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:

Effect of roasting treatment on functional and antioxidant properties of chia seed flours
Mahrokh Hatamian, Mohammad Noshad, Saman Abdanan Mehdizadeh, et al.
NFS Journal (2020) Vol. 21, pp. 1-8
Open Access | Times Cited: 61

Showing 1-25 of 61 citing articles:

An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures
N. U. Sruthi, Yashaswini Premjit, R. Pandiselvam, et al.
Food Chemistry (2021) Vol. 348, pp. 129088-129088
Closed Access | Times Cited: 130
Alternative protein sources of plant, algal, fungal and insect origins for dietary diversification in search of nutrition and health
Marília Aparecida Fidelis e Moura, Bruna de Almeida Martins, Geane Pereira de Oliveira, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 31, pp. 10691-10708
Closed Access | Times Cited: 40
Dry-air roasting impact on physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products of flaxseed flour and cake flour
Manpreet Kaur, Balwinder Singh, Amritpal Kaur
Food Chemistry (2024) Vol. 442, pp. 138571-138571
Closed Access | Times Cited: 8
Effect of chia seed mucilage/bacterial cellulose edible coating on bioactive compounds and antioxidant activity of strawberries during cold storage
Seyed Rasoul Mousavi, Mostafa Rahmati‐Joneidabad, Mohammad Noshad
International Journal of Biological Macromolecules (2021) Vol. 190, pp. 618-623
Closed Access | Times Cited: 43
Effect of germination, roasting, and variety on physicochemical, techno-functional, and antioxidant properties of chickpea (Cicer arietinum L.) protein isolate powder
Nobel Mesfin, Abera Belay, Endale Amare
Heliyon (2021) Vol. 7, Iss. 9, pp. e08081-e08081
Open Access | Times Cited: 41
Microwave treatment effect on functional and pasting properties, and storage stability of white finger millet
R. Ananthu, Malini Buvaneswaran, Lokesh Kumar Meena, et al.
Journal of Food Process Engineering (2023) Vol. 46, Iss. 7
Closed Access | Times Cited: 20
Sunflower microgreen powder as functional component to enhance the quality of gluten-free cakes
Masoumeh Mansouri, Mohammad Noshad, Mohammad Amin Mehrnia, et al.
LWT (2024) Vol. 198, pp. 116049-116049
Open Access | Times Cited: 5
The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils
Kashif Ghafoor, Fahad Al Juhaimi, Mehmet Musa Özcan, et al.
International Journal of Gastronomy and Food Science (2021) Vol. 27, pp. 100447-100447
Closed Access | Times Cited: 27
Effects of non-lipid components in roasted sesame seed on physicochemical properties of sesame paste
Lei Jin, Qing Guo, Meng Zhang, et al.
LWT (2022) Vol. 165, pp. 113745-113745
Open Access | Times Cited: 21
Evaluation of Salvia hispanica as a Therapeutic Agent against Sodium Arsenic-Induced Testicular Toxicity in a Male Rats Model
Sara Mahmoud Omar, Nasser Zahran, Rashed A. Alhotan, et al.
Life (2024) Vol. 14, Iss. 1, pp. 109-109
Open Access | Times Cited: 4
Physicochemical, Thermal and Sensory Properties of Microwave-Treated Chickpea Flour (Sattu)
Suhail Ahmad Bhat, Iqra Qureshi, Kulsum Jan, et al.
Journal of Culinary Science & Technology (2024), pp. 1-20
Closed Access | Times Cited: 4
Microwave processing effects on physico-chemical, functional properties, phenolic profile, and Maillard products of flaxseed flour and flaxseed press cake flour
Manpreet Kaur, Balwinder Singh, Amritpal Kaur
Industrial Crops and Products (2024) Vol. 218, pp. 118900-118900
Closed Access | Times Cited: 4
Roasted ground pepper seed press-cake sauce
Bing-Xin Guo, Rui Wang, Yan Jin, et al.
Italian Journal of Food Science (2025) Vol. 37, Iss. 1
Open Access
A Comprehensive Review of Phenolic Compounds in Chia Seeds and Their Applications in the Food Industry
Gayathri Balakrishnan, Sumedha Garg, Bharathi Ramesh, et al.
Plant Foods for Human Nutrition (2025) Vol. 80, Iss. 1
Closed Access
Fermented corn germ flour with Saccharomyces cerevisiae: physicochemical and technological characteristics as a function of yeast concentration and incubation temperature
Gabriella Leite Magalhães, Gabriela Silva Mendes Coutinho, Larissa Silva Couto, et al.
Food Bioscience (2025) Vol. 65, pp. 106043-106043
Closed Access
Formation of acrylamide during the roasting of chia seeds (Salvia hispanica L.)
Marta Mesías, Pablo Gómez, Elena Olombrada, et al.
Food Chemistry (2022) Vol. 401, pp. 134169-134169
Open Access | Times Cited: 18
Seed Priming with Triacontanol Alleviates Lead Stress in Phaseolus vulgaris L. (Common Bean) through Improving Nutritional Orchestration and Morpho-Physiological Characteristics
Shakil Ahmed, Minahil Amjad, Rehana Sardar, et al.
Plants (2023) Vol. 12, Iss. 8, pp. 1672-1672
Open Access | Times Cited: 9
Effect of roasting on the total polyphenol content and antioxidant activity of sesame (Sesamum indicum L.) seeds grown in Ethiopia
Mulugeta Legesse Akele, Yabibal Nega, Nega Chanie Belay, et al.
Journal of Agriculture and Food Research (2024) Vol. 16, pp. 101163-101163
Open Access | Times Cited: 3
Roasting of black rice (Oryza Sativa L.): change in physico-functional, thermo-pasting, antioxidant and anthocyanin content
Sarthak Arora, Ishleen Kaur Virdi, Vijay Singh Sharanagat, et al.
Journal of Food Measurement & Characterization (2021) Vol. 15, Iss. 3, pp. 2240-2250
Closed Access | Times Cited: 22
Effects of roasting on storage degradability and processing suitability of brown rice powder
Miho Fukui, Md Zohurul Islam, Hsi‐Mei Lai, et al.
LWT (2022) Vol. 161, pp. 113277-113277
Open Access | Times Cited: 15
Production of gluten free bread with flour and chia seeds (Salvia hispânica L)
Viviane da Costa Borges, Sibele Santos Fernandes, Elessandra da Rosa Zavareze, et al.
Food Bioscience (2021) Vol. 43, pp. 101294-101294
Closed Access | Times Cited: 20
Effect of hydrothermal and thermal processing on the antioxidative, antinutritional and functional characteristics of Salvia hispanica
Ankita Kataria, Savita Sharma, Arashdeep Singh, et al.
Journal of Food Measurement & Characterization (2021) Vol. 16, Iss. 1, pp. 332-343
Closed Access | Times Cited: 20
Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting
Zhi Wang, Zheng Chang, Fenghong Huang, et al.
Foods (2021) Vol. 10, Iss. 12, pp. 3062-3062
Open Access | Times Cited: 19
Process optimization for the development of traditionally roasted chickpea flour for meal replacement beverages
Ravneet Kaur, K. Prasad
Food Chemistry Advances (2023) Vol. 3, pp. 100452-100452
Open Access | Times Cited: 6
Microencapsulation of peanut skin polyphenols for shelf life improvement of sunflower seeds
Antonella Estefanía Bergesse, Ornella Francina Camiletti, Carolina Vázquez, et al.
Journal of Food Science (2024) Vol. 89, Iss. 7, pp. 4064-4078
Closed Access | Times Cited: 2
Page 1 - Next Page

Scroll to top