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:

Nutritional, physical, functional properties and antioxidant potential of different colors proso millet husks and brans
Mengqing Li, Lei Chang, Jing Ren, et al.
LWT (2022) Vol. 171, pp. 114092-114092
Open Access | Times Cited: 23

Showing 23 citing articles:

Mycelium Composites for Sustainable Development in Developing Countries: The Case for Africa
Stefania Akromah, Neha Chandarana, Stephen J. Eichhorn
Advanced Sustainable Systems (2023) Vol. 8, Iss. 1
Open Access | Times Cited: 18
The physicochemical characteristics and phenolic bioaccessibility of defatted millet bran powder prepared using superfine grinding
Kehong Liang, Shan Liang, Hong Zhu
LWT (2024) Vol. 201, pp. 116173-116173
Open Access | Times Cited: 5
Protein extraction Technologies for Foxtail, pearl and Proso millets along with their structural and techno-functional properties: a review
Sanjaya Karki, Susma Bhattarai, Ranjit Singh, et al.
International Journal of Food Science & Technology (2025) Vol. 60, Iss. 1
Closed Access
Unraveling the nutritional potential of millet by-products through extraction of high value compounds for the development of novel food products
Ravinderjit Kaur, Neha Goyal, Gaurav Panesar, et al.
Food Chemistry (2025) Vol. 472, pp. 142983-142983
Closed Access
Production, structural and functional properties of dietary fiber from prosomillet bran obtained through Bifidobacterium fermentation
Shaojun Jiao, Qianqian Guo, Wen Ren, et al.
Food Chemistry (2025) Vol. 475, pp. 143264-143264
Closed Access
Evaluation of the Phenolic Profile, Antioxidant Properties, and Tyrosinase Inhibitory Effects of Phenolic Compounds in Foxtail Millet Bran
Yue Wu, Hao Shi, Xiaolin Wang, et al.
Cereal Chemistry (2025)
Closed Access
Effects of dry and wet ball milling on physicochemical properties of foxtail millet
Kai Wang, Changyu Zhang, Wei Zhao, et al.
Food Chemistry (2025), pp. 143916-143916
Closed Access
Effects of milling degree on proximate composition, functional components and antioxidant capacity of foxtail millet
Youyang Zhang, Jiapeng Jiao, Meng Li, et al.
Food Chemistry X (2025), pp. 102438-102438
Open Access
Mitigation of anti-nutrients from millet by employing traditional to cutting-edge processing’s to enhance nutrition profile
T. V. K. Singh, Ravinder Kaushik
Journal of Food Composition and Analysis (2025), pp. 107605-107605
Closed Access
Influence of dry and wet processing methods on millet proteins: A comprehensive review
N.A. Nanje Gowda, Ruchi Chauhan, Manoj Kumar Pulivarthi, et al.
Food Bioscience (2025), pp. 106561-106561
Closed Access
Hydrothermal extraction of dietary fiber from pearl millet bran: optimization, physico-chemical, structural and functional characterization
Ravinderjit Kaur, Parmjit S. Panesar, Brahmeet Kaur, et al.
Journal of Food Science and Technology (2024) Vol. 61, Iss. 8, pp. 1536-1546
Closed Access | Times Cited: 4
Characterization of the active components and bioaccessibility of phenolics in differently colored foxtail millets
Yuan Gao, Hua Ping, Zhaoying He, et al.
Food Chemistry (2024) Vol. 452, pp. 139355-139355
Closed Access | Times Cited: 4
Effect of ultrasonic‐assisted enzymatic extraction on proso millet bran protein: extraction rate, structural and functional properties
Mengqing Li, Yueyi Dang, Yangjin Liu, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Impact of milling on the nutrients and anti‐nutrients in browntop millet (Urochloa ramosa) and its milled fractions: evaluation of their flour functionality
Raghavakumari R. Sunagar, Yadahally N. Sreerama
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 9, pp. 5504-5512
Closed Access | Times Cited: 3
Millet processing by-products: sustainable applications in food and non-food sectors
Shweta Suri, Anshita Grover, Kinjalk Nagpal, et al.
Nutrire (2024) Vol. 49, Iss. 2
Closed Access | Times Cited: 3
Antioxidant Peptides Derived from Millet Bran Promote Longevity and Stress Resistance in Caenorhabditis elegans
Chen Li, Wenjing Xu, Xiangyu Zhang, et al.
Plant Foods for Human Nutrition (2023) Vol. 78, Iss. 4, pp. 790-795
Closed Access | Times Cited: 5
Green extraction of dietary fiber concentrate from pearl millet bran and evaluation of its microstructural and functional properties
Ravinderjit Kaur, Parmjit S. Panesar, Charanjit S. Riar
Biomass Conversion and Biorefinery (2023) Vol. 14, Iss. 23, pp. 30269-30278
Closed Access | Times Cited: 5
Value‐added pancakes: Incorporation of whole wheat, buckwheat, quinoa, and proso millet flour into pancakes and their effect on product quality
Elizabeth Nalbandian, D.B. Park, Natalie Camerino, et al.
Cereal Chemistry (2024)
Open Access | Times Cited: 1
Comparative analysis of millet bran nanocelluloses with various morphologies: Revealing differences in the formation mechanism and structure characteristics
Yulian Zhu, Ziqi Wei, Fang Jiang, et al.
Carbohydrate Polymers (2024) Vol. 342, pp. 122419-122419
Closed Access | Times Cited: 1
Characterization of physicochemical, functional and antioxidant properties of western Himalayan black pea
Astha Sharma, Mahesh Gupta
Journal of Agriculture and Food Research (2023) Vol. 13, pp. 100607-100607
Open Access | Times Cited: 3
Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle‐making potential
Limin Li, Qingfa Wang, Xinkui Niu, et al.
Journal of Food Science (2023) Vol. 89, Iss. 1, pp. 306-319
Closed Access | Times Cited: 3
Comparative Analysis of Millet Bran Nanocelluloses with Various Morphologies: Revealing Differences in the Formation Mechanism and Structure Characteristics
Yulian Zhu, Ziqi Wei, Fan Jiang, et al.
(2024)
Closed Access
DRYING CHARACTERISTICS, CHEMICAL CONSTITUENTS, VOLATILES PROFILES OF DIFFERENT ROOT SYSTEMS FROM HAIRY FIG (FICUS HIRTA VAHL.) AND ANTIOXIDANT ACTIVITY

Carpathian Journal of Food Science and Technology (2023), pp. 126-145
Open Access
Page 1

Scroll to top