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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:

Emerging opportunities in exploring the nutritional/functional value of amaranth
Laylla Marques Coelho, Pedro M. Silva, Joana T. Martins, et al.
Food & Function (2018) Vol. 9, Iss. 11, pp. 5499-5512
Closed Access | Times Cited: 77

Showing 1-25 of 77 citing articles:

Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods
Cristina Martínez‐Villaluenga, Elena Peñas, Blanca Hernández‐Ledesma
Food and Chemical Toxicology (2020) Vol. 137, pp. 111178-111178
Closed Access | Times Cited: 252
Nutraceutical value of kiwicha (Amaranthus caudatus L.)
Alicia Martínez‐López, María C. Millán-Linares, Noelia M. Rodríguez-Martin, et al.
Journal of Functional Foods (2019) Vol. 65, pp. 103735-103735
Open Access | Times Cited: 97
Buckwheat and Amaranth as Raw Materials for Brewing, a Review
Adriana Dabija, Marius Eduard Ciocan, Ancuța Chetrariu, et al.
Plants (2022) Vol. 11, Iss. 6, pp. 756-756
Open Access | Times Cited: 46
An overview of the nutritional and therapeutic properties of amaranth
Moazma Sattar, Farhan Saeed, Muhammad Afzaal, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 263-272
Open Access | Times Cited: 9
Single and Dual Modification of Amaranth Starch by Ultrasound and Citric Acid: Effect of Levels for Single Modification and Sequence for Dual Modification
Arnab Bhattacharya, Bharati Kumari, Nandan Sit
Food and Bioprocess Technology (2025)
Closed Access | Times Cited: 1
Variation in the polyphenol composition, antioxidant, and anticancer activity among different Amaranthus species
Nivedya Cheerakuzhy House, Drisya Puthenparampil, Dhilna Malayil, et al.
South African Journal of Botany (2020) Vol. 135, pp. 408-412
Open Access | Times Cited: 55
A chromosome‐levelAmaranthus cruentusgenome assembly highlights gene family evolution and biosynthetic gene clusters that may underpin the nutritional value of this traditional crop
Xiao Ma, Fabián E. Vaistij, Yi Li, et al.
The Plant Journal (2021) Vol. 107, Iss. 2, pp. 613-628
Open Access | Times Cited: 42
Microencapsulation of betanin by complex coacervation of carboxymethylcellulose and amaranth protein isolate for application in edible gelatin films
Augusto Bene Tomé Constantino, Edwin Elard Garcia‐Rojas
Food Hydrocolloids (2022) Vol. 133, pp. 107956-107956
Closed Access | Times Cited: 36
A comprehensive review of pseudo-cereals: Nutritional profile, phytochemicals constituents and potential health promoting benefits
Harleen Kaur, Rafeeya Shams, Kshirod Kumar Dash, et al.
Applied Food Research (2023) Vol. 3, Iss. 2, pp. 100351-100351
Open Access | Times Cited: 21
Structural, nutritional, and functional properties of amaranth protein and its application in the food industry: A review
Xin Zhang, Jiajia Shi, Yidan Fu, et al.
Sustainable Food Proteins (2023) Vol. 1, Iss. 1, pp. 45-55
Open Access | Times Cited: 18
Protein characteristics, amino acid profile, health benefits and methods of extraction and isolation of proteins from some pseudocereals—a review
Vasundhara Rao, Amrita Poonia
Food Production Processing and Nutrition (2023) Vol. 5, Iss. 1
Open Access | Times Cited: 17
Effect of Dietary Amaranth (Amaranthus hybridus chlorostachys) Supplemented with Enzyme Blend on Egg Quality, Serum Biochemistry and Antioxidant Status in Laying Hens
Hossein Janmohammadi, Babak Hosseintabar‐Ghasemabad, Majid Oliyai, et al.
Antioxidants (2023) Vol. 12, Iss. 2, pp. 456-456
Open Access | Times Cited: 16
Effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranth
Myriam M.-L. Grundy, D. Momanyi, Claire Holland, et al.
Journal of Functional Foods (2020) Vol. 72, pp. 104065-104065
Open Access | Times Cited: 44
A Review of Recent Studies on the Antioxidant Activities of a Third-Millennium Food: Amaranthus spp.
Seon‐Joo Park, Anshul Sharma, Hae‐Jeung Lee
Antioxidants (2020) Vol. 9, Iss. 12, pp. 1236-1236
Open Access | Times Cited: 39
The Role of Ancient Grains in Alleviating Hunger and Malnutrition
Mahsa Majzoobi, Shima Jafarzadeh, Shahla Teimouri, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2213-2213
Open Access | Times Cited: 13
Unlocking the potential of amaranth, chia, and quinoa to alleviate the food crisis: a review
Francisco Valenzuela Zamudio, Rafael Rojas-Herrera, Maira Rubí Segura Campos
Current Opinion in Food Science (2024) Vol. 57, pp. 101149-101149
Closed Access | Times Cited: 5
Can pseudocereals modulate microbiota by functioning as probiotics or prebiotics?
Aysegul Ugural, Aslı Akyol
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 7, pp. 1725-1739
Closed Access | Times Cited: 37
Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features
Ionica Coțovanu, Silvia Mironeasa
Foods (2021) Vol. 10, Iss. 7, pp. 1539-1539
Open Access | Times Cited: 31
Pseudocereals proteins- A comprehensive review on its isolation, composition and quality evaluation techniques
Amanda Manoj Malik, Awanish Singh
Food Chemistry Advances (2021) Vol. 1, pp. 100001-100001
Open Access | Times Cited: 29
Electrohydrodynamic processing for the production of zein-based microstructures and nanostructures
Pedro M. Silva, Sergio Torres‐Giner, A. A. Vicente, et al.
Current Opinion in Colloid & Interface Science (2021) Vol. 56, pp. 101504-101504
Open Access | Times Cited: 27
Advancement in Nutritional Value, Processing Methods, and Potential Applications of Pseudocereals in Dietary Food: A Review
Sapna Langyan, Fatima Nazish Khan, Ashok Kumar
Food and Bioprocess Technology (2023) Vol. 17, Iss. 3, pp. 571-590
Closed Access | Times Cited: 12
Amaranth grain: nutritional composition, bioactive compounds, processing, and applications
José Eduardo Borges‐Martínez, Deyanira del Rosario Moguel-Concha, María Stephanie Cid‐Gallegos, et al.
Elsevier eBooks (2025), pp. 67-81
Closed Access
Amaranth as a functional food and ingredient for the food industry
Anayansi Escalante‐Aburto, Inés Malfait-Juárez, Néstor Ponce‐García, et al.
Elsevier eBooks (2025), pp. 127-141
Closed Access
Nutritional Variations Among Amaranth Accessions Under Diverse Environmental Conditions in Malawi
Abel Sefasi, Kingsley Masamba, Mvuyeni Nyasulu, et al.
Sustainability (2025) Vol. 17, Iss. 9, pp. 3771-3771
Open Access
Optimisation of the ultrasound-assisted extraction of betalains and polyphenols from Amaranthus hypochondriacus var. Nutrisol
Danger Tabio-García, F. Paraguay‐Delgado, Miguel Ángel Sánchez‐Madrigal, et al.
Ultrasonics Sonochemistry (2021) Vol. 77, pp. 105680-105680
Open Access | Times Cited: 25
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