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:
Potential food applications and biological activities of fermented quinoa: A review
Asem Mahmoud Abdelshafy, Ahmed K. Rashwan, Ahmed I. Osman
Trends in Food Science & Technology (2024) Vol. 144, pp. 104339-104339
Open Access | Times Cited: 13
Asem Mahmoud Abdelshafy, Ahmed K. Rashwan, Ahmed I. Osman
Trends in Food Science & Technology (2024) Vol. 144, pp. 104339-104339
Open Access | Times Cited: 13
Showing 13 citing articles:
Plant starch extraction, modification, and green applications: a review
Ahmed K. Rashwan, Hala A. Younis, Asem Mahmoud Abdelshafy, et al.
Environmental Chemistry Letters (2024) Vol. 22, Iss. 5, pp. 2483-2530
Open Access | Times Cited: 15
Ahmed K. Rashwan, Hala A. Younis, Asem Mahmoud Abdelshafy, et al.
Environmental Chemistry Letters (2024) Vol. 22, Iss. 5, pp. 2483-2530
Open Access | Times Cited: 15
Salt Stress Enhanced Bioactivity of Quinoa Leaf Extracts: An In Vitro and In Silico Study of Acetylcholinesterase and Tyrosinase Inhibition for Sustainable Drug Development
Narmine Slimani, Soumaya Arraouadi, Hafedh Hajlaoui, et al.
Pharmaceuticals (2025) Vol. 18, Iss. 1, pp. 77-77
Open Access
Narmine Slimani, Soumaya Arraouadi, Hafedh Hajlaoui, et al.
Pharmaceuticals (2025) Vol. 18, Iss. 1, pp. 77-77
Open Access
From ‘Farm to Fork’: Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges
Javier Matías, María José Rodríguez, Antonio Carrillo‐Vico, et al.
Plants (2024) Vol. 13, Iss. 14, pp. 1914-1914
Open Access | Times Cited: 3
Javier Matías, María José Rodríguez, Antonio Carrillo‐Vico, et al.
Plants (2024) Vol. 13, Iss. 14, pp. 1914-1914
Open Access | Times Cited: 3
Probiotic-fermentation of oat: Safety, strategies for improving quality, potential food applications and biological activities
Asem Mahmoud Abdelshafy, M. A. Mustafa, Ahmed M. Hassan, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104640-104640
Closed Access | Times Cited: 3
Asem Mahmoud Abdelshafy, M. A. Mustafa, Ahmed M. Hassan, et al.
Trends in Food Science & Technology (2024) Vol. 151, pp. 104640-104640
Closed Access | Times Cited: 3
Beverages developed from pseudocereals (quinoa, buckwheat, and amaranth): Nutritional and functional properties
Hang Li, Fan Zhu, Guantian Li
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Hang Li, Fan Zhu, Guantian Li
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 24, Iss. 1
Closed Access | Times Cited: 1
Jerusalem Artichoke Tuber Processing: Influence of Pre-Treatment Methods, Lactic Acid, and Propionic Acid Bacteria Strains on Functional Fermented Beverage Production
Kamil R. Bayazitov, Maksim S. Ivanov, Robert K. Gelazov, et al.
Plant Foods for Human Nutrition (2024) Vol. 79, Iss. 3, pp. 617-623
Closed Access
Kamil R. Bayazitov, Maksim S. Ivanov, Robert K. Gelazov, et al.
Plant Foods for Human Nutrition (2024) Vol. 79, Iss. 3, pp. 617-623
Closed Access
Potential processing techniques for safe utilisation of pseudo cereals in the food system
Munnangi Vamsi Krishna Reddy, Praveen Kumar Dubey, Atul Anand Mishra, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106609-106609
Closed Access
Munnangi Vamsi Krishna Reddy, Praveen Kumar Dubey, Atul Anand Mishra, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106609-106609
Closed Access
The health benefits of fermented fruits and vegetables and their underlying mechanisms
Lu Liu, Guolong Li, Lu Cui, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access
Lu Liu, Guolong Li, Lu Cui, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 6
Closed Access
Stability and adaptability of grain yield in quinoa genotypes in four locations of Iran
Vahid Jokarfard, Babak Rabiei, Ebrahim Souri Laki, et al.
Frontiers in Plant Science (2024) Vol. 15
Open Access
Vahid Jokarfard, Babak Rabiei, Ebrahim Souri Laki, et al.
Frontiers in Plant Science (2024) Vol. 15
Open Access
Innovative Food Applications of Quinoa: Exploring Novel Insights into its Nutritional Potential and Biological Activities
Rohit Kumar, S. R. Bhardwaj, Mohini Sikarwar, et al.
Journal of Food Composition and Analysis (2024), pp. 107133-107133
Closed Access
Rohit Kumar, S. R. Bhardwaj, Mohini Sikarwar, et al.
Journal of Food Composition and Analysis (2024), pp. 107133-107133
Closed Access
Study on the Effect of Quinoa Saponins on Human Colon Cancer HT ‐29 Cells
Haijun Shang, Jinwei Sun, Zhi Zheng, et al.
Food Science & Nutrition (2024) Vol. 13, Iss. 1
Open Access
Haijun Shang, Jinwei Sun, Zhi Zheng, et al.
Food Science & Nutrition (2024) Vol. 13, Iss. 1
Open Access
Quinoa as a biologically active additive in food: chemical composition, properties and prospects of use
N. P. Derkacheva, Л. А. Новикова, S. V. Nedomolkina, et al.
Proceedings of the Voronezh State University of Engineering Technologies (2024) Vol. 86, Iss. 3, pp. 152-157
Open Access
N. P. Derkacheva, Л. А. Новикова, S. V. Nedomolkina, et al.
Proceedings of the Voronezh State University of Engineering Technologies (2024) Vol. 86, Iss. 3, pp. 152-157
Open Access
Enhancing the texture and modulating digestive behavior of gluten-free quinoa sponge cakes via microwave-assisted alkaline amino acid treatment
Hongwei Cao, Xiaoxue Wang, Yu Zhang, et al.
Food Chemistry (2024) Vol. 470, pp. 142699-142699
Closed Access
Hongwei Cao, Xiaoxue Wang, Yu Zhang, et al.
Food Chemistry (2024) Vol. 470, pp. 142699-142699
Closed Access
