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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:

Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview
R. A. T. Nilusha, J. M. J. K. Jayasinghe, O. D. A. N. Perera, et al.
International Journal of Food Science (2019) Vol. 2019, pp. 1-10
Open Access | Times Cited: 81

Showing 1-25 of 81 citing articles:

Utilization of Food Processing By-products in Extrusion Processing: A Review
Debomitra Dey, Jana K. Richter, Pichmony Ek, et al.
Frontiers in Sustainable Food Systems (2021) Vol. 4
Open Access | Times Cited: 80
Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate
Sobhy A. El‐Sohaimy, Margareta Brennan, Amira M.G. Darwish, et al.
Annals of Agricultural Sciences (2020) Vol. 65, Iss. 1, pp. 28-34
Open Access | Times Cited: 76
Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review
Federico Bianchi, Roberta Tolve, Giada Rainero, et al.
International Journal of Food Science & Technology (2021) Vol. 56, Iss. 9, pp. 4356-4366
Closed Access | Times Cited: 73
Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks
Serena Carpentieri, Dominique Larrea-Wachtendorff, Francesco Donsı̀, et al.
Trends in Food Science & Technology (2022) Vol. 122, pp. 49-65
Closed Access | Times Cited: 54
Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review
Mike Sissons
Foods (2022) Vol. 11, Iss. 1, pp. 123-123
Open Access | Times Cited: 42
Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review
Silvia Zingale, Alfio Spina, Carlo Ingrao, et al.
Plants (2023) Vol. 12, Iss. 3, pp. 530-530
Open Access | Times Cited: 25
Structure and Trends of Worldwide Research on Durum Wheat by Bibliographic Mapping
Antonio Blanco
International Journal of Plant Biology (2024) Vol. 15, Iss. 1, pp. 132-160
Open Access | Times Cited: 9
Physical and Sensory Properties of Vegan Organic Microalgae Pasta with High Protein and/or Fiber Content
Marie‐Christin Baune, Fabio Fanari, Thomas Lickert, et al.
Applied Sciences (2025) Vol. 15, Iss. 3, pp. 1639-1639
Open Access | Times Cited: 1
Millets in sub-Saharan Africa: a review of the nutritional and bioactive composition, methods of processing and its developed products
Shonisani Eugenia Ramashia, Oluwatoyin O. Onipe, Mpho Edward Mashau, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access | Times Cited: 1
Quinoa protein isolate supplemented pasta: Nutritional, physical, textural and morphological characterization
Antima Gupta, Savita Sharma, Vijay Kumar Reddy Surasani
LWT (2020) Vol. 135, pp. 110045-110045
Closed Access | Times Cited: 55
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta
Annalisa Romano, Pasquale Ferranti, Veronica Gallo, et al.
Current Opinion in Food Science (2021) Vol. 41, pp. 249-259
Closed Access | Times Cited: 49
In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran
Merve Aribas, Kevser Kahraman, Hamit Köksel
Journal of Functional Foods (2020) Vol. 65, pp. 103778-103778
Open Access | Times Cited: 42
Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties
Dariusz Dziki
Processes (2021) Vol. 9, Iss. 8, pp. 1280-1280
Open Access | Times Cited: 40
Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties
R. A. T. Nilusha, J. M. J. K. Jayasinghe, O. D. A. N. Perera, et al.
International Journal of Food Science (2021) Vol. 2021, pp. 1-13
Open Access | Times Cited: 30
The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn–rice-based gluten-free pasta
Xinying Suo, Margherita Dall’Asta, Gianluca Giuberti, et al.
International Journal of Food Sciences and Nutrition (2022) Vol. 73, Iss. 5, pp. 600-609
Closed Access | Times Cited: 19
Fundamental opportunities and challenges of nutraceutical noodles enriched with agri-food by-products
Zahoor Ahmed, Jin Chen, Tabussam Tufail, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104299-104299
Closed Access | Times Cited: 11
Substitution of wheat semolina with intact chickpea cells: A study on extruded pasta quality
Weiyan Xiong, Lavaraj Devkota, Sushil Dhital
Food Research International (2025) Vol. 202, pp. 115687-115687
Open Access
A review of enhancing noodle quality: Fortification with micronutrients and substitution with nutrient‐dense alternative
Fitriyono Ayustaningwarno, Aditya Suryaputra, Gemala Anjani
Journal of Food Science (2025) Vol. 90, Iss. 1
Closed Access
Integrating green banana and cauliflower into whole wheat pasta: Approaches to enhance nutritional benefits while maintaining quality
Shariful Islam, Md. Faridul Islam, Md Nazrul Islam Bhuiyan, et al.
Food Chemistry Advances (2025) Vol. 6, pp. 100933-100933
Open Access
Effect of varied addition of freeze-dried strawberry powder on selected quality parameters of common wheat pasta
Beata Biernacka, Dariusz Dziki, Jolanta Piekut, et al.
International Agrophysics (2025) Vol. 39, Iss. 2, pp. 125-134
Open Access
Improved Cooking Quality and Reduced in Vitro Digestibility in Germinated Highland Barley Noodles Through Synergistic Modification with Guar Gum and Na2co3
Wentao Pan, Sheng Huang, Hui‐Liang Wen, et al.
(2025)
Closed Access
Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates
Vanja Šeregelj, Dubravka Škrobot, Jovana Kojić, et al.
Foods (2022) Vol. 11, Iss. 8, pp. 1130-1130
Open Access | Times Cited: 17
Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder
Natalia Drabińska, Mariana Nogueira, Beata Szmatowicz
Molecules (2022) Vol. 27, Iss. 15, pp. 4672-4672
Open Access | Times Cited: 16
Application of Spirulina as an innovative ingredient in pasta and bakery products
Mohammad Nejatian, Amir Pouya Ghandehari Yazdi, Hamed Saberian, et al.
Food Bioscience (2024), pp. 105170-105170
Closed Access | Times Cited: 3
Quality Properties of Bakery Products and Pasta Containing Spent Coffee Grounds (SCGs): A Review
Mitra Ahanchi, Elizabeth Christie Sugianto, A S Y Chau, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3576-3576
Open Access | Times Cited: 3
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