danting Hou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101614-101614
Open Access
Physical and textural properties and sensory acceptability of wheat bread partially incorporated with unripe non-commercial banana cultivars
Mpho Edward Mashau, N.L. Maluleke, Happiness Mufamadi, et al.
Open Agriculture (2024) Vol. 9, Iss. 1
Open Access
Utilization of Polygonum cognatum Meissn, a Gastronomic Product of the Turkish Culinary Culture, in the Production of Gluten-free Biscuits
Fatma HAYIT, Aysenur Erdogan
Journal of Culinary Science & Technology (2024), pp. 1-21
Closed Access
Effect of cassava-banana flour composition and soy protein isolate addition on bread quality and antioxidant properties of gluten-free bread
Adetiya Rachman, S. kie, Máire Brennan, et al.
IOP Conference Series Earth and Environmental Science (2023) Vol. 1246, Iss. 1, pp. 012051-012051
Open Access | Times Cited: 1
Drying kinetics of modification cassava-seaweed noodles using an oven
Gita Indah Budiarti, Endah Sulistiawati, Titisari Juwitaningtyas, et al.
International Journal of Advances in Applied Sciences (2023) Vol. 12, Iss. 4, pp. 309-309
Open Access
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