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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:

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications
Yun Xiong, Pangzhen Zhang, Robyn D. Warner, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 6, pp. 2025-2046
Open Access | Times Cited: 253

Showing 1-25 of 253 citing articles:

Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends
Kolawole Banwo, Ayoyinka O. Olojede, A.T. Adesulu-Dahunsi, et al.
Food Bioscience (2021) Vol. 43, pp. 101320-101320
Closed Access | Times Cited: 184
Sorghum: A prospective crop for climatic vulnerability, food and nutritional security
Md. Saddam Hossain, Md. Nahidul Islam, Md Mamunur Rahman, et al.
Journal of Agriculture and Food Research (2022) Vol. 8, pp. 100300-100300
Open Access | Times Cited: 153
Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications
Penka Petrova, Kaloyan Petrov
Nutrients (2020) Vol. 12, Iss. 4, pp. 1118-1118
Open Access | Times Cited: 114
Sorghum in foods: Functionality and potential in innovative products
Ali Khoddami, Valeria Messina, Komala Vadabalija Venkata, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 9, pp. 1170-1186
Open Access | Times Cited: 90
Whey proteins processing and emergent derivatives: An insight perspective from constituents, bioactivities, functionalities to therapeutic applications
Rahul Mehra, Harish Kumar, Naveen Kumar, et al.
Journal of Functional Foods (2021) Vol. 87, pp. 104760-104760
Open Access | Times Cited: 89
Contents of tannins of cultivars of sorghum cultivated in Brazil, as determined by four quantification methods
C. Palacios, Alice Nagai, Priscila Bezerra Torres, et al.
Food Chemistry (2020) Vol. 337, pp. 127970-127970
Closed Access | Times Cited: 82
Maize and Sorghum as Raw Materials for Brewing, a Review
Adriana Dabija, Marius Eduard Ciocan, Ancuța Chetrariu, et al.
Applied Sciences (2021) Vol. 11, Iss. 7, pp. 3139-3139
Open Access | Times Cited: 82
The use of alternative food sources to improve health and guarantee access and food intake
Lilian Regina Barros Mariutti, Kemilla Sarmento Rebelo, Antônio Bisconsin-Júnior, et al.
Food Research International (2021) Vol. 149, pp. 110709-110709
Open Access | Times Cited: 70
Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders
Waseem Khalid, Anwar Ali, Muhammad Sajid Arshad, et al.
International Journal of Food Properties (2022) Vol. 25, Iss. 1, pp. 1045-1062
Open Access | Times Cited: 64
An Overview of Abiotic Stress in Cereal Crops: Negative Impacts, Regulation, Biotechnology and Integrated Omics
Rajendran Jeyasri, Pandiyan Muthuramalingam, Lakkakula Satish, et al.
Plants (2021) Vol. 10, Iss. 7, pp. 1472-1472
Open Access | Times Cited: 59
Sorghum Association Panel whole‐genome sequencing establishes cornerstone resource for dissecting genomic diversity
J. Lucas Boatwright, Sirjan Sapkota, Hongyu Jin, et al.
The Plant Journal (2022) Vol. 111, Iss. 3, pp. 888-904
Open Access | Times Cited: 46
Apigeninidin-rich Sorghum bicolor (L. Moench) extracts suppress A549 cells proliferation and ameliorate toxicity of aflatoxin B1-mediated liver and kidney derangement in rats
Solomon E. Owumi, Abisola I. Kazeem, Bocheng Wu, et al.
Scientific Reports (2022) Vol. 12, Iss. 1
Open Access | Times Cited: 39
A comprehensive review on functional beverages from cereal grains-characterization of nutraceutical potential, processing technologies and product types
Manisha Patra, Omar Bashir, Tawheed Amin, et al.
Heliyon (2023) Vol. 9, Iss. 6, pp. e16804-e16804
Open Access | Times Cited: 26
Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds
Elifsu Nemli, Gülay Özkan, Büşra Gültekin Subaşı, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 5, pp. 2535-2550
Closed Access | Times Cited: 13
Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum–orange‐fleshed sweet potato composite flour
Mary Damilola Jenfa, Oluwasola Abayomi Adelusi, Aderonke Aderinoye, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 4, pp. 2364-2378
Open Access | Times Cited: 12
Sorghum: a Star Crop to Combat Abiotic Stresses, Food Insecurity, and Hunger Under a Changing Climate: a Review
Waqas Liaqat, Muhammad Tanveer Altaf, Celaleddin Barutçular, et al.
Journal of soil science and plant nutrition (2024) Vol. 24, Iss. 1, pp. 74-101
Closed Access | Times Cited: 11
Advances in the novel and green-assisted techniques for extraction of bioactive compounds from millets: A comprehensive review
Nidhi Nayak, Rohan Rajendraji Bhujle, N.A. Nanje Gowda, et al.
Heliyon (2024) Vol. 10, Iss. 10, pp. e30921-e30921
Open Access | Times Cited: 11
Production of cost-competitive bioethanol and value-added co-products from distillers' grains: Techno-economic evaluation and environmental impact analysis
Yuxi Zheng, Huu Hao Ngo, Han Luo, et al.
Bioresource Technology (2024) Vol. 397, pp. 130470-130470
Closed Access | Times Cited: 8
Cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features
Yun Xiong, Pangzhen Zhang, Robyn D. Warner, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 9, pp. 2404-2431
Closed Access | Times Cited: 59
A Comparative Study on Phenolic Content, Antioxidant Activity and Anti-Inflammatory Capacity of Aqueous and Ethanolic Extracts of Sorghum in Lipopolysaccharide-Induced RAW 264.7 Macrophages
Shan Hong, Philipus Pangloli, Ramasamy Perumal, et al.
Antioxidants (2020) Vol. 9, Iss. 12, pp. 1297-1297
Open Access | Times Cited: 58
Evaluation of Various Starchy Foods: A Systematic Review and Meta-Analysis on Chemical Properties Affecting the Glycemic Index Values Based on In Vitro and In Vivo Experiments
Frendy Ahmad Afandi, C. Hanny Wijaya, Didah Nur Faridah, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 364-364
Open Access | Times Cited: 48
Cellular antioxidant activities of phenolic extracts from five sorghum grain genotypes
Yun Xiong, Thiago Victor Damasceno Teixeira, Pangzhen Zhang, et al.
Food Bioscience (2021) Vol. 41, pp. 101068-101068
Closed Access | Times Cited: 48
Unveiling the potential of African fermented cereal-based beverages: Probiotics, functional drinks, health benefits and bioactive components
Tuaumelsan Shumye Gebre, Shimelis Admassu Emire, Simon Okomo Aloo, et al.
Food Research International (2024) Vol. 191, pp. 114656-114656
Closed Access | Times Cited: 6
In Vitro α-Glucosidase and α-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes
Yun Xiong, Ken Ng, Pangzhen Zhang, et al.
Foods (2020) Vol. 9, Iss. 9, pp. 1301-1301
Open Access | Times Cited: 47
Comprehensive profiling of phenolic compounds by HPLC-DAD-ESI-QTOF-MS/MS to reveal their location and form of presence in different sorghum grain genotypes
Yun Xiong, Pangzhen Zhang, Robyn D. Warner, et al.
Food Research International (2020) Vol. 137, pp. 109671-109671
Closed Access | Times Cited: 45
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