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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:

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

Showing 1-25 of 51 citing articles:

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
Optimizing fermentation condition and shelf life study of black wheat rawa idli using artificial neural network-enhanced response surface methodology
Ankur Aggarwal, Tarun Verma
Journal of Stored Products Research (2025) Vol. 111, pp. 102574-102574
Closed Access | Times Cited: 1
Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits
Tamer H. Gamel, Syed Muhammad Ghufran Saeed, Rashida Ali, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1358-1358
Open Access | Times Cited: 19
Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats
Vladamir P. Shamanin, Zeynep Hazal Tekin‐Cakmak, Salih Karasu, et al.
Quality Assurance and Safety of Crops & Foods (2024) Vol. 16, Iss. 1, pp. 98-107
Open Access | Times Cited: 6
Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum)
Subhamoy Dhua, Ankan Kheto, Vijay Singh Sharanagat, et al.
Food Chemistry (2021) Vol. 365, pp. 130372-130372
Closed Access | Times Cited: 39
Effects of Co-Modification by Extrusion and Enzymatic Hydrolysis on Physicochemical Properties of Black Wheat Bran and Its Prebiotic Potential
Chunli Kong, Caiping Duan, Shunzhi Zhang, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2367-2367
Open Access | Times Cited: 11
Variations in the End-Use Quality of Whole Grain Flour Are Closely Related to the Metabolites in the Grains of Pigmented Wheat (Triticum aestivum L.)
Bin Wang, Jie Kang, Shuaiqi Wang, et al.
Plants (2025) Vol. 14, Iss. 2, pp. 171-171
Open Access
Enhancing Xinong black spike whole flour dough and Mantous through CP non-thermal treatment: Quality improvements and consumer preference
Teng Zhang, Junbo Liu, Jialiang He, et al.
Innovative Food Science & Emerging Technologies (2025), pp. 103957-103957
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
Cold plasma enhances antioxidant, anticancer, and functional properties of Xinong Black Spike flour through modulation of starch and phenolic macromolecules
Teng Zhang, Jialiang He, Ming Xu, et al.
International Journal of Biological Macromolecules (2025), pp. 142803-142803
Closed Access
Purple-Grain Wheat Regulation of Blood Lipids and Blood Glucose in Diet-Induced Hyperlipidemic Mice and Type 2 Diabetic Mice
Dong Hu, Shasha Cheng, Xiao-Yan Wei, et al.
Nutrients (2025) Vol. 17, Iss. 8, pp. 1310-1310
Open Access
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
Accumulation of Wheat Phenolic Acids under Different Nitrogen Rates and Growing Environments
Wenfei Tian, Fengju Wang, Kaijie Xu, et al.
Plants (2022) Vol. 11, Iss. 17, pp. 2237-2237
Open Access | Times Cited: 17
Alternative Protein Sources of The Future: Plants
Selen SEYHAN, Emine Nakilcioğlu, Semih Ötleş
Düzce Üniversitesi Bilim ve Teknoloji Dergisi (2024) Vol. 12, Iss. 1, pp. 153-174
Open Access | Times Cited: 3
Metabolomics Uncovers the Mechanisms of Nitrogen Response to Anthocyanins Synthesis and Grain Quality of Colored Grain Wheat (Triticum aestivum L.)
Qiuyan Yan, Yaqin Jia, Fei Dong, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 34, pp. 19003-19015
Closed Access | Times Cited: 3
Effect of different enzymes on thermal and structural properties of gluten, gliadin, and glutenin in triticale whole-wheat dough
M. Liu, Mingcong Fan, Haifeng Qian, et al.
International Journal of Biological Macromolecules (2023) Vol. 253, pp. 127384-127384
Closed Access | Times Cited: 8
Effects of Combining the Genes Controlling Anthocyanin and Melanin Synthesis in the Barley Grain on Pigment Accumulation and Plant Development
Anastasiya Y. Glagoleva, Т. В. Кукоева, Sergey Mursalimov, et al.
Agronomy (2022) Vol. 12, Iss. 1, pp. 112-112
Open Access | Times Cited: 13
Physicochemical characterization and sensory enhancement of cold plasma treated black whole wheat flour
Teng Zhang, Ling He, Meng Zhang, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 2
Fine Points of Marker-Assisted Pyramiding of Anthocyanin Biosynthesis Regulatory Genes for the Creation of Black-Grained Bread Wheat (Triticum aestivum L.) Lines
Е. И. Гордеева, O. Y. Shoeva, Sergey Mursalimov, et al.
Agronomy (2022) Vol. 12, Iss. 12, pp. 2934-2934
Open Access | Times Cited: 10
Chemical Composition and Health Attributes of Agri-Foods: A Scientific Overview on Black Foods
Duyen H. H. Nguyen, Hassan El-Ramady, Xhensila Llanaj, et al.
Sustainability (2023) Vol. 15, Iss. 4, pp. 3852-3852
Open Access | Times Cited: 6
Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties
Romana Šebestíková, Iva Burešová, Tomáš Vyhnánek, et al.
Heliyon (2023) Vol. 9, Iss. 4, pp. e15118-e15118
Open Access | Times Cited: 5
Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12
Arshpreet Singh, S. P. Singh, Sushil Kumar Kansal, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 4
Inspection and classification of wheat quality using image processing
Junsong Zhu, Baosheng Sun, Jianrong Cai, et al.
Quality Assurance and Safety of Crops & Foods (2023) Vol. 15, Iss. 3, pp. 43-54
Open Access | Times Cited: 4
Impact of inherent chemical composition of wheat and various processing technologies on whole wheat flour and its final products
Maninder Meenu, Satveer Kaur, Mona Yadav, et al.
Cereal Research Communications (2024) Vol. 53, Iss. 1, pp. 409-424
Closed Access | Times Cited: 1
Nutritional quality of black wheat flatbread: A therapeutic alternative for diabetes management
Krati Goel, Archana Kushwaha, Anuradha Dutta, et al.
Annals of Phytomedicine An International Journal (2024) Vol. 13, Iss. 1
Open Access | Times Cited: 1
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