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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:

Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable
Rie Sato, Lilian P. Cilli, Beatriz Ewert de Oliveira, et al.
Food Science and Technology (2018) Vol. 39, Iss. suppl 1, pp. 28-34
Open Access | Times Cited: 55

Showing 1-25 of 55 citing articles:

Unconventional food plants: Nutritional aspects and perspectives for industrial applications
Gustavo Leite Milião, Ana Paula Hanke de Oliveira, Lucas de Souza Soares, et al.
Future Foods (2022) Vol. 5, pp. 100124-100124
Open Access | Times Cited: 64
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
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
Pereskia aculeata Miller as a Novel Food Source: A Review
Naaman Francisco Nogueira Silva, Sérgio Henrique Silva, Daniel Barón, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2092-2092
Open Access | Times Cited: 13
Sustainable Integration of Ora-Pro-Nobis (Pereskia aculeata Miller) in Gluten-Free and Lactose-Free Sweet Bread: Impacts on Quality and Functional Properties
Luciene Dias Santos Silva, Flaviana Coelho Pacheco, Thais Odete de Oliveira, et al.
Sustainability (2025) Vol. 17, Iss. 3, pp. 1338-1338
Open Access
Optimization of ion exchange cryogel functionalization via the epoxy method for protein adsorption from ora‐pro‐nobis (Pereskia aculeata)
Mariana Oliveira Mendes, Ana Cristina Freitas de Oliveira Meira, Paula Chequer Gouveia Mól, et al.
The Canadian Journal of Chemical Engineering (2025)
Closed Access
Urban gardening and neglected and underutilized species in Salvador, Bahia, Brazil
Manuela Alves da Cunha, Lídice Almeida Arlego PARAGUASSÚ, José Geraldo de Aquino Assis, et al.
Journal of Ethnobiology and Ethnomedicine (2020) Vol. 16, Iss. 1
Open Access | Times Cited: 20
Cereal bar enriched with ora-pro-nóbis (Pereskia aculeata Miller): physicochemical and sensory characterization
Gabriela Silva da Cruz, Clara Nóvoa Pinto da Silva, Erival Amorim Gomes-Júnior, et al.
Journal of Food Science and Technology (2024) Vol. 61, Iss. 8, pp. 1547-1556
Closed Access | Times Cited: 2
Mineral nutrients and protein composition of non-conventional food plants (Pereskia aculeata Miller, Sonchus oleraceus L. and Xanthosoma sagittifolium (L.) Schott)
Alexandre Minami Fioroto, Taíse Toniazzo, Eliana Bistriche Giuntini, et al.
Journal of Food Composition and Analysis (2024), pp. 106825-106825
Closed Access | Times Cited: 2
The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta
Oluranti Mopelola Lawal, Oluwatofunmi Sanni, Matthew Olusola Oluwamukomi, et al.
Food Structure (2021) Vol. 30, pp. 100241-100241
Open Access | Times Cited: 13
Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta
Oluranti Mopelola Lawal, Vincenzo Fogliano, Imke Rotte, et al.
Food & Function (2022) Vol. 13, Iss. 11, pp. 6118-6128
Open Access | Times Cited: 8
Brewing by-product valorisation: trub debittered for nutritional and quality improvement of pasta
Bianka Rocha Saraiva, Julia Castilho Zancheta, Mariana Sversut Gibin, et al.
International Journal of Food Sciences and Nutrition (2022) Vol. 73, Iss. 7, pp. 915-926
Closed Access | Times Cited: 8
Valorization of grape by‐products as functional and nutritional ingredients for healthy pasta development
Beatriz Ewert de Oliveira, Luana Roland Ferreira Contini, Vitor Augusto dos Santos Garcia, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 8
Carboxymethyl cellulose-based orally disintegrating films enriched with natural plant extract for oral iron delivery
Vinícius Borges Vieira Maciel, Leandro Neodini Remedio, Cristiana Maria Pedroso Yoshida, et al.
Journal of Drug Delivery Science and Technology (2021) Vol. 66, pp. 102852-102852
Closed Access | Times Cited: 11
Elaboration and Characterization of Pereskia aculeate Miller Extracts Obtained from Multiple Ultrasound-Assisted Extraction Conditions
Maria Clara Coutinho Macedo, Viviane Dias Medeiros Silva, Mateus Sá Magalhães Serafim, et al.
Metabolites (2023) Vol. 13, Iss. 6, pp. 691-691
Open Access | Times Cited: 4
A Critical Appraisal of the Most Recent Investigations on Ora-Pro-Nobis (Pereskia sp.): Economical, Botanical, Phytochemical, Nutritional, and Ethnopharmacological Aspects
Valéria Maria Costa Teixeira, Anielle de Oliveira, Emanueli Backes, et al.
Plants (2023) Vol. 12, Iss. 22, pp. 3874-3874
Open Access | Times Cited: 4
Ora-pro-nobis (Pereskia aculeata Miller): a potential alternative for iron supplementation and phytochemical compounds
Vinícius Borges Vieira Maciel, Renata Queiroz Bezerra, Eduardo Galvão Leite das Chagas, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2021) Vol. 24
Open Access | Times Cited: 10
Pereskia aculeata leaves: properties and potentialities for the development of new products
Fabiane Grecco da Silva Porto, Ângela Diniz Campos, Neftalí Lênin Villarreal Carreño, et al.
Natural Product Research (2021) Vol. 36, Iss. 18, pp. 4821-4832
Closed Access | Times Cited: 8
Aceitabilidade de preparações culinárias com ora-pro-nóbis por escolares atendidos pelo Programa Nacional de Alimentação Escolar
Sophia Izzo, Semíramis Martins Álvares Domene
DEMETRA Alimentação Nutrição & Saúde (2021) Vol. 16, pp. e53372-e53372
Open Access | Times Cited: 5
Stability of iron and vitamin A in pasta enriched with variable plant sources during processing and storage
Savita Sharma, Neha Sharma, Arashdeep Singh, et al.
Journal of Food Processing and Preservation (2021) Vol. 45, Iss. 5
Open Access | Times Cited: 5
Analysis of Certain Nutritional Parameters of Some Edible Lesser Known Legumes of Nagaland, India
Aolemla Pongener, Chitta Ranjan Deb
Journal of Food Chemistry and Nanotechnology (2021) Vol. 7, Iss. 2, pp. 47-53
Open Access | Times Cited: 4
Ora-Pro-Nobis (Pereskia aculeata) and its technological applications in foods: a review
Renata de Souza Ferreira, Ceres Mattos Della Lúcia, Valéria Paula Rodrigues Minim, et al.
OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA (2024) Vol. 22, Iss. 3, pp. e3961-e3961
Open Access
Effect of orange‐fleshed sweet potato (Ipomoea batatas)–Bambara groundnut (Vigna subterranea) composite flour on quality properties of pasta
Makgwatla Consolerlia Makhuvha, Sunette M. Laurie, Mmathaha MOSALA
Journal of Food Science (2024) Vol. 89, Iss. 11, pp. 7348-7359
Open Access
Enhancing Pereskia aculeata Mill. Cultivation with LED Technology: A Sustainable Approach
N. Silva, Ailton César Lemes, Fabiano Guimarães Silva, et al.
Processes (2024) Vol. 12, Iss. 12, pp. 2695-2695
Open Access
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